Recipe: Sweet Potato Recipes (5) - 08-11-99 Recipe Swap Part 2 of 3 (updated)

5 SWEET POTATO RECIPES (PART 2 OF 3)
Recipes Swap - August 11, 1999

RECIPES IN THIS FILE:
Sweet Potato Cake
Sweet Potato Crunch, Georgia Style
Bud's Spuds
Maple-Orange Sweet Potatoes
Apple Yam Bake

---

SWEET POTATO CAKE
Source: Cooking Light magazine, March 1997
From: eggy-in-aus
Makes 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

Preheat oven to 350 degrees F. Coat a 10-inch tube pan with cooking spray.

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.

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.

Pour batter into prepared tube pan. Sprinkle coconut and pecans over batter.

Bake at 350 degrees F 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.

*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.

3 cups mashed sweet potatoes
1 cup sugar
2 eggs
1 Tbsp. vanilla
Pinch of cinnamon
Pinch of nutmeg
1/2 cup butter, melted

FOR THE 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. Place in a casserole dish.

Mix all the topping ingredients together with a fork and sprinkle on top of sweet potatoes.

Bake at 350 degrees F 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
1 envelope Lipton Onion Soup
Butter, melted
Dried rosemary (fresh if you have it)

Arrange potatoes in buttered shallow baking dish and try to make one layer. Sprinkle (dry) onion soup mix over the top of potatoes. Drizzle melted butter over all. Crumble rosemary over all.

Bake in preheated 350 degree F oven for about 45 minutes or till done. Potatoes should be crisp, not mushy
Enjoy

---

MAPLE-ORANGE SWEET POTATOES
Adapted from source: Cooking Light magazine, November 1998
Makes 10 servings

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 butter or margarine, melted
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/4 cup chopped pecans

Place potato slices in a 2 quart casserole.

Combine juice and next 5 ingredients in a small bowl. Pour juice mixture over potatoes.

Cover loosely with plastic wrap, and microwave at HIGH 10 minutes. Stirring after 5 minutes.

Uncover, and microwave at HIGH 5 minutes longer or until potatoes are tender. Sprinkle with pecans.

---

APPLE YAM BAKE
From: BB - 08-11-99

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!

FOR THE TOPPING:
1 1/2 cups oats, uncooked
8 tablespoons flour
1 1/2 cups brown sugar
FOR THE YAMS:
32 ounces chunky applesauce
2 teaspoons ground cinnamon (or more to taste)
1 (16 ounce) can yams, cut bite size (if you are a yam lover you can add up to 32 ounces of yams)
2/3 cup butter

TO PREPARE THE TOPPING:
Mix together rolled oats, flour, and brown sugar. Cut in butter until evenly mixed and crumbly.

TO ASSEMBLE AND BAKE:
Arrange half of the applesauce in a baking dish. Sprinkle with 1/2 of the cinnamon. Use as much of the topping mixture as needed just to cover. Evenly arrange the yams. Add the remaining applesauce to cover yams. Sprinkle remaining cinnamon. Coat again with topping mixture (reserve any remaining topping).*

Bake at 350 degrees F until heated throughout. Approximately. 30-40 minutes.

*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 potato leftovers, sprinkle the topping over peaches or apples and bake YUMMY!!! The topping recipe can easily be halved as well if you prefer.

VARIATION:
You can also omit the Yams and make a great apple dessert, layering the applesauce, cinnamon, topping then repeating and baking.

This is my daughter's favorite side dish during the holidays... It's one I HAVE to make or else!! hee hee