Does anyone have a favorite receipt for baked sweet potatoes(or yams) with marshmallow ,brown sugar ,and walnuts. I've had it before ,but never knew how to make it.
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Does anyone have a favorite receipt for baked sweet potatoes(or yams) with marshmallow ,brown sugar ,and walnuts. I've had it before ,but never knew how to make it.
suzie... here is hand's down the best recipe I've ever had... from famed chef Emeril Legasse:
Emeril's Sweet Potato Casserole
3 cups mashed sweet potatoes (about 4 med size)
1/4 cup OJ
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground mace
1/2 tsp salt
3/4 cup firmly packed brown sugar
1/2 cup raisins
1 sm can pineapple chunks
2 cups mini marshmallows
Preheat oven to 350 degrees. Butter a 9X13 pan. Bake sweet potatoes until fork tender, peel and mash. In large bowl combine potatoes, OJ, cinnamon, nutmeg, mace and salt and beat until smooth. Spoon into pan and sprinkle with brown sugar, pineapple and raisins. Arange single layer of marshmallows over the top and bake about 20 minutes. Can be made a day ahead and then baked about 35 minutes before serving.
This recipe doesn't have nuts, but I have added chopped pecans as well... I've made it every year for the last 4... it is VERY rich, but man, it's a no fail crowd pleaser! :D AND it's EASY... which makes it my favorite recipe :p
Gag, hack, urgg . . . .Thank goodness there's someone around that will make those things feel loved.:D :pQuote:
Originally Posted by bikerchick68
I've got one similar to that one, but might I suggest using the full-sized marshmallows? If mini's are good, big ones are better!
I also have a recipe that doesn't use the marshmallows at all - just a combination of brown sugar, butter and pecans. Yum!
Sounds good. (but without the raisins, I think)
Maybe skip the sweet potatoes and add an extra bag of marshmallows...
:eek: :eek: :eek:
Mine's a tiny bit more involved, but it bakes up nice and fluffy, hence the name: Sweet Potato Souffle.
6 sweet potatoes, cooked & mashed
½ cup sugar
½ cup brown sugar
1 t. cinnamon
Dash of salt
3 eggs
½ cup heavy cream
1 t. vanilla
½ cup chopped walnuts
Mini-marshmallows for garnish
Preheat oven to 350 degrees. Combine all ingredients except marshmallows, adding the eggs one at a time. Pour into a buttered baking dish and top with marshmallows. Bake 35 minutes.
Mmmmmmm.....................
They sound good ,but I could do with out the raisins ,and pinapples. Ju Ju ..yours sounds perfect. Maybe skip the heavy cream ,and use milk.
Thanks for the suggestions.
Quote:
Originally Posted by SadieKate
SadieKate... PT me your address... I got a can of chunk pineapple and a bag of mini marshmallows I wanna send you...:eek:
<ducking for cover>:D
Yes, Suz, I've actually used milk in a pinch--don't often have a jug of heavy cream lying around LOL. But use less of it--you don't want the stuff too viscous or it won't bake up right.Quote:
Originally Posted by suzieqtwa
Ok, I've got my tennis racket ready. Lob!!!Quote:
Originally Posted by bikerchick68
Yes, this is like the recipe I use use- give or take an ingredient or 2(I usually don't put raisins, but lots of marshmellows). One of my all time favorites. and I've got sweet potatoes too that will be ready by t-day :) JenniferQuote:
Originally Posted by Bad JuJu
Odd, I was unaware that sweet potatoes are edible. :confused:
The things one learns around here...
Never fear, Mom. I learned as an adult (or what I can pass off as one) that sweet potatoes are yummy. It's all in the amount of butter and maple syrup.
Just smush up some baked SPs (about 8 small ones and not yams! :eek: :eek: )
Mash in:
a skimpy 1/2 cup maple syrup (grade B or the darker one is best)
1 stick of butter
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Fold in about 1/2 chopped fresh toasted pecans (that's pee-cans :D )
Put in a casserole (and refrigerate to the next day if desired)
Toss some more chopped pee-cans on top, drizzle on more maple syrup and reheat in a 375 degree oven.
So it's basically sweet potato pie filling without the egg and dairy. I have converted many a skeptic and watched them go back for seconds.
Yeah, sweet potatoes are edible - actually quite good - BUT WHY OH WHY would anyone put all that sweet c - - - on them! They're plenty sweet by themselves!Quote:
Originally Posted by MomOnBike
Sorry gals, can't stand that stuff!
My mother always called it a "receipt" too, or a "rule" - but never a recipe. Wonder how those terms came into use (or how they fell from common use)?
I could never stomach sweet potatoes with all that syrup and marshmallow junk. I found this recipe in the Washington Post many years ago. I'll make it with just one big sweet potato, and it's dinner.
Rosemary Roasted Sweet Potatoes (Wash Post 19 Nov 2000)
2 pounds sweet potatoes peeled, and cut into 1/2" cubes.
2 tsp minced garlic
1 T. Rosemary leaves
2 T. Olive Oil
1/2 cup minced fresh parsley
1 tsp. Salt
1/2 tsp freshly ground pepper
Preheat oven to 375. In large bowl, toss together the sweet potatoes, garlic, rosemary and oil. Transfer to a rimmed baking sheet, spreading the potatoes into a single layer. (for just one potato, I do this in my 9" Le Creuset skillet).
Bake until tender, about 50 minutes. Add the parsley, salt and pepper and toss to coat. Transfer to a serving bowl, (er, that would be a plate) and serve immediately.
Thanks everyone...Withm, yours looks good too......I lived in Delaware for 15 years (Wilmington). I love just a baked sweet potato ,but Im having 11 people over ,so I thought I would make something fancy.
Hey Suzie,
If I send you my Thanksgiving receipt, will you re-imburse me?
:D :D :D
(This coming from someone who has been known to fill her "subscription" at the drugstore. :D :D )
:eek: ya, I just noticed my spelling error. oops !!!
As Withm pointed out, "receipt" is the older term for what we now call a "recipe." So, Suzieq, I thought you were just choosing to use more traditional language--very cool.
I don't know anything about the etymology of those words, but it may be that they were called receipts because they were received--as in recipes handed down from mothers and grandmothers and shared with neighbors, etc. Not sure how it morphed into recipe. Anybody got an Oxford English Dictionary handy?
I had to bump up this thread to thank BadJuJu for her recipe! I made the sweet potato souffle she shared and it was a big hit!
I'm normally not a fan of sweet sweet potato things (I love them roasted with garlic or baked into 'fries' with salt and pepper) but this recipe was really good. I skipped the marshmallows and everyone in my family really enjoyed it.
THANK YOU!! :)
Oh, and for anyone else thinking of trying this, cut the recipe in half unless you are baking for an army...it made a ton!
The thread about dressing made me remember this thread. BikerChick, you aren't getting any ideas this year, are you?Quote:
Originally Posted by bikerchick68
BTW, where have you been?
Who needs marshmallows when you have brown sugar, butter & pecans?-
that's Pa cahns . . . . . and don't forget the Pet milk!
Now don't ask me for a reference - but I heard in the early days it was "receipt" because one would keep all your books in the library, clean and dry, so to use a recipe you'd write out a receipt of the ingredients to take to the kitchen.Quote:
Originally Posted by withm
and I agree with Hub - it's "pa Cahns". In fact I just bought a pecan praline (pa-cahn pra-leen (the "pra" rhymes with bra)) at farmers market this morning. My indulgence...
They are only called pee-cans in the areas where they don't actually grow them. :p
Luv a baked sweet tater baked with a little butter. Never microwave a sweet tater. The sugars won't carmelize and they won't taste as good.
My SIL makes a sweet potato casserole with tons of stuff on top, way too sweet. My nephew & I try to tactfully scoop under the topping when we get our serving.
Y'all should know that Vardaman Mississippi calls itself the Sweet potato capitol of the world- that's about an hour from here.
:p
Quote:
Originally Posted by SadieKate
Okay.....
What the heck IS the difference b/t a sweet potato and a yam?????? :confused:
The label :p . . . and the taste. I really don't care for what we Amurcans call yams.
http://www.loc.gov/rr/scitech/myster...eetpotato.html
i like mine cooked in orange juice and brown sugar!
(or made into frenchy fries and crisped under the broiler with just some olive oil and s&p mmmmm)
My hubby loves these yummy brown sugar coated recipes!
ME I'll take it Plain, Plain and More Plain - What could be better - healthy sweetness! Yumm Yumm
Generally speaking you can't buy real yams in the U.S. They are often quite huge, not potato sized at all.
http://en.wikipedia.org/wiki/Yam_%28vegetable%29
Yeah, that's in that article above. That's why I said "what Amurcans call yams." What we call yams don't taste the same as what we call sweet potatoes.
I just bake em, whip 'em up in a bowl, then plop a couple of marshmallow peeps on top.Quote:
Originally Posted by suzieqtwa
Maybe this year I'll get crazy and throw in a couple of circus peanuts.
Between you and bikerchick, I'm gonna be really ill . . . . :p
We eat ours roasted with olive oil, garlic, salt, and thyme. I thought I hated sweet potatoes until it finally occurred to me not to try to make them any sweeter.