6 Ways with Sweet Potatoes (Not Just Casseroles and Pies!)
There's more to sweet potatoes than casseroles and pies. Try one of these sweet potato recipes at yourThanksgiving dinner. Whether you stick with the classic sweet potato casserole or branch out, you'll be pleased!
Scalloped Sweet Potato Stacks
Ingredients
1 1/2 lb. small sweet potatoes, peeled and thinly sliced
2 tsp. chopped fresh thyme, divided
1 cup (4 oz.) freshly shredded mozzarella cheese, divided
2/3 cup heavy cream
1 garlic clove, pressed
1/2 to 3/4 tsp. salt
1/4 tsp. freshly ground pepper
Garnish: fresh thyme
Preparation
Preheat oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at high 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup.)
Bake at 375°, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish, if desired.
Related: Spectacular Thanksgiving Sides
Classic Sweet Potato Casserole
Ingredients
4 1/2 lb. sweet potatoes
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 tsp. vanilla extract
1/4 tsp. salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 Tbsp. brown sugar
1 Tbsp. butter, melted
1 1/2 cup miniature marshmallows
Preparation
Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
Related: 25 Perfect Thanksgiving Desserts
Sweet Potato Soup with Rum Cream
Ingredients
1 1/2 Tbsp. butter or margarine
1 small onion, chopped
4 1/2 cups chicken broth
3 medium-sized sweet potatoes, peeled and cubed (1 3/4 to 2 lb.)
2 Tbsp. maple syrup
2 fresh thyme sprigs or 1/2 tsp. dried thyme
1/2 tsp. curry powder
1/2 cup whipping cream
1/4 tsp. salt
1/8 tsp. ground white pepper
Pinch ground nutmeg
Pinch ground red pepper
Rum Cream
Garnish: fresh thyme sprigs
Rum Cream
Beat 1/2 cup whipping cream, 1/8 tsp. grated lemon rind, 1/4 tsp. fresh lemon juice, and 1 1/2 Tbsp. dark rum.
Preparation
Melt butter in a Dutch oven over medium-high heat; add onion, and saute until tender. Stir in chicken broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or until potato is tender. Remove and discard thyme sprigs. Cool slightly
Process mixture in batches in a blender until smooth, stopping to scrape down sides. Return to Dutch oven, and stir in whipping cream and next 4 ingredients. Cook over low heat, stirring occasionally, until thoroughly heat. Serve with Rum Cream; garnish, if desired.
Related: 10 Ways with Pumpkin (Not Just for Carving!)
Sweet Potato Pie with Marshmallow Meringue
Ingredients
1/2 (14.1-oz.) package refrigerated piecrusts
Parchment paper
1 egg yolk, beaten
1 Tbsp. whipping cream
1/4 cup butter, melted
1 cup sugar
1/4 tsp. salt
3 large eggs
3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes)
1 cup half-and-half
1 Tbsp. lemon zest
3 Tbsp. lemon juice
1/4 tsp. ground nutmeg
3 egg whites
1/2 tsp. vanilla extract
1/8 tsp. salt
1/4 cup sugar
1 (7-oz.) jar marshmallow crème
Preparation
Prepare crust: Preheat oven to 425°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper.
Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture. Bake 6 to 8 more minutes or until crust is golden. Transfer to a wire rack, and cool. Reduce oven temperature to 350°.
Prepare filling: Stir together melted butter, 1 cup sugar, and next 2 ingredients in a large bowl until mixture is well blended. Add sweet potatoes and next 4 ingredients; stir until mixture is well blended. Pour sweet potato mixtures into prepared piecrust. (Pie will be very full.)
Bake at 350° for 50 to 55 minutes or until a knife inserted in center comes out clean, shielding with aluminum foil to prevent excessive browning. Transfer pie to wire rack, and cool completely (about 1 hour).
Prepare meringue: Beat egg whites and next 2 ingredients at high speed with a heavy-duty electric stand mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form.
Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining marshmallow crème, beating until smooth (about 1 minute). Spread over pie.
Bake at 400° for 6 to 7 minutes or until meringue is lightly browned.
Related: Simple Slow-Cooker Thanksgiving Sides
Sweet Potato Squares with Lemon-Garlic Mayonnaise
Ingredients
2 lb. sweet potatoes, peeled and cut into 32 (1-inch) cubes
2 Tbsp. olive oil
1/2 tsp. pepper
1/4 tsp. salt
1/2 lb. spicy smoked sausage, cut into 32 (1/2-inch) pieces
32 wooden picks
Lemon-Garlic Mayonnaise
Garnish: fresh thyme sprigs
Lemon-Garlic Mayonnaise
Stir together 1 cup mayonnaise, 2 Tbsp. chopped fresh flat-leaf parsley, 2 tsp. minced garlic, 1 tsp. lemon zest, 2 Tbsp. fresh lemon juice, 1/2 tsp. pepper, and 1/4 tsp. salt. Store in an airtight container in refrigerator up to 7 days.
Preparation
Preheat oven to 450°. Place sweet potato cubes on a lightly greased 15- x 10-inch jelly-roll pan. Drizzle potatoes with 2 Tbsp. oil, and sprinkle with pepper and salt. Toss to coat.
Bake at 450° for 15 to 20 minutes, turning cubes twice.
Cook sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Drain on paper towels.
Place 1 sausage slice on top of 1 sweet potato cube; secure with a wooden pick. Repeat with remaining sausage slices and potato cubes. Serve with Lemon-Garlic Mayonnaise. Garnish, if desired.
Related: Makeovers for Thanksgiving Leftovers
Sweet Potato-Pecan Cupcakes with Cream Cheese Frosting
Ingredients
1 cup coarsely chopped pecans
2 cups sugar
1 cup butter, softened
4 large eggs
1 (16-oz.) can mashed sweet potatoes
2/3 cup orange juice
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
Cream Cheese Frosting
Garnish: coarsely chopped pecans
Cream Cheese Frosting
Beat 1 (8-oz.) package softened cream cheese and 1/2 cup softened butter until fluffy. Gradually add 1 (16-oz.) package powdered sugar, beating at low speed until blended; add 1 tsp. vanilla extract, beating until blended.
Preparation
Place pecans in a single layer in a shallow pan.
Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.
Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecan. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.
Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.
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