CANDIED SWEET POTATOES

• 4 large sweet potato
• 1 stick margarine
• 3/4 cup brown sugar -- packed
• 2 cups marshmallows

Peel and cook sweet potatoes in salted water until done (dont overcook). Left out of liquid with slotted spoon and place in a buttered casserole dish. Boil liquid with margerine and brown sugar added until slightly thick (like syrup). Pour over potatoes and bake for 30 minutes or so at 350 degrees. Take out and put marshmallow are brown on top. (Can be placed under broiler but watch closely. Take seconds to brown).

From: MasterCook

Source: recipesource.com

SWEET POTATO RAVIOLI

• 2 pounds sweet potatoes
• 2 tablespoons brown sugar - packed
• 2 tablespoons butter - at room temperature
• salt and pepper - to taste
• 12 ounces won-ton wrappers
• 1 large egg – beaten

Preheat the oven to 400 degrees F. Oil baking sheet. Halve sweet potatoes and place cut side down. Bake until tender (40 minutes) and allow to cool (20 minutes). Scoop pulp into a medium bowl. You should end up with 1 1/3 cup pulp (reserve the rest for another use). Add sugar and butter; mash well. Season with salt and pepper (to taste). Line a large baking sheet with parchment paper. On a large cutting board (or other work surface), lay out won-ton wrappers. Brush both sides of wrappers with a light coat of beaten egg. Spoon a 1/2 tablespoon of sweet potato mixture in the center of each wrapper. Fold each won-ton over (diagonally) to form a triangle. Seal edges well. (Can be made up to 5 days ahead of time. Freeze, cover, and don't thaw before cooking). In a pot of boiling salted water (working in batches, if necessary) cook ravioli until tender (about 3 minutes). Drain well. Sweet potato ravioli is a refreshing way to serve pasta, especially in the winter time. You can serve this with a simple sage, pine nut, butter sauce.

Source: cafecreosote.com