Sweet Potatoes With Raisins And Cinnamon Recipes

CINNAMON RAISIN DICED SWEET POTATOES

Steps:

• Add your coconut oil to a pan and heat to medium high heat.
• Once oil is hot add diced sweet potatoes. Cook for 5 - 7 minutes or until outside of potatoes are browned. Stir frequently to prevent sticking.
• Once potatoes have browned add chopped pecans, golden raisins, cinnamon, and ghee. Stir. Reduce heat to medium low. Cover and cook for an additional 5 - 7 minutes or until potatoes are soft. Serve!

SWEET POTATOES WITH BRANDY AND RAISINS

Steps:

• Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter.
• Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins.
• Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.

SWEET POTATOES WITH RAISINS AND CINNAMON

Steps:

• Put the oil in a wide sauté pan or large frying pan and set over medium high heat.
• When hot, put in cinnamon stick and the onion.
• Sauté for about 3 minutes, or until the onion has lost much of its water.
• Add the sweet potatoes and stir.
• Continue to sauté another 6 to 7 minutes or until the onion begins to turn light brown and the sweet potatoes have picked up a little color.
• Add 3/4 cup of water the salt, ginger, raisins cayenne, and sugar.
• Bring to a boil.
• Turn the heat down to low,cover, and cook gently for 7 to 9 minutes or until sweet potatoes are tender.
• There should be almost no liquid left in the pan, except for a little oil (if there is, uncover and boil the liquid off). Serve hot.

SWEET POTATO-RAISIN MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Mash sweet potatoes; stir in 1 1/4 cups sugar and butter until smooth. Add eggs; blend well and set aside.
• In a separate bowl, mix together flour, baking powder, salt, nutmeg and 1 teaspoon cinnamon. Add to sweet potato mixture, alternating with milk; stir just until moistened.
• Fold in raisins and walnuts.
• Fill 24 paper-lined muffin cups 3/4 full. Mix remaining sugar and cinnamon; sprinkle over top.
• Bake for 25 to 30 minutes, until a toothpick inserted in center tests done. Serve warm.

NUTTY SWEET POTATO BAKE WITH RAISINS AND MARSHMALLOWS

Steps:

• Place sweet potatoes and enough water to cover in large saucepan or Dutch oven. Cover and cook for 25-35 minutes or just until tender. Drain; cool slightly and peel. In a large bowl, mash potatoes. Stir in butter, sugar and raisins. Place in a 2-qt. baking dish; sprinkle with nuts and marshmallows. Bake, uncovered, at 350° for 30 minutes or until heated through and marshmallows begin to brown.

SPICY MASHED SWEET POTATOES WITH RAISINS

Steps:

• peel the sweet potatoes and cut them into pieces.
• Boil in salted for about 15-20 minutes, until soft.
• Drain and mash with a fork.
• Add butter, salt and pepper, ginger and cinnamon, (and cayenne and/or brown sugar if desired) and beat well.
• Add the drained raisins.

SWEET POTATO WITH BRANDY AND RAISINS

Steps:

• Mix raisins and brandy in small bowl, let stand 20 minutes.
• Drain raisins.
• Layer sweet potatoes in 9 x9 x2 inch baking pan, top with raisins.
• Mix brown sugar, margarine, water and cinnamon in small saucepan, heat to boil.
• Pour over sweet potatoes.
• Bake in preheated oven at 350 degrees for 40 minutes, basting with pan juices occasionally.