Autumn Spiced Sweet Potatoes South Beach Recipes

SPICY SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish.
• Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.

SPICED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. In a heavy saucepan, combine SMUCKER'S® preserves and water. Over medium high heat, bring mixture to a boil; reduce heat and simmer for 5 minutes, stirring constantly. Remove mixture from heat and stir in lemon juice, salt, nutmeg and cinnamon.
• Arrange sweet potatoes in a baking pan. Using a pastry brush, baste potatoes thoroughly with sauce, using about half the sauce. Bake about 40 minutes, or until tender, basting with remaining sauce about halfway through cooking time.

AUTUMN-SPICED SWEET POTATOES

Steps:

• Peel and chop potatoes into medium-sized chunks. Cover with water and boil until pieces are easily pierced with a fork. While cooking potatoes, toast pecans on rimmed cookie sheet.
• Remove potatoes from water, add buttermilk, margarine and spices. Mash together. With a hand mixer or blender, whip potatoes until smooth. Transfer into serving dish and top with chopped pecans. Serve immediately or keep warm uncovered in a 200 degree oven.

CIDER ROASTED SWEET POTATOES - SOUTH BEACH

Steps:

• Heat oven to 400. Toss together potato slices, oil, cinnamon, salt, and pepper in a large bowl.
• Transfer to a large baking dish and drizzle with cider. Roast until lightly browned and cooked through, about 30 minutes.

SPICED SWEET POTATO BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Combine sweet potato and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter or biscuit cutter., Place 2 in. apart on a greased baking sheet. Brush with egg; sprinkle with sugar. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

SPICED SWEET POTATO SOUP

Steps:

• In a large pan, sizzle the cumin seeds in the oil for a few seconds until they have toasted.
• Add the sweet potatoes, onions, ginger, chillies, coconut cream, water, salt and lentils, and bring to the boil. Lower the heat, cover, and simmer for 20 minutes.
• Allow to cool a little, then purée. Add the lime juice to taste, and adjust the seasoning if necessary.

SPICED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. In a heavy saucepan, combine SMUCKER'S® preserves and water. Over medium high heat, bring mixture to a boil; reduce heat and simmer for 5 minutes, stirring constantly. Remove mixture from heat and stir in lemon juice, salt, nutmeg and cinnamon.
• Arrange sweet potatoes in a baking pan. Using a pastry brush, baste potatoes thoroughly with sauce, using about half the sauce. Bake about 40 minutes, or until tender, basting with remaining sauce about halfway through cooking time.

AUTUMN SPICED SWEET POTATOES (SOUTH BEACH)

Steps:

• Peel potatoes and chop into medium sized chunks.
• Cover with water in large pot and boil until pieces are easily pierced with a fork.
• While sweet potatoes cook, toast pecans on rimmed cookie sheet.
• Remove sweet potatoes from water, add buttermilk, butter, and spices, and mash together.
• With hand mixer or immersion blender, whip potatoes until smooth.
• Transfer potatoes to serving dish and top with chopped pecans.
• Serve immediately, or keep warm, uncovered, in a 200° F oven.