Bakedsweetpotatoeswithbrownsugarpecanbutter Food

BAKED SWEET POTATOES WITH BROWN SUGAR

Steps:

• Preheat oven to 475 degrees. With a fork, poke potatoes in several places. Arrange on a foil-lined baking sheet; bake until tender, about 40 minutes.
• Cut a deep cross in the top of each potato, and push the ends together to make an opening. Sprinkle inside with salt and pepper; dot each potato with 1 tablespoon butter and 2 teaspoons sugar. Serve.

BAKED SWEET POTATOES WITH BROWN SUGAR-PECAN BUTTER

Steps:

• Try this method for toasting the pecans: Sprinkle chopped pecans on a paper plate and microwave on high for 1 or 2 minutes, they should smell toasted when they are done.
• Scrub, but do not peel, the potatoes.
• Pierce them in several places with a fork.
• Microwave on HIGH for 12 minutes until done.
• Meanwhile, combine the butter, sugar, and pecans.
• Once potatoes are done, slice length wise, about 2/3 of the way down (do not cut through) and push end toward each other to "fluff" the potato and create a well for the butter.
• Place a scoop of butter mixture into the center and wrap in foil until serving.

BAKED SWEET POTATOES WITH GINGER AND HONEY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
• Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan.
• Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

TWICE-BAKED SWEET POTATOES WITH BROWNED BUTTER AND TOASTED MARSHMALLOWS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
• Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
• Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
• Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
• Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.

BARBECUE BAKED SWEET POTATOES

Steps:

• Rub each potato with a little oil and salt, then wrap in a double layer of foil.
• As soon as the barbecue coals are glowing red, put the potatoes directly on them. Cook for 15 mins, turn with tongs, then cook for 15 mins more. Remove one, unwrap and check it is cooked through.
• Peel back the top of the foil from each potato, split open and top with a spoonful of yogurt and a few spring onion slices.

SWEET POTATO BREAKFAST BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large skillet over medium heat. Add sweet potato; cover and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a large bowl.
• Cook and stir sausage in the same skillet over medium-high heat until crumbled and browned, about 5 minutes. Add to the sweet potato in the bowl.
• Cook and stir onion and red bell pepper in the same skillet until tender, about 3 minutes. Season with salt and pepper. Add mushrooms and kale; cook until kale softens, about 3 minutes more. Transfer to the bowl.
• Whisk eggs, water, thyme, salt, and pepper together in a small bowl. Stir into the sausage mixture. Pour into a large baking dish.
• Bake in the preheated oven until sweet potato starts to brown, 20 to 25 minutes. Let stand for 5 minutes. Garnish with green onion.