* 5 sweet potatoes, peeled and cubed
* 1 ounce raisins
* 1 ounce chopped pecans
* 1/4 cup butter, melted
* 1/2 cup maple syrup
* 1/2 cup water

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread sweet potatoes in a single layer in a 9×13 inch baking dish. Sprinkle with raisins and chopped pecans.
3. In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes.
4. Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender.

* 10 sweet potatoes, peeled and quartered
* 1 cup orange juice
* 1 cup butter
* 3 tablespoons white sugar
* 2 cups marshmallows

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
2. Preheat oven broiler.
3. Mix mashed potatoes with orange juice, butter and sugar until smooth. Spread in a 9×13 inch baking dish. Cover with marshmallows.
4. Place dish under preheated broiler until marshmallows melt and turn brown, 5 to 10 minutes.

* 2 1/2 cups mashed sweet potatoes
* 1 2/3 cups evaporated milk
* 1 cup light brown sugar
* 1/2 cup butter, softened
* 2 eggs, beaten
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1 (9 inch) unbaked pie crust
* 1/2 cup all-purpose flour
* 1/2 cup light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground mace
* 1/4 pound butter
* 1 1/2 cups sliced almonds

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust.
3. Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.
4. Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.

* 3/4 pound sweet potatoes
* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 2 eggs, beaten
* 1 1/2 cups milk
* 1/4 cup butter, melted

DIRECTIONS

1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Source:
Macaroni Salads

Waffle & Sandwich Makers

* 2 (1 pound) sweet potatoes, quartered
* 1 large tart apple, peeled and cored
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 stalks celery, chopped
* 1 large carrot, chopped
* 1 bay leaf
* 5 cups chicken broth
* 1 cup cream
* 1 (5 ounce) lemon, zested and juiced
* salt and pepper to taste
* 1 cup crumbled goat cheese or feta cheese

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes and apple on a greased baking sheet, and roast for about 40 minutes in the preheated oven, or until tender. Cool, and peel sweet potatoes.
2. Heat olive oil in a soup pot over medium heat. Add the onion, celery, bay leaf, and carrot; saute until tender. Remove the bay leaf, and discard. Pour in the chicken broth, and add the sweet potato and apple. Puree in batches using a regular blender, or if possible use an immersible blender to puree while in the pot.
3. Return to the soup pot, and stir in the cream, lemon zest, and lemon juice. Taste and season with salt and pepper as needed. Heat through, but do not boil. Ladle into serving bowls, and garnish with crumbled cheese.

* 2 teaspoons vegetable oil
* 1/4 cup all-purpose flour
* 1 teaspoon paprika
* 1 teaspoon mustard powder
* 1 pinch salt
* 1/2 teaspoon ground black pepper
* 4 large sweet potatoes, cut into wedges

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
2. In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
3. Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

source:
Macaroni Salads and Waffle & Sandwich Makers

* 6 medium sweet potatoes, peeled and cubed
* 1/4 cup crushed pineapple, in juice
* 1/4 cup honey
* 3 tablespoons butter, melted
* 1/2 teaspoon grated lemon zest
* 1/2 cup chrysanthemum petals

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2. Place the sweet potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain.
3. Mash potatoes with pineapple, honey and butter using a whisk or electric mixer until smooth and creamy. Stir in the lemon zest and chrysanthemum petals. Transfer to the prepared baking dish.
4. Bake for 20 to 30 minutes in the preheated oven, until hot and fragrant.

* 1 pound sweet potatoes, peeled
* 1/2 cup all-purpose flour
* 1 teaspoon baking powder
* 2 teaspoons white sugar
* 1 teaspoon brown sugar
* 2 teaspoons curry powder
* 1 teaspoon ground cumin
* 2 eggs, beaten
* 1/2 cup vegetable oil for frying
* 1/2 cup milk

DIRECTIONS

1. Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
2. Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

* 1 cup canned sweet potato puree
* 3 egg yolks
* 1 cup milk
* 1 1/2 cups cake flour
* 1 tablespoon baking powder
* 1 tablespoon white sugar
* 1 teaspoon salt
* 1 teaspoon ground nutmeg
* 1/4 cup chopped pecans
* 3 egg whites
* 3 tablespoons butter, melted
* 2 tablespoons pecans, chopped

DIRECTIONS

1. Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
2. Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
3. Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
4. Cook in a hot waffle iron. Garnish with more chopped pecans.