help with baked sweet potatoes w/cinnamon

MWpro · 04-21-2006, 10:32 PM

Tonight we went to the Outback Steakhouse where I had a baked sweet potato that was sprinkled with cinnamon on the inside and had a little butter or something else. They were absolutely delicious and I am looking to make some for my family--can anyone give me some instruction as to how to go about doing this? And also what else would go good with it, like what type of meat prepared what way? I am looking to make a healthy meal that is really delicious for my family to steer them off the eating like crap habits they develop when I am in college.

C0ck D1es3l · 04-22-2006, 03:15 PM

all you have to do is make the sweet potato however you prefer (microwave, bake or boil but baking is the best) when there done mash them up put a little spoon of butter on them and load them up with cinamon just like you would make up a regular baked potato. You can also get that splenda brown sugar from the store and throw that on there with them and OMG there amazing. Any meat is good with them. Chicken breast or tendorloins some steak tendorloins, orange roughy, any meat you like really. I think my favorite is chicken tenderloins bake or grill them in the oven throw some cajun spices like creole on them and that is great. Or fry them in a non stick skillet with just a small amount of butter and about 3 minutes before there done throw some salsa on top and cook them in that for about 3 to 5 minutes talk about a good healthy meal. The possabilities are endless.

MWpro · 04-23-2006, 04:46 PM

True, good suggestions, anyone else?

GoalGetter · 04-23-2006, 05:17 PM

http://www.ironmagazineforums.com/sh...t=sweet+potato (Cajun Style Baked Sweet Potatoe)

http://www.ironmagazineforums.com/sh...t=sweet+potato (Spicy Baked Sweet Potatoe Chips)

http://www.ironmagazineforums.com/sh...t=sweet+potato (Spicy Baked Sweet Potatoe Chips)

http://www.ironmagazineforums.com/sh...t=sweet+potato (Oven Baked Sweet Potato Fries)

http://www.ironmagazineforums.com/sh...t=sweet+potato (Some sweet potato recipes)

GoalGetter · 04-23-2006, 07:22 PM

And in case you wanna take your baked sweet potato to the next level, i just picked up this recipe from food network - not necessarily CLEAN, but good:

Sweet Potato Tamales
20 dried corn husks
1 1/2 cups fresh or frozen corn kernels, preferable fresh
1 medium onion, coarsely chopped
1 head roasted garlic, cloves removed
2 cups chicken stock or water
6 tablespoons unsalted butter
6 tablespoons vegetable shortening
1 1/2 cups yellow cornmeal
1 tablespoon honey
Salt and freshly ground pepper
1 large or 2 medium sweet potato
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground allspice
3 tablespoons maple syrup Pecan Butter, recipe follows

About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened.

Roast the sweet potatoes at 375 degrees for about 1 hour or until soft, then peel and mash the flesh

Puree the corn, onion, roasted garlic, and stock in a food processor.

Transfer the mixture to a mixing bowl and cut in the butter and shortening.
Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat.

Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out.

Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry.

Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches.

Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.)

Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.

Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes.

To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter.

Pecan Butter
1 stick unsalted butter, softened
1/4 cup toasted pecans, finely chopped
3 tablespoons maple syrup
Pinch cinnamon
Salt and freshly ground pepper

Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.

04-21-2006, 10:32 PM	#1
MWpro Registered User Join Date: Aug 2004 Posts: 874	help with baked sweet potatoes w/cinnamon Tonight we went to the Outback Steakhouse where I had a baked sweet potato that was sprinkled with cinnamon on the inside and had a little butter or something else. They were absolutely delicious and I am looking to make some for my family--can anyone give me some instruction as to how to go about doing this? And also what else would go good with it, like what type of meat prepared what way? I am looking to make a healthy meal that is really delicious for my family to steer them off the eating like crap habits they develop when I am in college.
MWpro Registered User Join Date: Aug 2004 Posts: 874

04-22-2006, 03:15 PM	#2
C0ck D1es3l Ultimate Sacrafice Join Date: Jan 2006 Location: Ohio Posts: 47 Photos: 8	OMG Sweet patatoes and cinamon is deeeelicious all you have to do is make the sweet potato however you prefer (microwave, bake or boil but baking is the best) when there done mash them up put a little spoon of butter on them and load them up with cinamon just like you would make up a regular baked potato. You can also get that splenda brown sugar from the store and throw that on there with them and OMG there amazing. Any meat is good with them. Chicken breast or tendorloins some steak tendorloins, orange roughy, any meat you like really. I think my favorite is chicken tenderloins bake or grill them in the oven throw some cajun spices like creole on them and that is great. Or fry them in a non stick skillet with just a small amount of butter and about 3 minutes before there done throw some salsa on top and cook them in that for about 3 to 5 minutes talk about a good healthy meal. The possabilities are endless.

04-23-2006, 04:46 PM	#3
MWpro Registered User Join Date: Aug 2004 Posts: 874	True, good suggestions, anyone else?
MWpro Registered User Join Date: Aug 2004 Posts: 874

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04-23-2006, 05:17 PM	#4
GoalGetter is still around... Join Date: Aug 2004 Location: Arizona Posts: 6,097	http://www.ironmagazineforums.com/sh...t=sweet+potato (Cajun Style Baked Sweet Potatoe) http://www.ironmagazineforums.com/sh...t=sweet+potato (Spicy Baked Sweet Potatoe Chips) http://www.ironmagazineforums.com/sh...t=sweet+potato (Spicy Baked Sweet Potatoe Chips) http://www.ironmagazineforums.com/sh...t=sweet+potato (Oven Baked Sweet Potato Fries) http://www.ironmagazineforums.com/sh...t=sweet+potato (Some sweet potato recipes)

04-23-2006, 07:22 PM	#5
GoalGetter is still around... Join Date: Aug 2004 Location: Arizona Posts: 6,097	And in case you wanna take your baked sweet potato to the next level, i just picked up this recipe from food network - not necessarily CLEAN, but good: Sweet Potato Tamales 20 dried corn husks 1 1/2 cups fresh or frozen corn kernels, preferable fresh 1 medium onion, coarsely chopped 1 head roasted garlic, cloves removed 2 cups chicken stock or water 6 tablespoons unsalted butter 6 tablespoons vegetable shortening 1 1/2 cups yellow cornmeal 1 tablespoon honey Salt and freshly ground pepper 1 large or 2 medium sweet potato 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon ground allspice 3 tablespoons maple syrup Pecan Butter, recipe follows About 2 hours before you plan to form the tamales, clean the husks under running water. Soak them in warm water for 2 hours, or until softened. Roast the sweet potatoes at 375 degrees for about 1 hour or until soft, then peel and mash the flesh Puree the corn, onion, roasted garlic, and stock in a food processor. Transfer the mixture to a mixing bowl and cut in the butter and shortening. Using your fingers, mix in the cornmeal, honey, and salt and pepper until there are no visible lumps of fat. Fold in the sweet potato puree, cinnamon, cloves, allspice, and maple syrup. The mixture will be a lot looser than you think it should be, but when the tamales are steamed it will dry out. Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches. Place about 1/3 cup of masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam, that is no problem.) Tie each end of the bundle with a strip of cornhusk, pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie. Arrange the tamales in a single layer on a steaming rack, cover tightly with foil, and steam over boiling water for 45 minutes. To Serve: slice a slit on top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each with 1 tablespoon of Pecan Butter. Pecan Butter 1 stick unsalted butter, softened 1/4 cup toasted pecans, finely chopped 3 tablespoons maple syrup Pinch cinnamon Salt and freshly ground pepper Combine all ingredients in a bowl. Scrape into a ramekin and refrigerate until solid, about 2 hours.