We feel like as soon as the fall air blows into the city and the crisp night skies start to make themselves known that the taste of sweet potatoes are exactly what we need. Sweet potatoes and the fall season have always seemed to go hand-in-hand. From casseroles to Au gratin, sweet potatoes can be used to make just about anything and there is no doubt that whatever it is will taste unbelievable.
I have rounded up a few recipes that I think use the sweet potato to its fullest and have compiled them for you to take a look at. For starters, I thought it was only appropriate to give our take on the sweet potato casserole. An original recipe, the type of casserole that will remind you of the one your grandma always makes and the choice of adding in another orange veggie, the carrot.
1. Classic Sweet Potato Casserole:
- 4 1/2 pounds sweet potatoes
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups cornflakes cereal, crushed
- 1/4 cup chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
- 1 1/2 cups miniature marshmallows
- 1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
- 2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
- 3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
- 4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
- Add in 1 and 1/2 pound of sliced carrots to give it a little something most sweet potato casseroles won't have!
2. Scalloped Sweet Potatoes:
This recipe is a creative take on the sweet potato. If the sweet potato wasn’t already amazing on it’s own, why not throw some cheese and cream into the mix and it is sure to be loved by all. Great as an hors-d’oeuvre or as a side for a family meal.
- 1 1/2 pounds small sweet potatoes, peeled and thinly sliced
- 2 teaspoons chopped fresh thyme, divided
- 1 cup (4 oz.) freshly shredded mozzarella cheese, divided*
- 2/3 cup heavy cream
- 1 garlic clove, pressed
- 1/2 to 3/4 tsp. salt
- 1/4 teaspoon freshly ground pepper
- Garnish: fresh thyme
- 1. Preheat oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
- 2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
- 3. Bake at 375°, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
- 4. Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish, if desired.
- It has been said that this recipe taste even better with gruyere instead of mozzarella, but you're free to make that decision.
Pretty much every person alive enjoys the taste of a french fry. You can flavor them anyway you please and are best eaten using your fingers. This recipe is simple and allows you to have free range over how your masterpiece will taste.
- 6 medium sweet potatoes (about 2 1/4 pounds)
- Cooking spray
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon black pepper
- Preheat oven to 500°.
- Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.
- Add your favorite seasoning to these and you'll be happy. They are so easy to make your own!
Let us know what you think of the sweet potato recipes we gave you and what your favorite sweet potato recipe is at home!