OTHER than baked potato style. Thanks!Favorite Sweet Potato/Yam Recipes......?
Fried Sweet Potato or Yam Slices
4 medium sweet potatoes or yam
1/2 c. shortening
1 tsp. cinnamon
1/2 c. sugar
1/4 c. melted butter
Instructions
Wash %26amp; slice sweet potatoes or yam into chip size.Heat shortening to 350 degrees then fry potatoes (as you would French fries) until golden.Remove %26amp; drain excess oil from potatoes.
Place on cookie sheet.Brush on lightly melted butter or margarine.Sprinkle on combined cinnamon %26amp; sugar.Favorite Sweet Potato/Yam Recipes......?
Bake the potato and remove from the skin. Whip the meat with butter and cinnamon. Yum!
Thursday, December 24, 2009
I need a recipe for Sweet Potato Cookies that calls for a sweet potato pancake mix instead of fresh yams. Help
I know it exists out there somewhere in cyber-space but I can't find it. I see plenty of recipes with fresh yams instead of the pancake mix but I just bought enough mix to make several batches and don't want to have to run out for yams just because I can't find the recipe. Please attach hyperlink to answer if available.I need a recipe for Sweet Potato Cookies that calls for a sweet potato pancake mix instead of fresh yams. Help
Sweet Potato Oatmeal Cookies
2 cups Bruce's庐 Sweet Potato Pancake Mix
1/8 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup shortening, softened 1-1/3 cups brown sugar (firmly packed)
2 eggs
1 tsp. vanilla
2 cups old fashioned oats, uncooked
1 cup raisins (optional)
Preheat oven to 350掳. Mix Bruce's Sweet Potato Pancake Mix, soda, salt, cinnamon, and nutmeg into bowl. Add shortening, sugar, eggs and vanilla; beat until smooth, about 2 minutes. Stir in oats and raisins. Drop by heaping tablespoonfuls onto greased cookie sheets. Bake at 350掳 for 10-12 minutes. Makes 3 1/2 dozen.
Sweet Potato Oatmeal Cookies
2 cups Bruce's庐 Sweet Potato Pancake Mix
1/8 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup shortening, softened 1-1/3 cups brown sugar (firmly packed)
2 eggs
1 tsp. vanilla
2 cups old fashioned oats, uncooked
1 cup raisins (optional)
Preheat oven to 350掳. Mix Bruce's Sweet Potato Pancake Mix, soda, salt, cinnamon, and nutmeg into bowl. Add shortening, sugar, eggs and vanilla; beat until smooth, about 2 minutes. Stir in oats and raisins. Drop by heaping tablespoonfuls onto greased cookie sheets. Bake at 350掳 for 10-12 minutes. Makes 3 1/2 dozen.
What is the best recipe for sweet potato souffle?
My and my fiance are cooking Thanksgiving dinner for our family for the first time. This is one of our favorites and we would like to make a good one. Can anyone help?What is the best recipe for sweet potato souffle?
sweet potato souffle
INGREDIENTS
3 cups cooked and mashed sweet potatoes
3/4 cup white sugar
1/3 cup butter, softened
2 1/3 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup melted butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.What is the best recipe for sweet potato souffle?
Stand Back.......
Sweet Potato Souffle
Ingredients
4 sweet potatoes,medium
1/2 ts salt
1/4 c sugar
2 tb butter,at room temperature
2 egg yolks,beaten
1/4 c orange juice
1 ts orange rind,grated
2 egg whites
Instructions
1. Preheat oven to 400'F. 2. Cook the potatoes in boiling water to cover until tender, then slip off the skins and mash the potatoes until smooth. Add salt, sugar, butter, egg yolks, orange juice and orange rind; blend well. 3. Beat egg whites until stiff. Fold into potato mixture. 4. Spoon into a well-buttered 1-quart souffle mold or casserole and bake in preheated oven for about 35 minutes, or until puffed and lightly browned.
Sweet Potato Souffle Recipe
Ingredients
1 (14-1/2 ounces) can mashed sweet potato
1 cup sugar
1/4 cup milk
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2/3 cup all-purpose flour, divided
1/2 cup butter or margarine, melted and divided
1 cup chopped pecans
1 cup firmly packed brown sugar
Instructions
Stir together first 7 ingredients, 1/3 cup flour, and 1/4 cup butter; pour into a lightly greased 13- x 9-inch baking dish.
Combine chopped pecans, brown sugar, remaining 1/3 cup flour, and remaining 1/4 cup butter; sprinkle over potato mixture.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until bubbly.
Yield: 10 to 12 servings
Sweet Potato Fluff
3 cups mashed cooked sweet potatoes (8-10 fresh or two large cans)
陆 cup sugar
录 cup melted butter
1 (5 oz.) can evaporated milk
录 tsp. kosher salt
1 tsp. vanilla
Dash of each: cinnamon, nutmeg, dry orange peel
Topping:
陆 cup brown sugar
陆 cup chopped pecans
陆 cup flour
2 Tbsp. butter
Preheat oven to 350潞F. Combine topping ingredients w/ a fork until crumbly; set aside.
Beat potatoes well with a mixer until fluffy. Stop and remove any strings from the beater at least twice. This gives a smooth and light final product. Stir in remaining ingredients and pour into a greased casserole dish.
Sprinkle topping on potatoes and bake for 40 minutes.
Serves 8.
Sweet Potato Souffl茅:
Prep: 20 min., Cook: 20 min., Bake: 45 min.
3 1/2 pounds sweet potatoes, peeled and sliced (about 3 large potatoes)
1 cup sugar
1 large egg
1/4 cup butter
1 teaspoon vanilla extract
1/2 cup evaporated milk
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins (optional)
2 cups miniature marshmallows
Bring sweet potatoes and water to cover to a boil, and cook 20 minutes or until tender; drain.
Beat sweet potatoes, sugar, and next 6 ingredients at medium speed with an electric mixer until smooth. Stir in raisins, if desired. Pour mixture into a lightly greased 13- x 9-inch baking dish.
Bake at 350掳, uncovered, for 30 minutes or until bubbly; top evenly with marshmallows. Bake, uncovered, for 15 more minutes or until lightly browned.
Yield: Makes 6 servings
Oh, man, I don't have the recipe on hand, but last year for Thanksgiving I made the best sweet potato souffl茅 EVER!
The recipe is at www.epicurious.com and contains gruyere cheese. Go find it, it's SOOOO worth it!
Sweet Potato Praline Souffle yields 12 servings
6 pounds sweet potatoes
1 tablespoon cane syrup
1/3 cup non-fat sweetened condensed milk
2 sticks butter, softened
2 tablespoons light brown sugar
1/2 orange, juiced
1 lemon, zested
1/2 lemon, juiced
1/4 teaspoon cinnamon sugar
Pinch ground nutmeg
1 cup raisins
2 cups pecans, chopped
8 ounces (about 6) large pralines, broken
Italian Meringue, recipe below
Bake sweet potatoes in a preheated 350 degree oven for 1 hour until fork tender. Remove peels. In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice. Blend thoroughly with the paddle attachment until smooth. Sprinkle in the cinnamon sugar, nutmeg, raisins and pecans. Finally, remove the bowl from the mixer and add the pralines; fold gently through the mixture.
Transfer mixture to a 2 1/2 quart glass baking dish. Bake in a preheated 350 degree oven for 20 minutes. Top with meringue. Return to oven and broil 7 minutes until the meringue is golden brown.
Italian Meringue
1 cup superfine sugar
1/3 cup water
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.
Thanksgiving Sweet Potato Souffle
3 cup Cooked sweet potatoes, mashed
1 cup White sugar
3 x Eggs, slightly beaten
1/2 cup Milk
1 stk margarine, softened
1 tbl Vanilla
1 tsp Baking powder
TOPPING
1 cup Brown sugar
1/2 cup Flour
1/2 tsp Baking powder
1/2 stk margarine, melted
2 tbl Milk
1 cup Chopped pecans
Mix all topping ingredients. Cut 2 pieces of waxed paper larger than the top of your baking dish. On one piece, place the baking dish upside down.
With a table knife trace around the dish to get approximate size of baking dish top. Place mixed topping ingredients in the center of this shape.
Place the second piece of waxed paper over the topping to the drawn shape.
Use a rolling pin to spread the topping to the drawn shape. (Remeber to take into account if your dish flares at the top a little. You want the topping to be able to go down into the dish to set on top of the mashed potato mixture. Also, be careful not to roll the topping mixture too large, as it will be frozen when you attempt to lay it on top of the potato mixture.)
When size is accomplished and with waxed paper still intact, slide topping onto a cookie sheet and place in freezer for 15 minutes or more to harden.
(This can be done the day before.) When ready, take from freezer.
Combine mashed sweet potatoes, white sugar, beaten eggs, 1/2 cup milk, 1 stick softened margarine, vanilla and 1 teaspoon baking powder. Pour into greased baking dish deep enough to have room for sweet potatoes to ';puff';
up. A 9 inch diameter baking dish works nicely.
Starting at one corner of top piece of waxed paper on frozen topping, carefully pull paper from topping. Gently turn topping over onto the sweet potato mixture and again pull wax paper from topping. Make certain that topping goes to edges of baking dish as much as possible.
Bake approximately 30 minutes (somewhat more) at 350 degrees.
sweet potato souffle
INGREDIENTS
3 cups cooked and mashed sweet potatoes
3/4 cup white sugar
1/3 cup butter, softened
2 1/3 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup melted butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.What is the best recipe for sweet potato souffle?
Stand Back.......
Sweet Potato Souffle
Ingredients
4 sweet potatoes,medium
1/2 ts salt
1/4 c sugar
2 tb butter,at room temperature
2 egg yolks,beaten
1/4 c orange juice
1 ts orange rind,grated
2 egg whites
Instructions
1. Preheat oven to 400'F. 2. Cook the potatoes in boiling water to cover until tender, then slip off the skins and mash the potatoes until smooth. Add salt, sugar, butter, egg yolks, orange juice and orange rind; blend well. 3. Beat egg whites until stiff. Fold into potato mixture. 4. Spoon into a well-buttered 1-quart souffle mold or casserole and bake in preheated oven for about 35 minutes, or until puffed and lightly browned.
Sweet Potato Souffle Recipe
Ingredients
1 (14-1/2 ounces) can mashed sweet potato
1 cup sugar
1/4 cup milk
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2/3 cup all-purpose flour, divided
1/2 cup butter or margarine, melted and divided
1 cup chopped pecans
1 cup firmly packed brown sugar
Instructions
Stir together first 7 ingredients, 1/3 cup flour, and 1/4 cup butter; pour into a lightly greased 13- x 9-inch baking dish.
Combine chopped pecans, brown sugar, remaining 1/3 cup flour, and remaining 1/4 cup butter; sprinkle over potato mixture.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until bubbly.
Yield: 10 to 12 servings
Sweet Potato Fluff
3 cups mashed cooked sweet potatoes (8-10 fresh or two large cans)
陆 cup sugar
录 cup melted butter
1 (5 oz.) can evaporated milk
录 tsp. kosher salt
1 tsp. vanilla
Dash of each: cinnamon, nutmeg, dry orange peel
Topping:
陆 cup brown sugar
陆 cup chopped pecans
陆 cup flour
2 Tbsp. butter
Preheat oven to 350潞F. Combine topping ingredients w/ a fork until crumbly; set aside.
Beat potatoes well with a mixer until fluffy. Stop and remove any strings from the beater at least twice. This gives a smooth and light final product. Stir in remaining ingredients and pour into a greased casserole dish.
Sprinkle topping on potatoes and bake for 40 minutes.
Serves 8.
Sweet Potato Souffl茅:
Prep: 20 min., Cook: 20 min., Bake: 45 min.
3 1/2 pounds sweet potatoes, peeled and sliced (about 3 large potatoes)
1 cup sugar
1 large egg
1/4 cup butter
1 teaspoon vanilla extract
1/2 cup evaporated milk
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins (optional)
2 cups miniature marshmallows
Bring sweet potatoes and water to cover to a boil, and cook 20 minutes or until tender; drain.
Beat sweet potatoes, sugar, and next 6 ingredients at medium speed with an electric mixer until smooth. Stir in raisins, if desired. Pour mixture into a lightly greased 13- x 9-inch baking dish.
Bake at 350掳, uncovered, for 30 minutes or until bubbly; top evenly with marshmallows. Bake, uncovered, for 15 more minutes or until lightly browned.
Yield: Makes 6 servings
Oh, man, I don't have the recipe on hand, but last year for Thanksgiving I made the best sweet potato souffl茅 EVER!
The recipe is at www.epicurious.com and contains gruyere cheese. Go find it, it's SOOOO worth it!
Sweet Potato Praline Souffle yields 12 servings
6 pounds sweet potatoes
1 tablespoon cane syrup
1/3 cup non-fat sweetened condensed milk
2 sticks butter, softened
2 tablespoons light brown sugar
1/2 orange, juiced
1 lemon, zested
1/2 lemon, juiced
1/4 teaspoon cinnamon sugar
Pinch ground nutmeg
1 cup raisins
2 cups pecans, chopped
8 ounces (about 6) large pralines, broken
Italian Meringue, recipe below
Bake sweet potatoes in a preheated 350 degree oven for 1 hour until fork tender. Remove peels. In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice. Blend thoroughly with the paddle attachment until smooth. Sprinkle in the cinnamon sugar, nutmeg, raisins and pecans. Finally, remove the bowl from the mixer and add the pralines; fold gently through the mixture.
Transfer mixture to a 2 1/2 quart glass baking dish. Bake in a preheated 350 degree oven for 20 minutes. Top with meringue. Return to oven and broil 7 minutes until the meringue is golden brown.
Italian Meringue
1 cup superfine sugar
1/3 cup water
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake or pie, and bake as directed.
Thanksgiving Sweet Potato Souffle
3 cup Cooked sweet potatoes, mashed
1 cup White sugar
3 x Eggs, slightly beaten
1/2 cup Milk
1 stk margarine, softened
1 tbl Vanilla
1 tsp Baking powder
TOPPING
1 cup Brown sugar
1/2 cup Flour
1/2 tsp Baking powder
1/2 stk margarine, melted
2 tbl Milk
1 cup Chopped pecans
Mix all topping ingredients. Cut 2 pieces of waxed paper larger than the top of your baking dish. On one piece, place the baking dish upside down.
With a table knife trace around the dish to get approximate size of baking dish top. Place mixed topping ingredients in the center of this shape.
Place the second piece of waxed paper over the topping to the drawn shape.
Use a rolling pin to spread the topping to the drawn shape. (Remeber to take into account if your dish flares at the top a little. You want the topping to be able to go down into the dish to set on top of the mashed potato mixture. Also, be careful not to roll the topping mixture too large, as it will be frozen when you attempt to lay it on top of the potato mixture.)
When size is accomplished and with waxed paper still intact, slide topping onto a cookie sheet and place in freezer for 15 minutes or more to harden.
(This can be done the day before.) When ready, take from freezer.
Combine mashed sweet potatoes, white sugar, beaten eggs, 1/2 cup milk, 1 stick softened margarine, vanilla and 1 teaspoon baking powder. Pour into greased baking dish deep enough to have room for sweet potatoes to ';puff';
up. A 9 inch diameter baking dish works nicely.
Starting at one corner of top piece of waxed paper on frozen topping, carefully pull paper from topping. Gently turn topping over onto the sweet potato mixture and again pull wax paper from topping. Make certain that topping goes to edges of baking dish as much as possible.
Bake approximately 30 minutes (somewhat more) at 350 degrees.
Does anybody have a sweet potato recipe?
with brown sugar in itDoes anybody have a sweet potato recipe?
I make casserole. Boil 3 large potatoes, then peel them and place in bowl, add half stick of butter, 1 can eagle brand sweetened condensed milk, and 1/2 cup brown sugar. Mix together while potatoes are still hot. Pour into a casserole dish bake for 15 minutes, pour miniature marshmellows on top and bake til brown. This is really, really, really sweet. My friends that use this recipre sometimes cut back on the milk.Does anybody have a sweet potato recipe?
You boil them until they are fork-tender, then mash them. put them a baking dish, cover the top with marshmallows and bake at 350 deg. for 10 to 15 minutes until the marshmallows are browned. remove from oven, serve hot.
HI!
I just peel and cut and cover in brown saugar and bake. simple you add what you want for your taste!!!
Recipe 1
Drain a large can of sweet potatoes - put in baking dish. Add a small can of (drained) pineapple either crushed or pieces and a small can (drained) of mandarin oranges. Sprinkle with a thin layer of brown sugar, dot with butter. Arrange a layer of marshmallows on top. Bake (uncovered) until heated through and marshmallows are browned
And another one is:
Mash the sweet potatoes and mix with whole cranberries, brown sugar, dash of lemon and lime juice with some marshmellows and crushed walnuts.
Sweet Potato And Rosemary Frittata
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
INGREDIENTS
1 tablespoon olive oil
500g sweet potato, peeled and cut into 2cm cubes
1 tablespoon chopped rosemary
12 eggs
陆 cup milk or cream
200g fetta
METHOD
Preheat oven to 180掳C. Grease and line with baking paper a 20 x 30cm lamington tin.
Heat oil in a large frying pan. Add sweet potato and cook stirring occasionally until browned and cooked. Stir through rosemary and season with salt.
Beat eggs in a large bowl with the milk or cream. Season with pepper and stir through sweet potato and fetta. Pour into pan and bake for 12-15 minutes or until firm and golden. Cool and slice into squares.
CANDIED SWEET POTATOES
2 pounds sweet potatoes, cut into 1/2'; slices
1/2 cup packed brown sugar
3 tablespoons butter
3 tablespoons water
1/2 teaspoon salt
Wash sweet potatoes but do not pare. Heat enough salted water to cover potatoes to boiling. Add potatoes. Cover and heat to boiling. Cook until tender, 30 to 35 minutes; drain. Slip off skins.
Mix brown sugar, butter, water and salt in 8-inch skillet. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato slices; stir gently until glazed and heated through.
Serving Size: 6
INGREDIENTS
2 (15 ounce) cans sweet potatoes
1 (15 ounce) can apricot halves
3 tablespoons brown sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
DIRECTIONS
Drain sweet potatoes and apricots, reserving 1/2 cup syrup from each. If desired, cut apricots into fourths. Place potatoes and apricots in a greased 1-1/2-qt. baking dish. In a saucepan, combine brown sugar, cornstarch, cinnamon and reserved syrup; stir until smooth. Bring to a boil over medium-high heat. Remove from the heat; pour over potatoes and apricots. Bake, uncovered, at 350 degrees F for 25 minutes or until bubbly.
6 servings
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
Sweet potato mash... Peel and chop (2 inch pieces) your sweet potatoes, throw them in a pot of cold water. Boil until a fork can go in and out without resistance. Next let your sweet potatoes strain for 10-15 minuites.. Mix in a mixer with butter. After the butter is mixed well add heavy cream(until a mashed potato consistency),Brown Sugar, salt and pepper. Delicious..
I make casserole. Boil 3 large potatoes, then peel them and place in bowl, add half stick of butter, 1 can eagle brand sweetened condensed milk, and 1/2 cup brown sugar. Mix together while potatoes are still hot. Pour into a casserole dish bake for 15 minutes, pour miniature marshmellows on top and bake til brown. This is really, really, really sweet. My friends that use this recipre sometimes cut back on the milk.Does anybody have a sweet potato recipe?
You boil them until they are fork-tender, then mash them. put them a baking dish, cover the top with marshmallows and bake at 350 deg. for 10 to 15 minutes until the marshmallows are browned. remove from oven, serve hot.
HI!
I just peel and cut and cover in brown saugar and bake. simple you add what you want for your taste!!!
Recipe 1
Drain a large can of sweet potatoes - put in baking dish. Add a small can of (drained) pineapple either crushed or pieces and a small can (drained) of mandarin oranges. Sprinkle with a thin layer of brown sugar, dot with butter. Arrange a layer of marshmallows on top. Bake (uncovered) until heated through and marshmallows are browned
And another one is:
Mash the sweet potatoes and mix with whole cranberries, brown sugar, dash of lemon and lime juice with some marshmellows and crushed walnuts.
Sweet Potato And Rosemary Frittata
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
INGREDIENTS
1 tablespoon olive oil
500g sweet potato, peeled and cut into 2cm cubes
1 tablespoon chopped rosemary
12 eggs
陆 cup milk or cream
200g fetta
METHOD
Preheat oven to 180掳C. Grease and line with baking paper a 20 x 30cm lamington tin.
Heat oil in a large frying pan. Add sweet potato and cook stirring occasionally until browned and cooked. Stir through rosemary and season with salt.
Beat eggs in a large bowl with the milk or cream. Season with pepper and stir through sweet potato and fetta. Pour into pan and bake for 12-15 minutes or until firm and golden. Cool and slice into squares.
CANDIED SWEET POTATOES
2 pounds sweet potatoes, cut into 1/2'; slices
1/2 cup packed brown sugar
3 tablespoons butter
3 tablespoons water
1/2 teaspoon salt
Wash sweet potatoes but do not pare. Heat enough salted water to cover potatoes to boiling. Add potatoes. Cover and heat to boiling. Cook until tender, 30 to 35 minutes; drain. Slip off skins.
Mix brown sugar, butter, water and salt in 8-inch skillet. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato slices; stir gently until glazed and heated through.
Serving Size: 6
INGREDIENTS
2 (15 ounce) cans sweet potatoes
1 (15 ounce) can apricot halves
3 tablespoons brown sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
DIRECTIONS
Drain sweet potatoes and apricots, reserving 1/2 cup syrup from each. If desired, cut apricots into fourths. Place potatoes and apricots in a greased 1-1/2-qt. baking dish. In a saucepan, combine brown sugar, cornstarch, cinnamon and reserved syrup; stir until smooth. Bring to a boil over medium-high heat. Remove from the heat; pour over potatoes and apricots. Bake, uncovered, at 350 degrees F for 25 minutes or until bubbly.
6 servings
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
Sweet potato mash... Peel and chop (2 inch pieces) your sweet potatoes, throw them in a pot of cold water. Boil until a fork can go in and out without resistance. Next let your sweet potatoes strain for 10-15 minuites.. Mix in a mixer with butter. After the butter is mixed well add heavy cream(until a mashed potato consistency),Brown Sugar, salt and pepper. Delicious..
Anyone have a good Sweet Potato(yam) recipe?
Looking for a easy sweet potato(yam) recipe. Anyone has one?Anyone have a good Sweet Potato(yam) recipe?
Boiled Sweet Potatoes: Drop clean sweet potatoes into enough boiling water to cover them. Cover pan and return water to boiling as quickly as possible. Lower heat and cook until tender. Drain at once. Peel and season with butter and salt to taste. Use 1 medium sweet potato per person. Boiled sweet potatoes can be used for pies, cookies, casseroles, glazed, candied or frozen.
Deep Fat French Fried Sweet Potatoes: Pare and cut into length-wise strips, about 1/2 inch thick. Heat oil in fryer to 365 degrees F. Keep fry basket in fat as it heats.
Raise basket and add enough sweet potato strips to cover bottom of basket. Lower basket slowly into hot fat. If fat bubbles much, lift and lower basket until bubbling subsides. Fry until sweet potato strips are brown and tender. Remove from hot oil and drain onto paper towels. Sprinkle with salt, if desired. Spread sweet potatoes on baking sheet and place in a warm oven while others are being cooked.
Charcoal Broiled Sweet Potatoes: Rub a little fat over clean sweet potato skins. Wrap double foil loosely around sweet potatoes. Cook in coals for about 45 minutes. Keep warm on edge of grill.
Skillet Sweet Potatoes: In large deep skillet, heat 1 1/2 inch deep vegetable oil to 365 degrees F. Add sweet potato strips to cover bottom of skillet; fry 5 minutes or until brown and tender. Remove from hot oil and drain on paper towels. Sprinkle with salt or powdered sugar.
Microwave Sweet Potatoes: For best results, choose uniform size sweet potatoes. Pierce washed sweet potatoes with a fork. Place on paper towel on shelf of microwave oven 1 inch apart. Turn sweet potatoes over and rearrange after half of cooking time. Cook on HIGH power level. Cooking time will vary, depending on the number of sweet potatoes.
Sweet Potatoes Minutes
1 4 to 6
2 6 to 8
3 8 to 12
4 12 to 16
5 16 to 20
Sweet potatoes may still feel firm when done. Let stand 5 minutes to soften.
Candied Sweet Potatoes
6 medium sweet potatoes
1/2 cup sugar
1/4 cup water
3 tablespoons butter
Scrub sweet potatoes thoroughly. Drop them in enough boiling salted water to cover sweet potatoes. Cover pan. Lower heat and cook 15 to 20 minutes. Drain; peel sweet potatoes and cut into 1/2 inch slices. Put into buttered baking dish. Combine sugar, water and butter. Boil 2-3 minutes, then pour over cooked, sliced sweet potatoes. Bake at 350 degrees F. for about 30 minutes or until lightly brown. Spoon syrup over sweet potatoes several times while baking. Lemon juice or lemon slices on top of sweet potatoes while baking will improve flavor and help retain their bright color. Yield: 6 servings
SWEET POTATO BUTTER
2 Garlic cloves
Freshly ground Pepper to taste
2 Sweet Potatoes
Fine Sea Salt to taste
2 medium Carrots
2 Tablespoons chopped Parsley
1/2 to 3/4 Cup Vegetable broth
2 Tablespoons chopped Cilantro (Optional)
1 Tablespoon extra-virgin Olive Oil
Put unpeeled garlic cloves on aluminum foil and bake at 350 degrees F. in oven or toaster oven for about 10 minutes, until soft.
Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft.
Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1/2 cup broth and blend. With motor running, add oil and keep blending, adding more broth until puree is fairly smooth and full.
Add salt and pepper to taste. Dip can be made as long as a day in advance, covered and refrigerated. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and bread sticks.
Makes 6 servings.
SWEET POTATO PECAN PIE (Makes one 9-inch pie)
1 (9 - inch) unbaked pastry shell
1 pound (2 medium) sweet potatoes (yams!), cooked and peeled
1/4 cup margarine or butter
1 (14 - ounce) can Eagle Brand Sweetened Condensed Milk, (NOT evaporated milk)
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
Pecan Topping
Preheat oven to 350 degrees F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers.
Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.Anyone have a good Sweet Potato(yam) recipe?
Roasting them is simple %26amp; so tasty.
Easy and fabulous!
Steam an equal number of regular potatoes and yams. Then use your own favorite mashed potato recipe with this mix instead. Sprinkle finely chopped fresh parsley over it before serving it.
Sooooooooo yummy!
Try Culinary Chef at http://www.culinarychef.com for recipes.
SWEET POTATO BISCUITS
2 cups self-rising flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter
1 cup mashed sweet potatoes
6 tablespoons milk
2 tablespoon butter, melted
3 tablespoons shortening
Prep
combine first 4 ingredients in a bowl.
cut in 1/4 butter and the shortening with a fork until mixture is crumbly.
add mashed sweet potato and milk, stirring until dry ingredients are moistened.
turn dough onto flour surface and knead a few times.
roll dough out to 1/2 inch thickness
cut with a 2-inch biscuit cutter or a use a 2-inch cup or drinking glass
place on a ungreased baking sheet and brush with melted butter
bake at 400
for 12 minutes, or nicely brown
makes 15 to 28 yummy biscuits.
My favorite -especially good at thanksgiving:
BOURBON SWEET-POTATO PUREE WITH BUTTERED PECANS
6 pounds sweet potatoes (about 6 large)
3 tablespoons bourbon
1 stick (1/2 cup) unsalted butter, softened
2 cups pecan halves (about 8 ounces)
1 teaspoon coarse salt
2 tablespoons packed dark brown sugar
Preheat oven to 425掳F.
Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour.
When just cool enough to handle, peel potatoes and transfer half to a food processor. Add bourbon and 6 tablespoons butter and pur茅e 30 seconds. Transfer pur茅e to a large bowl. Pur茅e remaining potatoes in food processor until completely smooth and transfer to bowl. Stir pur茅e until combined well and season with salt and pepper. Transfer pur茅e to a 2-quart gratin dish or other shallow baking dish. Pur茅e may be made 2 days ahead and chilled, covered. Bring pur茅e to room temperature before proceeding.
Reduce temperature to 325掳 F.
In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt. Pecans may be made 2 days ahead and kept in an airtight container at room temperature.
Arrange pecans on top of pur茅e and sprinkle with brown sugar. Bake pur茅e in upper third of oven until heated through and pecans are slightly browned, about 30 minutes.
Serves 8.
MAMA'S SWEET POTATO PIE
1 large can yams
approximately 1/2 cup pineapple juice
1/4 cup butter
1 egg, slightly beaten
1/4 tsp. salt
1/4 tsp. cinnamon (add more to taste)
large marshmallows
graham cracker crumbs
Preheat oven to 350掳F. Drain and mash the canned yams. Mix in all of the other ingredients (except for the marshmallows and cracker crumbs - they are your pie toppers). Mix the pineapple juice in to your liking. When you are satisfied with the mix, pour into a baking dish. Take the marshmallows and push them in all around the edge, let the tops stick out. Take your cracker crumbs and sprinkle them in the middle. Place the dish in the oven and let cook - uncovered - for about 30 minutes.
Boiled Sweet Potatoes: Drop clean sweet potatoes into enough boiling water to cover them. Cover pan and return water to boiling as quickly as possible. Lower heat and cook until tender. Drain at once. Peel and season with butter and salt to taste. Use 1 medium sweet potato per person. Boiled sweet potatoes can be used for pies, cookies, casseroles, glazed, candied or frozen.
Deep Fat French Fried Sweet Potatoes: Pare and cut into length-wise strips, about 1/2 inch thick. Heat oil in fryer to 365 degrees F. Keep fry basket in fat as it heats.
Raise basket and add enough sweet potato strips to cover bottom of basket. Lower basket slowly into hot fat. If fat bubbles much, lift and lower basket until bubbling subsides. Fry until sweet potato strips are brown and tender. Remove from hot oil and drain onto paper towels. Sprinkle with salt, if desired. Spread sweet potatoes on baking sheet and place in a warm oven while others are being cooked.
Charcoal Broiled Sweet Potatoes: Rub a little fat over clean sweet potato skins. Wrap double foil loosely around sweet potatoes. Cook in coals for about 45 minutes. Keep warm on edge of grill.
Skillet Sweet Potatoes: In large deep skillet, heat 1 1/2 inch deep vegetable oil to 365 degrees F. Add sweet potato strips to cover bottom of skillet; fry 5 minutes or until brown and tender. Remove from hot oil and drain on paper towels. Sprinkle with salt or powdered sugar.
Microwave Sweet Potatoes: For best results, choose uniform size sweet potatoes. Pierce washed sweet potatoes with a fork. Place on paper towel on shelf of microwave oven 1 inch apart. Turn sweet potatoes over and rearrange after half of cooking time. Cook on HIGH power level. Cooking time will vary, depending on the number of sweet potatoes.
Sweet Potatoes Minutes
1 4 to 6
2 6 to 8
3 8 to 12
4 12 to 16
5 16 to 20
Sweet potatoes may still feel firm when done. Let stand 5 minutes to soften.
Candied Sweet Potatoes
6 medium sweet potatoes
1/2 cup sugar
1/4 cup water
3 tablespoons butter
Scrub sweet potatoes thoroughly. Drop them in enough boiling salted water to cover sweet potatoes. Cover pan. Lower heat and cook 15 to 20 minutes. Drain; peel sweet potatoes and cut into 1/2 inch slices. Put into buttered baking dish. Combine sugar, water and butter. Boil 2-3 minutes, then pour over cooked, sliced sweet potatoes. Bake at 350 degrees F. for about 30 minutes or until lightly brown. Spoon syrup over sweet potatoes several times while baking. Lemon juice or lemon slices on top of sweet potatoes while baking will improve flavor and help retain their bright color. Yield: 6 servings
SWEET POTATO BUTTER
2 Garlic cloves
Freshly ground Pepper to taste
2 Sweet Potatoes
Fine Sea Salt to taste
2 medium Carrots
2 Tablespoons chopped Parsley
1/2 to 3/4 Cup Vegetable broth
2 Tablespoons chopped Cilantro (Optional)
1 Tablespoon extra-virgin Olive Oil
Put unpeeled garlic cloves on aluminum foil and bake at 350 degrees F. in oven or toaster oven for about 10 minutes, until soft.
Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft.
Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1/2 cup broth and blend. With motor running, add oil and keep blending, adding more broth until puree is fairly smooth and full.
Add salt and pepper to taste. Dip can be made as long as a day in advance, covered and refrigerated. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and bread sticks.
Makes 6 servings.
SWEET POTATO PECAN PIE (Makes one 9-inch pie)
1 (9 - inch) unbaked pastry shell
1 pound (2 medium) sweet potatoes (yams!), cooked and peeled
1/4 cup margarine or butter
1 (14 - ounce) can Eagle Brand Sweetened Condensed Milk, (NOT evaporated milk)
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
Pecan Topping
Preheat oven to 350 degrees F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers.
Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.Anyone have a good Sweet Potato(yam) recipe?
Roasting them is simple %26amp; so tasty.
Easy and fabulous!
Steam an equal number of regular potatoes and yams. Then use your own favorite mashed potato recipe with this mix instead. Sprinkle finely chopped fresh parsley over it before serving it.
Sooooooooo yummy!
Try Culinary Chef at http://www.culinarychef.com for recipes.
SWEET POTATO BISCUITS
2 cups self-rising flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter
1 cup mashed sweet potatoes
6 tablespoons milk
2 tablespoon butter, melted
3 tablespoons shortening
Prep
combine first 4 ingredients in a bowl.
cut in 1/4 butter and the shortening with a fork until mixture is crumbly.
add mashed sweet potato and milk, stirring until dry ingredients are moistened.
turn dough onto flour surface and knead a few times.
roll dough out to 1/2 inch thickness
cut with a 2-inch biscuit cutter or a use a 2-inch cup or drinking glass
place on a ungreased baking sheet and brush with melted butter
bake at 400
for 12 minutes, or nicely brown
makes 15 to 28 yummy biscuits.
My favorite -especially good at thanksgiving:
BOURBON SWEET-POTATO PUREE WITH BUTTERED PECANS
6 pounds sweet potatoes (about 6 large)
3 tablespoons bourbon
1 stick (1/2 cup) unsalted butter, softened
2 cups pecan halves (about 8 ounces)
1 teaspoon coarse salt
2 tablespoons packed dark brown sugar
Preheat oven to 425掳F.
Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour.
When just cool enough to handle, peel potatoes and transfer half to a food processor. Add bourbon and 6 tablespoons butter and pur茅e 30 seconds. Transfer pur茅e to a large bowl. Pur茅e remaining potatoes in food processor until completely smooth and transfer to bowl. Stir pur茅e until combined well and season with salt and pepper. Transfer pur茅e to a 2-quart gratin dish or other shallow baking dish. Pur茅e may be made 2 days ahead and chilled, covered. Bring pur茅e to room temperature before proceeding.
Reduce temperature to 325掳 F.
In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt. Pecans may be made 2 days ahead and kept in an airtight container at room temperature.
Arrange pecans on top of pur茅e and sprinkle with brown sugar. Bake pur茅e in upper third of oven until heated through and pecans are slightly browned, about 30 minutes.
Serves 8.
MAMA'S SWEET POTATO PIE
1 large can yams
approximately 1/2 cup pineapple juice
1/4 cup butter
1 egg, slightly beaten
1/4 tsp. salt
1/4 tsp. cinnamon (add more to taste)
large marshmallows
graham cracker crumbs
Preheat oven to 350掳F. Drain and mash the canned yams. Mix in all of the other ingredients (except for the marshmallows and cracker crumbs - they are your pie toppers). Mix the pineapple juice in to your liking. When you are satisfied with the mix, pour into a baking dish. Take the marshmallows and push them in all around the edge, let the tops stick out. Take your cracker crumbs and sprinkle them in the middle. Place the dish in the oven and let cook - uncovered - for about 30 minutes.
I have a sweet potato recipe, any tips for add-ins? thanks!?
i have some canned sweet potatoes, and i'm thinking of cooking them with brown sugar, butter, and cinnamon. after that, i'll add some sweetened condensed milk, whip them with my mixer, put them in a casserole dish, and top with marshamallows. is there anything else you think i should add?I have a sweet potato recipe, any tips for add-ins? thanks!?
I would add 1 tsp vanilla extract and 1/2 tsp ground nutmeg.
yummy!I have a sweet potato recipe, any tips for add-ins? thanks!?
Chopped pecans. MMMMM Good.
Oh yea, you got to put marishino cheeries on top too, just a few, here and there, and pecans are also great, a few pecan halfs here and there, so maybe everyone gets one.
Happy Thanksgiving
Try this instead. No marshmallows, but you won't miss them, I promise!
Sweet Potato Fluff
3 cups mashed cooked sweet potatoes (8-10 fresh or two large cans)
陆 cup sugar
录 cup melted butter
1 (5 oz.) can evaporated milk
录 tsp. kosher salt
1 tsp. vanilla
Dash of each: cinnamon, nutmeg, dry orange peel
Topping:
陆 cup brown sugar
陆 cup chopped pecans
陆 cup flour
2 Tbsp. butter
Preheat oven to 350潞F. Combine topping ingredients w/ a fork until crumbly; set aside.
Beat potatoes well with a mixer until fluffy. Stop and remove any strings from the beater at least twice. Stir in remaining ingredients and pour into a greased casserole dish.
Sprinkle topping on potatoes and bake for 40 minutes.
Serves 8.
陆 cup packed brown sugar
录 cup chopped walnuts or pecans
3 tablespoons flour
1 tablespoon water
1 tablespoons melted butter
In a separate bowl, combine the brown sugar, chopped nuts, flour, water, and melted butter. Sprinkle over the top of the sweet potato mixture.
Bake at 350掳F for 35 minutes or until casserole is heated and brown sugar topping is melted
Put in some melted marshmallow to make it have a big punch in your taste buds.
Pecans sound good. You could also add coconut.itchy skin
I would add 1 tsp vanilla extract and 1/2 tsp ground nutmeg.
yummy!I have a sweet potato recipe, any tips for add-ins? thanks!?
Chopped pecans. MMMMM Good.
Oh yea, you got to put marishino cheeries on top too, just a few, here and there, and pecans are also great, a few pecan halfs here and there, so maybe everyone gets one.
Happy Thanksgiving
Try this instead. No marshmallows, but you won't miss them, I promise!
Sweet Potato Fluff
3 cups mashed cooked sweet potatoes (8-10 fresh or two large cans)
陆 cup sugar
录 cup melted butter
1 (5 oz.) can evaporated milk
录 tsp. kosher salt
1 tsp. vanilla
Dash of each: cinnamon, nutmeg, dry orange peel
Topping:
陆 cup brown sugar
陆 cup chopped pecans
陆 cup flour
2 Tbsp. butter
Preheat oven to 350潞F. Combine topping ingredients w/ a fork until crumbly; set aside.
Beat potatoes well with a mixer until fluffy. Stop and remove any strings from the beater at least twice. Stir in remaining ingredients and pour into a greased casserole dish.
Sprinkle topping on potatoes and bake for 40 minutes.
Serves 8.
陆 cup packed brown sugar
录 cup chopped walnuts or pecans
3 tablespoons flour
1 tablespoon water
1 tablespoons melted butter
In a separate bowl, combine the brown sugar, chopped nuts, flour, water, and melted butter. Sprinkle over the top of the sweet potato mixture.
Bake at 350掳F for 35 minutes or until casserole is heated and brown sugar topping is melted
Put in some melted marshmallow to make it have a big punch in your taste buds.
Pecans sound good. You could also add coconut.
Anyone out there with an authentic southern sweet potato pie recipe?
Sweet Potato Pie
Preheat oven to 425
2 cups cooked sweet potatoes, mashed
1 tsp. vanilla extract
1/4 tsp. salt
8 Tbsp. sweet butter, melted
1 tsp. lemon juice
1 tsp. cinnamon
1 tsp. nutmeg
3 Tbsp. flour
1 1/2 cups sugar
2 eggs, lightly beaten
1 cup whole milk
9'; pie shell, unbaked
Directions
Warm the milk and the mashed up potatoes together. Add the melted butter, salt, sugar, lemon juice and spices.
Mix in the eggs and blend thoroughly. Sprinkle the flour on top and then mix in until just blended.
Pour batter into the pie shell and bake at 425 for 10 minutes. Then reduce the heat to 350 and bake an additional 30 minutes or until the pie filling firms.Anyone out there with an authentic southern sweet potato pie recipe?
INGREDIENTS
1 (1 pound) sweet potato
1 cup butter, softened
1 cup white sugar
1/2 cup heavy cream
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, cream, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.Anyone out there with an authentic southern sweet potato pie recipe?
2 cups peeled, cooked sweet potatoes
1/2 cup sugar
1 1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
1 can condensed milk
9-inch unbaked pie crust
Preheat the oven to 350掳F.
For the filling, combine the potatoes, sugar, the butter, eggs, and vanilla. Mix thoroughly. Add the evaporated and condensed milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue/cool whip.
---
You can also add 1/4 tsp of cinnamon if you like. I usually leave it out. I think it tastes better without it.
To get a more buttery taste, of course, add more butter. I usually use around 2 1/2 sticks.
Preheat oven to 425
2 cups cooked sweet potatoes, mashed
1 tsp. vanilla extract
1/4 tsp. salt
8 Tbsp. sweet butter, melted
1 tsp. lemon juice
1 tsp. cinnamon
1 tsp. nutmeg
3 Tbsp. flour
1 1/2 cups sugar
2 eggs, lightly beaten
1 cup whole milk
9'; pie shell, unbaked
Directions
Warm the milk and the mashed up potatoes together. Add the melted butter, salt, sugar, lemon juice and spices.
Mix in the eggs and blend thoroughly. Sprinkle the flour on top and then mix in until just blended.
Pour batter into the pie shell and bake at 425 for 10 minutes. Then reduce the heat to 350 and bake an additional 30 minutes or until the pie filling firms.Anyone out there with an authentic southern sweet potato pie recipe?
INGREDIENTS
1 (1 pound) sweet potato
1 cup butter, softened
1 cup white sugar
1/2 cup heavy cream
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, cream, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.Anyone out there with an authentic southern sweet potato pie recipe?
2 cups peeled, cooked sweet potatoes
1/2 cup sugar
1 1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
1 can condensed milk
9-inch unbaked pie crust
Preheat the oven to 350掳F.
For the filling, combine the potatoes, sugar, the butter, eggs, and vanilla. Mix thoroughly. Add the evaporated and condensed milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue/cool whip.
---
You can also add 1/4 tsp of cinnamon if you like. I usually leave it out. I think it tastes better without it.
To get a more buttery taste, of course, add more butter. I usually use around 2 1/2 sticks.
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