Baked sweet potatoes -ima newbie to swt tators haha
Jbwilson0708
Posts: 91
Ok so malong baked sweet potatoes tonight for the first time !! Om just wondering cook them the same as regular baked potatoes?
And what condimenta do u use??
Thank you so much!!!
(oohh and my family is kinda picky so many diffrent options welcome
))lol
And what condimenta do u use??
Thank you so much!!!
(oohh and my family is kinda picky so many diffrent options welcome
))lol 0
Replies
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I just top mine with a little butter and/or a little cinnamon 0
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i cook my sweet pots the same as normal ones, and i have a extra light laughing cow triangle on it instead of butter or marg.. i love them, and there meant to be so much better for you than normal spuds
Sarah x0 -
I use the " I cant believe its not butter" spray to minimize the calories. If it is for your family also, then butter and brown sugar is to die for!! Love it. Any yes, cook it like a baked potato. Good luck0
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I wrap them in foil and stick them in the oven. I don't think they need any butter etc.0
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I make them a few ways and my family love them.
I make them into chunks and add other root veg a onion and some baby tomatos, sprinkle them with a little olive oil and garlic or sea salt and roast/ bake them in the oven for around 45 minutes.
Or ; I made them into a curry last week. i just replaced most of the meat with sweet potatoe. all my family loved it including my husband.0 -
i poke holes in them and bake them @ 425 for about 50 minutes or longer depends on size etc.......when i can EASILY poke fork holes in them i take them out of the oven and let them set for up to 15 minutes or more. The longer they cook the mushier (and better in my opinion) they are and i love them plain.0
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I like to dice (or french fry cut) and roast mine in the oven tossed with a little evoo and some chili powder!! YUM!!!0
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if baking, top with fat free butter spray, a little cinnamon and splenda...yum.
Or you can cut them up, sautee in a tiny bit of olive oil, sea salt, garlic, pepper, wth some spinach... good and sneaky healthy
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I make them a few ways and my family love them.
I make them into chunks and add other root veg a onion and some baby tomatos, sprinkle them with a little olive oil and garlic or sea salt and roast/ bake them in the oven for around 45 minutes.
Or ; I made them into a curry last week. i just replaced most of the meat with sweet potatoe. all my family loved it including my husband.
yummy have to try this x0 -
Streuseled Sweet Potato Casserole
YIELD: 18 servings (serving size: about 1/2 cup)
Ingredients
14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans
Preparation
Preheat oven to 375°.
Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
Amount per serving
Calories: 250
Calories from fat: 23%
Fat: 6.3g
Saturated fat: 2.4g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 1g
Protein: 3.3g
Carbohydrate: 46.1g
Fiber: 2.7g
Cholesterol: 22mg
Iron: 1.2mg
Sodium: 149mg
Calcium: 49mg0 -
Meringue and Streusel-Topped Sweet Potatoes
YIELD: 16 servings (serving size: 1/2 cup)
Ingredients
Sweet potato puree:
8 cups cubed peeled sweet potatoes (about 3 1/4 pounds)
1 cup sweetened dried cranberries, coarsely chopped
1/2 cup half-and-half
1/3 cup maple syrup
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
2 large eggs
Cooking spray
Streusel:
2/3 cup chopped pecans
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon
Meringue:
4 large egg whites
2 1/3 cups granulated sugar
Preparation
Preheat oven to 350°.
To prepare sweet potato puree, place sweet potatoes in a stockpot, and cover with water; bring to a boil. Reduce heat, and simmer for 20 minutes or until tender. Drain potatoes; place in a large bowl. Add cranberries and next 7 ingredients (through eggs); beat with a mixer at high speed for 2 minutes or until smooth. Spoon sweet potato puree into a 13 x 9-inch baking dish coated with cooking spray.
To prepare streusel, combine pecans, brown sugar, flour, butter, and 1/4 teaspoon cinnamon. Sprinkle the streusel evenly over sweet potato puree. Bake at 350° for 30 minutes; remove from oven (do not turn oven off).
To prepare meringue, place the egg whites in a large bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (about 4 minutes). Spoon meringue into a pastry bag fitted with a star tip. Pipe meringue in a lattice design over streusel. Bake at 350° for 15
Amount per serving
Calories: 267
Calories from fat: 26%
Fat: 7.6g
Saturated fat: 2.3g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 1.4g
Protein: 4.3g
Carbohydrate: 46g
Fiber: 3.6g
Cholesterol: 73mg
Iron: 1.1mg
Sodium: 201mg
Calcium: 53mg0 -
Whipped Sweet Potatoes with Hazelnut Topping
YIELD: 12 servings (serving size: about 2/3 cup)
Ingredients
1/3 cup packed brown sugar
1 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3 (29-ounce) cans sweet potatoes, drained and halved
3 large egg whites
Cooking spray
1/2 cup chopped hazelnuts, toasted
1/2 cup packed brown sugar
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon ground cinnamon
3 tablespoons chilled butter, cut into small pieces
Preparation
Preheat oven to 400°.
Combine first 8 ingredients in a large bowl; mash well. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold beaten egg whites into sweet potato mixture. Spoon mixture into a shallow 3-quart baking dish coated with cooking spray.
Combine hazelnuts and next 3 ingredients (through 1/4 teaspoon ground cinnamon) in a bowl. Cut in butter with a fork until mixture is crumbly. Sprinkle over sweet potato mixture. Bake at 400° for 25 minutes or until topping is lightly browned
Amount per serving
Calories: 248
Calories from fat: 22%
Fat: 6.1g
Saturated fat: 1.8g
Monounsaturated fat: 3.4g
Polyunsaturated fat: 0.6g
Protein: 3.3g
Carbohydrate: 46.2g
Fiber: 4.1g
Cholesterol: 8mg
Iron: 1.8mg
Sodium: 293mg
Calcium: 44mg0 -
I scrub it, prick it with a fork, wrap it in a paper towel then microwave on sensor cook.It takes about 20 minutes and it's delicious with a little bit of butter, brown sugar and cinnamon. 0
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Doubled foil wrapped to bake in oven, I like them plain when baked but what I usually do is slice them fairly thin into rounds, lay them single layer on a cookie sheet sprayed with olive oil PAM, bake @ 400 for 17 min. then spray again, flip, 14-20 more min. I sprinkle a little sea salt, sometimes chili powder. I eat these nearly every night because they satisfy like nothing else and keep my night-time hunger under control 0
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Love them baked....sometimes a little plain cinnamon and nutmeg is nice too. Really love them with a melted marshmallow browned on top but I won't go there....:laugh:0
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Anyone know a recipe for sweet potato pie that is light? I never have had it and not sure if I would like it but it sounds interesting!0
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Anyone know a recipe for sweet potato pie that is light? I never have had it and not sure if I would like it but it sounds interesting!
Five-Spice Sweet Potato Pie
YIELD: 10 servings (serving size: 1 wedge)
Ingredients
2 pounds sweet potatoes (about 5 medium)
3/4 cup packed brown sugar
1/2 cup 2% reduced-fat milk(I use fat free half and half or skim milk)
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon five-spice powder or pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs, lightly beaten
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Preparation
Preheat oven to 375°.
Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack
Amount per serving
Calories: 289
Calories from fat: 30%
Fat: 9.7g
Saturated fat: 4.2g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 0.4g
Protein: 4.9g
Carbohydrate: 46.1g
Fiber: 3.1g
Cholesterol: 74mg
Iron: 1.3mg
Sodium: 220mg
Calcium: 74mg0 -
Sweet Potato Tart with Pecan Crust
YIELD: 10 servings
Ingredients
Crust:
1 cup whole wheat pastry flour
1/4 cup pecans
1/8 teaspoon salt
3 1/2 tablespoons chilled butter, cut into small pieces
2 tablespoons maple syrup
Cooking spray
Filling:
1/2 cup maple syrup
2 tablespoons cornstarch
1 1/2 cups mashed cooked sweet potatoes
3/4 cup soft silken tofu, drained
1 1/2 teaspoons finely chopped peeled fresh ginger
1 1/2 teaspoons grated orange rind
3/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Syrup:
1/2 cup maple syrup
Amount per serving
Calories: 264
Calories from fat: 25%
Fat: 7.3g
Saturated fat: 2.8g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 1.2g
Protein: 4g
Carbohydrate: 46.6g
Fiber: 3.4g
Cholesterol: 11mg
Iron: 1.6mg
Sodium: 81mg
Calcium: 45mg0 -
Thank you Dhalaby73! You must really love sweet potatos!0
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Thank u so much everyone i had mine with some
green onions and light sour cream aaaa i offically
Love me some seet tators haha0 -
Thank you Dhalaby73! You must really love sweet potatos!
Love Love Love them...LOL your welcome
HAPPY EASTER EVERYONE....0 -
I tried something new recently with them. I took some orange blossom honey, some brown sugar, and cinnamon, mixed them together (you might have to heat the honey in microwave for 10-12 secs), then drizzled over the cut sweet potato. No butter or butter sub needed. Delicious. The orange blossom honey adds a great complimentary flavor to the sweet potato, and if you measure the honey and brown sugar out, caloric-wise, not much difference than butter.0
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