A plant of the morning glory family cultivated for its sweet, edible, tuberous roots, the ‘Sweet Potato’ vegetable has so many and varied health benefits that it has become an essential part of people’s daily diet around the globe. For example, sweet potatoes are high in fiber and therefore, apt for those suffering from chronic constipation. It’s brilliant for blood purification and lower blood pressure purposes as it contains higher concentrations of iron and calcium. Further, Sweet Potatoes are excellent sources of carbohydrates, Beta-carotene and B complex vitamins and so on.
Even though the leaves and shoots of the Sweet Potato are also consumed by people, the starchy tuberous roots are definitely the most significant consumable portion. Varied and numerous as its health benefits are, people around the world eat the Sweet Potato in a variety of exciting ways. For instance, baked sweet potatoes topped with brown sugar and butter is at times served in eating joints / hotels as substitute to baked potatoes. An integral part of Taiwanese food, sweet potato boiled with garlic and vegetable oil and dashed with salt is a very popular food there. Sweet potato chips can be sliced, fried, and eaten like French fries.
Here’re some popular easy Sweet Potato Casserole recipes, incase you too wish to relish this remarkable veggie –
1) Easy Glazed Sweet Potato Recipe
Ingredients needed -
- 2 pounds mid-sized sweet potatoes (cooked, peeled, and cut)
- 1/4 cup butter
- 1/4 cup maple syrup
- 1/4 cup light brown sugar
- 1/4 teaspoon cinnamon
How to Make –
Put the cubed / cut sweet potatoes chunks in a buttered 2-quart casserole. In another pan, mix the rest of the ingredients and cook till the mixture begins to boil. Now add the potatoes too. Bake it at 350° for half hour or until hot and adequately glazed. The easy glazed sweet potatoes recipe serves six to eight people.
2) Mashed Sweet Potatoes in Honey
Ingredients needed -
- 2 cups warm mashed sweet potatoes
- 1/4 teaspoon salt
- 1 tablespoon light brown sugar
- 2 tablespoons honey
- 2 tablespoons butter
- 1/2 cup milk
- 1 cup miniature marshmallows
How to Make -
Mix together the sweet potatoes, salt, brown sugar, honey, butter, as well as milk. Now spoon out into a buttered 1-quart casserole. Add the marshmallows to this. Bake at 350° until marshmallows turn brown. Serves four people.
3) Baked Stuffed Sweet Potatoes
First sweet potatoes are baked and then filled with juicy pineapple seeds. Then an entire marshmallow is filled and then baked a little longer.
Ingredients needed -
- 4 medium sweet potatoes
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 tablespoon milk
- 1 can of crushed pineapple, drained but reserve liquid
- 6 marshmallows
How to Make -
Bake sweet potatoes at 450° till it turns soft. Slice each sweet potato piece in half lengthwise and scrape out the potato. Make sure that you leave the shell in one piece. Mash the scraped out sweet potatoes adding butter, salt and milk along with 1/2 cup crushed pineapple. Now fill the sweet potato shells with the prepared mixture paste.
Cut the marshmallows in half and top each sweet potato with two halves. Crown with some crushed pineapple seeds. Put pineapple syrup or juice in a pan and bring to a boil. Sprinkle each sweet potato with a bit of the juice. Place sweet potatoes in a casserole and heat till it browns. Serves four to six persons.
4) Sweet Potato Casserole Recipe
Ingredients needed -
- 6 medium sweet potatoes
- 2 eggs, separated
- 3/4 cup mashed banana
- 1/4 cup butter or margarine, softened
- 1/2 teaspoon finely grated lemon peel
- 1/2 teaspoon salt
How to Make -
In a big casserole, cook sweet potatoes submerged in sufficient boiling salted water for about half an hour or until tender. Drain. Now peel potatoes and mash it up with an electric mixer at low speed. Also beat in mashed banana, butter / margarine, lemon peel, and salt.
Keep beating the mixture until it turns downy. Add egg yolks and beat well. Whip egg whites till the formation of solid peaks and fold into sweet potato mixture. Empty sweet potato mixture into a buttered 1 1/2-quart casserole. Cover and bake at 350° for about 25 minutes. Uncover now and bake 20 to 25 minutes more. Serves eight.
