Melt butter; add sugar and melt.
Add syrup and mix well.
Add over sliced sweet potatoes in layers.
Preheat oven to 375\u00b0.
Bake 30 to 45 minutes until syrup thickens and forms glaze.
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Place sliced sweet potatoes in a greased baking dish.
Combine the next 5 ingredients.
Drain apricots, saving 1 cup juice. Combine sugar mixture and juice; cook on medium heat for 3 minutes.
Arrange apricot halves on the potatoes and pour sauce over all.
Place a pecan half in the center of each apricot half. Drizzle the 2 tablespoons melted butter or oleo on top.
Bake 25 minutes at 375\u00b0.
ightly butter it. Arrange the sliced sweet potatoes in the dish in an
Peel the sweet potatoes and cut them into slices.
Melt the butter in a heavy skillet and add the sliced sweet potatoes.
Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are \"candied\". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.
Arrange sliced sweet potatoes in greased
1 1/2-quart casserole.
Combine flour, salt and brown sugar; sprinkle over potatoes.
Dot with butter, then marshmallows and almonds.
Cover with cream.
Bake at 350\u00b0 for 40 to 45 minutes, until bubbly and marshmallows brown.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
Preheat oven to 350\u00b0.
Place a layer of sliced sweet potatoes in a 2-quart greased baking dish.
Add a layer of the orange or apple slices.
Sprinkle with cinnamon and top with small pieces of margarine if desired.
Repeat until all ingredients are used. Pour orange juice (or apple juice) over the top and cover.
Bake at 350\u00b0 for 45 minutes.
Serves 4.
Mix sugars and cornstarch together; add water, margarine and vanilla.
Cook on medium heat until bubbly and thick; pour over sliced sweet potatoes, layering potatoes and syrup. Bake for 30 minutes in a 350\u00b0 oven.
Salt and pepper chops.
Brown on both sides in their own fat in a skillet.
Transfer to a casserole dish;
add sliced sweet potatoes and sprinkle with nutmeg.
Pour apricots and juice over all and bake 50 minutes in a 350\u00b0 oven.
Serves four.
Arrange sweet potatoes in nonstick casserole dish.
Combine sugar substitute, salt and spices; sprinkle over sweet potatoes. Dot with margarine and bake at 350\u00b0 for 10 to 15 minutes.
Arrange sweet potatoes in nonstick casserole. Combine sugar substitute, salt, cinnamon and nutmeg.
Sprinkle over sweet potatoes.
Dot with margarine. Bake at 350\u00b0 for 10 to 15 minutes. Exchanges:
1 bread, 1/2 fat.
Serving:
1/3 cup.
Layer boiled, peeled and sliced sweet potatoes into baking dish; layer with sliced apples and raisins and dot with butter. Pour maple syrup over each layer.
Bake at 350\u00b0 for 30 minutes.
Peel the boiled sweet potatoes.
Slice them the long way and lay in Pyrex dish.
Mix the sugars and cinnamon together in a bowl. Sprinkle this mixture over the top of the sliced sweet potatoes. Cut the margarine in chunks and lay on top of the sugar.
Bake in a 350\u00b0 oven until most of the sugar melts.
You might need to sprinkle a little water on top of sugar before baking.
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.
Place sliced sweet potatoes and pineapple chunks alternately in baking dish.
Mix juice from pineapple with the pudding.
Mix and add the brown sugar.
Cook until smooth and thick.
Pour over potatoes.
Bake.
Melt butter in a 10 x 13-inch dish.
Mix sugar, flour, milk and vanilla (mix well).
Pour into butter.
Put 2 cups of cooked, sliced sweet potatoes all around in top of mixture, but do not stir. In another bowl, mix 1 cup sugar, 1 tsp. vanilla, 1/4 tsp. cinnamon and 2-1/2 cups water.
Mix well.
Pour over top of mixture.
Do not stir.
Bake at 400 degrees until crust is brown and juice is bubbly.
Melt margarine in large skillet.
Put sliced sweet potatoes in skillet.
Sprinkle with salt, sugar and flour.
Cook and simmer until sugar is thickened.
n a large bowl add sweet potatoes, 4 tablespoons of maple syrup
Preheat oven to 350\u00b0F. Line a baking sheet with foil.
Toss sweet potatoes and onion wedges with olive oil and 1 tbsp maple syrup. Season. Roast for 30 mins, until tender.
Whisk together balsamic vinegar, chives, vegetable oil and remaining maple syrup. Add sweet potatoes, onions, chickpeas, arugula and walnuts and toss to combine. Serve.