sweet potatoes Archives - The Midnight Baker

Buttery Sweet Potato Slices

Judith Hannemann — Wed, 04 Nov 2020 00:00:00 +0000

Buttery sweet potato slices with a hint of orange. Perfect for your holiday table.

Perfect For The Holidays

Since the holidays are approaching quickly, many of us are planning our Thanksgiving dinner.

I’m pretty much a traditionalist when it comes to Thanksgiving dinner, but sometimes I like to think a little out of the box on one dish. Lately, that’s been the dessert. However, this year it’s a side dish.

Sweet potatoes have always been a favorite around here, and this year won’t be any different. The only difference is they’ll be flavored with two of my favorite flavorings.

Butter For Richness

Who doesn’t love the taste butter imparts? I don’t think you’ll find many who don’t. The only downside is the fat, not the flavor.

And when I say this recipe is rich, it truly is. It calls for one cup of butter. My way of looking at it is that this sweet potato side is generally a smaller portion and Thanksgiving is a day to splurge. If it’s still too much of a good thing for you, it can be made with half the butter. It won’t be as rich, but it’ll still taste good! As always, I recommend using unsalted butter so you can control the salt.

Bright Orange

I love the bright taste of orange–especially when combined with cinnamon and a pinch of nutmeg. That’s the flavorings in these rich buttery sweet potato slices.

The flavorings, however, do not overpower the taste of the sweet potatoes. They’re very subtle flavors because except for the nutmeg, you’re using the whole spice and fruit rather than the ground variety.

Whole orange slices top the potatoes so they impart a mild flavor and whole cinnamon sticks are distributed in the dish. When these are combined with the small amount of nutmeg, the flavor is unbelievably good.

The Recipe

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Buttery Sweet Potato Slices

Buttery with a hint of orange

Prep Time10

Cook Time1 5

Course: Side Dish

Cuisine: American

Keyword: holiday side dishes, sweet potato casserole, sweet potatoes with oranges

Servings: 6

Calories: 621kcal

Author: Judith Hannemann

Ingredients

3 lbs sweet potatoes or yams peeled and sliced crosswise in 1/4-inch thick rounds
1 orange thinly sliced into rounds
1 cup unsalted butter 2 sticks
1 cup light brown sugar packed
3 cinnamon sticks
1/2 tsp ground nutmeg
1 tsp kosher salt

Instructions

Preheat oven to 350°F. In an ungreased 2-quart baking dish place sweet potato slices, overlapping slightly and covering the dish. In a saucepan, melt butter over low heat. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until sugar is dissolved, then add the orange slices. Pour the mixture over the potatoes, covering the entire surface.
Cover the dish tightly with foil. Bake 40 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove foil and bake 20 to 25 minutes more or until the top is golden brown. Let stand 15 minutes before serving.

Nutrition

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Sweet Potato Pineapple Casserole

Judith Hannemann — Sun, 19 Nov 2017 00:00:41 +0000

Nothing pairs better than sweet potatoes and pineapple!

Great For Thanksgiving Or Any Time

This is the time of year many folks get interested in anything sweet potato.

While sweet potatoes have become more popular in the past few years, it’s usually around Thanksgiving that they go on sale.

This casserole is a bit different from the usual fare. It’s actually more of a pudding consistency due to the flour and baking powder. A sweet potato casserole like this could also double as a dessert and very easily too.

Because it’s different but still holds with using something traditional, it’s a great way to perk up your holiday meal.

Pineapple And Sweet Potatoes: The Perfect Pairing

Ever think about pairing these two things? I never did before I came upon this recipe.

The original comes from Al Roker–it’s an old family recipe. The first time I had this was at an impromptu Thanksgiving dinner at my former neighbor’s house. Bad weather prevented her from going to her sister’s for the holiday so she made a dinner just for us neighbors.

Anyway, when I tasted this, I simply loved the addition of pineapple. The pineapple is tart, so it tempers the sweetness of the sugar and sweet potatoes. Plus it adds a little chew factor to something rather smooth and creamy.

You can use either crushed pineapple or tidbits. I used the tidbits so that the pineapple was a little more prominent in the casserole. However, either will do.

Yummy Toasted Marshmallows

The toasted marshmallows are the crowning glory to this delicious side dish.

When you pop them under the broiler, watch them closely. They will brown very quickly and even catch fire if the toasting goes too far. I placed the dish about 6-inches from the broiler element so the process wasn’t so quick.

If you let the casserole sit for about 10 minutes, the marshmallows will get nice and gooey. The best way I can explain the texture is that it is like the marshmallow in chocolate-covered Santas. That adds a lot to this because you have so many interesting textures!

The Recipe

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Sweet Potato Pineapple Casserole

This casserole recipe is a bit different from the usual sweet potato casserole. It’s actually more of a pudding consistency due to the flour and baking powder. With the added sweetness from pineapple, this could easily double as a dessert.

Prep Time20

Cook Time30

Total Time50

Course: Dessert, Side Dish

Cuisine: American

Keyword: casserole recipe, pineapple, sweet potato casserole, sweet potatoes

Servings: 12

Calories: 338kcal

Author: Judith Hannemann

Ingredients

6 large sweet potatoes
4 tbs baking powder
1 tsp salt
.5 cup unsalted butter
1 cup flour
.75 cup dark brown sugar
1 cup crushed pineapple OR pineapple tidbits, drained
1 tsp cinnamon
1 tsp nutmeg
1/8 tsp cloves
12 oz marshmallows

Instructions

Preheat oven to 350 degrees.
Boil the sweet potatoes until soft. Mash potatoes with 1 stick of butter in large bowl.
Add flour, sugar, salt, baking powder, cinnamon, nutmeg and cloves, and mix together. Fold in pineapple and pour into a buttered 9 X 12-inch Pyrex dish.
Bake for 30 minutes or until brown on top. Remove from oven, layer with marshmallows and place under broiler until marshmallows are toasted brown on top.

Nutrition

Adapted from Al Roker

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Maple Cinnamon Orange Sweet Potatoes

Judith Hannemann — Tue, 29 Jul 2014 23:00:00 +0000

Maple Cinnamon Orange Sweet Potatoes

These sweet and orangey flavored candied sweet potatoes are so good, you’ll think they’re taboo–but don’t tell anyone they’re healthy and good for you!

I’ve always loved sweet potatoes–even before they became all the rage for health!

Mainly, I just throw them in the oven and bake them with the jackets on and eat them au naturel. That’s how much I love them!

Sinfully delicious

I just love the flavor of orange and cinnamon together. I combined the two flavors in my Cinnabon Rolls with Orange Kist Icing, and thought it would work well for sweet potatoes too.

I had an orphan orange in the veggie crisper that I wanted to use before I ended up throwing it out–story of my life. So I zested it and used it in this. For sweetness, I added maple syrup instead of the more common brown sugar. I like the taste of maple syrup–heck I LOVE the taste of maple syrup!

Tried grilling them too since I grill to excess in the summertime. These were a total success and one experiment that has become a keeper.

All natural and good for you

In the months you can’t grill, just switch out your BBQ grill for your inside broiler. Easy peasy.

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Maple Cinnamon Orange Sweet Potatoes

These sweet and orangey flavored candied sweet potatoes are so good, you’ll think they’re taboo–but don’t tell anyone they’re healthy and good for you!

Prep Time10

Cook Time10

Total Time20

Course: side dishes, vegetarian dishes

Cuisine: American

Keyword: sweet potatoes

Servings: 4

Calories: 229kcal

Author: Judith Hannemann

Ingredients

2 large sweet potatoes peeled & cut into 1/2-inch slices
2 tbsp olive oil
oil for grill

GLAZE

1/2 cup maple syrup -OR- good-quality pancake syrup
1/2 tsp ground cinnamon
1 tbsp grated orange zest

Instructions

Preheat grill to medium heat. Oil grill grates--I wad up some paper towels and pour oil on them then rub across grill grate. I've also used a dollar store pump spray bottle filled with oil, but find the towel method easier.
Brush potato slices with the 2 tbs olive oil. Place on grill and cook for 3 minutes each side--this is approximate. You want the potatoes to be almost done when you brush on the glaze.
When potatoes are just done, brush the side facing up liberally with glaze; turn and grill 2-3 minutes. Repeat with the other side. Watch them carefully and don't let them burn!
Remove to serving platter.
Serves 3-4

Nutrition

Maple Cinnamon Orange Sweet Potatoes

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Praline Sweet Potato Crunch (SPONSORED)

Judith Hannemann — Mon, 25 Nov 2013 05:00:00 +0000

Praline Sweet Potato Crunch

Disclaimer: This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Post cereals, but all my opinions are my own. #pmedia #PostWalgreens https://cmp.ly/3/8vNxcO.

This is a side dish I’ve made for years for Thanksgiving and most any other time I’ve had sweet potatoes.

The original recipe calls for corn flakes, but I decided to jazz it up AND add some fibre to the dish by substituting Post Honey Bunches of Oats for the cornflakes.

Post Honey Bunches of Oats and other ingredients

Walgreen’s is featuring Post cereals this week (11/24/13 thru 11/30/13) for the super-low price of $1.99 so now is the time to stock up on your favorite Post cereals…Grape Nuts, Honey Bunches of Oats, Fruity Pebbles and Great Grains.

Praline Sweet Potato Crunch with Post Honey Bunches of Oats

Post Honey Bunches of Oats not only contains essential whole grains, but is sweetened with honey and that eliminates half of the regular sugar that was originally in the topping and I just like the idea of honey instead of processed sugar!

Single Serving of Praline Sweet Potato Crunch

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Praline Crunch Sweet Potato Casserole

This delicious twist on sweet potato casserole has a crunchy cereal topping for a litte extra sweetness. It's the perfect holiday side dish!

Prep Time1

Cook Time25

Total Time1 25

Course: side dishes

Cuisine: American

Keyword: holiday side dishes, sweet potato casserole, sweet potatoes

Servings: 6 -8

Calories: 318kcal

Author: Judith Hannemann

Ingredients

4 large sweet potatoes about 4 cups
1/4 cup brown sugar
2 eggs
1/2 cup low-fat milk
2 tbsp melted butter
1 tsp cinnamon
1/4 tsp nutmeg

Topping:

2 cups Post Honey Bunches of Oats® cereal any variety
2 tbsp melted butter
2 tbsp brown sugar
1/2 cup chopped pecans or walnuts

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
Pierce skin of sweet potatoes in a few places. Place on prepared baking sheet. Bake for one hour or until potatoes test done (soft when squeezed in the center).
At this point, sweet potatoes may be skinned and refrigerated until final preparation.
Preheat oven to 350 degrees F. Spray or grease a shallow 1 1/2 or 2 quart baking dish (11 x 7 is a good size).
In a large bowl, combine sweet potatoes, milk, 2 tbs. melted butter, brown sugar, cinnamon, nutmeg and eggs. Beat at low speed for about 1 minute, or until well combined.
Pour sweet potato mixture into prepared baking dish.
In another bowl, combine all topping ingredients and distribute evenly over the top of the sweet potato mixture. Cover with aluminum foil and bake for 20-25 minutes.
Remove foil or cover and bake for an additional 10-15 minutes until nuts are slightly toasted.
Serves 6-8

Notes

NOTE: I used Post Honey Bunches of Oats® Raisin Medley since I thought it would add some dimension to the casserole.

Nutrition

Praline Sweet Potato Crunch with Post Honey Bunches of Oats

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