b>sweet potatoes into bite size pieces.
In a large saucepan, cook potatoes
Grease a 1 1/2-quart casserole.
Mash cooked or canned sweet potatoes.
Stir in remaining ingredients except turn mixture into prepared casserole and sprinkle with reserved brown sugar.
Bake at 400\u00b0 in preheated oven for 30 minutes or may freeze and bake at a later date.
Serves 8 to 10 people.
If using fresh potatoes, place in a pan; cover with water and cook, covered, for 25 to 35 minutes or just until tender.
Drain; cool slightly.
Peel and cut into chunks.
Place cooked or canned sweet potatoes in 2-quart baking dish.
Put sweet potatoes in a baking pan; sprinkle with salt.
Put applesauce on sweet potatoes.
Mix brown sugar, rolled oats and cinnamon.
Stir in margarine or butter.
Sprinkle over sweet potatoes.
Bake at 375\u00b0 (moderate oven) about 45 minutes, until lightly brown.
Makes six servings, about 1/2 cup each.
Put sweet potatoes in baking pan.
Sprinkle with salt.
Put applesauce on top.
Mix brown sugar, rolled oats and cinnamon together.
Stir in butter.
Sprinkle over sweet potatoes.
Bake at 370\u00b0 for 45 minutes.
Makes 6 servings.
Cook fresh sweet potatoes just until tender; drain.
Cut into chunks.
Place cooked or canned sweet potatoes in a 2-quart baking dish.
In a small saucepan, combine butter, syrup, brown sugar and cinnamon.
Cook and stir until mixture boils.
Pour over potatoes. Bake at 350\u00b0 for 30 to 40 minutes.
Mash sweet potatoes.
Roll your marshmallows up in your hands with your sweet potatoes, letting the potatoes cover the marshmallows, then roll the sweet potatoes balls in a pan of coconut.
Put on a cookie sheet and bake in oven until brown and then serve.
Mash sweet potatoes.
Add seasonings, butter, vanilla and milk.
Potatoes should be light and fluffy.
Pile the mixture into orange halves.
Cover and refrigerate overnight.
About 1/2 an hour before serving time, remove cover, make an indentation in top of each potato and put in a marshmallow.
Bake at 350\u00b0 for 15 to 20 minutes.
Mash sweet potatoes/yams with 1/4 cup butter or margarine and 1/2 can of sweetened condensed milk.
Mash until all lumps are gone and mixture is very smooth.
Spread into 9 x 13-inch dish. Combine brown sugar, 1/2 cup butter and remaining milk in a saucepan over low heat.
Heat and stir until mixture is smooth and creamy.
Pour over potatoes.
Sprinkle top with chopped pecans. Bake at 350\u00b0 for 30 to 40 minutes.
Pour liquid from can of sweet potatoes into pot and add a little water.
Add cloves, lemon and brown sugar.
Boil all together
until thin syrup forms.
Add drained sweet potatoes. Cut in
half
and let boil for a few minutes.
Put in serving dish and cover with whole marshmallows, while hot.
Pare and halve sweet potatoes.
Add boiling water and salt. Simmer in covered skillet until tender (about 15 minutes).
Drain off liquid, leaving 1/4 cup in skillet.
Dot potatoes with butter. Combine remaining ingredients.
Pour over potatoes.
Cook, uncovered, over low heat (about 15 minutes), until glazed.
Baste often; turn potatoes once.
Serves 6.
Heat canned sweet potatoes or peel and cut fresh sweet potatoes and boil them 30 minutes in water enough to cover them.
When done, drain them and mash them up.
Add butter, sugar and vanilla.
Mash it up and add raisins and nuts.
Butter your casserole and pour it in.
Bake at 425\u00b0 for about 10 minutes.
Boil the sugar and water; let cool.
Put sweet potatoes in jars and pour cold sugar water over them.
Seal in jars and boil 2 hours.
(Five quarts of water and 3 cups sugar will fill 10 quarts of sweet potatoes.)
Peel and half sliced sweet potatoes.
Arrange in shallow baking dish.
Combine other ingredients and drizzle over top. Cover top with foil.
Bake 20 to 30 minutes or until heated through.
Canned sweet potatoes can be used, if desired.
In crockpot dish, mix orange juice, butter, oil, brown sugar, cinnamon and salt.
Cover and cook on HIGH while preparing potatoes.
Stir potatoes, and dried cranberries into warm mixture, cover and cook on HIGH for 3 - 4 hours.
SHORTCUT TIP: Replace potatoes with drained canned sweet potatoes. Reduce cooking temperature to Medium.
r mash.
If using canned sweet potatoes, cooking is not necessary.
Put the canned sweet potatoes in a buttered casserole.
Take the liquid, add juice or water.
Add remaining ingredients.
Cook until clear and pour over potatoes.
Bake in oven until heated through.
Note: Substitute canned sweet potatoes and pineapple, if desired
Mix sugar, butter, water and salt in heavy skillet.
Cook until bubbly.
Add sweet potatoes and cook slowly, turning occasionally, about 20 minutes.
Makes 4 servings.
Note:
May substitute 2 cans (18 ounces each) canned sweet potatoes.