The Best Sweet Potato Recipes Ever!

Ingredients:

•4 medium sweet potatoes, even in size
•vegetable oil
•butter
•salt and paprika or cinnamon sugar

Preparation:

Scrub sweet potatoes; brush each with vegetable oil.

Arrange potatoes on oven rack and bake at 450° for 35 to 45 minutes, until tender.

Remove at once and prick with a fork to let steam out.

Cut a 1 1/2-inch cross in the center of each potato.

Hold each potato with pot holder and press upwards until filling "bursts" up through the cuts.

Recipe Courtesy of About.com

Note: Top with butter and sprinkle with salt and paprika or a mixture of cinnamon and sugar.

Sweet Potato Pecan Tarts

Just doubled the Pecans -- it's quite good!

Ingredients

1 frozen deep-dish pie crust, thawed, pierced all over with fork
1 1-pound red-skinned sweet potato (yam), pierced with fork
1/2 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup light corn syrup
2 large eggs
1 cup (about 4 ounces) pecan halves

Preparation

Preheat oven to 400°F. Bake crust until pale golden, about 8 minutes; set aside.

Reduce oven temperature to 350°F.

Cook sweet potato in microwave on high until tender, about 6 minutes per side.

Cut potato in half; scoop flesh into medium bowl and mash.

Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust.

Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture.

Bake pie until filling is set, puffed and brown, about 45 minutes.

Cool pie completely.

Serve at room temperature or refrigerate up to 1 day and serve cold.

Recipe Courtesy of Epicurious For People Who Loves To Eat

Brandied Sweet Potato Tart Recipe

Ingredients

* 1 (9-inch) Pastry Crust
* 2 cups mashed cooked sweet potato (about 1 1/2 pounds)
* 1/3 cup packed dark brown sugar
* 1/2 teaspoon pumpkin-pie spice
* 1/4 teaspoon salt
* 2 ounces 1/3-less-fat cream cheese, softened
* 2 large eggs
* 3 tablespoons brandy
* 1 large egg white
* 3 tablespoons dark brown sugar
* 3 tablespoons light-colored corn syrup
* 1 teaspoon vanilla extract
* Dash of salt
* 1/4 cup chopped pecans

Preparation

Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan.

Cool crust completely on a wire rack.

Preheat oven to 325°.

Beat sweet potato and the next 4 ingredients (sweet potato through cream cheese) at medium speed of a mixer until well-blended.

Add eggs and brandy, and beat until well-blended.

Spoon filling into prepared crust.

Beat egg white, 3 tablespoons brown sugar, corn syrup, vanilla, and dash of salt at medium speed of a mixer for 2 minutes or until light brown.

Pour corn syrup mixture over sweet potato mixture; sprinkle with pecans.

Place tart on a baking sheet. Bake at 325° for 1 1/2 hours or until a knife inserted in center comes out clean.

Cool completely on a wire rack.

Recipe Courtesy of MyRecipes.com

The sweet potato is the 6th principal world food crop, and approximately 90 percent of the worlds' crop is grown in Asia.



Sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6.

Photos Courtesy of Health Fitness

Ingredients:

* 3 cups sweet potatoes, mashed
* 1 cup granulated sugar
* 1/4 cup butter
* 3 eggs
* 1/2 cup milk
* 1/2 teaspoon vanilla
* 1 tablespoon lemon juice
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

Topping:

* 1 cup chopped pecans
* 3/4 to 1 cup flaked coconut
* 1 cup packed brown sugar
* 1/2 cup flour
* 1/4 cup butter

Preparation:

Combine mashed sweet potatoes, granulated sugar, 1/4 cup butter eggs, vanilla, lemon juice, salt, cinnamon, and nutmeg; blend well.

Spoon sweet potato mixture into a buttered baking dish.
Mix topping ingredients until crumbly; sprinkle over casserole.

Bake at 350° for 30 minutes.

Recipe Courtesy of About.com

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