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Here are a few
sweet
potato recipes that we hope will make your
sweet potato harvest even
more enjoyable. |
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Sweet Potato Pie
1 ½ cup
Sweet Potatoes, mashed
1 tsp. Nutmeg, can use apple pie spice
½ cup sugar
2 Eggs, beaten
1 small Pet Milk® or Carnation Milk®
2 Tbsp. Margarine
Mix. Pour in unbaked pie shell. Bake at 350° until done. (when a
toothpick inserted near center comes out clean) |
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Candied
Sweet Potatoes
3 large sweet potatoes
1 cup firmly packed brown sugar
½ cup sugar
1 Tbs. all-purpose flour
1 tsp. salt
1 cup water
1 ½ Tbs. butter or margarine, melted
1 Tbs.
corn syrup
1 tsp. vanilla extract
Cook
sweet potatoes in boiling water 30 minutes or until tender. Let
cool to touch; peel and cut into ½ inch slices. Arrange slices in a
lightly greased 13x9x2 inch baking dish. Combine sugar, flour, and
salt in a medium sauce pan. Add remaining ingredients, stirring
well; bring to boil. Remove from heat, and pour syrup over
sweet
potatoes. Bake at 325° for 2 hours. Yields 6 servings. |
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Sweet Potato
Biscuits
2 cups sifted all-purpose flour
3 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
3 Tbsp. brown sugar
Dash of cinnamon
½ cup melted butter
1 cup boiled, peeled mashed
sweet potatoes
2/3 cup buttermilk
Sift dry ingredients. Beat melted butter into
sweet potatoes. Add
dry ingredients, stirring in a little at a time, alternating with
buttermilk. Mix just well enough to moisten thoroughly. Form into a
ball; turn out into lightly floured board. Lightly pat top side with
flour as well, since it is rather sticky butter.
Roll out to ½ to ¾ inch thickness with a floured rolling pin. Cut
with a floured biscuit cutter. Bake in a preheated 450 degree oven
for a bout 20-25 minutes. Makes 12-24 biscuits.
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Sweet Potato
Casserole
3 cups mashed
sweet potatoes
¾ cup sugar
½ cup melted butter
2 eggs
1 tsp. vanilla
1/3 milk
1 cup coconut
Mix together.
Topping:
1 cup brown sugar
½ cup flour
½ cup butter
1 cup pecans
Mix together. Spread over top of
sweet potatoes. Bake for 23 minutes
at 350° |
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Sweet Potato
Corn
Bread
2 c. Sifted Flour
2 c.
Cornmeal
2 ½ Tbsp. Baking Powder
2 tsp. salt
½ cup sugar
4 eggs
¾ cup milk
1/3 cup oil
2 2/3 cups Mashed
Sweet Potatoes
Sift flour with
cornmeal, baking powder, salt and sugar; set aside.
Combine eggs, milk and oil in a large bowl; beat until smooth. Add
sweet potatoes; beat until blended, Add flour mixture, stirring only
until flour mixture is moist. Spoon into 2 greased 8” pans. Bake at
425° for 35-40 minutes. |
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Sweet Potato Pie
Cake
1 box yellow cake mix
2 cups mashed
sweet potatoes
1 large can condense milk
4 eggs
1 cup white sugar
½ cup brown sugar
2 sticks butter or margarine
½ cup flour
1 ¼ tsps. nutmeg
1 ¼ tsps. cinnamon
1 tsp. vanilla
1 cup chopped nuts (optional)
Reserve 1 cup cake mix. Combine remaining cake mix, 1 stick melted
butter or margarine and 1 egg: pressed into 9x13x2 inch pan. Mix
together
sweet potatoes, 3 eggs, 1 cup sugar, ½ stick melted butter
or margarine, condensed milk, 1tsp nutmeg, 1 tsp cinnamon and tsp
vanilla; pour over crust. Combine the cup of reserved cake mix, ½
cup flour, ½ cup brown sugar, ¼ tsp nutmeg, ¼ tsp cinnamon and ½
stick soft butter or margarine; mix until crumbly. Sprinkle over pie
mixture; top with chopped nuts, if desired. Bake for 40 minutes at
350°. Good served with a dollop of Cool Whip or vanilla ice cream. |
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Sweet Potato
Fritters
1 cup grated
sweet potato
1 cup sifted flour
2 Tbs. sugar
¼ tsp. salt
1 egg, beaten
½ cup milk
Oil for frying
In bowl, combine all ingredients and mix well to form batter. Drop
by tablespoonfuls into hot oil. When brown, drain, sprinkle with
sugar. |
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Sweet Potato Salad
4 cups peeled
sweet potatoes
1/3 cup vegetable oil
5 tsps. Lemon juice
1 tsp minced fresh tarragon
Salt and fresh ground black pepper
Julienne
potatoes (cut into thin strips). Parboil
potatoes 3-5
minutes until tender, plunge into cold water, drain immediately,
then put in a medium sized bowl. In a small bowl combine oil, lemon
juice, tarragon, and salt and pepper to taste. Pour over
potatoes
and toss to coat. Refrigerate at least 2 hours and serve cold. Makes
4-6 servings. |
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Sweet Potatoes on
Pineapple Rings
2 cups mashed cooked
sweet potatoes (prepared without milk or
margarine)
½ cup packed brown sugar
3 Tbs. margarine, melted
¼ tsp. salt
¼ tsp cinnamon
¼ tsp. nutmeg
1 can (20 oz.) pineapple slices, drained
10 miniature marshmallows
In a large bowl, combine the
sweet potatoes, brown sugar, margarine,
salt, cinnamon and nutmeg. Place pineapple slices in a greased 13x9
inch baking dish. Top each slice with ¼ cup
sweet potato mixture and
a marshmallow. Bake uncovered at 400 degrees for 10-15 minutes or
until heated through. |
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Sweet Potato Cake
1 cup butter or margarine
1 ¼ cup packed brown sugar
¾ cup sugar
4 eggs
1 ½ cup mashed
sweet potatoes
2 ½ tsp. vanilla
3 cups all-purpose flour
2 ½ tsp.
pumpkin pie spice
1 tsp baking soda
¾ tsp. ground ginger
¼ tsp salt
1 cup finely chopped pecans
1 cup finely chopped dried apricots
Apricot Glaze:
2 cups confectioner’s sugar
½ cup apricot nectar
2 tsp. grated lemon peel
Pinch salt
In a mixing bowl, cream butter and sugars. Beat in eggs, one at a
time, mixing well after each. Beat in
sweet potatoes and vanilla.
Combine dry ingredients, stir into creamed mixture. Add pecans and
apricots. Pour into a greased and floured 10 inch tube pan. Bake at
350° for one hour or until toothpick inserted near center comes out
clean. Cool in pan 15 minutes before removing to wire rack. Combine
glaze ingredients. Drizzle over warm cake. Yields 12 servings. |
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