Raspberry Sweet Potatoes Recipes

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place a potato between the handles of 2 wooden spoons or chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoons or chopsticks will prevent you slicing all the way through. Repeat with the remaining potatoes.
• Mix together the butter, brown sugar and cinnamon with a pinch of salt and pepper in a small bowl.
• Place the sweet potatoes on a baking sheet. Using a spatula, spread the butter mixture all over the potatoes. Bake until tender and golden, 40 to 45 minutes. Transfer to a platter and garnish with the sage and rosemary.

RASPBERRY SWEET POTATOES

Steps:

• Cook sweet potatoes in boiling salted water 20-25 minutes or until tender. Drain and let cool to touch. Peel and cut in half lengthwise. Arrange sweet potatoes in a lightly greased 13x9x2 casserole, cut side up. Combine brown sugar and butter, mixing well. Spread brown sugar mixture over cut surface of sweet potatoes. Top with raspberries and juice. Bake uncovered at 350 degrees for 25 minutes, spooning raspberries and juice over potatoes occasionally.

RASPBERRY SWEET TEA

Steps:

• In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat. , Add tea bags; steep for 5-8 minutes. Discard tea bags. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice and lime juice to the tea. , Transfer to a large pitcher. Refrigerate until chilled.

RASPBERRY ROASTED POTATOES

Steps:

• Preheat oven to 400.
• Mix the potatoes, oil, salt and pepper, and roast them until done. About 30 min for small pieces.
• Chop the mint leaves (or crush the dried ones), and mix with the vinagrette.
• Toss the hot potatoes with the vinagrette mixture.
• *The amounts are all subject to your own personal taste. Start with the low side and add up if you want more flavor.

SWEET POTATO CRANBERRY BAKE

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.

SWEET POTATOES WITH CRANBERRIES

Steps:

• Preheat the oven to 350°. Butter a large, shallow oven safe dish. Arrange the sweet potatoes overlapping the slices slightly. Pour 1/2 cup of the water over the sweet potatoes. Cover with foil and bake for about 40 minutes, or until just tender.
• Mix the melted butter with the bourbon or Vannila. Spoon the mixture over the sweet potatoes. Increase the oven temperature to 425°. Season with salt and black pepper and bake in the upper third of the oven for about 25 minutes, basting halfway through cooking, until the bourbon mixture is almost completely absorbed.
• In a saucepan, combine the cranberries, the remaining 1/2 cup of water and the brown sugar and med-heat until the cranberries start to burst, about 10 minutes. Drain the cranberries, keep the liquid.
• Stir the cayenne and cinnamon into the cranberry liquid and spoon it over the sweet potatoes. Bake in the upper third of the oven, basting well after 5 minutes, for 20 minutes longer, until the potatoes are glazed and most of the liquid is gone. During the last 5 minutes of baking, scatter the cranberries on top. Serve.
• These can be made a head of time, then warmed before serving.