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A
to Z
Recipes
October
20,
2010
Always
something to make you think,
laugh and cook
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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I hope
everyone is doing well and enjoying life to the fullest. I'm in a bit
of a snit this morning so let's head straight to the goodies, shall we?
The current Monthly Theme
topic is Sensational
Salads. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes.
I may be in a really bad mood today but Patricia
has done a fine job in replacing my snarl with a smile. Here's our Gal Wednesday, Patricia from
Charlevoix, MI...
Other
than an
occasional bag of french fries, I am not a potato eater. However, my
gals sure are and sweet potatoes are one of their all time favorites.
My "culinary imagination" being what it is, I merely scrub them up and
pop them in the oven. No complaints from the table, an easy way to cook
them - what could be better? It seems there are many tastier ways, and
with help from sweet potato growers, another column has been born –
enjoy.
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Make
a Donation section to see how you can help. Thanks in advance.
My thanks to the following for
their help in defraying October's bills:
Patricia,
Charlevoix, MI
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
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++Sweet
potatoes are as American as apple pie, and even more so. Native
Americans were already growing Sweet potatoes when Columbus came to
these shores in 1492. Sweet potatoes have been growing in the South as
early as 1648.
++Sweet potatoes are not even potatoes! In fact, they aren't even
distant cousins. Potatoes are tubers from the Solanaceae family while
sweet potatoes are part of the morning glory family.
++Despite the name "sweet", it may be a beneficial food for diabetics,
as preliminary studies on animals have revealed that it helps to
stabilize blood sugar levels and lower insulin resistance.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Heritage
recipes abound in the original 13 colonies. It appears
Britain's General Cornwallis was fond of sweet potatoes including one
"Cornwallis" Yam recipe which was filled with crushed pineapple and
grated coconut.
An 1847 "Carolina Housewife" book features batter puddings and custards
made of sweet potato as well as a sweet potato flan.
Even crackers were made of sweet potato, being made from leftover
scraps of sweet potato biscuits and seasoned with sesame seed and
cayenne.
Still another heritage recipe is a Jewish Casserole dish - Tzimmes -
featuring sweet potatoes and dried plums.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Sensational
Salads"
In this month's theme
topic of "Sensational Salads"
we are looking for recipes for some sensational salads. I am
thinking of maybe some mixed green salads with dressings, vegetable and
potato salad
recipes, some daring oriental salads, and maybe some nice fruit salads
tossed in for good measure! I hope you will participate in
making this a great monthly
theme issue! Be sure to use the Monthly Theme links for your
submissions so I'll know where you'd like
them posted, ok?
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of
"Sensational Salads".
We will collect them the remainder of this and next month and post them
on the
first Sunday of December. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Sensational
Salads".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Sensational
Salads" has a deadline of
November 30, 2010,
and will be posted on December 5, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Sensational
Salads". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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What
do you get if you divide the circumference of a sweet potato by
its diameter?
"Sweet potato pi,"
Which leads us to that old joke: What’s the difference between a sweet
potato and a yam?
About ten cents a pound.
A bit of Zen:
Of all things living
I'd be a sweet potato,
fresh dug up.
Clear indications that you have planted too many sweet potatoes:
*Your neighbor finds them every morning in his mailbox.
*You are eating them for breakfast, lunch, and dinner, snacks too.
*Nightmares about a giant sweet potato wakes you in the night.
*Your kids are using them for building forts.
*You spray your plants with sugar water to attract insects. But, they
won't bite.
*You have a flute made out of a sweet potato.**
**Note: Actually this is no joke – there is such an thing as a Sweet
Potato Hand Flute – also called an ocarina - an instrument created in
the 1850's.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
SWEET POTATO
SOUFFLE
Thank you, Catherine
3 cups cooked mashed sweet potatoes
1/2 cup milk
2 eggs, well beaten
1 cup sugar
1 teaspoon vanilla extract
Margarine or butter
1 cup brown sugar, firmly packed
1/2 cup flour
1 cup chopped nuts
Combine first 5 ingredients with1/3 stick of butter or margarine. Place
in greased casserole. Combine brown sugar, flour nuts and 1/2 stick
butter or margarine. Sprinkle over potato mixture. Bake at 350 degs for
30 minutes.
SWEET POTATO LATKE
2 large sweet potatoes or yams
1 teaspoon powdered ginger
2 teaspoon ground cloves
2 teaspoon ground cinnamon
Olive oil or Canola oil for frying
Grate the potatoes by hand or using the grating disk of your food
processor. Do not process with the standard blade or in a blender. Put
the grated potatoes on a large piece of cheesecloth or three pieces of
paper towel. Bring the corners together and squeeze out any liquid that
came out in the grating. You can do this more than once if the potatoes
were really big. Add the spices. Mix well so all the potatoes are
coated with the spices.
Take a vegetable can and cut open both ends (a tuna can will work also
as long as you get rid of the tuna smell). Put the can on a plate and
put some of the mixture in the can and pack it down. Slowly lift off
the can and set the patty aside. Do this for all of the mixture.
Pour enough oil into a hot frying pan or skillet to fry some Latkes
(2-4 tablespoons should suffice.)
When the oil is hot carefully place the pattys in the oil. When the
bottom becomes brown, turn over. When done, drain on paper towels on a
plate. Serve hot with your favorite dish or as a snack. Should make
between 10 and 20 latkes depending on how big you make them.
SWEET POTATO BAKE
Thank you, Pat
“We tried this for Thanksgiving and it turned out to be very delicious!”
3 cups cold sweet potatoes, mashed without milk or butter
1/2 cup sugar
1/2 cup honey
1/2 cup milk
1/4 cup butter or margarine, softened
3 eggs
1/2 teaspoon salt
1/2 teaspoon pumpkin spice
1 teaspoon vanilla extract
In a mixing bowl, beat sweet potatoes, sugar, milk, butter, eggs, salt
and vanilla until smooth. Transfer to a greased 2-quart baking dish.
Sprinkle with topping:
1/2 cup brown sugar, packed
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter or margarine
In a small bowl, combine brown sugar, pecans and flour; cut in butter
until crumbly. Sprinkle over potato mixture. Bake, uncovered, at
325degrees for 45-50 minutes, or until golden brown. 8-10 Servings.
SWEET POTATO AND
CARROT CRISP
Thank you Pepper
5 large sweet potatoes
12 carrots
3/4 cup orange juice
2 tablespoons honey
2 tablespoons butter
2 teaspoons cinnamon
2 cloves garlic, minced
1 teaspoon salt
1 1/2 cups fresh bread crumbs
1/2 cup pecans, chopped
1/3 cup butter, melted
1 tablespoon fresh chopped parsley
Peel and cut sweet potatoes and carrots into large chunks. In a large
pot of boiling water, cook potatoes and carrots for about 20 minutes or
until very tender. Drain the water then puree in a food processor. Add
orange juice, honey, butter, cinnamon, garlic and salt. Blend well.
Spoon into a greased 13 x 9 inch baking dish.
Combine the bread crumbs, pecans, butter and parsley. Sprinkle over
potato mixture. Cover with foil and bake at 350degrees for 20 minutes,
uncover and bake an additional 30 minutes.
SWEET POTATO BACON
BOATS
Thank you, Karla
6-8 medium sweet potatoes
1 cup shredded cheddar cheese
1/4 cup butter or margarine, softened
1 teaspoon salt
6 slices Bacon, crisp-cooked, drained and crumbled
Scrub the potatoes. Bake at 350degrees for 1 hour or until done. Cut a
slice from the top of each potato; discard. Scoop out inside of potato,
being careful not to break the shell. Set shells aside.
In a mixer bowl, beat together scooped-out potatoes, 3/4 cup of cheese,
butter or margarine, salt and dash of pepper with an electric mixer
until fluffy. Fold in 3/4 of the crumbled bacon. Pile mixture into
potato shells. Place in a shallow baking pan. Bake, uncovered in a
350degrees oven for 25-30 minutes. Top with remaining cheese and bacon.
6-8 Servings
YUMMY YAMS
Thank you Iris
1 cup red apples, diced
3 tablespoons margarine
3 tablespoons water
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup walnuts
1/2 cup raisins
1 can (18 ounce) sweet potatoes or yams
Mix apples, margarine, water, salt and sugar in a 10 inch skillet. Cook
over medium heat stirring constantly, until smooth and bubbly. Add
walnuts, raisins and yams. Stir gently until glazed and heated through.
4 Servings
SWEET POTATO AND
APPLE COBBLER
low cholesterol - Thank you, Shirley
2 large apple, cored and cut into 1 inch chunks
2 large sweet potatoes, peeled and cut into 1 inch chunks
1/2 cup brown sugar
1/2 cup oat bran cereal
1/2 cup quick oatmeal
1/2 teaspoon cinnamon
1/2 cup unsalted, soft margarine
Mix the chunks of apples and potatoes in a 9 inch pie pan and sprinkle
with 2 tablespoons of the sugar. Mill oat bran to a fine powder, then
mix with the remaining sugar, oatmeal and cinnamon in a large bowl.
Work the margarine in, a bit at a time, until the mixture is crumbly.
Sprinkle the crumbs over the apples and potatoes. Preheat oven to 350
degs. and bake about 50 minutes or until potatoes are tender and the
topping is browned. Serve while still warm.
Note: For a special treat beat chilled evaporated skim milk with a
teaspoon of vanilla to form a "whipped cream" topping.
SUNSHINE YAM
CASSSEROLE
1 1/2 pounds yams
1 cup orange juice
1/2 teaspoon cinnamon
1/8 teaspoon salt
8 ounces cubed turkey or ham
1 apple, cored and sliced thin
2 tablespoons snipped parsley
10 ounces fresh, trimmed broccoli
Salt to taste
Prick yams with fork, place in a 2 quart microwave safe casserole,
cover with lid. Microwave (high) 8-10 minutes or until just about
tender, rearranging once. Remove from casserole and cool enough to
handle. Peel, slice and return to casserole. Add orange juice,
cinnamon, salt, turkey or ham, apple, and parsley. Stir lightly. Cut
broccoli into 2 1/2 inch long pieces with stalk no more than 1/2 inch
thick. Arrange around edge of large 10-12 inch microwave safe serving
plate, overlapping as necessary. Spoon yam mixture into center. Cove
with plastic wrap. Microwave (high) 7-8 minutes or until broccoli is
tender and yam mixture is heated through.
WALDORF SWEET POTATO
SALAD
For the salad:
1.5 ounces walnuts
1 pound raw sweet potatoes, peeled and grated
1 medium red apple, unpeeled, cored and coarsely chopped
2 ounces chopped celery
2 ounces red seedless grapes, cut in half
1.75 ounces crumbled blue cheese (optional)
Red leaf lettuce leaves, to serve (optional)
For the dressing:
2 tablespoons vegetable oil
3 tablespoons apple juice
1 tablespoon plus 1 teaspoon white wine vinegar
1 teaspoon sugar
½ teaspoon salt
Toast the walnuts in an oven preheated to 350 degs. or under a medium
hot grill for about 10 minutes or until golden. Let cool. Place all of
the salad ingredients in a bowl. To make the dressing, whisk all of the
ingredients until blended. Pour over the salad and toss well. If
desired, serve on red leaf lettuce leaves. 8 servings
SWEET POTATO CHEESE
CAKE
2 cups finely crushed graham crackers
3/4 cup finely chopped walnuts or pecans
1/2 cup butter, melted
1/2 cup butter, melted
4 packages (8 ounce) cream cheese, softened
1 1/2 cups sugar
2 cups mashed, cooked sweet potatoes
1 1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
4 eggs
1 ounce semisweet chocolate, melted and cooled
For crust, combine crushed crackers and chopped nuts. Stir in melted
butter. Press mixture onto bottom and about 2 inches up the sides of a
10-inch springform pan; set aside.
For filling beat cream cheese and sugar with electric mixer on medium
speed until combined. Add sweet potatoes, cinnamon, vanilla, nutmeg,
ginger, salt, and cloves. Beat well. Add eggs all at once. Beat on low
speed just until combined.
Remove 1/2 cup filling; stir in melted chocolate. Gently pour plain
filling into springform pan. Drop small spoonfuls of chocolate mixture
onto filling. Use a spatula to gently swirl batters
Place pan in a shallow baking pan on oven rack. Bake in a 375-degree F.
oven about 40 minutes or until center of cheesecake appears nearly set
when shaken. Cool in pan on wire rack for 15 minutes. Use a small metal
spatula to loosen from side of pan. Cool 30 minutes more. Remove side
of pan. Cool completely. Chill in refrigerator for at least 6 hours.
Serves 16
PORK AND SWEET
POTATO STEW
1 pound pork loin, cut into ¾-inch cubes
1 tablespoon oil
2 small onions, cut into wedges
1 ½ pounds sweet potatoes, peeled and sliced
2 large cloves garlic, minced
1 small red pepper, cut into strips
½ teaspoon salt
¼ teaspoon cayenne pepper
l can (8 ounce) tomato pasta
1 can (8 ounce) vegetable stock
2 tablespoons lime juice
1 package (10 ounce) frozen peas
4 spring onions, thinly sliced
In a large saucepan, brown the pork loin in the oil. Add the onions,
sweet potatoes and garlic and cook for 10 minutes, turning often. Add
the red pepper, salt, cayenne pepper, tomato pasta, vegetable stock and
lime juice. Cover and simmer for 10 minutes. Add the peas and cook for
5 minutes longer or until the pork and vegetables are tender. To serve,
spoon into bowls and garnish with the spring onions. If desired, also
serve with cooked rice. Makes: 4 servings
BUFFALO FRIES
3 medium sweet potatoes
Oil for frying
¾ teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
Slice the sweet potatoes into1/4-inch rounds. Fry the potatoes in deep
hot oil until golden. Remove the fries and place them on kitchen paper
to drain. Blend the spices and shake generously over the hot fried
potatoes. Makes 6 servings Serve with any of the following sauces:
Honey Mustard Dip
In a small bowl, combine 6 ounces light or regular mayonnaise, 4
teaspoons coarse ground French mustard and 1 tablespoon honey. Serve
warm or at room temperature.
Creamy Blue Cheese Sauce
In a small mixing bowl, combine 6 ounces soured cream or plain yoghurt
with 3 ounces softened cream cheese and 2 tablespoons salad dressing or
mayonnaise until smooth. Stir in 3.5 ounces crumbled blue cheese. If it
is too thick, thin with 1 to 2 tablespoons milk or yoghurt.
Range Dip
Add 1 tablespoon brown sugar to 6 ounces of your favorite barbecue
sauce.
WEEKEND STEAK &
SWEET POTATO
TOSTADAS
2 large sweet potatoes
1 large onion
1 green pepper
3 cloves garlic
1/2 cup olive oil, divided
salt and fleshly ground pepper
1/2 teaspoon chipolte powder or more
2 ribeye or strip steaks
4 cups spinach leaf
1 tablespoon minced garlic
2 cups sliced mushrooms
2 tablespoons vegetable oil
1 cup sliced red onions
6 7-inch flour tortillas
To make Chipotle Sweet Potato Spread:
Preheat oven to 400 degrees F. Peel sweet potatoes and cut into 1-inch
chunks. Coarsely chop onion and seeded green pepper. Combine in a
roasting pan and drizzle 2-3 tablespoons olive oil over. Sprinkle with
salt and pepper and chipolte powder. Toss to coat vegetables with oil
and seasonings. Roast in hot oven 30-40 minutes, tossing occasionally
until sweet potatoes are tender. Transfer to a bowl and mash lightly.
The base should be smooth and chunky. This may be made ahead.
In a skillet heat 1 tablespoon olive oil on high and sear steaks on
both sides cooking to medium rare or desired doneness. Set aside and
keep warm. In same skillet add 2 more tablespoons olive oil, and on
medium high heat sauté garlic and spinach leaves until just wilted.
Remove and keep warm. Add 2 more tablespoons olive oil, and sauté
mushrooms and onion until softened. Remove and set aside. Brown
tortillas in hot vegetable oil until crisp on both sides.
To assemble tostadas:
Spread sweet potatoes on tortillas. Slice steak thinly and arrange
slices on top of sweet potato. Next divide the spinach. Top with
mushrooms and onion and serve. 6 servings.
SWEET POTATO SPANISH
TORTILLA
4 medium sweet potatoes
1/4 cup light olive or vegetable oil
1 clove garlic, finely chopped
1 medium white onion, finely chopped
2 (3-inch each) Jalapeno peppers, seeded and finely chopped
3 tablespoons parsley, minced
2 tablespoons fresh cilantro, minced
Salt and freshly ground pepper, to taste
6 large eggs
Peel sweet potatoes, cover with water in a large pot. Boil gently for
20 minutes until potatoes are just tender. Do not overcook. Drain well
in a colander. When cool, cut into half-inch rounds. Add 2 tablespoons
oil to a large 12-inch non-stick sauté pan or skillet. Sauté garlic,
onions and peppers until wilted. Add remaining oil to pan and sauté
sweet potato rounds until lightly browned. Combine parsley, cilantro,
salt, pepper and eggs in a large bowl and whisk until eggs are well
blended. Add to sweet potato mixture. Cook until eggs are set. Cut
tortilla into 8 wedges. Serve hot. 8 servings.
SWEET POTATO PIE
3 large sweet potatoes
3 tablespoons butter
1/2 cup hot milk
2 eggs, separated
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons brandy
1 unbaked 9 inch pie crust
Boil potatoes until tender - about 40 minutes. Peel, place in mixing
bowl and mash until smooth. Melt butter in hot milk, add to sweet
potatoes and beat until soft and creamy. In a separate glass bowl beat
egg whites until stiff. Set aside. In another bowl beat egg yolks until
light. Add sugar, salt, nutmeg and brandy. Add to sweet potato mixture
and mix well. Fold in beaten egg whites. Pour mixture into pie crust
and bake at 350 degs, 45-50 minutes or until knife inserted into center
comes out clean.
MASHED POTATOES WITH
A DIFFERENCE
2 large baking potatoes, peeled and cubed
2 yams or sweet potatoes, peeled and cubed
1 large clove of garlic, minced
2 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon milk
Salt & Pepper to taste
Place potatoes in a large saucepan, fill with water and bring to a
boil. Cook until potatoes are tender, drain well. Add sour cream,
mayonnaise, milk, salt and pepper. Beat or mash the potatoes to desired
texture, adding more milk if necessary.
SWEET POTATO SCALLOP
2 cups cooked sweet potatoes, diced
2 cups thinly sliced apples
3/4 cup fine dry bread crumbs
1 cup maple syrup
1/4 cup butter
Chopped nuts
Arrange sweet potatoes, apples and crumbs in alternate layers in
buttered baking dish. Add syrup, dot with butter, sprinkle with nuts
and bake, covered, at 400 degs until apples are tender.
SWEET POTATO BAKE
2 medium sweet potatoes
1 pound pork sausage, sliced
4 apples
2 teaspoons sugar
1/4 teaspoon cinnamon
Peel and slice sweet potatoes in bottom of baking dish. Add layer of
sliced sausage. Peel and slice apples over top, sprinkle with sugar and
cinnamon. Cover and bake 1 hour at 375 degs. Serves 4.
SWEET POTATO PUDDING
2 1/2 cups grated sweet potato
1 cup molasses
2 eggs
2 cups evaporated milk
1 tablespoon melted butter
1 teaspoon ginger
1/2 teaspoon allspice
1 tablespoon brown sugar
1/2 teaspoon cinnamon
Combine sweet potatoes, molasses, eggs, milk, butter, ginger and
allspice. Pour into a greased baking dish and bake at 350 degs about 45
minutes, sprinkling the brown sugar and cinnamon over the top 20
minutes before serving.
SWEET POTATO PATTIES
3 medium sized sweet potatoes
2 teaspoons salt
Hot Milk
1 1/2 cups crushed corn flakes
Scrub potatoes and cook until tender. About 30 minutes. Drain and peel.
Mash potatoes and add salt and sufficient hot milk to moisten if they
are dry. Form into patties and roll in corn flakes. Put patties in well
greased pan, dot with butter and bake at 400 degs for 20 minutes.
CANDIED SWEET
POTATOES
6 sweet potatoes
1/2 cup brown sugar
1/4 cup water
3 tablespoons butter
Pare potatoes, cut in half lengthwise and place in shallow baking dish.
Cover and bake at 400 degs for 30 minutes. Make a syrup by boiling
sugar and water for 3 minutes. Add butter and pour over potatoes. Bake
uncovered an additional 30 minutes turning potatoes occasionally.
SWEET POTATO
CASSEROLE
Thank you, Loretta
4 cups mashed sweet potatoes
2 eggs, beaten
1 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup brown sugar
1/2 cup butter
1/2 cup milk
1/2 cup sugar
1/2 cup coconut
3 tablespoons butter
Put sweet potatoes, butter, eggs, milk, sugar, and vanilla in casserole
and top with nuts, coconut, brown sugar and butter. Bake in 375 deg.
oven for 25 minutes.
SWEET POTATO AND
PRUNE CASSEROLE
6 medium sweet potatoes
12 cooked prunes
1/2 cup brown sugar
1/3 cup butter
1 cup prune juice
1/2 cup pecans nut meats
Peel and boil potatoes until tender and cut in 1/4 inch slices. Stone
prunes and cut in halves. Arrange potatoes and prunes in alternate
layers in buttered casserole having prunes on top. Dot with butter,
sprinkle with sugar and pecans and turn prune juice over all. Bake in a
moderately hot oven - 350 degs - for 45 minutes
SCALLOPED SWEET
POTATOES AND PINEAPPLE
- 1927
6 medium sweet potatoes
6 slices pineapple, cut in small pieces
3/4 cup pineapple juice
1/2 cup brown sugar
1/4 cup butter
Slice sweet potatoes. Arrange alternate layers of potato and pineapple
in a wide baking dish so there are only four layers in all. Heat
pineapple juice, brown sugar and butter together. Boil for 3 minutes
and pour over sweet potatoes and pineapple. Bake at 350 degs for 30
minutes. Serves 8.
SOUTHERN STYLE SWEETS
6 medium sized potatoes
2 tablespoons butter
Cream
Salt and pepper to taste
Sherry wine to taste
Bake potatoes until tender, remove from oven, cut in half lengthwise
and scoop out inside. Mash, adding butter, enough cream to moisten,
salt and a dash of sherry wine. Refill skins and bake five minutes at
400 degs.
SWEET POTATO CUSTARD
3 medium sweet potatoes, cooked
2 eggs
1/3 teaspoon salt
1/4 teaspoon grated nutmeg
1/2 cup brown sugar
3 cups milk
Mash sweet potatoes well. Add well beaten eggs, salt, nutmeg, brown
sugar and milk. Mix thoroughly. Pour into a buttered baking dish and
bake at 325 degs until firm. Cover with meringue or marshmallows if
desired.
Note - if using this as pie filling, add 2 teaspoons sugar.
CREAMED SWEET
POTATOES
4 cups mashed sweet potatoes
1/2 cup sugar
1 teaspoon salt
Dash of nutmeg
Dash of cinnamon
1 cup cream
1 cup seedless raisins
Add sugar, salt, nutmeg, cinnamon, cream and raisins to sweet potatoes
and mix well. Bake in buttered casserole at 350 degs for 1 hour.
SWEET POTATO SALAD
1/2 pound bacon
3 cups diced, cooked sweet potatoes
2 cups pineapple chunks
1/2 cups mayonnaise
1 tablespoon Dijon mustard
2 tablespoons lime juice
1/2 teaspoons freshly ground pepper
1/2 cup Macadamia nuts
Romaine leaves
Cut the bacon slices into 1/2-inch pieces and fry in a skillet until
well browned. Drain on paper towels. Combine the bacon, sweet potatoes
and pineapple in a large mixing bowl and toss lightly. In a small bowl
combine the mayonnaise, mustard, lime juice and pepper. Add dressing to
the potato mixture and mix lightly but thoroughly. Just before serving,
stir in the macadamia nuts. Serve the salad in a chilled salad bowl
lined with romaine leaves.
BAKED SWEET AND RED
POTATOES
3 large sweet potatoes -- unpeeled, cut in 1/2" Slices
8 small red potatoes -- unpeeled, halved
1 tablespoon olive oil
Freshly ground black pepper
Preheat oven to 400 deg F. Place sweet potatoes and red potatoes on an
ungreased baking sheet. Lightly brush tops with olive oil and sprinkle
with pepper. Bake until soft and lightly browned, about 30 - 40
minutes. Place in a serving dish. Serves 6 - 8
BOURBON SWEET
POTATOES
4 pounds sweet potatoes
1/2 cup butter softened
1/2 cup bourbon
1/3 cup orange juice
1/4 cup firmly packed light brown sugar
1 teaspoon salt
1/2 teaspoon apple pie spice
1/3 cup chopped pecans
Scrub potatoes. Cook, covered, in boiling salted water in large
saucepan about 35 minutes or until tender. Place potatoes in large bowl
and mash. Add butter, bourbon, orange juice, brown sugar, salt, spice,
and beat until fluffy. Spoon into buttered 6 cup baking dish, sprinkle
nuts around edge. Bake at 350 degrees for 45 minutes or until lightly
browned. Serves 8.
SMOKEY SWEET POTATOES
1/4 cup butter
1 1/4 pound grated sweet potato
2 1/2 tablespoons brown sugar
1/4 teaspoon salt
1/4 cup tequila
2 limes; juice
Prepare the smoker for barbecuing, bring the temperature to 200-220 F.
In a cast-iron skillet or smoke proof baking dish, melt the butter.
Stir in the sweet potatoes and then pat the potatoes down into a thick,
even layer. Sprinkle the brown sugar and the salt over the potatoes.
Transfer the potatoes to the smoker and cook for 1 hour. Stir in 3
tablespoons of the tequila and half of the lime juice, pat the potatoes
back down again, and continue cooking the potatoes another 50 to 60
minutes, until they are quite tender but crisped a bit around the
edges. Remove the potatoes from the smoker and stir in the remaining
tequila and lime juice. Serve warm.
HAM AND SWEET
POTATOES
4 small sweet potatoes -- unpeeled
1 1/2 pounds boneless ham -- or can ham
1/4 cup brown sugar
1/2 teaspoon dry mustard
Place sweet potatoes in bottom of slow cooker. Place ham on top of
them. Combine remaining ingredients and spread over top of ham. Cover
and cook on LOW for 8 to 10 hours.
PAWNEE BAKED SWEET
POTATOES
4 medium sweet potatoes
2 tablespoons chopped fresh chives
2 tablespoons hulled raw sunflower seeds, lightly toasted
Honey
Preheat oven to 350 degrees F. Scrub potatoes and prick a few times
with a fork. Roast potatoes in a baking pan in the oven for about 1
hour, until fork tender. When done, slit potatoes on top and push ends
in to plump. Slice each potato in half. Drizzle with honey and sprinkle
with chives and sunflower seeds.
Source: Special thanks California Sweet Potato Growers
SWEET POTATO CHICKEN
ORIENTAL
2 pounds fresh California sweet potatoes
3 1/2 pounds fryer chicken pieces
1 cup soy sauce
3 tablespoons brown sugar
1 teaspoon ground ginger
3 to 4 cloves garlic, crushed
Hot cooked rice (optional)
Green onion slices
Peel potatoes, quarter lengthwise. Arrange potatoes and chicken in
glass baking dish. Combine soy sauce, sherry, brown sugar, ginger and
garlic; mix well. Pour over potatoes and chicken. Cover and marinate
for 1 to 2 hours, turning once. Bake in 350 degree F. oven 25 minutes.
Turn potatoes and chicken and baste. Bake, basting once or twice, 20
minutes longer or until no pink shows in chicken. Arrange chicken over
hot cooked rice (optional) on serving platter. Arrange potatoes around
edge of platter. Sprinkle with green onion. Makes 4 to 5 servings.
SWEET POTATO AND
APPLE PIE
1- unbaked 9 inch pastry shell
1 teaspoon all-purpose flour
1/4 teaspoon ground cinnamon
1/2 cup dairy sour cream
1 1/3 cups fresh California sweet potatoes
1- egg
2/3 cup granulated sugar
1/2 teaspoon vanilla
1/2 cup pecan pieces
2 1/2 cups Granny Smith apples, peeled and sliced thin
Whipped cream and pecan halves for garnish
Bake pastry shell at 350 degrees F. for 7 minutes. Set aside. In mixing
bowl, combine flour and cinnamon; blend in sour cream. With electric
mixer at medium speed, beat in sweet potatoes, egg, sugar and vanilla
until smooth. Stir pecan pieces and apple slices in by hand. Pour into
prepared pastry shell. Bake at 350 degrees F. for 40 to 45 minutes or
until set. Cool. Garnish with whipped cream and pecan haves, if
desired. Makes one 9-inch pie (8 servings)
SWEET POTATO BREAD
1 small sweet potato
1/2 cup milk
1/2 cup water
1 package (1/4 ounce) active yeast
2 1/2 cups bread flour,divided
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1/4 cup butter, softened
Pinch each of cinnamon, nutmeg and cloves
Peel sweet potato; cut into chunks. In small saucepan combine sweet
potato, milk and water. Bring to a boil, reduce heat and simmer until
sweet potato is tender. Drain, reserving 1/2 cup liquid. Sprinkle yeast
over hot cooking liquid (120 degree F to 130 F); stir to dissolve. Mash
sweet potato; add to yeast mixture with 1 cup flour, sugar and salt;
mix well. Cover, let rise in warm place until doubled, about 1 hour.
When dough has doubled, punch down and stir in beaten egg and butter.
Add remaining 1 1/2 cups flour, 1/2 cup at a time, to form soft dough;
mix well. Knead dough on floured surface 10 minutes or until smooth.
Shape dough into loaf. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf
pan. Cover; let rise in warm place until doubled, about 45 minutes.
Bake in center of oven at 375 degrees F 30 to 35 minutes or until bread
sounds hollow when lightly tapped. Remove from pan. Cool on wire rack.
CRUNCHY VEGETABLE
BURRITOS
2 quarts shredded, raw sweet potatoes
1 1/2 quarts chopped broccoli
1 quart kidney beans, drained
3 cups chopped tomatoes
1 1/2 cups sliced green onions
1 cup canned chopped green chiles
2 quarts low-fat plain yogurt
2 cups low fat Ranch Dressing
1 tablespoon chili powder
1 tablespoon garlic powder
2 teaspoon ground cumin
50 10-inch flour tortillas
6 cups shredded Monterey Jack or Cheddar Cheese
In large bowl, combine first six ingredients. In second bowl, combine
yogurt, dressing, chili powder, garlic powder and cumin. Blend well.
Pour over vegetables; toss to blend. Lay tortillas flat on counter.
Using large scoop, put vegetable mixture in center, top with 2
tablespoons cheese; spread evenly in center of tortilla, leaving 1 1/2
inches at bottom. Fold up bottom of tortilla to cover filling. Fold
sides over filling. Cover and serve chilled or heat in microwave on
high for 25 seconds to serve warm. If desired, arrange in shallow pan
and bake at 350 degrees F. for 5 minutes.
PORK AND SWEET
POTATO STEW
1 pound pork loin, cut into 3/4 inch cubes
1 tablespoon oil
2 small onions, cut in wedges
1 1/2 pounds sweet potatoes, peeled and sliced
2 large cloves garlic, minced
1 small red pepper, cut in strips
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup tomato sauce
1 cup vegetable broth
2 tablespoons lime juice
1 package(10 ounces) frozen peas
1/4 cup thinly sliced green onions
In large saucepan, brown pork in oil. Add onions, sweet potatoes and
garlic, cook 10 minutes, turning often. Add red pepper, salt, cayenne
pepper, tomato sauce, vegetable broth and lime juice. Cover and simmer
10 minutes. add peas and cook 5 minutes longer or until pork and
vegetables are tender. To serve, spoon into bowls and garnish with
green onions. If desired, serve with cooked rice.
SAN FRANCISCO SWEET
POTATO STIR FRY
1/4 cup Hoisin sauce
1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 teaspoon brown sugar
1 teaspoon sesame oil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound boneless chicken breast or pork cutlets, cut into bite size
strips
2 tablespoons cooking oil
1 large sweet potato, peeled & cut into 1/2" slices
1 large onion, sliced into rings
1 large carrot, thinly bias sliced
1/2 pound snow peas
1/2 pound asparagus, thinly bias sliced
2 teaspoons cornstarch
1 cup coarsely chopped Chinese cabbage
Hot cooked rice
For marinade, in a medium bowl combine Hoisin sauce, soy sauce,
vinegar, brown sugar, sesame oil, garlic powder and pepper. Add chicken
or pork to marinade. Toss to coat; cover and refrigerate for 1 to 24
hours. Heat 1 tablespoon of the cooking oil in a wok or large skillet
over medium-high heat. Add sweet potato, onion, carrot, snow peas, and
asparagus. Stir-fry for 4 to 5 minutes or until tender-crisp. Remove
vegetables from wok or skillet. Drain chicken or pork well, reserving
marinade. Stir cornstarch into marinade and set aside. Heat remaining 1
tablespoon oil in wok or skillet. Add the chicken or pork and stir-fry
for about 3 minutes or until no pink remains. Remove from wok. Add
marinade to wok. Cook and stir over medium heat until thick and bubbly.
Return meat and vegetables to wok. Add the cabbage and heat through.
Serve over hot cooked rice.
Source: Special thanks to Mississippi Sweet Potato Growers
HEALTHY POACHED
CHICKEN ON SWEET
POTATO MASH
A delicious alternative to ordinary mashed potatoes.
1 chicken breast
2 medium sized sweet potatoes
1 large garlic clove (crushed)
2 teaspoons roughly chopped cilantro
Pinch of dried cumin powder
Handful of frozen peas
Salt
Peel and chop the sweet potatoes and put them on to boil in a pan of
lightly salted water. Carefully carve the entire chicken breast
fillet(s) from the bird and slice. When the sweet potatoes are soft (15
to 20 minutes,) drain them well, return them to the empty pot and mash
them. Put your peas on to boil for 2 1/2 to 3 minutes, per the
instructions on the packet. The garlic, cumin and cilantro should be
stirred well through the mash then a bed made to accommodate the
chicken. The drained peas can be arranged in a surrounding circle.
COCONUT CRUSTED
CITRUS AND SWEET
SPICED SWEET POTATO
1 pound cooked sweet potatoes (boiled or baked until an inserted fork
feels no resistance)
3 tablespoons butter (use less if you want to, it will still be great,
but the butter gives it a lot of depth)
1/4 cup of unsweetened orange juice
Pinch of cinnamon
Pinch of cloves
Salt to taste
One beaten egg
Flour
Dried unsweetened coconut for dredging.
Scoop all the sweet potato out of the skins and into a mixing bowl. Add
the OJ and the butter, and a pinch of each ground cinnamon and cloves.
Add a couple of good pinches of salt and taste. The butter will lend
some salty savoriness, so a couple of pinches might be enough, but if
it tastes too bland, keep adding more until it's right. You want to be
able to taste the cinnamon and cloves, but just as an undertone. You
don't want this to come across as pumpkin pie spiced strong. If you
can't taste them add a little bit more, but be careful, as it's easy to
add too much. If your potatoes are not still warm, then give them 30
seconds in the microwave.
Shape the potatoes into palm sized 1 inch thick cakes (you should get
about four). Pat them in flour and shake off all the excess. Dip each
cake in the beaten eggs, making sure that the egg wets all of the
surface area. Have your coconut spread out on a plate, and put the
sweet potato cake onto the coconut, turning it over so that it is
completely covered in coconut.
Heat about ¼ inch of oil in a good heavy bottomed fry pan over medium
heat, and when the oil is hot, add the potato cakes and fry for about 2
minutes per side, or until nice and golden brown. Keep a watchful eye;
as if the heat climbs too high, you can burn the coconut.
Note: The coconut is great with this, but if you don't have any, feel
free to substitute bread crumbs. Panko style Asian bread crumbs give a
great crispy crust!)
THYME RED PEPPER
SWEET POTATOES
Thank you, Marion
4 medium sweet potatoes, peeled and cut into thin slices
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon red pepper flakes (you can adjust the spiciness according
to your taste - I use 1 tsp)
Toss all ingredients in a large bowl until well coated with oil. Place
on baking sheet in a thin layer and bake at 400° for 45 minutes, or
until tender. I bake mine a bit longer because I like them crispy. You
can also grill this recipe (which I prefer) using a well oiled grilling
basket or heavy duty tin foil. I serve this dish with Spicy Aioli:
Spicy Aioli
1/2 cup mayonnaise
1/2 teaspoon red pepper flakes
1 teaspoon hot sauce
Mix all ingredients in a small bowl until well combined. Enjoy!
CIDER BAKED SWEET
POTATOES
3/4 cup apple cider or apple juice
2 sweet potatoes, peeled and cut into thin slices
1/2 teaspoon apple pie spice
Preheat oven to 350 degrees. Combine ingredients in a covered glass-
baking dish. Bake for 1 hour or until tender.
Microwave: Cook for 30 to 40 minutes until tender. Check and stir
product after 15 minutes.
CJ'S OATMEAL SWEET
POTATO COOKIES
1 cup shortening
1 cup brown sugar
1 cup white sugar
Cream well and add:
1 tbsp. Vanilla
2 eggs, beaten
3/4 cup cooked and pureed sweet potatoes
Combine all ingredients, beat well and add:
2 cups flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon pumpkin pie
3 cups 1-minute oats
1/2 cup walnuts, chopped
Roll into 3 rolls. Wrap in foil and freeze. Slice and bake at 350
degrees for 8 to 10 minutes or until golden brown. 6 dozen
RAW SWEET POTATO
WITH CURRY DIP
Peel and slice in desired shape, raw potatoes of desired amount, and
place in cold, salt water and store in refrigerator. Serve well drained
with favorite dip.
For curry dip, combine:
1 cup mayonnaise,
2 tablespoons curry powder,
1 tablespoon Worcestershire sauce,
3 tablespoons ketchup, dash garlic salt,
1 1/2 tablespoons grated or flaked onion,
Salt and pepper to taste.
SWEET POTATO PECAN
PIE
3 slightly beaten eggs
1 cup corn syrup
1 cup mashed, cooked sweet potatoes (about 3/4 lb.)
1 cup sugar
2 Tbsp. Self-rising cornmeal or regular cornmeal
2 tablespoons butter, melted
1 tablespoon vanilla
1 cup chopped pecans
1 9-inch unbaked pastry shell
Whipped cream (optional)
For filling, in a large bowl, stir together eggs, corn syrup, sweet
potatoes, sugar, cornmeal, butter, and vanilla. Stir in pecans.
Place pastry shell on the oven rack. Carefully pour the filling into
the pastry shell. To prevent over browning, cover the edge of the pie
with foil.
Bake in a 350° F oven 30 minutes. Remove foil. Bake 30 to 35 minutes
more or until a knife inserted near the center comes out clean. Cool.
Refrigerate within 2 hours; cover for long storage. Serve with whipped
cream, if desired. Serves 8.
SWEET POTATO CARAMEL
PIES
Prep: 35 min. Chilling: 1 hr.
Freezing: 4 hr. Standing: 15 min..
2/3 cup butter, melted
1/2 cup sugar
2 1/2 cups finely crushed graham crackers
2 tablespoons butter or margarine
1 package (7 ounce) flaked coconut
1/2 cup chopped pecans
1 package (8 ounce) cream cheese, softened
1 1/2 cups mashed, cooked sweet potatoes (about 1 lb.)
1 can (14 ounce) sweetened condensed milk
2 cartons (8 ounce) frozen whipped dessert topping, thawed
1 jar (12 ounce) caramel ice cream topping
For crust, combine the melted butter and sugar. Add crushed crackers;
toss to mix well. Divide the mixture evenly between two 9-inch pie
plates. Press onto bottoms and up the sides to form firm even crusts.
Refrigerate about 1 hour or until firm.
Meanwhile, in a large skillet, melt the 2 tablespoons of butter. Add
coconut and pecans. Cook and stir over medium heat 5 to 7 minutes or
until golden brown. Set aside.
In a large bowl, combine the cream cheese, sweet potatoes, and
condensed milk; beat until smooth. Fold in the dessert topping. Spread
one-fourth of the mixture into each of the crumb crusts. Drizzle each
with one-fourth of the ice cream topping and sprinkle with one-fourth
of the coconut mixture. Repeat layers. Cover; freeze about 4 hours or
until firm. Let stand at room temperature15 minutes before serving.
Makes 20 servings.
Source: Special Thanks to North Carolina Sweet Potato Commission
SOUTHERN SWEET
POTATO CORN SOUP
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
3 cups milk
1 can (15 ounce) whole kernel corn, drained
1/4 cup minced onions
1/4 cup minced celery
2 cups milk
1/8 teaspoon salt
Pepper to taste
3 cans (15 ounce) sweet potatoes, drained & diced
In stockpot melt butter or margarine; add flour and blend. Gradually
add 3 cups milk and cook over low heat, stirring constantly, until
thickened. In another pot, combine corn, onions, celery and 2 cups
milk; cook over low heat until milk is scalded. Add vegetable mixture
to the white sauce in stockpot; season with salt and pepper. Add sweet
potatoes. Heat to serving temperature, stirring occasionally. 8-10
servings.
HOISIN KABOB WITH
GRILLED FLANK STEAK
6 flank steaks, 6 ounces each
1/2 cup vegetable oil
1/2 cup soy sauce
2 tablespoons fresh minced ginger
2 tablespoons minced garlic
2 tablespoons lemon juice
1 1/2 tablespoons molasses
1 teaspoon dried minced onions
1 teaspoon Hoisin sauce
4 medium NC sweet potatoes, peeled
8 metal skewers
Make marinade by combining oil, soy sauce, ginger, garlic, lemon juice,
molasses and onion. Mix well and measure out 1 cup. Add Hoisin sauce to
1 cup marinade and blend well. Cut sweet potatoes into 1 inch thick
slices, then cut each slice into quarters. Place sweet potatoes in a
glass bowl with Hoisin marinade. Cover and microwave 2 minutes on high.
Let cool slightly, then arrange on skewers, threading them sideways.
Allow 6-8 pieces per skewer. While grilling the flank steaks to taste,
grill sweet potato skewers around the edges of the grill turning
frequently to brown all sides. Allow about 10 minutes to cook through.
Test for doneness with a toothpick.
CORNWALLIS YAMS
6 medium NC sweet potatoes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
3 eggs
1/2 cup crushed pineapple
1 cup sugar
1/2 cup grated coconut
1 1/2 cups milk
Grated coconut for garnish
Boil sweet potatoes until softened, peel and mash. Season with
cinnamon, nutmeg and butter. Beat eggs and add to potatoes. Combine
with remaining ingredients. Pour into a greased 9 x 13 inch baking pan
or 3-quart casserole. Bake in a 350 F oven until light brown, about 1
hour. Top with a sprinkle of coconut.
SNAPPY SWEET POTATO
CRACKERS
1 1/2 cups flour
2 1/2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons butter
1 medium NC sweet potato (1 cup)
1/4 cup milk
Coarse salt
Sesame seeds
Cayenne pepper
Sift flour, baking powder and salt together into a large bowl. Add
butter and by hand work it ito the flour mixture until it becomes a
coarse meal texture. Cook sweet potato in boiling water until softened.
Cool, remove skin and purée with milk to make a smooth mixture. You
will need 1 cup of sweet potato purée. Beat sweet potato purée into
flour and then turn out onto a lightly floured surface. Knead well
(about 80 turns).
Divide dough into 4 pieces and roll each very thin. Cut into rounds or
squares. Sprinkle with salt, sesame seeds and a little cayenne, if
desired. Bake in a preheated 350 F oven on an ungreased cookie sheet
for 10 minutes until bottoms are slightly browned. Turn over and bake
3-4 minutes more. Cool on rack before storing in a airtight container.
8 servings.
SWEET POTATO CANDY
2 cups light brown sugar
3/4 cup evaporated milk
1/8 teaspoon salt
1 cup sweet potatoes, cooked and mashed
1/2 cup chopped pecans
1 tablespoon butter or margarine
Put sugar, milk, butter, and salt in a large pot. Cook over medium heat
to soft-ball stage. Remove from heat and allow to cool until hand can
be held comfortably on bottom of pot. Add sweet potatoes and beat until
mixture loses its gloss. Add pecans, mix well, and pour into buttered
pan. Cut into squares when cool. 18 squares
Source: Special thanks Oregon Sweet Potato Growers
COCONUT SWEET POTATO
PIE
Crust:
1 cup rolled oats
1 cup walnuts
1/2 cup unsweetened shredded coconut
2 tablespoons coconut oil or butter
Water if necessary
Filling:
3 cups mashed, cooked sweet potatoes (about 3 medium)
2 eggs, slightly beaten
1/3 cup coconut milk
3 tablespoons pure maple syrup or honey topping:
1 tablespoon unsweetened, shredded coconut
Preheat oven to 350 degrees. Place oats, walnuts, and coconut in food
processor with metal blade. Grind until mixture resembles coarse meal.
Add butter or coconut oil and pulse until combined. Add maple syrup and
pulse to mix. Test dough by squeezing a small amount together. If it
doesn't hold together, mix in water until it holds. Press dough into 8
or 9-inch pie pan.
Place sweet potatoes, eggs, coconut milk, and sweetener in food
processor. Puree until smooth. Pour filling into prepared crust.
Sprinkle with coconut. Bake about 45 minutes, or until edges are
golden. Cool at least 15 minutes before cutting. Serve warm or cold.
Serves 8
SWEET POTATO AND
APPLE SALAD
2 pounds sweet potatoes
1/4 cup white wine vinegar
2 tablespoons water
2 tablespoons oil
2 teaspoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced
3 unpeeled red cooking apples, each cored and cut into 16 wedges (about
1 pound)
6 cups tightly packed fresh spinach leaves
Cook sweet potatoes in boiling water 25 minutes or until tender; let
cool and peel. Cut into 48 (1/4 inch thick) slices, and arrange in a
large, shallow dish, overlapping slices. Combine next 8 ingredients in
a small jar; cover tightly and shake vigorously. Pour over sweet
potatoes; cover and let stand 1 hour. Drain sweet potatoes, reserving
vinaigrette. Toss apples with half of reserved vinaigrette. Arrange 6
sweet potato slices and 6 apple wedges on each of 8 spinach lined
plates; drizzle with remaining vinaigrette. Makes 8 servings.
SWEET POTATO
CASSEROLE
3 pounds sweet potatoes (6-8)
1/4 cup butter or margarine
1/2 cup apple cider or juice
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 can (8 ounce) pineapple rings, drained
1/4 cup chopped pecans
1/2 cup tiny marshmallows
Peel and cut up sweet potatoes. Cook, covered, for 20 to 30 minutes or
until tender. Drain well. Mash potatoes with butter. Add cider, salt,
cinnamon, ginger and nutmeg; mix well. Transfer to 1 1/2 quart
casserole. Arrange pineapple on top, sprinkle with nuts if desired.
Bake at 375 degs for 30 minutes. Sprinkle with marshmallows and bake 5
minutes more. Serves 8.
Source: special thanks Tennessee Sweet Potato Growers
SWEET POTATO WITH
AVOCADO DIP
Sweet Potato Fries:
2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and
1/4 to 1/2-inch thick fries
2 tablespoons olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper, to taste
Avocado Dip, recipe below
Preheat your oven to 450 degrees F. Line a baking sheet with aluminum
foil and set aside. Place the sweet potatoes in a large bowl and toss
with olive oil until the sweet potatoes are coated. Add the paprika,
chili powder, coriander, salt, and pepper; toss to distribute evenly.
Arrange the coated fries in a single layer on the prepared pan. Bake
for 20 minutes on the lower rack until the sweet potatoes soften.
Transfer the pan to the upper rack of the oven and bake 10 minutes
longer, until fries are crispy. Serve with Avocado Dip.
Avocado Dip:
1 avocado
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped.
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper
Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and
lime juice into a blender or small food processor. Blend for 1 minute
or until you have a smooth paste. Season with salt and pepper, to
taste. Serve as a dip for the Sweet Potato Oven Fries.
Source: foodnetwork.com
APPLE-GLAZED SWEET
POTATOES
½ cup apple juice
¼ teaspoon cinnamon
½ teaspoon salt
6 small sweet potatoes, cooked
Pour apple juice in a frying pan over low heat and stir in cinnamon and
salt. Add sweet potatoes. Cook over low heat, turning sweet potatoes
several times until they are well coated and most of the juice is
absorbed, about 6 minutes. Yield: 5-6 servings.
SWEET POTATO PUDDING
2 cups mashed cooked sweet potatoes
¼ teaspoon ground cloves
½ cup firmly packed brown sugar
Dash of salt
3 tablespoons margarine, melted
2 tablespoons sugar
2 eggs, separated
Vegetable cooking spray
¾ cup unsweetened orange juice
¼ teaspoon ground nutmeg
Combine potato, brown sugar, margarine, and eggs yolks in a large bowl;
stir well. Gradually add orange juice, nutmeg and cloves; stir well.
Set aside. Beat egg whites (at room temperature) until foamy; add salt,
and beat until soft peaks form. Add sugar; beat until stiff peaks form.
Fold egg whites into potato mixture. Pour mixture into a ½ quart-baking
dish coated with cooking spray; place in a large, shallow pan. Add hot
water to a larger pan to a depth of 1 inch.
Bake at 350ºF for 1 hour or until center is set and edges are browned.
Remove dish from water; let cook 15 minutes before serving. Yield: 10
servings.
NUKED SWEET POTATOES
AND APPLES
2 medium-size sweet potatoes, cooked, peeled and sliced
1 apple, peeled, cored, and sliced
½ cup raisins
½ cup apple juice
Arrange potato slices, apple slices and raisins attractively in a
one-quart microwave-safe dish. Pour apple juice over sweet potato
mixture. Bake in a microwave at full power until apples are soft, about
4 or 5 minutes. Yield: 4 servings
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SWEET POTATO
& BANANA CUSTARD
1 cup cooked and mashed sweet potatoes
1/2 cup fresh mashed banana (about 2 small)
1 cup milk, evaporated, nonfat/skim
1/3 cup liquid egg substitute
2 tablespoons packed brown sugar
½ teaspoon salt
1/4 cup seedless raisins
1 tablespoon sugar
1 teaspoon ground cinnamon
Cooking spray
Preheat oven to 300 degrees F. In a medium bowl, stir together sweet
potato and banana. Add milk, blending well. Add brown sugar, egg yolks
or egg substitute, and salt, mixing thoroughly. Spray a 1-quart
casserole with nonstick spray coating. Transfer sweet potato mixture to
casserole. Combine raisins, sugar, and cinnamon; sprinkle over top of
sweet potato mixture. Bake for 45 to 50 minutes, or until a knife
inserted near center comes out clean. 6 servings
Nutrition Facts Per Serving: Calories 143.4, Total Carbs 29.5 g,
Dietary Fiber 2.3 g, Sugars 20 g, Total Fat 0.5 g, Saturated Fat 0.1 g,
Unsaturated Fat 0.4 g, Potassium 442.8 mg, Protein 5.4 g, Sodium 301.2
mg,
SWEET POTATOES WITH
ORANGE HONEY GLAZE
3 sweet potatoes, orange, fresh, medium,
2 tablespoons salted butter, or margarine
3 tablespoons honey
1 ounce grated orange peel (peel of one orange)
2 tablespoons orange juice
Pare sweet potatoes and thinly slice them. Melt butter or margarine in
a large, non-stick skillet. Add sweet potatoes; cover and cook over
medium heat about 8-10 minutes or just until tender, turning often.
Combine honey, orange peel, and juice; pour over sweet potatoes and
continue to cook, tossing until sweet potatoes are thoroughly glazed
with the mixture. 4 servings
Per Serving: Calories 131.5, Total Carbs 18.8 g, Dietary Fiber 3.3 g,
Sugars 6 g, Total Fat 5.7 g, Saturated Fat 3.6 g, Unsaturated Fat 2.1
g, Potassium 349.4 mg, Protein 1.7 g, Sodium 100.8 mg,
BEEF POT ROAST WITH
MAPLE SWEET
POTATOES
3 pounds beef, chuck roast, trimmed
2 teaspoon olive oil
1 ¾ teaspoon salt , divided
¾ teaspoon black pepper , divided
1 cup fresh chopped onion
2 teaspoon fresh thyme , chopped
1 cup beef broth, clear, reduced sodium, canned
¾ cup apple cider
3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1-1/2-inch
pieces
4 medium garlic cloves, peeled
2 tablespoons maple syrup
1 teaspoon fresh ginger root , peeled and minced
2 tablespoon cornstarch
2 tablespoons Brandy, 86 proof (or 2 tbsp water)
Heat oil in stockpot over medium heat until hot. Place beef pot roast
in stockpot; brown evenly. Remove pot roast; pour off drippings and
season with 1 teaspoon salt and 1/2 teaspoon pepper. Add onion and
thyme to stockpot; cook and stir 3 to 5 minutes or until onion is
tender. Add broth and cider and increase heat to medium-high. Cook and
stir 1 to 2 minutes or until browned bits attached to stockpot are
dissolved. Return pot roast to stockpot; bring to a boil. Reduce heat;
cover tightly and simmer 2-1/2 hours.
Add sweet potatoes and garlic to stockpot; continue simmering, covered,
30 minutes or until sweet potatoes and pot roast are fork-tender.
Remove pot roast; keep warm. Remove sweet potatoes and garlic with
slotted spoon to large bowl, leaving cooking liquid in stockpot. Add
maple syrup, ginger, remaining 3/4 teaspoon salt, and 1/4 teaspoon
pepper to sweet potatoes. Beat until sweet potatoes and garlic are
mashed and smooth; keep warm. Skim fat from cooking liquid; dissolve
cornstarch in brandy or water. Stir cornstarch mixture into cooking
liquid. Bring to a boil, stirring constantly; cook and stir 1 minute or
until thickened. Carve pot roast into slices; serve with mashed sweet
potatoes and gravy. 12 servings.
Per Serving Calories 357.9, Total Carbs 36.8 g, Dietary Fiber 4.7 g,
Sugars 10.4 g, Total Fat 9 g, Saturated Fat 2.8 g, Unsaturated Fat 6.2
g, Potassium 935.5 mg, Protein 29.1 g, Sodium 533.9 mg,
Source: The Healthy Beef Cookbook
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YAM BISCUITS
Thank you, Mary
3 cups all-purpose baking mix
1/2 teaspoon ground cinnamon
1 (15-oz) can sweet potatoes (yams), drained and mashed
3/4 cup fat-free milk
Preheat oven to 450°F. In a medium bowl, combine the baking mix and
cinnamon. Add the sweet potatoes and milk, stirring until well mixed.
Roll the dough out on a floured surface to a 3/4 to 1-inch thickness.
Cut with a 2-inch biscuit cutter or a glass and place on a nonstick
baking sheet. Bake for 10 to 12 minutes or until golden brown.
Exchanges/Choices
1 Starch
1/2 Fat
Nutrition: Calories: 107, Calories from Fat: 28, Total Fat: 3 g,
Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 269 mg,
Total Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 2 g,
Source: Diabetes Forecast Magazine
CURRIED SWEET POTATO
AND PEANUT STEW
1 tablespoon canola oil
1 cup diced onions
3 medium sweet potatoes (1 lb), peeled and cut into 1/2-inch cubes
1/2 of 15 1/2 oz can chickpeas
1/2 of a 16 oz can dark kidney beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes
1 can (14 oz) vegetable broth
3 tablespoon reduced-fat peanut butter
1 1/2 teaspoon sugar
1 1/2 teaspoon ground cumin
1/2 teaspoon curry powder or ground cinnamon
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/4 cup chopped fresh cilantro leaves
Heat canola oil in a Dutch oven over medium-high heat. Add onions and
cook 6 minutes or until richly browned, stirring frequently. Add
potatoes and cook 2 minutes. Add remaining ingredients, except
cilantro, and bring to a boil over high heat. Reduce heat, cover, and
simmer 25-30 minutes or until potatoes are very tender. Spoon into
bowls and serve topped with cilantro, if desired.
Note: Be sure to cook the onions the full 6 minutes to insure rich
brown results.
Exchanges/Choices
2 1/2 Starch
2 Vegetable
1 1/2 Fat
Per Serving: Calories: 335, Calories from Fat: 80, Total Fat: 9 g,
Saturated Fat: 1.2 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 805
mg, Total Carbohydrate: 52 g, Dietary Fiber: 10 g, Sugars: 18 g,
Protein: 12 g,
SWEET POTATO
BUTTERMILK BARS
Cooking spray
½ cup vegetable shortening
¼ cup sugar
1 egg
½ cup molasses
8 ounces sweet potatoes, dark orange, fresh, 5", peeled and grated,
1 teaspoon grated orange peel
1 cup white all purpose flour
½ teaspoon baking soda
1 teaspoon low sodium baking powder, divided
½ teaspoon salt
1 teaspoon ground ginger
1 cup whole wheat flour
¼ cup low fat buttermilk
Preheat oven to 375 degrees F. Spray a 9x13-inch pan with cooking spray
and set aside. Cream the shortening and sugar. Add egg and beat
thoroughly. Add molasses, sweet potato, and orange rind. Sift together
the all-purpose flour, salt, baking soda, baking powder, and ginger.
Stir in whole wheat flour.
Add dry ingredients alternately with buttermilk to the sweet potato
mixture, starting and ending with flour mixture. Spread in prepared pan
and bake for 45 to 50 minutes, or until toothpick inserted in center
comes out clean. While warm, cut into 54 bars (9 by 6).
Per Serving: Calories 49.4, Total Carbs 7.4 g, Dietary Fiber 0.5 g,
Sugars 2.6 g, Total Fat 1.9 g, Saturated Fat 0.7 g, Unsaturated Fat 1.2
g, Potassium 66.8 mg, Protein 0.8 g, Sodium 40.1 mg,
Dietary Exchanges
1/4 Fat, 1/4 Starch
Source: Vegetable Desserts
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STUFFED SWEET
POTATOES
2 medium sweet potatoes
2 teaspoons butter
Dash salt
2 teaspoons milk
4 ounces crushed pineapple, drained and reserve liquid
2 marshmallows
Bake sweet potatoes at 450° until soft. Cut each sweet potato in half
lengthwise and scoop out potato, leaving shell intact. Mash sweet
potatoes with butter, salt and milk, along with 1/2 cup crushed
pineapple. Add a little more milk or butter if necessary. Fill sweet
potato shells. Slice marshmallows in half and top each sweet potato
with two halves. Top with a spoonful of crushed pineapple. Put reserved
pineapple syrup or juice in a saucepan and bring to a boil. Drizzle
each sweet potato with a little of the juice. Place sweet potatoes
under broiler and broil until browned.
SWEET POTATO &
SAUSAGE CASSEROLE
1 1/2 cups cooked and mashed sweet potatoes
1/2 cup applesauce
1 egg, beaten
Dash salt
1/4 teaspoon ground cinnamon
Dash of nutmeg
1/2 pound link sausage, cooked and drained
Mix sweet potatoes with applesauce, eggs, salt, cinnamon, and nutmeg.
Spoon into a buttered shallow quart baking dish. Arrange sausage on
sweet potato mixture. Bake at 350 degs for 25 to 30 minutes.
SWEET POTATO PECAN
BREAD
1 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon mace
1/2 teaspoon cinnamon
1 cup granulated sugar
1 cup chopped pecans
1/2 cup chopped dates or raisins
2 large eggs, lightly beaten
1/2 cup applesauce
4 tablespoons milk
1 cup cooked and mashed sweet potatoes
Grease bottom of a loaf pan approximately 9- x 5- x 3-inches. Stir
together flour, baking powder, salt and spices in mixing bowl; stir in
the sugar, pecans, and raisins or dates. In a separate bowl, combine
eggs, applesauce, milk, and mashed sweet potatoes; stir to blend well.
Add wet mixture to the dry ingredients and mix with a large spoon just
until the mixture is moistened. Pour batter into prepared pan. Bake at
325° for about 1 hour and 10 minutes or until toothpick inserted in
center comes out clean. Cool in pan on a rack for 15 minutes. Remove
from pan and continue cooling on wire rack.
Note: This moist bread is low in fat, easy to make and keeps well in
refrigerator or freezer.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.p
hp?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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