LOL here's mine:

Bourbon Sweet Potato Casserole

INGREDIENTS:

- 5 ½ cups mashed sweet potatoes (cooked)
- 5/8 cups softened butter
- 1 1/4 cups light brown sugar
- Pinch Salt
- 13.33 tablespoons whiskey
Praline Topping
- 2 1/2 cups light brown sugar
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons ground cinnamon
- 15 tablespoons margarine, melted
- 2 1/2 teaspoons vanilla extract
- 1 1/4 cups chopped pecans, optional

METHOD:

Preheat oven to 325. Combine everything, spoon into greased 1 qt casserole, top with pecan praline, bake for 25 to 30 minutes.
SERVINGS: 10

I think I gained three pounds reading the recipe.

Here ya go Linda. Adjust the chipolte to your heat factor... may not go with a traditional TG turkey but we love them with a smoked one.

SWEET POTATO GRATIN WITH SMOKED CHILES (MQmoi)
From Bobby FlayÂs, Bold American Food. Makes 8 to 10 servings.

4 cups heavy cream
1 canned chipotle pepperÂI use a lot less!
6 medium sweet potatoes, peeled, sliced thin
Salt and freshly ground pepper

1. Preheat the oven to 350 F.
2. Finely mince or pulse chipotle pepper and mix with cream.
3. In a 10 x 10-inch casserole, 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. May be prepared up to this point one half-hour ahead, covered, and refrigerated.
4. Bake 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. To serve, reheat in a 350 F. oven for 12 minutes.

David

Good Lord! My teeth hurt reading it!! I'm sure it's delicious for folks with a sweet tooth, but I simply cannot add sugar to sweet potatoes or yams. They're sweet enough as is.

I'm afraid I haven't any elaborate recipes to share in this case. I prefer yams and sweet potatoes roasted in their jackets with butter, salt & pepper served at the table. Or, sliced and cooked on the bbq grill, or roasted in chunks with other vegies in the oven. I have made a coconut milk based yam curry, but I haven't written the recipe out, I just sort of throw it together.

I'll keep an eye on this thread and see what other people come up with.

OOOH! David....I can hear the chili-head grand son's raving over Gramma Linda's yummy potatoes!
And I( can hear thosew ho like the sweet stuff wishing for Loves2cookfor6's yummy bourbon potatoes!
The question....do I please the few innovative ones or do I please those who like sweetpotatoes as sort of usual..?
One chipotle is too much?
Linda C

Here's my favorite. Yes, it's gooey and sweet. I happen to like the contrast it offers to the rest of a traditional T-Day dinner.

Praline Apples and Sweet Potatoes

4 large sweet potatoes, cooked and peeled.
4 tart cooking apples, peeled, cored and cut in ¼" slices
1 stick butter
1C brown sugar (I usually use pure maple syrup instead of the brown sugar)
½C sugar
1 tsp cinnamon
1 tsp allspice
1 tsp salt
1 C pecans, coarsely chopped

Preheat oven to 350°.
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, saute 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

Nancy, you sub a cup of maple syrup for a cup of brown sugar? or less?...as maple syrup is sweeter...at least to my taste.
Sounds appealing in that it's not mashed...

LindaC, add me to the list of people who don't care for a lot of sweet with those already sweet potatoes. My girls just love that sweet potato casserole with marshmallows (although I never used the canned potatoes, only fresh ones). This year I'm making that for the girls and the grandkids. For Elery and I I'm making Ann T's parmesan sweet potatoes.

So yes, I'm doing sweet potatoes two ways. I get to, I'm the cook, LOL.

Annie

Linda, I'm thinking I use two out of one of those little cans of smoked chipoltes. It is too spicey for the wimps so you may want to go with one. I'd mix one in with the cream and taste and go from there for your group. Hope your group likes if you decide to try it. Guess you could make half of each....one sweet... one spicey. I've had to do that more than once for my group with many things.

Tell your DS he needs to check in or at least share one of his great dinner parties he has shared here years ago!!

David

Usually someone brings them to our Thanksgiving, but last year I had to search for a recipe and make them. This is what I chose. They are sweet but they were very good.

Rhoda's Candied Sweet Potatoes - Kicked Up!
Recipe courtesy Emeril Lagasse, 2002

Prep Time: 15 min
Inactive Prep Time: 0 min
Cook Time: 55 min

Level: Easy

Serves: 8 servings

8 large sweet potatoes, peeled and cut into 1/8ths
3 cups light brown sugar
1 cup water
1 cup fresh orange juice
2 vanilla beans, split in half lengthwise
2 teaspoons orange zest
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1 stick butter, cut into pieces

Preheat the oven to 375 degrees F.

In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat. Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.

Add the bourbon to the sauce and continue to cook until syrup is thickened, about another 15 minutes. Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate. Serve immediately.

Here is a link that might be useful: Rhoda's Candied Sweet Potatoes - Kicked Up!

There was a great DS dinner party last Friday night...only the S didn't cook....he catered or ordered in or whatever.
Momma kept thinking how easy it all could be,,,Italian beef sandwiches, baked mostiacolli, green salad, bread and we did the appetizers and cake....
Anyhow we'll be "cookin" this week....he'll be coming Wednesday and we'll be doing the rolls, cranberry Jezabel, sweet potatoes and scalloped oysters and pecan pie....none of which he likes but for the rolls! LOL!
But he has offered to fry one of the turkeys for his sister...at her place....in her fryer....
I'll tell him to get his "youknowhat" back here and talk cookin'.
Linda C

I'm sorry Linda, you are right about maple being sweeter, I don't actually measure but about 1/2C would be plenty even with my sweet tooth...

I could get my head around adding some chipotle to my recipe sometime. I have a favorite salsa that is apple and chipotle, so why not..... just maybe not on Thanksgiving.

Nancy

I made this a few years back and LOVED it. I might just have to make it again...

Roasted Sweet Potatoes and Onions with Rosemary and Parmesan

Bon Appétit : November 2002

An inspired mix of ingredients in a savory sweet potato dish. This can be prepared four hours ahead and rewarmed in the oven 10 minutes before serving.
Yield: Makes 6 servings
ingredients
2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes
8 tablespoons canola oil
3 garlic cloves, minced
2 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch-thick slices

1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh rosemary
preparation

Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375°F. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer.

Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375°F oven about 10 minutes.)

Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve.

MMMM!

Count me in with those that hate sweet potatoes with anything sweet added to them.

I've done the Chipotle sweet potato thing, and loved it. Those chipotles can be quite hot for those that aren't used to spicy hot stuff.

That last recipe with the rosemary and parmesian is one I've got to try, although I'm surprised the rosemary isn't roasted along with the sweet potatoes. I've baked sweet potatoes and treated them just like regular baked potatoes, complete with the sour cream (actually, I use plain yogurt instead of sour cream) and grated cheese and scallions and stuff. They're great that way. I don't know about serving them to a large group that way, but they make a nice weeknight supper.

Sally

I had leftover baked sweet potatoes last week which I peeled and cut into slices about 3/4 inches thick. I heated a skillet over low heat with melted butter and cooked the potatoes just until both sides were showing a touch of brown, then I added about 2 tablespoons of DeVinci Gourmet Sugar Free Hazelnut Syrup (yes, like the kind people use in coffee and hot chocolate) and cooked it until the potatoes soaked it up and carmelized a bit. Easy and great.

My favorite sweet potato "recipe" was when Jayne (Kent) sent me the habanero infused maple syrup. I brushed sweet potato wedges with that stuff and it was sweet and hot and absolutely addictive.

I need to get some more, or maybe make some....

Annie

I'm a no sugar in the sweet potato camper. I like an All-American dish I've evolved over time.

I roast the sweet potatoes in their skin, along with a big, greased and pierced turban squash that I use to hold the final dish. While that's happening I saute onions/shallots, garlic, diced pasilla and red peppers in butter and oil. I mash the roasted potatoes, add the other veggies and a can of posole and some frozen corn. (The TJ roasted, frozen corn is perfect.) Season with toasted ground cumin, New Mexican chili powder,salt, pepper and cayenne. A finely diced chipolte would be great if you like it hot. If you like it smoother or richer add some broth or melted butter. This is wonderfully flavorful without being really hot. Stuff the squash or just put into a greased casserole. Reheat when needed.

Hollow out the seeds and strings from the turban squash and fill with the sweet potaotes. I confess to usually adding most of the squash as well to the mix. If you are a purist you can just scrape out most of the squash and save for aother day. If lazy just leave it in and some will get dished up with your sweet potatoes. Turban squashes don't have a lot of usable squash but they make a stunning casserole presntation.

Lovestocook,

My bourbon sweet potatoes are similar to yours but I don't add that much bourbon. (Although I don't really measure so who knows?) Am I reading your recipe right -- 13.33 Tablespoons --(almost a full cup)?

I like both the sweet and savory type of sweet potato recipes. I usually resort to making them sweeter for the masses. But, I personally like them roasted them in chunks with other fall veggies (squashes, carrots, turnips, peppers, onions, mushrooms, asparagus... whatever you like).. I just cut everything in chunks (stuff that cooks quicker in bigger chunks or I add later), coat with oil and a spice mix and roast in the oven in a foil pan turning every now and then.

How about simplicity? Buy single-serving-sized yams (small baked-potato sized), poke some fork holes in each. Wrap in foil and bake until soft. Slit them open lengthwise, add a big dab of butter in each, serve piping hot still in the skins and the foil wrapper.

(This works for 1-2 yams in the microwave - skip the foil of course. But microwave won't do for a larger number - too much steam and not big enough). I serve them like this as a side dish to a nice piece of salmon or pork chop.

I was going to recommend the Bobbie Flay chipotle one, but lakeguy35 beat me to it by a long shot. I made it for Easter a few years ago and served it to a bunch of North Dakotans not accustomed to spicy food and it went over very well. Only thing was they were a bugger to slice. Luckily I "Tom Sawyer-ed" my dad into working with my mandolin. The heat of the chipotle was almost necessary as we were serving glazed ham and a sweet potato dish without "kick" would have been too much.

I'd almost be tempted to just do a stupidly decadent bourbon, butter, brown sugar, touch of cinnamon glazed thingie though. Bourbon and sweet potatoes are such good friends, and there'd be way less knife work.

I'm sure tempted on the basic sweet potatoes, butter, bourbon, brown sugar and perhaps a bit of honey...
But in reading all these recipes, I can "flavor imagine" a sweet hot dish...not with cream but none the less sweet and hot...
Sweet potatoes, maybe brown sugar...not much, maybe white...and something hot.
Maybe I should just try glazing chunks of roasted sweet potato with my habanero pepper jelly.
Or maybe I should just make one of my old standards or slices of sweet potato ( or butter nut squash) and onion, apple and rutabeg....with butter and salt and pepper and a bit of cider for moisture.
Gina, I can't do individual sweet potatoes fo0r Thanksgiving....this is a meal where everyone takes a dab of everything...hard to do with a potato wrapped in foil.