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Recipes – Sweet Potatoes

Sweet Potato Casserole

(When I got married, I received a little cookbook with this recipe, and I’ve been making it ever since (with a couple of tweaks).  I received a publication recently that had the same basic recipe as a winner in a contest, so I guess it has stood the test of time!)

Sweet Potato Casserole

2 – 3 medium sweet potatoes (2 1/2-3 lbs.)
1 C. evaporated milk
1 C. sugar
3/4 stick (or 6 T.) butter, melted
2 eggs
1/2 t. nutmeg
1 t. cinnamon
1/4 t. salt
1 t. vanilla
Bake (or boil & drain) sweet potatoes till soft.  Mash in large bowl.  Add all other ingredients and mix well with metal whisk.  Pour into 9 x 12 casserole dish and bake at 400 degrees for 15 min. while preparing topping.
Topping:
1 C. crushed cornflakes (use organic if you can find them)
1/2 C. brown sugar (light or dark)
3/4 stick (or 6 T.) butter
1/2 C. pecans or walnuts
Combine topping ingredients in small thick pot.  Cook slowly for 10 min..  Spoon on top of filling and bake at 400 degrees for 15-20 min. till lightly browned.  Serves 8-10.

 

Sweet Potato Casserole

 

 

 

 

 

 

 

There I am at my stove.

Here’s a close-up.

2019-11-22T13:48:44-06:00November 10th, 2019|

Baby Sweet Potato Cakes with Pecans & Caramel

This is a special dessert that can be made any time of the year (I usually make them around the holidays), as they make a very pretty presentation that will impress, and everyone will love them!  Recipeis below.
  
BABY SWEET POTATO CAKES
 
1/2 C. Butter, softened 
1 C. Sugar (I use dark brown)     
2 C. cooked & mashed Sweet Potatoes
2 large Eggs                                    
1/3 C. Buttermilk (you can sub 1 T. plain Greek yogurt & milk)
1 1/4 C. All purpose Flour                    
1 t. Baking Soda                            
1/2 C. chopped pecans, toasted or plain
1 t. Vanilla Extract                          
Caramel sauce (I use the Mexican “Cajeta” or “Dulce de Leche”)
1/2 t. Salt
1/2 t. Cinnamon
1/2 t. grd. Ginger                          
(optional:  Whipped Cream or Vanilla Ice Cream)
 
1.  Beat butter & sugar at med. speed with mixer til smooth.  Add eggs, 1 at a time, blending til blended after each addition.
2.  Combine flour & baking soda.  Gradually add half of flour mixture to butter mixture, beating at low speed til blended.  Add remaining half of flour mixture; beat til blended.  Add vanilla & salt & spices, Sweet Potatoes & Buttermilk, beating at med. speed til smooth.  Spoon batter into 12 muffin cups (coated with
oil spray), filling only half full.  
3.  Bake at 350 for 20-25 min. or til wooden pick inserted in center comes out clean.  Cool in pan on wire rack 5 min.  Gently remove warm cakes, placing upside down on plates.  Sprinkle with Pecans & drizzle with Caramel sauce.  Try to eat while still warm. 
Caramel Sauce:  Melt 2 T. Butter in thick pot & melt.  Add 1 C. Cajeta and 1 T. water. (I like to add 1/2 t. of instant coffee granules, too) Stir.  Heat on low till smooth.
Serve warm on warm cakes. You can top with whipped cream or ice cream, too, but it is excellent without.
2019-06-04T21:51:28-05:00November 2nd, 2017|

Sweet Potato Pancakes

Gluten-free, Oatmeal Sweet Potato Pancakes 

I wanted to share the following recipe, as I know there are many people now who are having to eat gluten-free – I being one of them. Pancakes are a real comfort food for me, and I enjoy them as much for supper as for breakfast.
 
When cooking Sweet Potatoes, I usually cook a little extra so I will have some for making Sweet Potato Biscuits or Pancakes. 
 
Gluten-Free, Oatmeal Sweet Potato Pancakes
 
In food processor or blender, process the following:
 
½ C. Whole Oats
 
2 whole Eggs (or 3 Egg whites)
 
½ C. Greek Yogurt (or cottage cheese)
 
½ C. Sweet Potatoes, cooked & mashed
 
½ t. Baking Powder
 
¼ t. Salt
 
1 t. Vanilla
 
1 t. Stevia or 2 t. Sugar
 
½ t. Cinnamon
 
½ t. Pumpkin Pie Spice (or 1/8 t. Allspice & 1/8 t. Nutmeg)
 
Lightly oil a griddle with coconut oil. On med heat, spoon or pour mix onto griddle. When underside is browned, flip and brown other side. Don’t cook too fast, as they need to be cooked well inside.  Serve with butter/ghee and syrup of choice. Yields about 5 – 5” pancakes. This makes enough for one person. Double for more.
2019-06-04T21:51:29-05:00November 2nd, 2017|

Sweet Potato Biscuits

Regular biscuits from scratch are wonderful in themselves, but Sweet Potato Biscuits are really extra special!  If you have never had a chance to try them, you simply must take the time and make a batch!  These are great on their own or to accompany a meal.

Sweet Potato Biscuits

1 ¾ lbs. Sweet Potatoes

2 t. Baking Powder

½ C solid white shortening or unsalted butter

1 t. salt

1 ½ C All purpose flour (you can sub ½ C. whole wheat, but no more)

¼ C. sugar

Boil whole, unpeeled Sweet Potatoes in water in covered pot (or bake) till tender when pierced with fork.  Drain.  Remove skins and mash.  Measure enough to make 2 C. mashed (save the rest for another use).  With a spoon, beat the shortening into the Sweet Potatoes til blended; cool.  In medium-sized bowl, mix the flour, baking powder, salt & sugar.  Add the Sweet Potato mixture & work together until blended.  If dough is very sticky, add a little flour sparingly.

Roll out ½” thick on floured surface and cut with round 2 inch cutter (I make a rectangle, as in the photo, and cut with a floured pizza cutter).  Place slightly apart on an ungreased cookie sheet.  Bake in a preheated 450 degree oven till medium brown, about 15-20 min.  (Bottoms will be dark, but will not taste scorched.) Rush to the table while they are still hot and serve with plenty of real butter and a drizzle of honey, if desired.

 

 

2019-11-22T13:56:31-06:00November 2nd, 2017|

Sweet Potato Waffles

 Please don’t forget that Sweet Potatoes are great to eat
even AFTER the holidays.  Sometimes I like eating
breakfast foods for supper on the weekends, and Sweet
Potato Waffles are such a treat.  Stir some up for your
family this month and watch them smile!     Note:  You can substitute Gluten-free flour.

SWEET POTATO WAFFLES (yields enough for 2 people/
                                                     can double for more)
In Small bowl mix the following:
  1 C. All Purpose Flour 
  1 T. Sugar
  1 1/2 t. Baking Powder
  1/4 t. salt
In a larger bowl beat: 1 Egg
Stir into beaten Egg:  3 T. Oil (I use melted butter)
                                       1/2 C. cooked, mashed Sweet Potatoes
                                       1/2 C. Milk
                                       1/4 t. Vanilla Flavoring
Then add dry ingredients, stirring only til dry ingredients are moistened. Don’t beat.  Bake on hot, preheated waffle iron according to waffle iron instructions till ready (I leave it a little longer than regular waffles).  Serve immediately with real butter and one of the following: maple syrup,  agave mixed with a little maple flavoring, a dusting of confectioners sugar or whipped cream. Yum!

Sweet Potato Waffles

Sweet Potato Waffles

2019-06-04T21:51:29-05:00October 27th, 2016|