Holiday Sweet Potato Recipes

Rich in antioxidants and many essential vitamins, sweet potatoes are among the most nutritious foods available. Whether you are new to cooking sweet potatoes or just searching for a new way to present them on your holiday table, there are is a wide variety of ways to present them. Among the most popular recipes, candied sweet potatoes are a highly traditional side dish. The versatility of sweet potatoes allows you to add them to your dessert menu as well.

Candied Sweet Potatoes

Candied sweet potatoes are a holiday classic. Cut 5 to 6 medium sweet potatoes into 1-inch cubes. Make sure the cubes are even to help ensure that they cook evenly. Place the pieces in a medium to large bowl, making sure there is enough room to toss them after you add the coating.

Add 3/4-stick of butter to a small saucepan with 2/3-cup of light brown sugar, a teaspoon of ground cinnamon, 1/4-teaspoon of ground nutmeg and 1/8-teaspoon of ground ginger. Add 1/2-teaspoon of salt. Melt it all together over medium heat until a rich syrup forms, stirring the solution regularly. Pour the solution over the sweet potatoes and toss them to coat all of the pieces evenly.

Spread the glazed potatoes in a single even layer inside a 13×9 pan. Cover the pan with foil then place it into a 375-degree oven for 45 to 50 minutes, until the potatoes are soft. Remove the foil, sprinkle 1 cup of miniature marshmallows over the top then bake it for about 20 minutes until the marshmallows melt and toast over the top.

Although you can opt to use fresh or pre-ground cinnamon and nutmeg in this recipe, it is important to use dried, ground ginger as opposed to grating fresh ginger. Fresh ginger contributes a slightly different flavor and texture to recipes, and does not work well with this dish.

Sweet Potato Casserole

Wash eight sweet potatoes then pierce the outer skin with a fork in several places. Put the potatoes on a baking sheet then into a 400-degree oven. Bake them for 45 to 50 minutes or until they pierce easily with a fork. Let them cool until you can handle them comfortably before making the casserole.

Remove the meat from the center of the potato, hollowing out the skin. Place the meat of the potato into a bowl and discard the skin. Add two beaten eggs, 3 tablespoons of melted butter, and 1/4-cup of light brown sugar to the bowl. Mash the mixture, combining all of the ingredients thoroughly. Add 1/2-teaspoon each of salt, ground cinnamon and ground ginger. A small amount of grated nutmeg adds a bit of warmth to the final dish, and a small amount of fresh black pepper will enhance all of the flavors.

Beat the mixture with the spices until it is smooth and well blended. Spread it into an 8-inch casserole dish. Sprinkle chopped pecans over the top for a crunchy top layer. Bake the casserole for 30 to 40 minutes, until heated through and puffy.

Sweet Potato Pie

Peel a pound of sweet potatoes, then cut them into 1-inch cubes. Steam them for 20 minutes, or until they are soft enough to pierce with a fork. Mash them in a large bowl. Put them into the bowl of your stand mixer, or a bowl that is safe for a hand mixer.

Pour 1 cup of plain yogurt and 1/2-cup of low-fat sour cream into the potatoes and add 3/4-cup of light brown sugar. Sprinkle in 1/2-teaspoon of cinnamon and 1/4-teaspoon of nutmeg then add the yolks of 4 eggs. Include a pinch of salt then beat the mixture until everything is thoroughly blended and smooth. Pour the filling into a pre-made deep piecrust in a 9-inch shell. If you want to add some texture to the top, cover it with an even layer of chopped pecans.

Bake the pie for 50 to 60 minutes in a 350-degree oven. Let it cool before you cut it to ensure that the filling sets.