Recipes for "sweet potato recipes"

Gather the ingredients.

Place whole sweet potato in pot and cover with water; bring to a boil. Boil until tender when pierced with a fork, 40 to 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Remove sweet potato from the pot and run under cold water. Remove and discard skin. Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined.

Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth.

Pour filling into unbaked pie crust.

Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Cool completely before serving.

Preheat the oven to 200°F. Line a baking sheet with paper towels.

Peel the sweet potatoes (if desired) and onion.

To shred with a food processor: quarter the potatoes and onion. Attach the shredding disc to the food processor and shred the vegetables.

To grate using a box grater: Grate the potatoes and onion on the largest holes of a box grater. If the onion is difficult to grate, slice it very thinly instead.

Simply Recipes / Micah Siva

Combine the shredded potato and onion and place on a clean kitchen towel. Wring out as much excess liquid as you can, squeezing tightly.

I like to wrap the ends of the kitchen towel around the handle of a wooden spoon and rotate the handle to help squeeze out the liquid. How much liquid you get will depend on how moist your sweet potatoes are.

Simply Recipes / Micah Siva

Transfer the wrung-out grated potato and onion to a large bowl. Add the flour, eggs, garlic powder, salt, and pepper and mix to combine.

Heat 1/2 inch of oil in a heavy, tall-sided, large skillet over medium-high heat. The oil is hot enough when you add a piece of potato to the pan and it immediately bubbles.

I often place a small mound of latke mix into the oil to test it—this is a great time to add more salt to taste or additional flour to bind the remaining mixture, if necessary.

Simply Recipes / Micah Siva

Use a 1/4 cup scoop to measure the latke mix and add it to the pan, flattening the mixture with the bottom of the measuring cup or spatula. Space out about 4 latkes depending on the size of the pan. Fry until brown and crisp, 3 to 4 minutes, and carefully flip.

Fry until cooked through, browned, and crispy on all sides, 3 to 4 more minutes. Transfer the latkes to the lined sheet pan as you cook, keeping them warm in the oven.

Don’t overcrowd the pan. Adding too many latkes to the oil causes the temperature to drop, leaving you with soggy, oily latkes. Ensure you have at least an inch between each one.

Repeat with the remaining mixture, adding more oil to the pan as needed and letting it heat up before adding more latkes.

Serve with sour cream. Leftovers will keep in the fridge for up to a day.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Bring a large pot of water to a boil over medium heat. Cook sweet potatoes in boiling water until tender, 25 to 30 minutes. Drain, cool slightly, and peel.

Mash sweet potatoes with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until smooth.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.

Heat oil in a large skillet over medium-low heat. Fry tortillas in hot oil, one at a time, for about 30 seconds per side. Remove tortillas with tongs and drain on paper towels.

Place about 1/3 cup sweet potato filling down the center of each tortilla, roll up, and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle with Monterey Jack cheese.

Bake in the preheated oven until enchiladas are bubbling and cheese is golden, 20 to 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.

Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.

Bake in preheated oven for 70 minutes, until set in center.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Make the topping: Mix coconut, brown sugar, nuts, flour, and melted butter together in a bowl until well combined.

Make the sweet potatoes: Mix mashed sweet potatoes, sugar, milk, butter, eggs, and vanilla together in a large bowl until well combined.

Transfer to a 2-quart oven-proof baking dish and sprinkle topping over potatoes.

Bake in the preheated oven until soufflé is set, about 30 to 35 minutes.

Gather ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking pan; set aside.

Combine drained sweet potatoes, 1/2 cup melted butter, sweetened condensed milk, vanilla, and pumpkin pie spice in a large bowl. Beat until  almost smooth with an electric mixer. There may still be some small chunks of sweet potato.

Spread sweet potato mixture evenly into the prepared pan. Sprinkle cake mix over the sweet potato mixture. Place cold butter pieces evenly over cake mix. Sprinkle with pecans, if using.

Bake until golden brown and set, about 45 minutes. Cool at least 20 minutes in pan before serving. Serve with whipped cream or ice cream, if desired.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.

To make the sweet potato layer: Place canned sweet potatoes and their liquid in a medium saucepan, and bring to a boil.

Remove from the heat and drain.

Transfer potatoes to a medium bowl and mash with a fork or potato masher.

Add white sugar, butter, milk, eggs, and vanilla; mix until well combined.

Spread evenly into the prepared baking dish.

To make the topping: Mix pecans, brown sugar, flour, and melted butter in a separate bowl until combined and crumbly.

Sprinkle over sweet potato mixture.

Bake casserole in the preheated oven until topping is golden brown, about 35 minutes.

Place sweet potato fries into a large bowl, drizzle with 1/4 cup olive oil, and toss to coat. Mix steak seasoning, black pepper, garlic powder, salt, and paprika in a separate small bowl until thoroughly combined. Use your left hand to toss fries with olive oil as you sprinkle the seasoning mixture over them with your right hand.

Heat 1 tablespoon olive oil in a large skillet over medium heat and place sweet potato pieces into the hot oil. Cover skillet, pan-fry for 5 minutes; uncover and turn fries. Place cover back over fries and cook 5 more minutes; continue turning fries and covering until sweet potatoes are tender, about 10 more minutes.

Gather all ingredients.

Preheat the oven to 425 degrees F (220 degrees C). Position rack in upper third of the oven. Grease a baking sheet.

Peel sweet potatoes and cut into 1x3-inch wedges. Place wedges and soybean oil in a large bowl; toss lightly. Sprinkle with salt, pepper, garlic powder, and paprika.

Arrange potatoes in a single layer on the prepared baking sheet, being sure not to overcrowd. Bake, turning occasionally, until tender and golden brown, 18 to 24 minutes. Cool 5 minutes before serving.

Melt 2 tablespoons of butter in a cast iron pan on medium high heat. (If you don't have a cast iron pan, use a thick-bottomed skillet.) Note that you want the heat high enough so that the butter bubbles, but not so high that it browns or burns before you put the sweet potato in the pan.

Working in batches if necessary (use 2 tablespoons of butter per batch), scoop large spoonfuls of grated sweet potatoes into the pan forming small mounds. Gently press to spread the mounds out a bit. Sprinkle with salt and pepper. (If using salted butter you may be able to skip the salt.)

Cook undisturbed until they are nicely browned on one side, about 4 to 5 minutes, then carefully turn them over with a metal spatula to brown on the other side, 4 to 5 minutes more.

When done, place on a cookie sheet in a warmed oven to keep warm until ready to eat. Serve with fried eggs and bacon!

Gather all ingredients.

Place sweet potatoes in a large stockpot; cover with 1 inch of water. Bring to a boil over medium heat and cook until fork tender, about 20 minutes. Drain, allow to cool, and remove skins.

Preheat the oven to 350 degrees F (175 degrees C). Grease or butter a 2-quart casserole dish.

Place potatoes in a mixing bowl; beat with an electric mixer on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.

Reduce speed to low and add sugar, milk, 1/2 cup melted butter, vanilla, eggs, and salt; mix well.

Allow any potato fibers to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.

To make the topping: Mix brown sugar, flour, 1/3 cup melted butter, and pecans together in a bowl until crumbly. Sprinkle mixture over sweet potato mixture.

Bake in the preheated oven until the center of the soufflé is set, about 40 minutes.

Heat 5 tablespoons vegetable broth in a large skillet over medium heat. Cook and stir onion, garlic, and jalapeno pepper in the hot broth until slightly tender, about 5 minutes. Add sweet potatoes, chili powder, cumin, paprika, oregano, and red pepper flakes to onion mixture. Pour remaining 2 cups vegetable broth over sweet potato mixture.

Bring vegetable broth mixture to a boil, reduce heat to medium, and simmer until sweet potatoes are tender, 20 to 25 minutes. Stir tomatoes and kidney beans into sweet potato mixture and simmer over low heat until flavors have blended, about 45 minutes.

Gather the ingredients. Preheat oven to 325 degrees F (165 degrees C).

To prepare the sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.

Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9x13-inch baking dish.

To make the topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don't overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.

Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Serve and enjoy!

Preheat the air fryer to 400 degrees F (200 degrees C).

Cut sweet potato into 1/2-inch wide fries. Place in a bowl with canola oil; toss to coat. Season with salt, pepper, garlic powder, and paprika; mix until all fries are evenly coated.

Working in batches if necessary, place an even layer of fries in the air fryer basket.

Cook in the preheated air fryer until golden, about 10 minutes. Repeat to cook remaining fries.

Serve hot and enjoy!

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.

In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.

Bake 30 minutes in the preheated oven.