Sweet Potato Recipes include Old Fashioned Recipes you love like Mashed Sweet Potatoes In Almond Milk, Oven Sweet Potatoes Fries and more.
Bake or boil whole sweet potatoes until done, according to directions below.
When potatoes are cool enough to handle, remove peelings and discard.
Place potatoes pulp in a stand mixing bowl if you are going to mash and cream them with the mixer. (Mixer will make super creamy potatoes).
Add clarified butter and honey.
Turn mixer on medium speed and beat, adding a little almond milk at a time until desired consistency is achieved.
When enough almond milk has been added for your preferred consistency, turn mixer speed to high and beat about 30 seconds more to achieve the ultimate, smooth creamy taste.
Serve warm or cold.
*Can substitute coconut milk or whole milk.
Wash potatoes to remove dirt. Cut out dark and bad spots.
Wash again in cool water if needed.
Cut lengthwise into 1/2 strips as you do regular white potato french fries.
Place potato strips in a medium size bowl.
Drizzle olive oil over potatoes and toss them with your hands to coat potatoes on all four sides.
Place potatoes on a cookie sheet with sides (you will probably need 2 cookie sheets) in a single layer without any touching.
Can place a rack over the cookie sheet and lay the potatoes on it for crispier fries.
Bake in a preheated 375F. oven 35-40 minutes or until crispy on the outside and done on the inside.
Using a spatula or tongs, turn them over midway through baking to get even browning.
When removing from the oven let cool on cookie pan or rack unless you have to remove the sweet potatoes to bake another batch.
Clean potatoes and rinse.
Bake in preheated oven 400F. for 45 minutes or until soft and done.
Remove from oven and let cool enough to handle.
While potatoes are cooling prepare oranges.
Cut oranges in half crosswise.
Carefully remove the orange sections keeping the half shells intact.
Remove seeds and membrane from oranges and discard.
Cut the remaining orange sections in half and set aside.
Remove the peelings and any dark or bad spots from sweet potatoes.
Beat warm potatoes in a stand mixer bowl on medium until mashed, about 30 seconds. (Can use a hand mixer with a regular mixing bowl, instead.)
Stir in butter, brown sugar, cinnamon, nutmeg and ginger.
Beat 20-30 seconds.
Stir in sherry and beat 20-30 seconds more.
Scrape sides and bottom of bowl.
Beat on high speed until fluffy (about 1 minute)
Fold in raisins, pecans and some of the orange sections (to your taste).
Spoon filling equally into orange cups. (May have some filling leftover).
Place orange halves in large muffin tins and top each one with 6 mini-marshmallows.
Place the muffin tins in a preheated oven 350F. and bake 20 minutes or until marshmallows are melted and lightly browned.
These Sweet Potato Recipes Orange Cups makes a lovely presentation at a special Old Fashioned Recipes party!
Wash and clean sweet potatoes.
Slice crosswise into very thin slices and place in a bowl.
Sprinkle lightly with salt.
Cover potatoes with ice cold water and place in refrigerator for 1 hour.
Remove from refrigerator and drain water.
Place potato slices on sheets of paper towels to let dry.
Pour enough peanut oil in a deep fryer to cover one layer of sweet potato slices.
In absence of a deep fryer, improvise by using a shallow iron skillet or sauce pan deep enough to cover the layer of the potatoes.
Heat peanut oil to 350-365F.
While heating the oil, place several sheets of paper towels onto a large platter or bowl yo catch excess oil from cooked sweet potato chips.
If potato slices are not completely dry when oil is ready to cook, rub them with additional paper towels to remove excess water.
Use enough potato slices for your one layer at a time and place the remaining slices back in the refrigerator to remain cold and crispy.
If your potatoes are very thin it will not take but a few minutes to fry them.
Using tongs, turn each slice over at least once during cooking time to get even heat top and bottom.
When potato chips are lightly browned (done), remove the from the pot by lifting the basket or with a large slotted spoon.
Let the basket or slotted spoon hover over the cooker or pan a few seconds until most of the oil drips back into the pot.
Place one layer of sweet potato chips on the paper towels, not touching each other to remove excess oil.
Blot the potato chips quickly and sprinkle lightly with the powdered sugar and cinnamon, if using cinnamon.
As soon as the chips are sprinkled with the sugar and cinnamon place them in a serving bowl.
They can be served immediately warm or cooled.
These delicious sweet potato chips can be served with a salad or main dish meal.
They also make delicious snacks.
Be creative with these Sweet Potato Recipes and season them with other herbs and spices.
The ones you and your family enjoy most!
Some folks like onion or garlic power and a variety of grated cheeses among other things.
These delicious Sweet Potato Recipes Chips will also make a hit at your next special party.
Sift together cake flour, baking powder, salt, baking soda, cinnamon and nutmeg or mace.
Cream butter and sugar in a stand mixing bowl until light and fluffy.
Stir in vanilla extract.
Add eggs, one at a time, beating well after each addition.
Stir in mashed sweet potatoes.
Fold in cake flour and milk alternately, starting and ending with the flour.
Fold in pecans.
Mix on medium speed 1 minute, scraping down sides and bottom of bowl after each 30 seconds.
Fold in chopped pecans.
Pour into two 8" round cake pans that have been lined with parchment paper, grease and dusted light with flour.
Bake in a preheated oven 350F. for 35-40 minutes until tests done when touched in center lightly with fingers.
Remove from oven and let set in pan 5-10 minutes.
Run a thin knife blade around edges and turn out cake upside down on a rack to cool.
When thoroughly cooled, frost cake layers, tops and bottoms with Caramel Icing
Melt butter in small saucepan.
Stir in brown sugar and salt.
Bring to a boil and boil 1 minute.
Cool slightly and stir in milk.
Transfer mixture to a stand mixing bowl and beat on medium speed until smooth.
Beat in powdered sugar a little at a time until frosting is of spreading consistency.
Frost between layers, top and sides of cake.
Mix together all ingredients.
If mashed potatoes seem dry, moisten with a little hot milk.
Shape into balls by rolling 1 tablespoon of mixture with your hands.
Then roll on board to in flour to coat or crumbs.
Flatten into patties and fry in hot oil 350-365F. on both sides until they are browned and hold together firmly.
Carefully, remove from fat with a metal spatula and drain on paper towels.
Excellent served with hot with ham or smoked bacon.
Can also serve as a side with a meal with any meal.
To egg and crumb:
Roll dry bread crumbs with a rolling pin or process in a food processor (my preference) until they are very fine.
Beat egg yolk and white together in a small container and adding 2 tablespoons water for each whole egg.
Coat the croquettes thoroughly with the bread crumbs, then dip the whole thing in the egg wash making sure to cover the entire so it won't break open on frying.
Roll in crumbs a second time, covering the egg wash.
Carefully drop in hot fat.
For delicious crumb variety, substitute the bread crumbs for finely ground, plain old fashioned cornflakes or roasted almonds, finely processed.
Sift together flour, baking powder, salt and cinnamon into a mixing bowl. (use a 1 quart pouring pitcher)
Add sweet potatoes, brown sugar and eggs.
Working quickly (because it will foam) stir the baking soda into the buttermilk.
Add to batter mixture.
Whisk or stir all together until smooth. (Do Not Over Beat) to keep your pancakes tender.
Brush or pour on a thin coating of fat on griddle or skillet.
(I use an electric frying pan with a lid and temperature control.) Perfect!
Heat oil or butter to 365F.
Pour about 1/4 cup batter in pan or on griddle for each pancake.
If you have made homemade pancakes before, measure the amount of batter according to the size pancakes you and your family enjoy.
I love my electric non-stick skillet for cooking pancakes because I can adjust the temperature control and place the lid on, thereby cooking the top and bottom of pancakes at the same time.
However, do keep an eye on the cooking and flip the pancakes when the tops are bubble and look cooked around the edges, to cook the other side.
If cooking a large batch for you or a crowd, place cooked pancakes in warm covered container as you cook them.
Serve with your favorite pancake syrup or top with my delectable Honey Cinnamon Butter.
Add a few drops of Vanilla, Butter and Nut flavoring to the Honey Cinnamon Butter recipe, for a to-die-for Sweet Potato Recipes Pancake Syrup.
If you find the syrup too thick (after all it's a butter) thin it with a little warmed white corn syrup to your liking.
Place unpeeled, whole sweet potatoes in a medium saucepan.
Add water about 2 inches above sweet potatoes.
Put lid on and boil gently 25-30 minutes until potatoes are soft and done.
Remove from heat and drain. Let cool enough to handle.
Remove peelings and mash with a potato masher, fork or large spoon.
Stir in honey, cinnamon, nutmeg and lemon juice.
Place back on stove on low heat and cook until thickened.
Cooking takes about 20-25 minutes depending on how thick you prefer your Sweet Potato Butter.
When thoroughly cooled, pack butter in a mason canning jar and store in refrigerator until used.
This Sweet Potato Butter is delicious on spread on homemade Buttermilk Biscuits, buttered toast, pancakes or waffles.
A few tablespoonfuls can be added to pancake or waffle batter before cooking.
I have enjoyed compiling these delicious Sweet Potato Recipes for you.
I hope you enjoy them!