strange_girl Posted November 27, 2014 Share Posted November 27, 2014 My two dishes to bring to the big family Thanksgiving this year are jellied salad and a sweet potato dish. I've got the jellied salad covered, but it can't think what to do with the sweet potatoes, other than just mash them with butter and cinnamon. We have to transport them an hour away, and is not sure how that method would hold/reheat. Anyone have any great sweet potato recipes that travel well? A couple of relatives are allergic to nuts, so I can't make any of the yummy casseroles with pecans that I've seen either :( I'm almost thinking a sweet potato soup, maybe. Thanks for any ideas! Happy Thanksgiving to all ;) Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted November 27, 2014 Share Posted November 27, 2014 This is what I do with sweet potatoes: http://www.bonappetit.com/recipe/sweet-potato-pudding-with-pecan-and-gingersnap-topping ETA: You can skip the pecans, the gingerbread still gives it that crunchy element. Quote Link to comment Share on other sites More sharing options...
BigMamaBird Posted November 27, 2014 Share Posted November 27, 2014 I always bake them then stick them in my food processor with lots of butter and maple syrup. Yum! Quote Link to comment Share on other sites More sharing options...
strange_girl Posted November 27, 2014 Author Share Posted November 27, 2014 Great ideas! I'll need to look through the pantry to see what I've got to add to the potatoes. I don't think I have any ginger snaps. Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted November 27, 2014 Share Posted November 27, 2014 Sweet potato gratin with blue cheese, which is what I am making this year. Quote Link to comment Share on other sites More sharing options...
strange_girl Posted November 27, 2014 Author Share Posted November 27, 2014 Oooo, candied sweet potatoes look like they just might work, as long as I leave off the pecans. Quote Link to comment Share on other sites More sharing options...
Pippen Posted November 27, 2014 Share Posted November 27, 2014 We use one that is similar to this recipe. It's even better when made with cream instead of milk. ;-) http://allrecipes.com/recipe/yummy-sweet-potato-casserole/ Quote Link to comment Share on other sites More sharing options...
Farrar Posted November 27, 2014 Share Posted November 27, 2014 I agree you should just make a casserole and leave off the pecans. Just do slightly more butter and brown sugar for the topping... Quote Link to comment Share on other sites More sharing options...
Pippen Posted November 27, 2014 Share Posted November 27, 2014 Oops, missed the allergies part. Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 27, 2014 Share Posted November 27, 2014 my daughter is roasting some (I've been informed she's into roasted vegetables right now), and I'm making good, old fashioned, southern candied sweet potatoes. I've always relied on someone else to bring them - and they've generally been unappetizingly different. (with lots left over.) these have no nuts. and no *marshmallow*! (I'm also doing southern green beans. I've missed them.) Quote Link to comment Share on other sites More sharing options...
AmandaVT Posted November 27, 2014 Share Posted November 27, 2014 I'm trying to decide what to do with sweet potatoes this year too - I'm contemplating this idea from Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/chipotle-smashed-sweet-potatoes-recipe.html or this: http://www.foodnetwork.com/recipes/bobby-flay/smoked-chile-scalloped-sweet-potatoes-recipe.html Slightly different takes on the usual sweet potato dishes. Quote Link to comment Share on other sites More sharing options...
Elisabet1 Posted November 27, 2014 Share Posted November 27, 2014 I drain the sweet potatoes and then pour them in to a dish. Then I put a whole stick of butter in there and brown sugar and a whole bag of mini marshmallows. And then bake until all melted and the marshmallows are getting a little brown. Yummy! No cinnamon. Quote Link to comment Share on other sites More sharing options...
EmilyGF Posted November 27, 2014 Share Posted November 27, 2014 My mom tried to make the sweet potatoes healthier one year (I think she used apples in the casserole and left out the marshmallows) and everyone revolted, even those who eat healthier in general! Since then we use the marshmallows and brown sugar! Quote Link to comment Share on other sites More sharing options...
lanabug Posted November 27, 2014 Share Posted November 27, 2014 This sounds like a really strange recipe, but it is so good! Last time I made it, I didn't bother stuffing the potato skins. I mashed up all the sweet potato and spread it in a casserole dish, then topped it with the goat cheese and roasted grapes. http://www.howsweeteats.com/2012/01/roasted-grape-goat-cheese-honey-stuffed-sweet-potatoes/ Lana Quote Link to comment Share on other sites More sharing options...
Seasider Posted November 27, 2014 Share Posted November 27, 2014 I use this recipe and (for fast cleanup on busy big event days) throw it all in baking bag and cook it in the oven at 350F. You can also throw in a pinch of cinnamon or nutmeg, but the oj is the secret. Quote Link to comment Share on other sites More sharing options...
zoobie Posted November 27, 2014 Share Posted November 27, 2014 Pioneer Woman's Soul Sweet Potatoes recipe (online) is very close to my grandmother's. I usually leave out the pecans or do half and half. Obviously that wouldn't work with a nut allergy, but it works just fine leaving them out entirely. It travels well too and is fine at room temp. Quote Link to comment Share on other sites More sharing options...
Storygirl Posted November 27, 2014 Share Posted November 27, 2014 My mom's sweet potatoes call for mashing up the cooked potatoes along with a can of crushed pineapple (hold back some of the juice so that it doesn't get too wet; you can always add more if needed), some butter, and brown sugar. A little salt. No recipe. We just eyeball it. We top it with mini marshmallows and heat under the broiler until they turn toasty brown (watch every second to prevent burning). You could easily leave the marshmallows off if you are a no-marshmallow family. Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted November 27, 2014 Share Posted November 27, 2014 How about: coat a baking sheet with a thin layer of oil cut the sweet potatoes into 1/2" cubes roast with cinnamon, salt, and pepper sprinkled over the top stir often so they crisp on all sides but don't burn dump cooked potatoes into a small, preheated crockpot wrap the heated crockpot in a towel to preserve heat on the way to the party Quote Link to comment Share on other sites More sharing options...
MrsMommy Posted November 27, 2014 Share Posted November 27, 2014 Sweet potato gratin with blue cheese, which is what I am making this year. I don't normally like sweet potatoes, but this sounds interesting. Can you share the recipe? Quote Link to comment Share on other sites More sharing options...
ondreeuh Posted November 27, 2014 Share Posted November 27, 2014 We make this: http://www.tasteofhome.com/recipes/sweet-potato-cranberry-bake it's simple, but the cranberries and orange juice go so well with the sweet potatoes. It is the #1 family favorite and I usually make another batch a couple of days after Thanksgiving to eat with the last of the turkey. You can easily leave out the nuts. Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted November 27, 2014 Share Posted November 27, 2014 I don't normally like sweet potatoes, but this sounds interesting. Can you share the recipe? Sure. I'm basically using this recipe, except with less garlic (I couldn't find my garlic press), caramelized onions with the topping, and some smoked paprika added. I've also, copying some other recipes I found online, put a little blue cheese in between the layers of sweet potatoes. I've made twice baked sweet potatoes with mostly the same ingredients before (less cream, more bacon), but this is less work. Alternatively, I always enjoy a sweet potato with a squeeze of lime juice over it. Sweet potato, lime juice, butter - yum! There's nothing wrong with brown sugar and cinnamon, but it's been done, am I right? Quote Link to comment Share on other sites More sharing options...
Joker Posted November 27, 2014 Share Posted November 27, 2014 The only way my dds and dh eat them here is oven roasted. I cut them into bite sized pieces, coat in olive oil, honey, and cinnamon, then bake at 400 degrees for 30-45 minutes. They scarf them down this way but if I try to make sweet potatoes (which I love in all forms) any other way no one here will eat them except me. Quote Link to comment Share on other sites More sharing options...
MrsMommy Posted November 27, 2014 Share Posted November 27, 2014 Sure. I'm basically using this recipe, except with less garlic (I couldn't find my garlic press), caramelized onions with the topping, and some smoked paprika added. I've also, copying some other recipes I found online, put a little blue cheese in between the layers of sweet potatoes. I've made twice baked sweet potatoes with mostly the same ingredients before (less cream, more bacon), but this is less work. Alternatively, I always enjoy a sweet potato with a squeeze of lime juice over it. Sweet potato, lime juice, butter - yum! There's nothing wrong with brown sugar and cinnamon, but it's been done, am I right? That sounds really good...thanks for sharing! Quote Link to comment Share on other sites More sharing options...
strange_girl Posted November 27, 2014 Author Share Posted November 27, 2014 Lots of great (and yummy-sounding) ideas! Thanks so much. Now off to decide which one I'm actually going to make.... :) Quote Link to comment Share on other sites More sharing options...
VeteranMom Posted November 27, 2014 Share Posted November 27, 2014 This is my family's favorite. Everyone loves it. Berry Mallow Yam Bake 1/2 c. flour1/2 c. packed dark brown sugar1/2 c. old-fashioned or quick oats, uncooked1 tsp. cinnamon1/3 c. margarine2 - 17 oz. cans of yams, uncooked2 c. fresh cranberries, uncooked15 Kraft regular marshmallows or 2 c. of the mini-marshmallowsCombine flour, sugar, oats and cinnamon.Cut in margarine until mixture resembles coarse crumbs.Lightly toss 1 cup of the crumb mixture with the yams and cranberries.Arrange in a 1.5 qt. casserole and sprinkle with remaining crumb mixture.Bake at 350º for 35 minutes.Top with marshmallows and broil until marshmallows are golden brown.Makes six servings Quote Link to comment Share on other sites More sharing options...
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