Sweet Potato Recipes Part 1 (7)
Recipe Swap: 8-11-99

Please note: Some of the contributor's names didn't save along with this file. If you see a recipe that you posted and would like your name added to the file, please feel free to send us the file location and recipe name and we'll be happy to add your name.

Marie.Ohio (11:02:12) :

Sweet Potato dish
This is a tried and true recipe..always am asked for the recipe whenever I serve it.

350-45 min.
double this for 13 x 9 pan

1-40 oz. can sweet potatoes
1 C. sugar
1/2 t. salt
2 eggs
1/3 C. melted butter
1/2 C. milk
1 t. vanilla
mix all ingredients and pour into dish

Topping.
1 C. brown sugar
1/3 c. flour
1 C. chopped pecans
1/3 C. melted butter
sprinkle over top of potatoes and bake..MED/TN (09:58:15) : This is a recipe adapted for modern use by my mother. The original old Southern recipe calls for cake flour and 1 1/2 cups cooking oil, but I will post it if someone wants. It's a very moist, showy cake and a great addition to the holidays. The surprise is that it doesn't taste like sweet potatoes.

SWEET POTATO SURPRISE CAKE

1 yellow cake mix
1 cup water
1/2 cup vegetable oil
4 eggs (separated)
2 teaspoons pumpkin pie spice
(or 1 tsp. cinnamon, 1 tsp. nutmeg)
1 1/2 cups grated RAW sweet potatoes
1 cup chopped pecans

First beat the four egg whites in separate bowl. Mix spices with dry cake mix. add water, egg yolks, mix. Stir in raw grated potatoes, and nuts. Fold in beaten egg whites. Bake in 3 floured and greased pans (or wax-papered) at 350 F. for 25-30 min. (This can also be made into 9x13 cake with added time)

COCONUT ICING

1 stick butter
1 can evaporated milk
1 cup sugar
3 egg yolks
1 teaspoon vanilla
1 can (approx. 1 1/2 cups) coconut

In saucepan, mix first four ingredients and cook at medium heat until thickened stirring constantly. Allow to cool and add coconut and vanilla. Frost tops only of 3-layer cakeSusan,IL (09:16:45) :

Candied Sweet Potatoes
Recipe By : Susan Wilson
Serving Size : 6

8 medium sweet potatoes
1/3 cup packed brown sugar
1/4 cup butter
1/2 teaspoon salt
3/4 cup miniature marshmallows

Scrub potatoes; cut off woody portions and ends. Cook, covered, in enough boiling salted water to cover for 30-35 minutes or just till tender. Drain, peel, and cut into slices 1/2 inch thick.

In a 1 1/2 quart casserole layer halve each of the potatoes, brown sugar, butter, and salt. Repeat layering. Bake, uncovered, in a 375 degree oven for 30 to 40 minutes or till glazed. Sprinkle marshmallows atop. Bake about 5 minutes more or till light brown.

I have also tossed in some chopped pecans in with this recipe! Really good!

eggy-in-aus (09:09:39) :

Another winner from Softasilk CHAMPIONSHIP CAKE AWARD
Sweet Potato Cake - 3rd place

1 cup butter
2 cups sugar
4 extra large eggs
3 1/4 cups sifted Softasilk Cake Flour
2 teaspoons baking powder
1 teaspoon soda
1 cup buttermilk
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 1/2 cups cooked sweet potatoes, mashed
1 cup finely chopped pecans
2 teaspoons vanilla
Cream butter and sugar. Sifted together flour, baking powder, soda and salt. Add eggs to butter
mixture and beat till blended. Add dry ingredients alternating with buttermilk. Add spices and
vanilla. Add pecans and stir into mixture. Fold in potatoes.

Line the bottom of three nine inch pans with wax paper; grease lightly with shortening and dust
with flour. Bake at 325 degrees for 30 minutes or until done.

Caramel Frosting:

1/2 cup brown sugar
1 stick butter
1 1/2 pounds powdered sugar
1/2 cup buttered shortening
1/2 teaspoon vanilla
1 teaspoon maple flavoring
1 teaspoon butter flavoring
3/4 cup finely chopped pecans
Melt butter and brown sugar and add milk. Set aside to cool. In a mixing bowl beat the
shortening with some of the powdered sugar; then add the brown sugar mixture and the rest of
the powdered sugar a little at a time, until it is all blended. Add flavorings and pecans and stir till blended. If icing is too thick, add a little milk to make it fluffy. Debbie.D.,.AL (09:08:59) : FLORIDA SWEET POTATOES

2 (16-18 oz.) cans sweet potatoes, drained (I use Bruce's Yams with orange/pineapple sauce
1 1/4 cups firmly packed light brown sugar
2 t. cornstarch
3/4 cup orange juice
1/4 cup lemon juice
2 T. butter

Preheat oven to 350 degrees. In 2 quart shallow baking dish, arrange sweet potatoes. In medium bowl, combine sugar and cornstarch; add orange juice, lemon juice, and butter. Pour over the sweet potatoes. bake 50-55 minutes basting occasionally with sauce. Makes 6-8 servings.

Debbie D., AL:

SWEET POTATO MUFFINS

3 eggs
1 1/2 cups sugar
1 1/2 cups mashed sweet potatoes--I use Bruce's Yams in orange/pineapple sauce
1 cup oil
2 tsps. vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsps. baking powder
1 1/2 tsps. baking soda
1 1/2 tsps. cinnamon
1 tsp. salt
1/4 tsp. ground cloves
1.4 tsp. ginger
1/4 tsp. nutmeg
Nuts or raisins, optional

In a large mixing bowl, combine eggs, sugar, sweet potatoes, oil, and vanilla. Mix well with an electric mixer. Mix the dry ingredients and add to sweet potato mixture. Beat only enough to blend. Add the nuts or raisins last. Our into muffin cups, filling the cups 2/3 full. Bake in a 350 degree oven for 20-25 minutes. Freezes well.

Debbie D., AL:

ALABAMA SWEET POTATO PIE

4 medium sweet potatoes
2 eggs
Pinch salt
1 cup sugar (I use 1/2 cup brown sugar and 1/2 white sugar)
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 cup butter (1 stick)
1/2 cup evaporated milk
1 unbaked 9-inch deep dish pie shell

Boil the potatoes until soft, then peel and place them into a mixing bowl. Beat until there are no lumps left. Add the eggs, sugar, vanilla, salt, cinnamon, butter, and milk; beat until creamy. Pour into pie shell and bake in a 350 degree oven until crust is brown. Serves 6.