This one is Ann T's. I made them last year for Thanksgiving. Yummy.

Home Cookin Chapter: Recipes From Thibeault's Table

Sweet Potatoes with Caramelized Onions
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Recipe from Gail

3 or 4 Sweet Potatoes
1 large onion
olive oil
butter
Salt
Pepper

Cook onions in oil and butter until caramelized. Should take about 25 to 30 minutes.

While onions are cooking boil potatoes until tender. Run under cold water to remove peel.

Mash sweet potatoes, add caramelized onions, a chunk of butter and season with salt and pepper to taste. If you like them even creamier add a couple of tablespoons of heavy cream.

Servings: 4

I may have steamed the potatoes. I left the onions in half rings which I would not do again. Chopped into a small dice mixes better with the mashed sweet potatoes. I couldn't stop eating this dish!

Very similar to the one barnmom posted but it's Katiec's recipe and very yummy.

Sweet Potato And Caramelized Onion Casserole (Katiec)

2 large sweet potatoes -- peeled and
thinly sliced
2 large onions -- sliced
1 Tbsp olive oil
2 Tbsp butter
1 Tbsp dark brown sugar

Drizzle onions with oil and cook on low heat until caramelized, stirring occasionally.

Layer 1/2 sweet potato slices in a shallow 1 qt. casserole dish. Cover with caramelized onions. Layer remaining sweet potato slices over onions. Dot with butter, sprinkle with brown sugar.

Bake uncovered at 350F for about an hour or until casserole is browned on top.

Thanks for sharing these, barnmom and chase! They do sound great. Any others people care to share?

Lpinkmountain posted this one on my roasted veggie salad thread...
Laurie posted:
Here's the recipe, courtesy of the Food Network Web site. I don't follow it exactly, just use the ingredients as a guide and wing it. The recipe as written has too much oil and vinegar for my taste.

Grilled Sweet Potato and Scallion Salad
Recipe courtesy Bobby Flay
Prep Time: 14 min Inactive Prep Time: -- Cook Time: 8 min Level:
Easy Serves:
8 servings Ingredients
4 large sweet potatoes, par-cooked and cut into 1/2-inch slices
8 scallions
3/4 cup olive oil, divided
2 tablespoons Dijon mustard
1/2 cup cider vinegar
1/4 cup balsamic vinegar
2 teaspoons honey
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley

I've served these several times for Thanksgiving.

Baked Sweet Potatoes with maple-jalapeno sour cream
Rub oil and salt on 4 scrubbed, sweet potatoes and dried
Place on rack and take 450 for 40-45 minuts or until soft (I wrap mine in foil)

Topping
Combine
1/2 c sour cream
1 Tbl maple syrup
2 tsp seeded and minced jalapeno ***I use canned minced green chiles, drained
1 tsp lime juice
salt and tobasco to taste
chill

Serve potatoes with these for toppings:
maple-jalapeno sour cream
bacon bits
sliced scallions

Maybe this is like the recipe that your SIL used.
It's really good

PECAN TOPPED SWEET POTATOES

3 cup cooked sweet potatoes
1 cup sugar
1 tsp. vanilla
ý cup butter
Mix thoroughly with electric mixer and pour into buttered casserole.

TOPPING:
1 cup light brown sugar
1/3 cup flour
1 cup chopped pecans (floured with 2 extra T. flour)
1/3 cup butter
Mix all ingredients with fork.

Spread top with pecan topping.

Bake @350 for 30 minutes

Serves 6-8

Here's another.

SWEET POTATO CASSEROLE
8 servings

2ý lb can sweet potatoes OR 2 lb fresh sweet potatoes, cooked until tender
ý c. sugar
ü c. butter, softened
2 eggs
ý tsp salt
1 tsp vanilla
ý tsp cinnamon
ü tsp nutmeg

Topping:
1 c. flaked coconut
1 c. light brown sugar
1/3 c. flour with pinch of baking powder
1 c. chopped pecans
ü c. melted butter

Mash sweet potatoes & beat at medium speed with sugar, butter, eggs, salt, vanilla, & spices. Pour into greased or buttered 2-qt baking dish.
Stir together coconut, brown sugar, flour, nuts & melted butter. Spread on top of sweet potatoes. Can cover & refrigerate at this point. Remove from refrigerator about an hour before baking.
Bake uncovered at 325 - 350 degrees for 35 - 40 min,

I've been making this the last few years, we love it.

Great dish to slide into the oven just as the turkey comes out.

Praline Apples and Sweet Potatoes

4 large sweet potatoes, cooked and peeled.
4 tart cooking apples, peeled, cored and cut in ü" slices
1 stick butter
1C brown sugar
ýC sugar
1 tsp cinnamon
1 tsp allspice
1 tsp salt
1 C pecans, coarsely chopped

Preheat oven to 350ð.
Spray a 9X13 pan with non-stick cooking spray
Cut the sweet potatoes in 1" cubes and put into baking pan

Melt butter in a large skillet, over med. high heat. Add apple slices to the melted butter, sauté about 5 min., just until the apples begin to soften. Sprinkle with sugars, spices and salt, continue cooking until sugars are melted and apples are cooked but still firm enough to hold their shape. Remove from heat and distribute evenly over the sweet potatoes.

Bake approx. 30 mins, or until heated through and bubbly around the edges.

Nancy

WOW, this is awesome! Thanks for sharing and what a great variety of dishes! I do think that sally grower and kathleenca's are like my SIL's recipe. kathleenca, what effect do the eggs give the dish? I notice that sally grower's pecan topped one does not have eggs? I may have to eventually try all of these... I love sweet potatoes!
:-)
-Kim

I call this Sweetnana. It probably should be classified as a dessert; either way it's on our holiday table each year.

Sweet Potato Puree with Bananas and Buttered Pecans

6 pounds (about 6) sweet potatoes
4 ripe bananas, skins on
2 ounces (1/2 stick) unsalted butter, softened
1 cup pure maple syrup
ý cup Brandy
2 tablespoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 pound pecans
1/2 cup unsalted butter
1 tablespoon salt
2 tablespoons brown sugar

Preheat oven to 425 degrees F.
Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky.

Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula.

In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Sauté until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.

This is literally "to die for". Then, again, if you want to live to see another day, it's possible to sub evaporated skim milk for the whipping cream...

Chipotle Sweet Potatoes
4 cups whipping cream
1 (or more - your call) canned chipotle pepper
6 medium sweet potatoes, peeled and thinly sliced
salt and pepper

Preheat the oven to 350 F.

In a blender, puree the cream and chipotle until smooth.

In a 9 x 13-inch rectangular baking dish arrange a fourth of the sweet potatoes, season to taste with salt and pepper, and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers.

Bake, uncovered, for 1 hour, or until the cream has been absorbed and the potatoes are browned. (May be prepared up to 1 day ahead, covered, and refrigerated - reheat until heated through but not dried out.)

Makes 8 to 10 servings.

I've been making this for a few years and it's very popular.

Rice Krispy-SWEET POTATO CASSEROLE

6 big sweet potatoes baked until soft then peeled
1 1/2 c. white sugar
2 eggs
1 c. half & half
1/4 tsp. nutmeg
1 tsp. cinnamon

Mash together potatoes, sugar, eggs, milk, nutmeg and cinnamon. Pour into buttered 9 x 13 inch casserole dish and bake 30 to 35 minutes at 350 degrees.

TOPPING:

1 stick butter
1/2 c. firmly packed dark brown sugar
2 c. Rice Krispies
3/4 c. pecans, chopped

Melt butter. Blend in brown sugar, pecans and pour over Rice Krispies. Don't crush rice krispies. Spread the mixture over the cooked sweet potatoes. Bake 15-30 minutes at 350 degrees until bubbly.

We eat glenda's "Baked Sweet Potatoes with maple-jalapeno sour cream" all the time! We love it. It is simple, yet out of the ordinary.
This was one of the first recipes I asked to be posted again when I started participating on the CF. It sounded so wierd, it just had to be delicious!

magothyrivergirl, thank you! I appreciate the compliment.

Elery would love Seagrass' recipe, and I think chipotle goes really well with sweet potatoes, but I'd have to sub for at least part of the cream, I think.

Glenda, do you use 2 tsp of the canned green chilies? I think those aren't as hot as fresh jalapenos, so I could eat those too.

I'm not creative at all, I like plain old sweet potatoes, just baked and served with butter, salt and pepper. Elery tells me this year we're having sweet potato pie, though. figures, I canned that darned pumpkin for the first time this year.

Gina's scalloped sweet potatoes were really good too, I shared with Amanda and still managed to eat half of the recipe in three consecutive days!

Annie

I mix sweet potatoes, cranberries, pecans, brown sugar and butter in a casserole. You might not like this though, the cranberries are very tart, but you can sub the sweetened dried ones, or use raisins.

Glenda, do you use 2 tsp of the canned green chilies? I think those aren't as hot as fresh jalapenos, so I could eat those too.

I do use 2 tsp of the green chiles, minced.