assignmentPREPARATION
Cook and mash potatoes with electric mixer, clean beaters. Add rest of ingredients, mix real well. Put in greased casserole dish. Bake at 350 for 45 minutes.
Preheat oven to 350°. Rinse sweet potato fries with cold water and drain. Spread onto baking sheet.
Coat a baking dish with cooking spray. Put potatoes in a bowl. In another bowl, melt butter in microwave. Mix with olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Pour over potatoes and toss to coat. Bake in 350° oven for 1 hour, turning once or twice during baking.
*[perfect Cooked Rice]**
Rinse rice in a colander, then place in a bowl with fresh, cool water to soak for about 20 min.
Combine potatoes, cheese, 1 egg, salt, garlic, onion powder and pepper.
Shape into 6 patties. Dip each patty in remaining egg and lightly coat with bread crumbs. Pour oil into a large heavy skillet. Fry patties in hot oil over a medium heat until lightly browned turning over once. Drain on paper towels.
Peeled and cut into ½" thick slices 1 tsp. vanilla
Preheat oven to 350°.
In a large, deep skillet or saucepan, combine the butter, granulated and brown sugars, water, vanilla, cinnamon, nutmeg, salt and orange zest. Stir over medium heat until the butter melts and the sugars dissolve. Add the sliced sweet potatoes into the sugar mixture, ensuring they are all well coated. Let the sweet potatoes simmer in the syrup for about 10 minutes, gently stirring occasionally.
Carefully transfer the candied yams and syrup to a baking dish. Spread them out evenly. Cover the dish with foil and bake for 30 minutes.
Remove the foil and continue to bake for an additional 20-30 minutes or until the sweet potatoes are tender and the syrup has thickened into a rich glaze.
Let the candied yams stand for a few minutes before serving as the syrup will continue to thicken as it cools.
You may add chopped pecans for the last 10 minutes of cooking.**[\ ]**