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Fastest/easiest sweet potato recipe needed for Thanksgiving

l
laredo Nov 18, 2012 05:29 AM

I'm in the worst time squeeze ever for Thanksgiving. Formerly Ioved entertaining for my favorite holiday but this week I see no way I'm gonna get it all done.

So I'm searching for something fast for the sweet potato dish (not canned, of course).

Thanks!

  1. w
    Westminstress Nov 18, 2012 05:49 AM

    Why not just roast them in their skins? Nothing easier than that!

    4 Replies
    1. re: Westminstress
      m
      magiesmom Nov 18, 2012 05:51 AM

      And really nothing better!

      1. re: magiesmom
        p
        pine time Nov 18, 2012 09:06 AM

        If the oven is in high demand for other things, microwaved "baked" sweet potatoes are also delicious. We eat them straight from the skins, nothing added.

        1. re: pine time
          greygarious Nov 18, 2012 09:26 AM

          Normally I microwave whenever possible but I do think baking sweet potatoes in their skins (Westminstress calls this roasting but I think to most people, roasting implies peeled chunks tossed in oil first) yields a better flavor than nuking them. As with regular potatoes, it works fine to nuke them halfway, then use the oven.

          The oven heat caramelizes the flesh just beneath the skin, deepening the sweet potato flavor. They are so tasty that I don't even add butter or seasoning of any kind and believe me, I am NOT someone who normally enjoys an unadorned cooked vegetable. I would not serve them in their skins, which are more leathery and less tasty than regular potato skins. They peel easily after baking. Either serve them whole, or mash them up and drizzle with a small amount of melted butter. Note: though you can bake a regular potato right on the oven rack, sweet potatoes will ooze syrup so put them on a pan to avoid a blackened mess on the oven floor.

      2. re: Westminstress
        t
        travelerjjm Nov 18, 2012 10:18 AM

        Or you can wrap in foil and pierce with a fork. I do this and then throw them in the oven with anything else in there. They are somewhat steamed (but not totally due to the piercings). They keep warm in the foil while other dishes are being plated, the turkey carved or whatever. Easier (by far) than pie. :)

      3. l
        laredo Nov 18, 2012 11:32 AM

        Thanks to all for your kind replies.

        Yes, baked sweet potatoes are wonderful, and we have them often as a main dish.

        I guess I was thinking of a (slight) level above that. I usually bake them, peel, quarter, and put melted butter on top, with other things that vary.

        Apparently nothing is easier than that. ">))

        If I did them Tuesday, would they be ok for Thursday?

        2 Replies
        1. re: laredo
          m
          magiesmom Nov 18, 2012 11:53 AM

          If I were doing them ahead I would scoop them out of their skins, mash them with some butter or coconut milk ( marvelous with sweet potatoes) and put them away. On Thursday I'd warm them up ( microwave ok for this use) and then sprinkle them with some toasted pecans.

          I also love them mashed with some raosted celeriac, which adds a mysterious flavor.

          1. re: laredo
            greygarious Nov 18, 2012 02:06 PM

            They'll keep well in the refrigerator. Also, leftovers freeze perfectly. Recently I baked a large sweet potato along with a speckled-yellow plantain, and mashed the peeled cooked results together, which is a nice variation though maybe banana is too exotic, depending on your audience.

          2. n
            nojunk Nov 18, 2012 11:47 AM

            well, here's another idea...if you can find it, buy delicata squash. Wash it, halve it, scoop out seeds and cut it into the shapes you want, chunks, planks, half moons, etc. Roast as you would any veg, on a baking sheet @ 400-450, tossed with olive oil, salt, pepper. The main advantage of the delicata squash is you eliminate the peeling and it's every bit as sweet as sweet potatoes. you could toss on some brown sugar if you must, but it's not needed.

            That's what I'm going to do this year!

            1. k
              kseiverd Nov 18, 2012 11:51 AM

              Maybe not fastest but definitely no-fuss and easy. Peeled and chunked in roasting pan. LIBERAL amount of melted butter to coat. Big GLUG of hot sauce. Liberal amount of maple syrup or brown sugar. Into 350 oven and turned maybe every 20 minutes. Once soft enough for a fork to go in easily... done. Whatever sugar you use (syrup or brown) will be like candy. Can be dumped into microwave serving dish and zapped for a minute or 2 to reheat. TIP: do NOT try to grind up sweet potato peels in disposal... had TWO T-Days in a row with CLOGGED sink... luckily dinner was NOT at my house either time!

              1 Reply
              1. re: kseiverd
                r
                relizabeth Nov 18, 2012 01:49 PM

                SO TRUE about the skins and the disposal!

                This is how I'm serving sweet potatoes on Thursday: cook a few days before. Mash w some chipotle chili. On Tday: put layer of chopped pecans and butter on top. Heat in oven. Apply some more butter, squeeze of lime, serve.

              2. e
                escondido123 Nov 18, 2012 12:20 PM

                I would peel, chunk and roast in oven with olive oil, salt and rosemary.

                1. a
                  angelsmom Nov 18, 2012 12:29 PM

                  These are my favorite.

                  http://www.howsweeteats.com/2012/01/h...

                  1. juliejulez Nov 18, 2012 04:57 PM

                    What about twice baked sweet potatoes? I had this recipe saved for Thanksgiving (til my BF decided he wants the marshmallow monstrosity instead). http://www.cookincanuck.com/2010/11/twice-baked-sweet-potato-yam-recipe/ I would think you could do most of it a day or two before and then just refrigerate, then on the day of just top with the streusel, and pop in the oven for maybe like 20-25 min instead of 15.

                    Or, this casserole looks interesting: http://traceysculinaryadventures.blog...

                    1. d
                      Dcfoodblog Nov 18, 2012 06:12 PM

                      Also make some spiced compound butter to slather on top. 1 stick of butter left out overnight to be room temp. 1 tsp cinnamon. 1 tsp allspice. 1/4 cup of sorghum or honey or maple syrup. Just mix it with a spoon.

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