Sunday Stash Sweet Potatoes Recipes

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SUNNY'S HOLIDAY VIBE SWEET POTATOES



Sunny's Holiday Vibe Sweet Potatoes image

Provided by Sunny Anderson

Time 35m

Yield 4 servings

Number Of Ingredients 6

Two 16-ounce 8-count packages frozen sweet potato patties, preferably Bright Harvest or PictSweet Farms
1/2 cup light brown sugar
Freshly grated nutmeg, for dusting
Cinnamon sugar, for dusting
Zest of 1 lemon plus lemon wedges, for spritzing
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil.
  • Break the frozen patties apart and place on the prepared baking sheet. Divide the brown sugar evenly over each patty. Sprinkle with nutmeg, cinnamon sugar, lemon zest, a pinch of salt and a grind or two of black pepper. Bake until golden around the edges, 20 to 25 minutes. Serve with a spritz of lemon juice.

SUNDAY STASH SWEET POTATOES



Sunday Stash Sweet Potatoes image

This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals: Cube them and add to a soup or salad, or simply leave in halves and top with sour cream, Greek yogurt, or a drizzle of olive oil.

Provided by Kat Boytsova

Categories     Sweet Potato/Yam     Sunday Stash

Yield 8-10 servings

Number Of Ingredients 3

8 large sweet potatoes (9-12 oz. each)
1/4 cup vegetable oil
1 Tbsp. kosher salt

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 400°F. Cut potatoes in half lengthwise and divide between 2 rimmed baking sheets. Drizzle with oil and season all over with salt. Rub sweet potatoes with your hands to evenly coat, then arrange cut side down. Roast potatoes, rotating baking sheets top to bottom halfway through, until fork-tender, 25-35 minutes (depending on their size, some may be done before others; test each one every 5 minutes after the 25-minute mark).
  • Do Ahead: Sweet potatoes can be roasted 4 days ahead. Let cool; cover and chill.

SUNDAY SWEET POTATOES



Sunday Sweet Potatoes image

This is a family favorite passed down many years. We always make sure we have plenty at Thanksgiving. It is just traditional for us on Turkey Day. It is so good, there is nothing quiet like it.

Provided by Melanie Murray

Categories     Yam/Sweet Potato

Time 35m

Yield 1 casserole

Number Of Ingredients 11

3 cups mashed sweet potatoes
1 cup sugar
1/2 cup milk
1/3 cup butter
2 eggs
1 teaspoon vanilla
1 cup coconut
1 cup chopped nuts
1 cup flour
1/3 cup melted butter
1 cup brown sugar

Steps:

  • Combine potatoes, white sugar, milk, butter, eggs and vanilla.
  • Pour into baking dish and top with the rest.
  • Mix all ingredients together and sprinkle on top of potatoes and bake at 375 until brown.
  • Aproximately 20 minutes.

Nutrition Facts : Calories 5502.5, Fat 265, SaturatedFat 142.2, Cholesterol 765.1, Sodium 2372.9, Carbohydrate 745.8, Fiber 54.2, Sugar 482.3, Protein 73.8

SMASHED SALT-AND-VINEGAR SWEET POTATOES



Smashed Salt-and-Vinegar Sweet Potatoes image

Not your ordinary sweet potatoes, these are twice-cooked, punched up with vinegar and thyme, and meant to be enjoyed in their fiber-rich skins.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Time 1h

Number Of Ingredients 6

2 pounds sweet potatoes (4 to 5), scrubbed and cut crosswise into 1-inch slices
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
1 teaspoon champagne vinegar
Flaky sea salt, such as Maldon, for serving (optional)

Steps:

  • Fill a large pot fitted with a steamer basket with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until fork-tender, about 20 minutes.
  • Preheat oven to 425 degrees. Divide potatoes between 2 rimmed baking sheets; lightly mash using a metal spatula. Drizzle with oil. Season with 1/2 teaspoon coarse salt, pepper to taste, and thyme. Slide potatoes around on sheet to coat bottoms with oil.
  • Roast, rotating sheets once, until skins are golden and crisp, about 25 minutes. Transfer to a platter. Drizzle with vinegar, sprinkle with flaky salt, and serve.

Nutrition Facts : Calories 321 g, Fat 14 g, Fiber 7 g, Protein 4 g, SaturatedFat 2 g, Sodium 265 g

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