Baked Sweet Potato Recipes & Cooking Procedure

Baked sweet potatoes are offered in restaurants in place of the baked potatoes, with butter-and-sugar toppings.

The sweet potato is also known as ‘yam' in some places in the United States. Contrary to its name, the sweet potato is not closely related to the potato, and even more different to the true ‘yam' of Africa and Asia. The sweet potato is a crop plant and a root vegetable.

The sweet potato is rich in carbohydrates, fiber, beta carotene, vitamin C and vitamin B6.

Baking sweet potato, wrapped in foil, retains the moisture inside. While baking it unwrapped, gives dry and crusty skin.

This collection of baked sweet potato recipes shows the many delicious ways of eating this starchy root crop.

This no-mess sweet potato casserole is made even more delectable when garnished with ham bits. Yields 6 servings.

Ingredients:

• 6 pieces medium sweet potatoes
• 2 tablespoons of margarine, softened
• 1 can of crushed pineapple, drained (8 ounce)
• ½ cup of pecans, chopped

Procedure:

1. Bake sweet potatoes in preheated oven at 375 degrees for 1 hour.
2. Create a wide and long slit on top of each sweet potato. Carefully scrape the pulp out with use of a teaspoon. Make sure the skin will be intact.
3. In a bowl, mix well together the sweet potato pulp, margarine, and pineapple. Spoon the mixture back inside the sweet potato skins. Arrange on baking pan and sprinkle pecans on top of each.
4. Bake the stuffed sweet potato skins for another 12 minutes.

Easy to cook and taste so good, these sweet potato oven-fries can be dipped in a variety of sauce. Yields 4 servings.

Ingredients:

• 6 pieces sweet potatoes, cut into long strips
• 2 tablespoons of canola oil
• 3 tablespoons of taco seasoning mix
• ¼ teaspoon of cayenne pepper

Procedure:

1. In a sturdy plastic bag, combine together canola oil, taco seasoning, cayenne pepper, and sweet potato strips. Shake vigorously to coat evenly. Spread strips on two baking sheets.
2. Bake in preheated oven at 425 degrees for 30 minutes, or until crispy and brown. Remove from oven and turn the strip with use of spatula. Bake for another 30 minutes, or until crispy outside but tender inside.

• 2 cans of sliced peaches, drained (15 ounce weight)
• 1 cup of miniature marshmallows

Bake canned sweet potatoes with peaches to create a tasteful easy dish. Yields 10 servings.

Ingredients:

• ½ cup of packed brown sugar
• 3 tablespoons of all-purpose flour
• ½ teaspoon of ground nutmeg
• 2 tablespoons of butter or margarine, coarsely crumbled
• ½ cup of pecans, chopped
• 4 cans of cut sweet potatoes, drained (16 ounce weight)

Procedure:

1. In a bowl, combine together brown sugar, flour, nutmeg, and butter. Add pecans. Mix well.
2. Arrange sweet potatoes and peaches in a shallow baking dish. Sprinkle pecan mixture all over top surface.
3. Bake at 350 degrees for 35 minutes, without cover. Spread marshmallows and broil 4 to 6 inches away from the heat, until marshmallows are golden brown.

• 2 tablespoons of honey
• 1 tablespoon of grated orange peel
• 6 tablespoons of whole berry cranberry sauce

An interesting dessert to serve at dinner with friends. Yields 6 servings.

Ingredients:

• 1 can of pear halves, drained with syrup reserved (15 ounces weight)
• 3 cups of mashed sweet potatoes, cooled completely
• 4 tablespoons of butter or margarine, melted and divided into 2
• 3 tablespoons of brown sugar
• ¼ teaspoon of iodized salt
• ¼ teaspoon of ground nutmeg

Procedure:

1. In a bowl, mix together 2 tablespoons of pear syrup, sweet potatoes, 3 tablespoons of butter, brown sugar, salt and nutmeg. Beat well.
2. Spread the sweet potato mixture on a greased medium-sized baking dish. Place pear halves on top, with concaved side up.
3. In a saucepan, heat honey, orange peel, and 1 tablespoon of butter. Divide into 2. Pour first half over pears.
4. Bake at 350 degrees for 30 minutes, without cover. Remove from oven. Spread second half of honey mixture on pears. Bake for another 15 minutes. Spoon cranberry sauce on hollowed centers of pear halves. Serve hot or warm.

Puffy sweet potatoes are surprise treats for kids. Yields 2 servings.

Procedure:

• 1 cup of mashed sweet potatoes (no milk and butter added)
• 1 tablespoon of brown sugar
• ¼ teaspoon of iodized salt
• 1/8 teaspoon of ground cinnamon
• 6 pieces large marshmallows
• 1/3 cup of graham cracker crumbs

Procedure:

1. In a bowl, combine together sweet potato, brown sugar, salt and cinnamon. Mix well.
2. Wrap mixture to each marshmallow. Roll in graham crumbs. Arrange on greased baking sheet.
3. Bake at 350 degrees for 6 minutes, or until lightly puffed. (Do not over-bake or let marshmallows melt.)