Sweet Potatoes Dressed for the Holidays

Sweet potatoes made the obligatory appearance at Thanksgiving. If you are having ham for Christmas dinner or New Year's brunch have, sweet potatoes make cameo appearance with a makeover.

Peachy Sweet Potatoes

6 sweet potatoes

1 cup of light brown sugar

2tables spoons of corn starch

1 teaspoon of orange extract

1 cup of heavy peach juice from canned peaches

1 cup of shredded carrots

Wash and cut your sweet potatoes length wise into serving pieces. Place plain sweet potatoes in a casserole and bake at 375 degrees Fahrenheit until tender which should be at least 30 minutes. On top of the stove in a medium sauce pan mix you brown sugar, cornstarch, orange extract, peach juice and shredded carrots until thick. Pour the cooked mixture over the baked sweet potatoes at 375 degrees Fahrenheit for 10 minutes. The mixture should be a very thick glaze over the sweet potatoes when cooled. This makes six to eight servings.

Sweet Potatoes and Apple Casserole

4 medium sweet potatoes

4 firm small cooking apples

½ cup of unsweetened apple juice

1 ½ teaspoons of corn starch

¼ cup of water

Peel and cut ¼ slices of the sweet potatoes. . Peel and core the apples and cut them into wedges. Place the sweet potatoes, apples, apple juice and cook uncover in a 2 quart casserole in a preheated 350 degree oven for 30 minutes. Mix up your remaining water, cinnamon, and cornstarch and pour on your sweet potatoes casserole. Cover the casserole and back for an additional 25 minutes until the casserole is tender. This makes about 8 servings.

Pecan Sweet Potato Soufflé

3 cups of mash sweet potatoes

1 cup white cane sugar

½ cup of melted butter

2 large eggs

1 tsp vanilla

Mix the ingredients well and place in a flat oval casserole dish that has been greased. Then create the following topping.

1 cup dark brown sugar

1/3 cup flour

½ cup melts butter

1 cup chopped pecans

On a low heat on the stove mix your flour, brown sugar, butter and pecans till you have thick syrup. Place the syrup over the sweet potatoes casserole and bake in a preheated 350 degree oven for 30 minutes. Serves between 4- 6

Island Sweet Potatoes

The following is easy to prepare and takes little preparation time as it uses canned ingredients.

1 can of large sweet potatoes

¾ cup of crushed pineapple

1/3 teaspoon of salt

½ cup of brown sugar

¼ cup of maple syrup

2 tablespoons of corn starch

½ cup water

½ table spoon of butter

In a small sauce pan heat the brown sugar, cornstarch, maple syrup, pineapple, and butter. Place the drained canned sweet potatoes in a 2 quart greased casserole. Pour your heated mixture over the top of the sweet potatoes and bake the casserole uncovered in preheated 350 degree Fahrenheit oven for 30 minutes.