ISO more recipes! Sweet potatoes, oatmeal cookies, muffins, etc. Pretty please :)

[Mommyof2]

I would love some sweet potato recipes. I love yams and I just realized, I only eat them at Thanksgiving, and that's kind of silly! But I don't know what else to do with them, lol.

Does anyone have a yummy oatmeal cookie recipe? I like chewy ones, not crunchy. Oatmeal chocolate chip would be fine too.

I'm also still ISO muffin recipes, and banana nut bread. I'd like some muffin recipes to take advantage of all the yummy fruit that's coming in season.

And if anyone else has pasta sauce recipes, I'd love them! A couple mamas posted spaghetti ones that I saved, thank you! We love pasta and we're tired of the same jarred red or alfredo sauces. What would be good for a simple pasta tossed with veggies?

Thanks in advance!

[dawnygirl]

for sweet potatoes, I just usually bake them. But i've also cut them into wedges and sprinkled with olive oil and a little sea salt and baked them 350 degrees until tender. Oh, I've had some really yummy potato salad that had sweet potatoes in it. Actually it was sweet potatoes, red potatoes, and white potatoes.. very yummy. If I find anything more specific, I'll post!

[heather]

Hi!
I love sweet potatoes also! I'll post a few recipes for you to try. I really like them baked (in foil...seems to work better than without foil for sweet potatoes) and then a dollop of cinnamon-butter on top. My other favorite is sweet potato fries! Slice into thick fries (I leave the skin on) toss with a bit of olive oil and bake awhile. Then fry and salt with Kosher or Sea salt.
Heres a few more:

Mashed Sweet Potatoes

2 pounds sweet potatoes or yams, scrubbed
2 tablespoons unsalted butter
2 tablespoons dark amber maple syrup, grade A or B or Molasses
1/2 teaspoon grated orange zest
1/2 teaspoon balsamic vinegar
3/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper

Preheat the oven to 400 degrees F.
Pierce the sweet potatoes 2 or 3 times with a fork.
Bake in a roasting pan for 45 to 60 minutes, until tender.
Cut the potatoes in half, lengthwise.
Hold the sweet potatoes with a potholder or towel and scoop out the potato flesh into a food mill or ricer.
In a medium saucepan, heat the butter, syrup, zest, and vinegar over medium heat.
Remove from the heat and mash the sweet potatoes in the pan. Stir to combine evenly.
Season to taste with salt and pepper.
Serve immediately
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Sweet Potato Casserole

2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans

Preheat the oven to 400 degrees F.
Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork.
Bake for 45 to 60 minutes or until tender.
Set aside to cool.
Turn the oven down to 350 degrees F.
Scoop the sweet potato out of their skins and into a medium bowl.
Discard the skins.
Mash the potatoes until smooth.
Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste.
Whisk the mixture until smooth.

Butter an 8 x 8-inch casserole.
Pour the sweet potato mixture into the pan and sprinkle the top with the pecans.
Bake for 30 to 40 minutes until a bit puffy.
Serve immediately
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Garlic and Sweet Potato Soup
Gourmet Magazine

1/4 cup plus 1 tablespoon vegetable oil
3 medium leeks, trimmed and coarsely chopped
1 large head garlic, cloves separated and peeled
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
8 to 10 cups chicken or vegetable stock or water
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese
1/4 cup finely chopped fresh chives

In a large heavy pot heat 3 tablespoons oil and saute the leeks until tender, about 5 to 8 minutes.
Reserve 3 large cloves of the garlic.
Add the remaining garlic and sweet potatoes to the pot and stir to combine.
Add enough stock or water to barely cover the vegetables. Season with salt and pepper.
Bring to a boil, reduce heat and simmer until the sweet potatoes are very tender about 20 to 30 minutes.
Cut the reserved 3 cloves of garlic into very thin slices.
In a small skillet heat the remaining 2 tablespoons oil and cook the sliced garlic until golden.
Transfer garlic chips to paper towels to drain.
In a blender puree the soup, in batches, until smooth and transfer to another pot.
Taste soup and adjust seasoning if necessary.
Return soup to a simmer.
Ladle soup into serving bowls and garnish with garlic chips, crumbled feta cheese and chives.
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Sweet Potato Pancakes

3 medium sweet potatoes, uncooked
1 small onion
1 egg, beaten
2 tablespoons flour
1/2 teaspoon salt
Dash pepper
1/4 teaspoon baking powder

Peel and grate the potatoes and onion.
Mix in the egg.
Combine the dry ingredients together and add to potato mixture. Drop by large tablespoons onto a heated nonstick skillet lightly coated with oil and cook for 4 minutes or so on each side, until pancakes are cooked through.
Serve with applesauce, apple butter or sour cream and chives.
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Sweet Potato Hashbrowns

1/2 pound diced bacon (see note below)
1 cup chopped sweet onions
Salt
Freshly ground black pepper
1 tablespoon chopped garlic
2 pounds sweet potatoes, peeled and grated

In a large skillet, render the bacon until crispy, about 8 minutes. Add the onions.
Season with salt and pepper.
Saute the onions until soft, about 2 minutes.
Add the garlic and sweet potatoes.
Season with salt and pepper.
Saute for about 10 to 15 minutes.
Remove from the heat and serve warm

I make this without bacon also. Replace the bacon with a scant quarter cup of olive oil and a touch of butter. Heat together, add onions, and proceed as above.
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Lemon Glazed Sweet Potatoes

2 cups fresh lemon juice
2 cups granulated sugar
1 tablespoon finely chopped lemon zest
5 large sweet potatoes, peeled, cut into 1/2-inch dice
2 tablespoons olive oil
Salt and freshly ground pepper

Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup.
Set aside.
Preheat oven to 375 degrees
Toss sweet potatoes in oil and roast in a large ovenproof skillet. Roast until lightly golden brown and just cooked through.
Remove the pan from the oven and place on a burner over medium heat.
Add the glaze to the potatoes and toss to coat evenly.
Saute potatoes until all are glazed.

[heather]

Honey Oatmeal Cookies

3 tablespoons butter, room temperature
1/2 cup brown sugar
1/4 cup honey
1 egg
1 tablespoon water
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups rolled oats
Any amount of the following: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts

Preheat oven to 350
Grease a cookie sheet.
Mix together the butter, brown sugar, honey, egg and water thoroughly.
Sift together the dry ingredients then stir in the oats.
Add the dry ingredients to the wet and mix.
Add any additional ingredients you've chosen.
Drop by heaping teaspoonfuls onto the cookie sheet.
Bake 12 to 15 minutes.
Cool on a wire rack.
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Oatmeal Cookies

10 tablespoons softened sweet butter
1/2 cup sugar
1 egg, lightly beaten
1/2 teaspoon grated orange zest
1 teaspoon almond extract
3 cups rolled oatmeal (not instant)

Lightly butter a cookie sheet, or line with parchment
Preheat the oven to 325.
Beat together the butter, sugar, egg, orange zest and almond extract.
With your fingers press the oatmeal into the butter until the dough just holds together.
Form the dough into balls (small) and with the tines of a fork press them down.
Bake for 10 to 15 minutes or until golden brown.

[Mommyof2]

Thank you two! Heather, you rock! Lol. Thanks for taking the time to find all of those recipes for me. It is greatly appreciated.

Thanks guys!