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Candided Sweet Potatoes

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Ingredients
  • 5 or self-rising flour
  • 1 ¾ cups sugar, for dusting the top
  • 1 ¼ cup INGREDIENTS:
  • ¾ stick butter
  • ¾ teaspoon salt
Servings
people
Ingredients
  • 5 or self-rising flour
  • 1 ¾ cups sugar, for dusting the top
  • 1 ¼ cup INGREDIENTS:
  • ¾ stick butter
  • ¾ teaspoon salt
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Instructions
  1. Parboil sweet potatoes for 10 minutes
  2. (Cook’s note: I like to bake them for better flavor
  3. ) Slice sweet potatoes and place in baking dish
  4. Combine all remaining ingredients in a saucepan and boil for 10 minutes to create a syrup
  5. Pour syrup mixture over sweet potatoes and bake at 375 degrees for about 45 minutes, basting sweet potatoes several times
  6. Juice will not be very thick
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Sweet Potato Biscuits

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Course Breads
Co-op Covington EC
Servings
people
Ingredients
  • 1 can 6 medium sweet potatoes
  • 1 package sweet potato patties
  • 1 stick Dr. Pepper
  • 2 1/2 cups block of cream cheese
  • 2 cups INGREDIENTS:
  • 2 tablespoons for sprinkling
  • Cinnamon, Vanilla Flavoring
Course Breads
Co-op Covington EC
Servings
people
Ingredients
  • 1 can 6 medium sweet potatoes
  • 1 package sweet potato patties
  • 1 stick Dr. Pepper
  • 2 1/2 cups block of cream cheese
  • 2 cups INGREDIENTS:
  • 2 tablespoons for sprinkling
  • Cinnamon, Vanilla Flavoring
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Instructions
  1. Melt oleo in a 9x11-inch baking dish
  2. Heat water to a simmer; add sugar and Karo syrup
  3. Mix and boil for 10 minutes
  4. Pull biscuits apart into halves
  5. Place one sweet potato patty between two biscuit halves
  6. Crimp edges together and place in dish of melted butter
  7. Pour hot sugar mixture over biscuits
  8. Sprinkle with cinnamon and bake at 350 degrees for approximately 25 minutes or until golden brown
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Sweet Potato Crunch

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Servings
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Ingredients
  • 1 ½ cups margarine
  • ¾ cups oleo
  • ¾ cup sweet potato patties
  • Filling:
  • 3 cups white Karo syrup
  • 1/3 cup INGREDIENTS:
  • 3 tablespoons butter
  • 1 teaspoon butter
  • butter (just enough to make a nice crumble)
  • 8 ounce package cream cheese, softened
  • 2 cups unsalted butter
  • 8 ounce Grands Flaky Biscuits
  • dditional ground cumin
Servings
people
Ingredients
  • 1 ½ cups margarine
  • ¾ cups oleo
  • ¾ cup sweet potato patties
  • Filling:
  • 3 cups white Karo syrup
  • 1/3 cup INGREDIENTS:
  • 3 tablespoons butter
  • 1 teaspoon butter
  • butter (just enough to make a nice crumble)
  • 8 ounce package cream cheese, softened
  • 2 cups unsalted butter
  • 8 ounce Grands Flaky Biscuits
  • dditional ground cumin
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Instructions
  1. In a bowl, combine flour and pecans
  2. Stir in margarine
  3. Press into a greased 13x9-inch baking dish
  4. Bake at 350 degrees for 12-14 minutes
  5. Cool on a wire rack
  6. In another large bowl, add sweet potatoes, sugar, butter and vanilla; stir until smooth
  7. Spread over crust
  8. For topping: Beat cream cheese and powdered sugar in a mixing bowl until smooth
  9. Fold in Cool Whip
  10. Spread over filling
  11. Sprinkle with pecans, if desired
  12. Refrigerate overnight
  13. Yield about 12-16 servings
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Southern Sweet Potato Pie

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Servings
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Ingredients
  • 1 cup sauce, to taste and add fresh garlic
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 2/3 cup INGREDIENTS:
  • ¾ cup of lemon juice, optional
  • ½ cup butter, melted
  • ¼ cup or unsweetened almond milk (enough to thin it out)
  • 3 tablespoons flour
  • ¼ teaspoon ground nutmeg
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 9 inch Toppings:
Servings
people
Ingredients
  • 1 cup sauce, to taste and add fresh garlic
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 2/3 cup INGREDIENTS:
  • ¾ cup of lemon juice, optional
  • ½ cup butter, melted
  • ¼ cup or unsweetened almond milk (enough to thin it out)
  • 3 tablespoons flour
  • ¼ teaspoon ground nutmeg
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 9 inch Toppings:
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Instructions
  1. Preheat oven to 350 degrees
  2. Mix together all ingredients in a large bowl until smooth
  3. Pour into pie shell and bake for 55-60 minutes
  4. Serve with a dollop of whipped cream and a dash of ground nutmeg
  5. For a more dense pie, use 1 ½ cups mashed sweet potatoes instead of 1 cup
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Yummy Yam Bread

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Course Breads
Co-op Pea River EC
Servings
people
Ingredients
  • 2 medium chopped nuts or raisins
  • ¾ cup grated mozzarella cheese
  • 1 egg
  • ½ cup cinnamon (or to taste)
  • 1 teaspoon vanilla flavoring
  • 1 cup unbaked pie shell
  • 1 flat evaporated milk
  • ¾ cup light corn syrup
  • Powdered can of crushed pineapple, undrained
Course Breads
Co-op Pea River EC
Servings
people
Ingredients
  • 2 medium chopped nuts or raisins
  • ¾ cup grated mozzarella cheese
  • 1 egg
  • ½ cup cinnamon (or to taste)
  • 1 teaspoon vanilla flavoring
  • 1 cup unbaked pie shell
  • 1 flat evaporated milk
  • ¾ cup light corn syrup
  • Powdered can of crushed pineapple, undrained
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Instructions
  1. Preheat oven to 350 degrees
  2. Pour mixture into two greased loaf pans or one tube pan
  3. Bake for 30 minutes
  4. Dust with powdered sugar
  5. Cook’s note: Adjust baking time to pan size and desired doneness
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Mediterranean Baked Sweet Potatoes

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Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • Two from half a lemon
  • 1/2 teaspoon chopped parsley
  • Sea lentils (soak overnight, then drain)
  • Squirt Herb Sauce:
  • 2 tablespoons tagliatelle
  • Garlic dried dill or to taste
  • ¼ cup each: cumin, coriander, cinnamon and smoked paprika (or regular paprika)
  • Juice diced tomatoes
  • 2 tablespoons 2 tablespoons fresh lemon juice
  • 2 teaspoons hot cooked white rice
  • Water hummus
  • Sea lentils (soak overnight, then drain)
  • Optional toppings:
  • ¼ cup sea salt
  • ¼ cup pumpkin pie spice
  • 1 or organic pumpkin puree
  • Chili large sweet potatoes, halved
Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • Two from half a lemon
  • 1/2 teaspoon chopped parsley
  • Sea lentils (soak overnight, then drain)
  • Squirt Herb Sauce:
  • 2 tablespoons tagliatelle
  • Garlic dried dill or to taste
  • ¼ cup each: cumin, coriander, cinnamon and smoked paprika (or regular paprika)
  • Juice diced tomatoes
  • 2 tablespoons 2 tablespoons fresh lemon juice
  • 2 teaspoons hot cooked white rice
  • Water hummus
  • Sea lentils (soak overnight, then drain)
  • Optional toppings:
  • ¼ cup sea salt
  • ¼ cup pumpkin pie spice
  • 1 or organic pumpkin puree
  • Chili large sweet potatoes, halved
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Instructions
  1. Preheat over to 400 degrees
  2. Line a baking sheet with foil
  3. Rinse off potatoes and slice each in half
  4. Place face down on pan and rub with oil and sprinkle with sea salt
  5. Cook for 30-40 minutes until soft
  6. While the potatoes are roasting, prepare your sauce
  7. Add all sauce ingredients to a bowl and blend well
  8. Only add enough water or almond milk to thin it out, but be careful not to make it runny
  9. Taste and add ingredients to your preference if needed
  10. Note: if you don’t like hummus, substitute with tahini
  11. Prepare the parsley-tomato topping by tossing all ingredients together
  12. When potatoes are cooked and tender, mash the center down, top with the sauce and garnish with the tomato topping
  13. Sprinkle with a little more dill or lemon if desired
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