Slowcookedsweetpotatoes Food

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SLOW COOKER SWEET POTATO CASSEROLE



Slow Cooker Sweet Potato Casserole image

This recipe is very easy to make and very yummy! Goes great with any chicken or turkey dish!

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

2 (29 ounce) cans sweet potatoes, drained and mashed
⅓ cup butter, melted
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon orange juice
2 eggs, beaten
½ cup milk
⅓ cup chopped pecans
⅓ cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons butter, melted

Steps:

  • Lightly grease a slow cooker.
  • In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared slow cooker.
  • In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.

Nutrition Facts : Calories 406 calories, Carbohydrate 66.1 g, Cholesterol 77.2 mg, Fat 13.8 g, Fiber 4.1 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 103.2 mg, Sugar 35.1 g

EASY ROASTED SWEET POTATOES



Easy Roasted Sweet Potatoes image

This is a great vegetable to accompany almost any meal and a great company dish. Does not taste like traditional sweet potatoes. I got this recipe from "Healthy Choices" cookbook and I tweaked it a bit.

Provided by Southern Mama

Categories     Yam/Sweet Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 5

4 peeled uncooked sweet potatoes
3 tablespoons olive oil
1 tablespoon seasoning salt
1 teaspoon rosemary (optional)
1 teaspoon italian seasoning (optional)

Steps:

  • Dice peeled potatoes into 1 inche squares.
  • Place potatoes in baking dish and roll in oil and seasonings.
  • Try and keep potatoes in a single layer.
  • Bake at 400 for 45 minutes, turning potatoes with spatula every 15 minutes.
  • ** You can also use baking or red potatoes.

Nutrition Facts : Calories 134.2, Fat 6.8, SaturatedFat 0.9, Sodium 47.8, Carbohydrate 17.4, Fiber 2.6, Sugar 3.6, Protein 1.4

SWEET-POTATO WEDGES



Sweet-Potato Wedges image

A little garlic and spice make these sweet potatoes stand out.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 40m

Number Of Ingredients 6

3 sweet potatoes
1 clove garlic
1 1/2 tablespoons olive oil
1/4 teaspoon dried thyme
1/8 teaspoon crushed red pepper
1/4 teaspoon salt

Steps:

  • Preheat oven to 400 degrees. Peel sweet potatoes; cut in half crosswise and then into wedges about 1 inch wide. Crush garlic clove in its skin.
  • On a rimmed baking sheet, toss sweet potatoes with garlic, olive oil, thyme, crushed red pepper, and salt. Roast until soft, about 30 minutes.

SLOW-BAKED SWEET POTATOES



Slow-Baked Sweet Potatoes image

In this easy Thanksgiving side, jewel-toned sweet potatoes are roasted low and slow. This hands-off method makes them so tender they melt in your mouth, and the gentle oven temperature gives the natural sugars enough time to caramelize and deepen the flavor of the sweet potato. Serve them with this rich, zesty Country Ham-Ginger Butter to spread on top.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Time 1h50m

Number Of Ingredients 4

12 medium sweet potatoes, preferably orange-fleshed Beauregard, washed and dried
2 tablespoons lard or shortening
1 recipe Country Ham-Ginger Butter, for serving (optional)
Flaky sea salt, such as Jacobsen, for serving

Steps:

  • Preheat oven to 325°. Rub each potato all over with a scant 1/2 teaspoon lard. Cut parchment squares just large enough to wrap around each potato individually. Wrap potatoes, twisting ends in opposite directions to form a tight seal. Transfer to a foil-lined rimmed baking sheet.
  • Bake until potatoes are very soft and collapsing, about 1 1/2 hours. Leave wrapped in parchment until ready to serve, then split each lengthwise, dollop with ham-ginger butter, and sprinkle with salt.

SMOKY SWEET POTATOES WITH EGGS AND ALMONDS



Smoky Sweet Potatoes With Eggs and Almonds image

Slow-roasting sweet potatoes in coconut oil and spices gives them a rich flavor and delicately crisp texture on their exterior while they turn velvety within. Don't be tempted to take them out of the oven early. As Steven D., a reader, wrote in the notes of the recipe upon which this one is based: "The potatoes are soft after a half hour or so, but then the crusts harden in the second half hour, giving them the delicious texture that makes the dish unique." Adding fried eggs, a smoky yogurt sauce and crunchy almonds turns a sweet potato side dish into a satisfying, meatless meal. And if you don't have coconut oil on hand, you can use olive or another cooking oil, though the potatoes won't have the same texture.

Provided by Melissa Clark

Categories     weekday, vegetables, main course

Time 1h15m

Yield 2 to 3 servings

Number Of Ingredients 13

3 tablespoons coconut oil
2 pounds sweet potatoes, peeled or unpeeled, and cut into 1/2-inch chunks
3/4 teaspoon fine sea or table salt, plus more as needed
3/4 teaspoon garam masala, Baharat, curry powder or another spice mix
1/2 teaspoon smoked paprika, plus more as needed
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, plus more as needed
3 to 5 thyme sprigs
1/2 cup plain Greek yogurt
1 small garlic clove, finely grated, passed through a press or minced
Eggs, for frying, as many as you like
1/2 cup chopped Marcona or salted, roasted almonds
Soft herbs, such as parsley, mint or cilantro, for serving

Steps:

  • Heat oven to 350 degrees. Melt 2 tablespoons coconut oil in a small saucepan over low heat or in the microwave. In a large bowl, toss together sweet potatoes, melted coconut oil, salt, spice mix, smoked paprika, cumin, black pepper and thyme.
  • Spread the potatoes in an even layer on a large rimmed baking sheet.
  • Roast, stirring and flipping the potatoes occasionally, until soft and caramelized, about 1 hour.
  • As the potatoes roast, place yogurt in a small bowl. Stir in garlic, a large pinch or two of smoked paprika, and salt and black pepper to taste.
  • In a large skillet, add remaining 1 tablespoon of coconut oil over medium-high heat and let it heat up for 20 to 30 seconds. Crack eggs into skillet and season with salt. Cook until the whites have set with crispy edges and the yolks are still runny, about 2 to 3 minutes (or cook the eggs for a few minutes longer for a medium or firm yolk, if you prefer).
  • To serve, spoon sweet potatoes onto individual plates and top with yogurt sauce and almonds. Place eggs on top, and sprinkle with paprika and herbs. Serve immediately.

SLOW COOKER SWEET POTATOES



Slow Cooker Sweet Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 11

6 to 7 sweet potatoes, peeled and cut into chunks
1 1/2 tablespoons cornstarch
4 tablespoons salted butter
1 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon cayenne
1 teaspoon vanilla extract
Juice of 1 orange
Pinch of kosher salt
Chopped walnuts, toasted, for serving
Chopped fresh parsley, for serving

Steps:

  • Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
  • Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.

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