Posts Tagged ‘Sweet Potatoes’

Pineapple Head Mashed Sweet Potatoes

Pineapple Head Mashed Sweet Potatoes
Author: Sydney Rosen
  • 5 lbs Sweet Potatoes or Yams
  • Water to boil
  • ½ cup Half and Half or Heavy Cream (plus more to your taste)
  • 2 sticks of Butter
  • 1 cup brown sugar (plus more for topping)
  • 3 tbsp Pineapple Head (plus more for taste and topping)
  • 2½ tbsp Salt (plus more for taste and topping)
  1. Peel potatoes
  2. Boil potatoes
  3. Preheat oven or grill to 350 (if using a egg, make sure platestter is in for indirect cooking)
  4. Drain
  5. Add cream and butter
  6. Add ½ cup brown sugar, 2 tablespoons Pineapple Head and 1 ½ tablespoons Salt.
  7. Mash them all together and taste them, adding more Pineapple Head and Salt if you need to.
  8. In a separate bowl, mix remaining 1 tablespoon Pineapple Head, 1 tablespoon Salt and ½ cups brown sugar for topping.
  9. Pour mashed sweet potatoes into a baking dish
  10. Sprinkle brown sugar, Pineapple Head and salt over top
  11. Bake until top is bubbly and golden brown, about 40 minutes
  12. Serve hot, but it’s also delicious cold over crackers
5 lbs of sweet potatoes fill the 13×9 pan, 2½ lbs of sweet potatoes fill the 9×9 pan
Recipe can be found at:

Sauteed Sweet Potatoes and Greens

serves 6 to 8

4 strips bacon
4 sweet potatoes, peeled, quartered, and sliced
2 cloves garlic, minced
6 ounces spinach, Swiss chard, or other seasonal greens, coarsely chopped
Salt and pepper

In a large skillet, cook the bacon until crisp . Drain it on paper towels and crumble. Pour out all but 5 tablespoons of bacon fat from the skillet. Cook the sweet potato, covered, for about 10 minutes. Uncover, add the garlic, and cook for another 8 minutes. Add the greens and cook just until wilted. Season with salt and pepper and sprinkle with crumbled bacon.

Baked Sweet Potato Fries with Honey Spice Dip

Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks


1 tablespoon brown sugar
2 1/2 teaspoons McCormick® Cinnamon, Ground , divided
1/2 teaspoon McCormick® Ginger, Ground
1/2 teaspoon salt
2 pounds sweet potatoes, peeled and cut into shoestrings
1 tablespoon canola oil
1/2 cup reduced fat sour cream
1/2 cup plain lowfat yogurt
1 tablespoon honey

1.Preheat oven to 400°F. Mix brown sugar, 2 teaspoons of the cinnamon, ginger and salt in small bowl. Toss sweet potatoes with oil in large bowl. Add spice mixture; toss to coat well. Spread sweet potatoes in single layer on shallow baking pan sprayed with no stick cooking spray.
2. Bake 30 to 35 minutes or until sweet potatoes are tender and lightly browned, turning halfway through baking time.
3. Meanwhile, mix sour cream, yogurt, honey and remaining 1/2 teaspoon cinnamon in small bowl. Serve sweet potatoes with dip.