Best 7 Fried Sweet Potatoes With Molasses Recipes

SWEET POTATOES GLAZED WITH MOLASSES, PECANS AND BOURBON

Steps:

• Preheat the oven to 375 degrees F.
• Combine the butter, molasses, brown sugar and cayenne in a medium saucepan and cook over medium heat until smooth, about 5 minutes. Increase the heat to high, add the bourbon and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.
• Put the potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed, about 20 minutes. Remove to a platter and top with the pecans.
• Alternatively, this can be done in a large saute pan: Melt the butter, molasses, brown sugar and cayenne over medium heat. Add the bourbon and let the alcohol cook out. Add the potatoes and cook until glazed over medium-high heat. Transfer to a platter and top with the pecans.

FRIED SWEET POTATOES

Steps:

• Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices.
• Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

FRIED SWEET POTATOES

Steps:

• Slice the sweet potatoes thinly, approximately 1/4-1/2 inch thick.
• Melt butter in a large hot frying pan over medium-high heat, then places slices in the pan in a single layer. Sprinkle with salt.
• Fry the potatoes until lightly browned on one side, then flip over each slice. You'll need to watch them carefully and move the slices in the hottest part of the pan to the edges so that they all get browned. Adjust the heat down to medium if needed to keep them from browning too quickly. Total browning time took me about 5-7 minutes.
• When both sides are lightly browned, sprinkle brown sugar and cinnamon across the top. Wait 1-2 minutes and then toss the potatoes until the brown sugar is caramelized (approx 1 more minute).
• Remove from pan and serve immediately.

AIR-FRYER SWEET POTATO FRIES

Steps:

• Preheat air fryer to 400°. Combine all ingredients; toss to coat. Place on greased tray in air-fryer basket. Cook until lightly browned, 10-12 minutes, stirring once. Serve immediately.

MOLASSES WHIPPED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees.
• Place potatoes on a baking sheet and transfer to oven. Roast until easily pierced with a fork, about an hour. Let potatoes cool slightly; remove skin and discard.
• Transfer potatoes to the bowl of an electric mixer fitted with the paddle attachment; beat until smooth. Add butter, salt, orange juice, sugar, molasses, and maple syrup; beat until butter is melted and mixture is well combined. Serve immediately or store, covered and refrigerated, up to 1 day. To reheat, transfer potato mixture to an ovenproof dish, cover, and place in a 350-degree oven until heated through.

BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS

Steps:

• Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
• Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

ROASTED ORANGE MOLASSES SWEET POTATOES

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Generously butter a large (13- by 9- by 2-inch) shallow baking pan.
• Heat zest, juice, molasses, salt, and pepper in a small saucepan over moderate heat, stirring, until molasses is dissolved.
• Toss potatoes with molasses mixture in baking pan and arrange, cut sides down, in 1 layer. Bake, uncovered, turning over once (to other cut side), until tender and glazed, 25 to 30 minutes.