Mexican Sweet Potatoes
By
Fran Miller
@TchrLdy71
1
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. =^..^=
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. =^..^=
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6-8, depending on serving size
Prep:
15 Min
Cook:
1 Hr
Method:
Bake
Ingredients
-
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
- There 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
- Top 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.
- Serve as soon as possible. ¡Buen provecho! =^..^=
About Mexican Sweet Potatoes
Course/Dish: Potatoes Side Casseroles
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy
