mexican sweet potatoes
(1 rating)
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. =^..^=
►
(1 rating)
yield
6 -8, depending on serving size
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For mexican sweet potatoes
-
4large or 6 small sweet potatoes
-
1/2 cbutter
-
1/2 choney
-
sprinklewhite sugar, optional
-
sprinklecinnamon, optional
- OTHER OPTIONS TO PLAY WITH IN ANY COMBINATION:
-
1/2 cchopped pecans
-
1/4 craisins
-
sprinkletequila
-
sprinkledark rum
How To Make mexican sweet potatoes
-
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
-
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.
-
3Serve as soon as possible. ¡Buen provecho! =^..^=
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mexican Sweet Potatoes:
ADVERTISEMENT
ADVERTISEMENT