Nine sweet potatoes (l a times)

Yield: 1 servings

Measure Ingredient
\N \N Formatted by Manny Rothstein

MACADAMIA SWEET POTATOES: Boil 6 sweet potatoes and peel. Arrange slices in a single layer in a greased baking dish. Heat 1 cup guava jelly and 2 tablespoon butter in saucepan until jelly melts. Drizzle half the jelly syrup over potatoes and bake at 350F 15 minutes. Turn potatoes and sprinkle with remaining syrup and ½ cup macadamia nuts. Bake 15 minutes longer, basting occasionally.

Makes 6 servings.

MAPLE-GLAZED YAMS: Blend 1 cup maple syrup, ¼ cup butter, 1 teaspoon salt and ¼ teaspoon nutmeg in large skillet over medium heat. Add 2 (1-lb.) cans drained yams. Simmer, basting yams occasionally with syrup, about 15 minutes.

Makes 4 servings.

SWEET POTATOES IN ORANGE CUPS: Cut 4 large oranges in halves and remove sections, leaving shells intact. Cut pulp into small pieces.

Combine orange pieces with ¾ teaspoon salt, ¼ cup brown sugar, ⅓ cup chopped walnuts, 3 cups mashed sweet potatoes (8 potatoes), or 2 (1-lb.) cans sweet potatoes, mashed. Mix and fill each orange half shell with potato mixture. Press 1 marshmallow into top of each filled cup. Place cups on baking dish and bake at 325F 40 to 45 minutes.

Makes 8 servings.

RAISIN-STUFFED SWEET POTATOES: Bake 4 medium sweet potatoes at 400F 15 minutes. Reduce heat to 375F and bake 45 minutes longer, or until tender. Scoop out sweet potatoes, leaving ¼-inch-thick shells. Mash potatoes with 3 tablespoon butter. Mix in ⅓ cup raisins, ¾ teaspoon grated lemon peel and ¼ teaspoon salt. Fill potato shells and bake at 375F 10 to 15 minutes. Dot with 1 tablespoon butter. Melt under broiler at the last minute.

Makes 4 servings.

SWEET POTATO CASSEROLE: Cook 3 large sweet potatoes in boiling, salted water until tender, then peel and mash. Add ¼ cup dark brown sugar, ¼ cup melted butter, ¼ teaspoon salt and 1 teaspoon chopped candied ginger. Sprinkle with ¼ teaspoon mace. Bake at 350F 30 minutes.

Makes 6 servings.

HAWAIIAN SWEET POTATOES: Cook 1 lb. sweet potatoes in boiling, salted water until tender, then peel and cut into quarters or thin slices.

Place a layer of potatoes in greased 1-qt. casserole. Top with slices of 1 peeled banana, then more potatoes. Combine ¼ cup orange juice, ½ teaspoon salt, dash pepper, ¼ teaspoon cinnamon and dash nutmeg. Pour over potatoes. Sprinkle 2 Tbls. toasted coconut over top. Cover and bake at 350F 30 minutes.

Makes 4 to 6 servings.

CANDIED SWEET POTATOES: Wash, peel and slice 8 long, narrow sweet potatoes or yams. Place in casserole. Blend ½ cup water and 1 cup granulated or brown sugar and pour over potatoes. Dot with ½ cup butter and bake at 350F 35 to 40 minutes or until potatoes are soft and glazed.

Makes 8 to 10 servings.

SWEET POTATO PUFF: Cook 2 lb. sweet potatoes in boiling, salted water until tender. Drain and peel. Place potatoes in a bowl and whip or mash with 3 tablespoon butter, ¾ cup milk and dash pepper. Beat in 2 egg yolks. Beat 2 egg whites (remaining from eggs) with salt until stiff. Fold into sweet potato mixture. Pile into 1½-qt. casserole.

Bake at 375F 30 minutes or until puffed and lightly browned.

Makes 4 to 6 servings.

PINEAPPLE SWEET POTATOES: Combine 3 cups mashed, cooked sweet potatoes, 1 (8 ½-oz.) can crushed pineapple with syrup, 1 teaspoon salt, 2 tablespoon melted butter and ¼ cup brown sugar. Spread in greased, shallow baking dish and sprinkle with ¼ teaspoon nutmeg and ¼ cup flaked coconut. Bake at 350F 20 minutes or until heated through.

Makes 4 servings.

Copyright Los Angeles Times, November 9, 1995. By ROSE DOSTI Submitted By MANNY ROTHSTEIN On 11-25-95

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