Sweet Potato Recipes Part 2 (7)
Recipe Swap: 8-11-99
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eggy-in-aus (09:06:50) :
Sweet Potato Cake (from Cooking Light, March 1997)
Yield: 16 servings
2 cups granulated sugar
3/4 cup margarine, softened
1/4 cup egg substitute
2 1/2 cup cooked sweet potatoes, mashed
3 cups sifted cake flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 cup flaked sweetened coconut
2 tablespoons finely chopped pecans
1. Preheat oven to 350 degrees.
2. Beat sugar and margarine at medium speed until well-blended (about 5 minutes). Gradually add egg substitute, beating well. Add 2 1/2 cups sweet potatoes; beat well.
3. Combine flour and next five ingredients (the flour through the salt); stir well. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla.
4. Pour batter into a 10-inch tube pan coated with cooking spray. Sprinkle coconut and pecans over batter. Bake at 350 degrees for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely.
NOTE: You can substitute 6 egg whites (about 3/4 cup) for egg substitute, if desired.Sweet Potato Crunch, Georgia Style
This is absolutely sinful and just wonderful with turkey or a roast. It is a staple on our Thanksgiving and Christmas table.
Oven 350
3 cups mashed sweet potatoes
1 cup sugar
2 eggs
1 T. vanilla
pinch of cinnamon
pinch of nutmeg
1/2 cup butter, melted
TOPPING:
1 cup brown sugar, packed
1/2 cup flour
1 cup chopped pecans
1/3 cup butter
Mix sweet potatoes, sugar, eggs, vanilla, spices and butter thoroughly. Mix all the topping ingredients together with a fork and sprinkle on top of sweet potatoes. Bake for 30 minutes.Bud's Spuds
Great with BBQ'd anything. One potato is supposed to be the rule, but it all depends on the people!
6 potatoes, skins left on, well scrubbed, sliced averagely
Arrange in buttered shallow baking dish and try to make one layer
1 package Lipton Onion Soup-sprinkle over the top of potatoes
Melted butter drizzled over all
Crumble dried rosemary (fresh if you have it)over all
Bake about 45 minutes, at 350 preheated--or till done...
Potatoes should be crisp, not mushy
EnjoyBurgundy.in.Louisiana (09:04:33) : Sweet Potato Praline Pie
15.5-oz. can mashed yams
14-oz. can sweetened condensed milk
2 eggs
1 teaspoon cinnamon
* teaspoon nutmeg
* teaspoon ginger
* teaspoon salt
9-in. pastry shell, unbaked
* cup chopped pecans
3 tablespoon dark brown sugar
3 tablespoons whipping cream
Heat oven to 375 degrees. In large bowl, combine yams, condensed milk, eggs, spices and salt. Beat at medium speed until smooth. Pout into unbaked 9-inch pastry shell. Bake for 50 minutes or until knife inserted in center comes out clean. Let cool slightly. Sprinkle chopped pecans on top of pie. Set aside.
In small saucepan, combine dark brown sugar and whipping cream. Cook over medium heat,
stirring constantly, until sugar dissolves. Reduce heat and simmer 5 minutes. Let cool 5
minutes. Spoon over pie. Serves 8.Maple-Orange Sweet Potatoes
Recipe By :Cooking Light-Nov./98
Serving Size : 10
2 1/2 pounds sweet potatoes -- cut in 1/4-inch thick
-- slices
1/3 cup orange juice
1/4 cup maple syrup
2 tablespoons brown sugar
1 tablespoon stick butter or margarine -- melted
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/4 cup chopped pecans
1. Place potato slices in a 2-qt. casserole.
2. Combine juice and next 5 ingred. in a small bowl. Pour juice mixture over potatoes. Cover loosely with plastic wrap, and microwave at High 10 min. Stir after 5 min. Uncover, and microwave at High 5 min. or until potatoes are tender. Sprinkle with pecans. Posted by BB:
I have been making this dish for about 18 years...I adapted it from an add I saw in a magazine years ago....It is sooooo good....a Holiday staple around our home...or it compliments ham dinners or great with pork chops! Hope you enjoy!
Apple Yam Bake
16 ounce can yams -- cut bite size (if you are a yam lover you can add up to 32 ounces of yams)
32 ounces chunky applesauce
2 teaspoons ground cinnamon (or more to taste)
2/3 cup butter
1 1/2 cups brown sugar
8 tablespoons flour
1 1/2 cups rolled oats
Topping: Mix together rolled oats, flour, and brown sugar. Cut in butter until evenly mixed and crumbly.
Arrange half of the applesauce in a baking dish. Sprinkle with 1/2 of the cinnamon. Use as much of the topping to cover. Evenly arrange the yams. Add the remaining applesauce to cover yams. Sprinkle remaining cinnamon. Coat again with topping mixture.
Bake at 350 degrees F until heated throughout. Approximately. 30-40 minutes.
Notes: There is usually plenty of topping left over to coat the leftovers. Before you put away the leftovers, (that's of course if there is any), sprinkle remaining topping over the top...when you reheat it in the oven and it will taste like you just made it!! If there are no leftovers...sprinkle topping over peaches or apples and bake...YUMMY!!! The topping recipe can easily be halved as well if you prefer.
This is my daughter's favorite side dish during the holidays...It's one I HAVE to make or else!! hee hee
***You can also omit the Yams and make a great apple dessert...layering the applesauce, cinnamon, topping then repeating and baking. |