Bettys Sweet Potatoes Recipes
CLASSIC CANDIED SWEET POTATOES
This candied sweet potato recipe is a true classic. Whether you're cooking for the family or looking for a traditional side for the holidays, this dish comes together on the stovetop with a few pantry staples. And because there's no baking or roasting required for these boiled sweet potatoes, you don't even need to pull out the vegetable peeler for this recipe-the skins will slip right off as the sweet potatoes cool. Candied sweet potatoes are a sweet twist for a side dish that's versatile enough for Thanksgiving and everyday meals.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Scrub sweet potatoes, but do not peel. Place potatoes in 3-quart saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices.
- Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot.
Nutrition Facts : Calories 185, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg
ROASTED SWEET POTATOES AND VEGETABLES
Roasting vegetables works a little bit of kitchen magic. It softens their interiors to just the right tender texture, adds bit of crispiness to the edges, and brings out richer flavor than you'd ever get with steamed or raw veggies. What's even more wonderful is that, while veggie lovers are sure to enjoy them, skeptics find a lot to love in a pan of toasty, flavorful and warm vegetables, too. This versatile recipe includes sweet potatoes, broccoli, bell peppers and peas for a colorful combination that serves up big flavor. It's a versatile side for simple suppers, dressed up dinners and can even take center stage for meatless meals and make-ahead meal prep.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
- In large bowl, mix 4 tablespoons of the olive oil, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add sweet potatoes and red bell pepper; toss to coat. Transfer vegetables to pan (reserve bowl); spread in single layer. Roast 30 minutes; stir.
- To same bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broccoli and green onion whites to bowl, and toss to coat; stir into vegetable mixture in pan. Roast 5 minutes longer.
- Stir peas into vegetable mixture in pan. Roast 3 to 5 minutes longer or until peas are heated through and potatoes are very tender and beginning to brown. Top vegetables with green onion greens and cilantro; serve with lime wedges.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g
CLASSIC CANDIED SWEET POTATOES
This is the classic sweet potato recipe that my grandmother serves each year for Thanksgiving and Christmas. It's very simple, yet each time I make it people rave and ask for the recipe. Embarrassingly simple & quite delicious!
Provided by MICHELLERENE
Categories Side Dish Vegetables Sweet Potatoes
Time 1h50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool.
- Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.
- In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
- Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.
Nutrition Facts : Calories 294 calories, Carbohydrate 47.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.2 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 415.2 mg, Sugar 33 g
SOUTHWEST STUFFED SWEET POTATOES
Swap your tortilla for a sweet potato, and load it up with all sorts of taco toppings for a satisfying meal that can easily be prepped ahead of time. Black beans add protein that'll stick with you, while a simple cilantro-lime guacamole adds brightness and richness, and the sweet potato isn't the only veggie in the mix-fresh tomatoes, onions and poblanos round out these taco taters! A dash of Old El Paso™ taco seasoning mix adds the perfect amount of zest. Try this tasty twist next time you're craving everyone's favorite handheld meal, and you can clean your crisper drawer out in the process. It's a guaranteed hit that "accidentally" skips the meat and dairy, so keep it around for when you're hosting folks with special diets (or when you want to try one yourself)!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
- Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
- Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.
Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 10 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Potato, Sodium 500 mg, Sugar 8 g, TransFat 0 g
AUNT BETTY'S SWEET POTATO CASSEROLE
My favorite dish! Typically served as a side dish, but this is sweet enough to serve as dessert. Cook time does not include cooking and mashing the sweet potatoes.
Provided by Sammy Mae
Categories Yam/Sweet Potato
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Mix first seven ingredients and spread in a 13" x 9" baking dish.
- Mix topping ingredients and spread over sweet potato mixture.
- Bake 25 minutes in 350 degree oven.
Nutrition Facts : Calories 376.2, Fat 16.7, SaturatedFat 2.7, Cholesterol 36.7, Sodium 246.3, Carbohydrate 55, Fiber 3.1, Sugar 39.5, Protein 4
SWEET POTATO SOUP (BETTY CROCKER 40TH EDITION)
Make and share this Sweet Potato Soup (Betty Crocker 40th Edition) recipe from Food.com.
Provided by Thea
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- steam or microwave sweet potatoes till done by piercing with a fork and inside is mushy. Discard skin.
- Scoop pulp into blender or food processor. Add 1/2 cup of chicken/vegetable broth. Cover and blend or process till smooth.
- Transfer mixture to 2 quart saucepan. Stir in remaining chicken broth, the oragne juice, salt, nutmeg. Cover over medium-high heat, stirring constantly, until hot. Stir in half and half and pecans. Heat until hot.
Nutrition Facts : Calories 246, Fat 17.2, SaturatedFat 5.3, Cholesterol 22.4, Sodium 396.9, Carbohydrate 19.5, Fiber 3.3, Sugar 4.9, Protein 5.4
BETTY'S SWEET POTATOES
This is a recipe given to Betty Feezor by her mother-in-law. Betty had a homemaking TV show a few decades ago. These sweet potatoes take a little preparation but they are worth the time. Resist the temptation to add cinnamon until you taste these with just nutmeg.
Provided by Lausanne
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and peel the potatoes.
- Cut them lengthwise into 1/4" slices.
- Melt butter in a heavy skillet, and add the potatoes.
- Sprinkle with the water, sugar, salt, and nutmeg.
- Cover and cook very slowly until tender.
Nutrition Facts : Calories 255.9, Fat 11.7, SaturatedFat 7.4, Cholesterol 30.5, Sodium 263, Carbohydrate 38.2, Fiber 2, Sugar 27.8, Protein 1.2
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