ADVERTISEMENT
- Real Recipes from Real People -

ISO: Jeff Smith Frugal Gourmet sweet potatoes

Misc.
This recipe was made by The Tv cooking show the Frugal Gourmet with Jeff Smith. It only had 4 ingredients. sweet potatoes, white suger, butter and water. simmer for 20 then boil for 20. I would love the correct step by step recipe. I make it each year without the recipe and its just not the same not making it exactly they way jeff made it. Please post here or email me the recipe. thankyou
MsgID: 24392
Shared by: Christine Chicago
Board: Frugal/Budget Cooking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Honey-Baked Chicken Drummettes
  • HONEY-BAKED CHICKEN DRUMMETTES 1 1/2 to 2 lbs. chicken wing drumettes 1/2 cup honey 1/4 cup prepared mustard 1 teaspoon salt 1 teaspoon curry powder Place chicken pieces in shallow baking pan. Combine all of the ot...
  • Strawberry Grand Marnier Cheesecake Dip
  • STRAWBERRY GRAND MARNIER CHEESECAKE DIP 1/2 cup strawberries, crushed, divided use 1/4 cup finely chopped walnuts, divided use 1/4 cup dark brown sugar 1/3 cup Grand Marnier liqueur 1 (8 oz) pkg cream cheese, softened...
  • Lemon Brownies
  • This isn't a traditional, typical lemon bar. I liked the finished product very much. The lemon flavor is intense, but the bars have the texture of a chewy brownie... not a soft lemon curd that's more typical. My husba...
  • Tuscany 2006 Journal Entry #3-Orientation Day
  • Tuscany 2006 Journal Entry #3 Thursday, March 23rd Orientation Day We breakfasted on toast, peach (pesche) jam & coffee along with blood orange juice from the oranges our hosts left for us. We will need to buy some p...
  • Caramel Cake with Caramel Frosting for Neina
  • Caramel Cake 1 cup sour cream 1/4 cup milk 1 cup butter, softened 2 cups sugar 4 eggs 2-3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon rum extract Caramel ...
ADVERTISEMENT
  • Pinto Bean Pie (Mock Pecan Pie) (3)
  • PINTO BEAN PIE (with coconut) 1 1/2 cups sugar 1/2 cup cooked, unseasoned pinto beans, drained and mashed 1/2 cup coconut 1 stick (1/2 cup) butter or margarine, melted 2 eggs, beaten 1 tsp. vanilla 1 unbaked (9-inch) ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Jeff Smith Frugal Gourmet sweet potatoes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!