Sweet potato as dessert

Apple Glazed Sweet Potatoes

(Makes 4 servings at 1/2 cup per serving)
2 1/2 cups unsweetened 100% apple juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 sweet potatoes, peeled and thinly sliced

Combine apple juice, cinnamon and salt in a large skillet. Add sliced sweet potatoes and bring to a boil over high heat. Reduce heat slightly and simmer potatoes. Stir occasionally for 20 – 25 minutes or until potatoes are tender and juice has been reduced to a glaze.Serve warm.

Sweet Potato Brûlée

(Serves 4)
4 large sweet potatoes, peeled, cut lengthwise into 8 pieces each
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 tablespoons ginger
2 tablespoons brown sugar

Preheat your oven’s broiler. Wrap in the sweet potato halves in aluminum foil, and broil for 30 minutes, or until soft. Place cooked sweet potatoes in a food processor. Blend until smooth, about 1 minute. (If you don’t have a food processor, place the sweet potatoes in a medium bowl and beat until smooth with a potato masher or wooden spoon.) Add to the whipped sweet potatoes, the maple syrup, vanilla, cinnamon and ginger. Beat until well combined, about 30 seconds. Divide the sweet potato mixture into 6 individual custard dishes or bowls that can be used in the oven. Coat the surface with the brown sugar. Place custard dishes on a baking sheet and set under the broiler until the brown sugar melts and bubbles, about 5 minutes. Watch carefully and remove before sugar begins to burn. Let cool for a couple of minutes; serve warm.

Sweet Potato Custard

(makes 6 - 1/2 cup servings)
1 cup mashed, cooked sweet potato
1/2 cup mashed banana (about 2 small ones)
1 cup evaporated skim milk
2 tablespoons packed brown sugar
2 beaten egg yolks (or 1/3 cup egg substitute)
1/2 teaspoon salt
Non-stick cooking spray, as needed
1/4 cup raisins
1 tablespoon sugar
1 teaspoon ground cinnamon


In a medium bowl, stir together sweet potato and banana. Add milk, blending well.Add brown sugar, egg yolks and salt, mixing thoroughly.Spray a 1-quart casserole with non-stick spray. Transfer sweet potato mixture to a casserole dish. Combine raisins, sugar and cinnamon. Sprinkle over top of sweet potato mixture. Bake in a pre-heated 325-degree oven for 40 to 54 minutes or until a knife inserted near the center comes out clean.

Candied yams


(1/4 cup = 1 serving)
3 medium yams
1/4 cup packed brown sugar
1 teaspoon flour, sifted
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon orange peel
1 teaspoon soft tub margarine
1/2 cup orange juice

Cut yams into 1/4-inch slices and boil until tender but firm (about 20 minutes). When cool enough to handle, peel and slice into 1/4 inch slices.Combine sugar, flour, salt, cinnamon, nutmeg and grated orange peel.Place half of the sliced yams in a medium-sized casserole dish. Sprinkle with spiced sugar mixture.Dot with half the amount of margarine.Add a second layer of yams, using the rest of the ingredients in the same order as above.Add orange juice. Bake uncovered in oven preheated to 350 Fahrenheit for 20 minutes