Sweet Potato Recipe, Baked in Ramekins – So Yummo!

ramekin sweet potatoes thanksgiving leftovers

I love sweet potatoes!  This recipe is so easy to whip up and is perfect for leftovers.  I have made variations of this over the years.  You can top them with marshmallows or your can pass on them.  Either way this is super delicious and sweet potatoes are so good for you.

sweet potato side dish

Begin by boiling sweet potatoes. I like to peel them before boiling.  I also chop them into equal sized chunks.  I boil for about 40 min or until fork tender.

Next, I smash the potatoes with a big fork and add a palmful of brown sugar, nutmeg and cinnamon.  Mix it all together and spoon into ramekins.  I top with marshmallows.

mini sweet pototoes leftover reciepe

Bake at 350 for 40 min.  Until the top is a toasty almond color.


Cathie and Steve

bake it: Maple Sweet Potatoes


Maple Sweet Potatoes – You will want to make double!

shopping list:

3 1/2 Pounds Sweet Potatoes
Salt and Pepper
1/3 Cup Maple Syrup
4 Tablespoons Butter, Soft
Chopped Pecans
Electric Mixer

peel: Peel the sweet potatoes and cut into 1/2 inch thick slices.

boil: Place the potatoes in a stock pot, cover with cold water, add 1 tsp of salt, cover and
bring to a boil.

uncover: Once the water is boiling, remove cover, boil until the potatoes are very soft. –
about 10 min.

drain: Drain the potatoes in a colander.

combine: Add the syrup, butter, and salt and pepper to taste to the pan. Add the drained

whip: Use an electric hand mixer to whip the potatoes. Begin on low and increase as needed.

top: Transfer to a table ready bowl and top with a few chopped pecans.

make ahead: This can be prepared earlier in th day and reheated just prior to meal time.

serves: 8 prep: 20 min cook: 1 hr

Herb Roasted Sweet Potatoes

Herb Roasted Sweet Potatoes

I love using fresh herbs for this recipe. As you see my thyme plant is running over so it is time to harvest and get cooking. This recipe is fabulous for the beginner chef because the results are outstanding with little effort. Makes a great side dish and the color is wonderful. My hubby loves the extra kick of the red pepper flakes. Serves 2. Double as needed. One note – these are great a room temperature….you can make large batches of them and serve them as appetizers at a summer party or gobble them up at Thanksgiving.

What you will need:
2 medium sweet potatoes
olive oil
fresh thyme – handful
red pepper flakes
kosher salt


Peel and slice the potatoes in to 1″ chunks. Toss with olive oil (just enough to coat), a few sprinkles of red pepper flakes, 1/2 teaspoon kosher salt, 2-4 cloves of chopped garlic and the thyme leaves. Toss in a bowl.

Evenly space the potatoes onto a foil lined cookie sheet and bake in a pre-heated 450 degrees F. Bake for approximately 40 minutes. They should be tender in the center when cut.