mexican sweet potatoes
In honor of Cinco de Mayo, here's a little side dish to take to the festivities. Sorry that I don't have a photo of the finished dish. I haven't made them yet this year! Current photo from Google Images. =^..^=
prep time
15 Min
cook time
1 Hr
method
Bake
yield
6-8 , depending on serving size
Ingredients
- 4 - large or 6 small sweet potatoes
- 1/2 cup butter
- 1/2 cup honey
- sprinkle - white sugar, optional
- sprinkle - cinnamon, optional
- OTHER OPTIONS TO PLAY WITH IN ANY COMBINATION:
- 1/2 cup chopped pecans
- 1/4 cup raisins
- sprinkle - tequila
- sprinkle - dark rum
How To Make mexican sweet potatoes
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Step 1There are two schools of thought about the first step, so I'll list them both, but they have to do with COOKING the sweet potatoes. 1.) Cut the sweet potatoes into 1" cubes & cook on the stove until tender. Once the potatoes are tender, butter a casserole dish and add the cooked sweet potatoes. Preheat oven to 375 degrees F. OR 2.) Cut the sweet potatoes into 1" cubes. Preheat the oven to 375 degrees F. and take some of the butter to butter a casserole dish. Add the sweet potatoes, COVER, and bake for about 45 minutes, or until the potatoes are tender. Remove lid & drain excess liquid. YOUR CHOICE
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Step 2Top sweet potatoes with remaining butter, honey, and any of the other options you'd like to try. Bake UNCOVERED for 10-15 minutes, until the syrup is bubbly around the potatoes.
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Step 3Serve as soon as possible. ¡Buen provecho! =^..^=
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Potatoes
Category:
Side Casseroles
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
Bake
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