Best Martha Stewart Sweet Potatoes Recipes

Martha Stewart's Sweet Potatoes image

Categories Potato

Number Of Ingredients 6

6 medium sweet potatoes
1/2 stick unsalted butter
4 sprigs fresh thyme leaves
2 pinches salt
2 pinches freshly ground black pepper
1 pinch freshly grated nutmeg

Steps:

Boil the sweet potatoes in a large pot of water until tender, approximately 20 minutes. Drain well.
Preheat oven to 350 degrees.
Put the potatoes on a baking sheet in the oven and roast them until they are very tender.
Halve the potatoes and mash with a fork.
Melt butter with the thyme in a small saucepan. Remove thyme sprigs and reserve.
Stir melted butter into the smashed potatoes and season with salt and pepper and nutmeg.
Garnish with the thyme sprigs.

MARTHA STEWART SWEET POTATOES image

Yield 8

Number Of Ingredients 7

7 Tablespoons unsalted butter, room temp, plus more for casserole
5 Lbs sweet potatoes
7 tbs packed dark brown sugar
1 1/2 tsp ground cinnamon
pinch of cayenne petter
salt and freshly ground pepper
2/3 Cup pecan halves

Steps:

Heat oven to 400. Generously butter a 2 quart casserole and set aside. Bake potatoes until almost tender 25-30 minutes. Remove potatoes from oven and set aside until cool enough to handle. Slip off skins. Cut potatoes into 1 1/2 inch thick rounds, and transfer to a large bowl. Add 5 T butter, 5 t brown sugar, cinnamon and cayenne pepper; season with salt and pepper. Stir to combine; set aside. Melt the remaining 2 T of butter in a medium saute pan set over medium high heat. Add the remaining 2 T brown sugar and the pecans. Cook, stirring occasionally until the pecans have been coated and have caramelized, about 3 minutes. Add the pecans to the sweet potato mixture and gently stir to combine. Transfer to the prepared casserole and bake stirring 2 or 3 times until potatoes are caramelized and bubbly, 30 to 35 minutes. Serve. Oy it's good!