Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 19, 2009 07:27 AM

Your best Sweet Potato Recipe

I like sweet potatoes but they are not my favorite so I would opt to omit them from my thanksgiving table but some of guests adore them so I want to make them this year. Can you suggest your favorite swet potato recipe for me? thanks!

  1. Click to Upload a photo (10 MB limit)
  1. I have always gotten rave reviews for this sweet potato casserole recipe from Epicurious. The topping is definitely sweet, but at least it's not marshmallows. I use the topping as written but for the base I generally just roast sweet potatoes, peel and mash them, and add butter and seasonings to taste before stirring in the egg. That way, you can control the sweetness.

      1. More of a general technique than a recipe:

        Chop a couple large sweet potatoes into 1-inch pieces and add them to a 9x12" baking dish, along with a peeled and quartered onion. Toss with olive oil (or an oil of your choice), course salt, fresh ground pepper. Roast at 450deg, tossing every 10 minutes until tender.

        1. It's not thanksgiving in our family without these sweet potatoes. A nice rich, not to sweet puree, topped with caramelized praline crust.

          2 lb. Sweet potatoes or yams, cooked and mashed (about 4 cups)
          1/4 cup milk
          1 egg, slightly beaten
          1 teas. salt
          pepper to taste
          1/2 cup brown sugar, packed
          1/4 cup melted butter
          1/4 cup dark corn syrup
          Heaping 3/4 cup chopped pecans

          Fork potatoes several times and bake in 350 oven till fork tender. About 45 to 60 minutes. Put potatoes on foil because they will bleed and make a mess.

          Scoop out potatoes and beat together with milk, egg, salt and pepper. Spoon into buttered 2-to-3 quart shallow casserole dish. Combine sugar, butter and corn syrup and spread over potatoes. Sprinkle pecans on top. Bake at 350 degrees, uncovered, until set, about 40 to 50 minutes. Topping will be slightly soft but will harden as dish cools a little.

          Makes 6 to 8 generous servings.

          Note: I use yams because they are just a little sweeter but a pretty orange color. Also don't fill casserole to the top because the dish will rise and boil over. Talk about a sticky mess. Enjoy

          1. I'm not a real sweet potato fan myself, but found one I like students made this Korean Candied Sweet Potatoes this week and it was literally the bomb...


            Short summary: sweet potatoes are cubed up then fried (you could bake them instead) then a glaze heated to hardcrack stage (300) is poured over them, then black sesame seeds and then a sprinkling of salt. Absolutely fabulous.