Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Formatted by Manny Rothstein

MACADAMIA SWEET POTATOES: Boil 6 sweet potatoes and peel. Arrange
slices in a single layer in a greased baking dish. Heat 1 cup guava
jelly and 2 tablespoon butter in saucepan until jelly melts. Drizzle
half the jelly syrup over potatoes and bake at 350F 15 minutes. Turn
potatoes and sprinkle with remaining syrup and 1/2 cup macadamia
nuts. Bake 15 minutes longer, basting occasionally.
Makes 6 servings.

MAPLE-GLAZED YAMS: Blend 1 cup maple syrup, 1/4 cup butter, 1
teaspoon salt and 1/4 teaspoon nutmeg in large skillet over medium
heat. Add 2 (1-lb.) cans drained yams. Simmer, basting yams
occasionally with syrup, about 15 minutes.
Makes 4 servings.

SWEET POTATOES IN ORANGE CUPS: Cut 4 large oranges in halves and
remove sections, leaving shells intact. Cut pulp into small pieces.
Combine orange pieces with 3/4 teaspoon salt, 1/4 cup brown sugar,
1/3 cup chopped walnuts, 3 cups mashed sweet potatoes (8 potatoes),
or 2 (1-lb.) cans sweet potatoes, mashed. Mix and fill each orange
half shell with potato mixture. Press 1 marshmallow into top of each
filled cup. Place cups on baking dish and bake at 325F 40 to 45
minutes.
Makes 8 servings.

RAISIN-STUFFED SWEET POTATOES: Bake 4 medium sweet potatoes at 400F
15 minutes. Reduce heat to 375F and bake 45 minutes longer, or until
tender. Scoop out sweet potatoes, leaving 1/4-inch-thick shells. Mash
potatoes with 3 tablespoon butter. Mix in 1/3 cup raisins, 3/4
teaspoon grated lemon peel and 1/4 teaspoon salt. Fill potato shells
and bake at 375F 10 to 15 minutes. Dot with 1 tablespoon butter. Melt
under broiler at the last minute.
Makes 4 servings.

SWEET POTATO CASSEROLE: Cook 3 large sweet potatoes in boiling,
salted water until tender, then peel and mash. Add 1/4 cup dark brown
sugar, 1/4 cup melted butter, 1/4 teaspoon salt and 1 teaspoon
chopped candied ginger. Sprinkle with 1/4 teaspoon mace. Bake at 350F
30 minutes.
Makes 6 servings.

HAWAIIAN SWEET POTATOES: Cook 1 lb. sweet potatoes in boiling, salted
water until tender, then peel and cut into quarters or thin slices.
Place a layer of potatoes in greased 1-qt. casserole. Top with slices
of 1 peeled banana, then more potatoes. Combine 1/4 cup orange juice,
1/2 teaspoon salt, dash pepper, 1/4 teaspoon cinnamon and dash
nutmeg. Pour over potatoes. Sprinkle 2 Tbls. toasted coconut over
top. Cover and bake at 350F 30 minutes.
Makes 4 to 6 servings.

CANDIED SWEET POTATOES: Wash, peel and slice 8 long, narrow sweet
potatoes or yams. Place in casserole. Blend 1/2 cup water and 1 cup
granulated or brown sugar and pour over potatoes. Dot with 1/2 cup
butter and bake at 350F 35 to 40 minutes or until potatoes are soft
and glazed.
Makes 8 to 10 servings.

SWEET POTATO PUFF: Cook 2 lb. sweet potatoes in boiling, salted water
until tender. Drain and peel. Place potatoes in a bowl and whip or
mash with 3 tablespoon butter, 3/4 cup milk and dash pepper. Beat in
2 egg yolks. Beat 2 egg whites (remaining from eggs) with salt until
stiff. Fold into sweet potato mixture. Pile into 1 1/2-qt. casserole.
Bake at 375F 30 minutes or until puffed and lightly browned.
Makes 4 to 6 servings.

PINEAPPLE SWEET POTATOES: Combine 3 cups mashed, cooked sweet
potatoes, 1 (8 1/2-oz.) can crushed pineapple with syrup, 1 teaspoon
salt, 2 tablespoon melted butter and 1/4 cup brown sugar. Spread in
greased, shallow baking dish and sprinkle with 1/4 teaspoon nutmeg
and 1/4 cup flaked coconut. Bake at 350F 20 minutes or until heated
through.
Makes 4 servings.

Copyright Los Angeles Times, November 9, 1995. By ROSE DOSTI
Submitted By MANNY ROTHSTEIN On 11-25-95

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