Molasses Whipped Sweet Potatoes Recipes

SWEET POTATOES GLAZED WITH MOLASSES, PECANS AND BOURBON

Steps:

• Preheat the oven to 375 degrees F.
• Combine the butter, molasses, brown sugar and cayenne in a medium saucepan and cook over medium heat until smooth, about 5 minutes. Increase the heat to high, add the bourbon and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.
• Put the potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed, about 20 minutes. Remove to a platter and top with the pecans.
• Alternatively, this can be done in a large saute pan: Melt the butter, molasses, brown sugar and cayenne over medium heat. Add the bourbon and let the alcohol cook out. Add the potatoes and cook until glazed over medium-high heat. Transfer to a platter and top with the pecans.

MAPLE-WHIPPED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.

MOLASSES WHIPPED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees.
• Place potatoes on a baking sheet and transfer to oven. Roast until easily pierced with a fork, about an hour. Let potatoes cool slightly; remove skin and discard.
• Transfer potatoes to the bowl of an electric mixer fitted with the paddle attachment; beat until smooth. Add butter, salt, orange juice, sugar, molasses, and maple syrup; beat until butter is melted and mixture is well combined. Serve immediately or store, covered and refrigerated, up to 1 day. To reheat, transfer potato mixture to an ovenproof dish, cover, and place in a 350-degree oven until heated through.

MOLASSES WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Place sweet potatoes on a baking sheet and roast until easily pierced with a fork, about 1 hour.
• Peel the skin off of the sweet potatoes while still hot. By hand or mixer, smash potatoes until all large chunks are gone.
• Combine the potatoes, butter, salt, orange juice, brown sugar, ground cumin, molasses and maple syrup in a large bowl. Continue to mix all together until all lumps are gone.
• Adjust any of the seasonings to your specific tastes. Can be made the day before.

SWEET POTATO POUND CAKE WITH MOLASSES CREAM

Steps:

• Combine nut mixture and set aside.
• Roast sweet potatoes in 375 degree oven for 1 1/2 hours, or until a knife can entirely pierce the potato. When potatoes have cooled slightly, mash with a fork and set aside. Grease mini loaf pans and set aside. Cream butter and sugars together until light. Scrape bowl often. Add orange zest, then eggs one at a time. Again, scrape bowl often. In another bowl, combine dry ingredients and mix well. Alternate the dry and wet ingredients with the mashed sweet potato in 3 parts starting with the dry. Mix until batter is well combined, but do not over mix. Spoon batter into loaf pans and sprinkle the spiced nuts over the top of each loaf. Gently fold in nuts, leaving some exposed. Bake at 350 degrees for about 40 minutes. For the Molasses Cream: Whip cream 50 percent, add powdered sugar and molasses. Continue whipping until fully whipped. ASSEMBLING DESSERT: Slice pound cake and place on plate. With a wet spoon gently scoop whipped cream and place along side of pound cake. Enjoy.

WHIPPED SWEET POTATOES WITH NUTMEG AND LEMON

Steps:

• Cook sweet potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain well. Transfer to large bowl and puree in mixer or processor in batches. Return to pot. Mix in butter, molasses, 2 teaspoons lemon peel and 1 1/2 teaspoons nutmeg. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir potato mixture over medium heat to rewarm and thicken slightly.
• Transfer potatoes to serving bowl. Top with parsley, lemon and nutmeg.

FRIED SWEET POTATOES WITH MOLASSES

Steps:

• Cut the sweet potatoes into small cubes, let set in cold water for 10 minutes.
• Heat non-stick skillet to medium high heat with 1 teaspoon olive oil. Toss potato cubes in the self rising flour to coat, then add to hot skillet. Cover and cook, turning often to prevent burning. Add 2nd teaspoon of olive oil about 10 minutes into cooking.
• After potatoes are softened add the two table spoons of dark molasses and stir potatoes to coat. Let molasses slightly caramelize and serve hot.