Best Maple Sweet Potatoes Sandra Lee Recipes

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COUNTDOWN #10 STOVE TOP CANDIED SWEET POTATOES WITH CRUNCHY TOPPING



Countdown #10 Stove Top Candied Sweet Potatoes with Crunchy Topping image

Provided by Sandra Lee

Time 40m

Yield 8 servings

Number Of Ingredients 11

2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
Salt
3/4 cups chicken broth
1/3 cup brown sugar
3 tablespoons butter plus 2 tablespoons melted
1 generous pinch pumpkin pie spice
Freshly ground black pepper
1 1/2 cups corn cereal (recommended: Corn Flakes)
1/2 cup pecans, chopped
2 tablespoons maple syrup
1 1/2 cups mini marshmallows

Steps:

  • Place the sweet potatoes in a large pot. Add enough cold water to cover by 2 inches. Add a generous pint of salt and bring to a boil over medium-high heat. Cook until the potatoes are slightly soft but still hold their shape, 10 to 12 minutes. Strain and place back in the pot.
  • Combine the chicken broth and brown sugar in a 10-inch skillet over medium heat and cook until reduced by half, about 5 minutes. Add 3 tablespoons of butter, pumpkin pie spice, a generous pinch of salt and pepper, and stir to combine. Add the cooked sweet potatoes and gently toss to coat. Cook until the liquid has reduced down and is a syrupy consistency and the sweet potatoes are tender, about 5 minutes, making sure to stir every minute.
  • In a large bowl combine the corn cereal, pecans, maple syrup, and 2 tablespoons melted butter and stir until combined. Set aside.
  • Top the sweet potatoes with an even layer of marshmallows and let cook for 3 minutes to allow them to melt a bit. Top with the crunchy topping. Reduce heat to low and cook until marshmallows are completely melted, about 2 minutes.

SWEET POTATO SOUFFLES



Sweet Potato Souffles image

Provided by Sandra Lee

Categories     dessert

Time 57m

Yield 12 servings

Number Of Ingredients 10

2 (24-ounce) bags steam and mash sweet potatoes (recommended: Ore-Ida)
1/2 cup butter (1 stick), softened
1 cup evaporated milk
3 eggs
1 cup brown sugar
1 tablespoon pumpkin pie spice
1 tablespoon baking powder
1 cup chopped pecans
1 pinch salt
2 cups marshmallow topping

Steps:

  • Preheat oven to 350 degrees F. Lightly spray 12 (6-ounce) ramekins with cooking spray. Divide the ramekins among 2 baking sheets and set aside.
  • Cook sweet potatoes in the microwave according to package directions. Empty into a large mixing bowl, add butter and beat with a hand mixer until smooth. Mix the remaining ingredients (except marshmallow topping) and beat until well incorporated. Pour into prepared ramekins and bake in preheated oven for 30 minutes. Remove from the oven and top each souffle with a dollop of marshmallow topping. Brown the topping with a torch or place under the broiler until lightly browned.

SWEET POTATO SQUARES



Sweet Potato Squares image

Provided by Sandra Lee

Categories     dessert

Time 47m

Yield 10 servings

Number Of Ingredients 15

1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker)
8 tablespoons butter, room temperature
1 egg
2 cups leftover sweet potatoes (or 1 (15-ounce) can) (recommended: Princella)
1 (8-ounce) package cream cheese, softened
1 egg
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1 cup oats
1/4 cup all-purpose flour
2 tablespoons honey
1/2 cup white chocolate chips
1/4 teaspoon pumpkin pie spice
1/2 cup crushed mixed nuts
3 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with cooking spray; set aside.
  • Beat cake mix, butter, and egg in a large bowl with an electric mixer on low speed. Beat into well combined crumbs. Press cake mixture evenly into prepared pan, set aside.
  • Blend all potato filling ingredients in food processor until smooth. Spread evenly over crust layer.
  • Combine all topping ingredients in small bowl. Sprinkle over and press into sweet potato filling. Bake in preheated oven for 30 to 35 minutes, until just set and tester inserted comes out clean.

SPICY CANDIED SWEET POTATOES



Spicy Candied Sweet Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 9

Canola oil cooking spray
2 29-ounce cans cut sweet potatoes, drained
1/2 cup pecans, finely chopped
6 tablespoons unsalted butter, cut into small pieces
2 tablespoons frozen orange juice concentrate, thawed
1/3 cup packed brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon cayenne pepper
3 cups miniature marshmallows

Steps:

  • Coat a 5-quart slow cooker with cooking spray. In a large bowl, stir together the sweet potatoes, pecans, butter and orange juice concentrate until combined. In a small bowl, stir together the brown sugar, pumpkin pie spice and cayenne pepper. Sprinkle over the sweet potato mixture and stir until combined. Spoon into the slow cooker.
  • Cover and cook on low for 2 to 3 hours.
  • Sprinkle the marshmallows over the top of the sweet potatoes in the slow cooker. Cover and cook on low for 15 more minutes, or until the marshmallows are melted.

MAPLE SWEET POTATO PUREE WITH CARAMELIZED ONIONS



Maple Sweet Potato Puree with Caramelized Onions image

Provided by Claire Robinson

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

4 large sweet potatoes, peeled and chopped into rough chunks
1/4 cup grade B maple syrup, plus 2 tablespoons
1/4 cup extra-virgin olive oil, divided in 1/2
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons butter
1 large Vidalia or other sweet onion, thinly sliced
Hot water

Steps:

  • Preheat oven to 375 degrees F.
  • Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.
  • Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.
  • Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.
  • Serve in a warm dish and garnish with the reserved caramelized onions. YUMMY!!!

MASHED MAPLE SWEET POTATOES



Mashed Maple Sweet Potatoes image

These sweet potatoes are a Thanksgiving favorite at my house.

Provided by JENNYWRITES

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h15m

Yield 12

Number Of Ingredients 11

4 large sweet potatoes
½ cup softened butter
1 cup heavy cream
2 tablespoons vanilla extract
½ cup packed light brown sugar
1 teaspoon salt
½ cup maple syrup
1 cup chopped pecans
2 eggs, beaten
2 tablespoons maple syrup
¼ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  • Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
  • Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
  • Bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.

Nutrition Facts : Calories 448 calories, Carbohydrate 53.1 g, Cholesterol 78.5 mg, Fat 24.9 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 10.5 g, Sodium 354.9 mg, Sugar 25.9 g

MAPLE-GLAZED SWEET POTATOES



Maple-Glazed Sweet Potatoes image

This supremely simple dish is rich with the flavor of maple. Although it requires last-minute preparation, the recipe is easy enough to tackle no matter how many items are on your holiday menu.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

3 medium sweet potatoes (1 1/2 to 2 pounds), scrubbed well
4 tablespoons (1/2 stick) unsalted butter
3/4 cup pure maple syrup
Coarse salt and freshly ground pepper
Small sprigs fresh thyme, for garnish

Steps:

  • Preheat oven to 400 degrees. Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
  • Melt butter in a large cast-iron or other ovenproof skillet over medium heat. Add sweet potatoes; toss to coat evenly. Add maple syrup; toss potatoes to coat, and bring to a boil.
  • Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes. Remove from oven, and season with salt and pepper. Serve hot, garnished with thyme.

MAPLE CANDIED SWEET POTATOES



Maple Candied Sweet Potatoes image

Here's a simple way prepare a favorite Thanksgiving side. Just bake the potatoes, peel and slice, then drench them in a butter-cider-maple syrup mixture that's been seasoned with cinnamon, cloves and orange zest. Bake until bubbly and the edges brown.

Provided by Melissa Clark

Categories     easy, side dish

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 7

5 large sweet potatoes (3 1/2 pounds)
1/3 cup maple syrup
1/3 cup apple cider
3 tablespoons butter
1 cinnamon stick
2 whole cloves
1 teaspoon finely grated orange zest

Steps:

  • To cook the sweet potatoes, wash them and prick all over with a fork. Wrap in foil and bake in a 375-degree oven until very tender. This can take anywhere from 50 minutes to 1 1/2 hours, depending upon the girth of the potato. Thinner ones cook more quickly. Cool. Peel just before using.
  • Heat oven to 400 degrees.
  • In a small pot, combine syrup, cider, butter, cinnamon, cloves and orange zest. Bring to a boil, then reduce heat and simmer until somewhat thickened, about 15 minutes. Pour syrup over sliced sweet potatoes and bake, uncovered, until bubbling and brown, 25 to 40 minutes.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 54 milligrams, Sugar 10 grams, TransFat 0 grams

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