RSS Feed

Tag Archives: sweet potatoes

Sweet Potato Casserole

My Grandmother started making this Sweet Potato Casserole recipe at least 5 years ago for Thanksgiving.  It has turned into such a favorite the pan is almost licked clean.  My daughter will usually eat as much as I will give and then a second helping.  We no longer prepare the sweet potatoes any other way for the holidays.

I find myself making it throughout the year as dessert for my kids.  I have yet to get Mr.Picky to like sweet potatoes of any kind.  We were headed to my family’s for dinner where I was preparing a somewhat Thanksgiving flavored dinner.  I had extra sweet potatoes to use up and thought this would be the perfect side dish to the meal.  Although we serve it as a side it has enough sugar and butter to be a dessert, this is probably why it is the best.

In my pictures I made the recipe just as my Grandmother wrote the recipe.  When I got to her and said how come mine doesn’t look like yours?  She stated that she had increased the flour amount in the topping which makes it more of a crumb and better.  I have revised the recipe to the correct flour amount so if your picture looks different it is ok.

Sweet Potato CasseroleSweet Potato Casserole:

  • 6 large sweet potatoes or yams- peel after steaming and mash well
  • 3 Tbs butter
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla

Topping:

  • 5 Tbs melted butter
  • 3/4 cup brown sugar
  • 5 Tbs flour
  • 1/4-1/2 cup pecans or walnuts, chopped

After steaming the sweet potatoes until tender, remove the peel and mash well.  Add in the butter, sugar, egg, and vanilla.  Continue to mash until well combined and almost completely smooth.

Spread potatoes in a 9×13″ glass baking dish.

Combine topping ingredients and spread over the sweet potatoes.

Bake at 350 degrees for about 20 minutes until topping is caramelized and potatoes are heated through.


style=”display:inline-block;width:468px;height:60px”
data-ad-client=”ca-pub-3737982169142034″
data-ad-slot=”4657754308″>
//

Advertisements

Sweet Potato Spice Bread

I had a rather large bag of sweet potatoes to use up.  Usually we eat them rather quickly but I guess I had no motivation.   I planned on making some mashed sweet potatoes to go along dinner.  With the leftover sweet potatoes in the fridge the plan was to eat them up.

My Grandmother passed me some Taste of Home magazines she was through with.  I found a recipe for Sweet Potato Bread that I needed to try, as I am sucker for quick breads.  Grandma always has quick bread at her house.  She often served little quick bread sandwiches to us for snack.  Filling the quick bread with peanut butter or cream cheese was so exciting as a kids.  As it turns out my kids love these little sandwiches also.

Sweet potato spice bread turned out great, very similar to a pumpkin bread.  Unlike the original recipe I reduced the sugar and fat by substituting the oil out.  This bread has just a bit of spice and is filled with raisins, and nuts would be great but Mr.Picky will not tolerate them.  The only think I would do differently is whip or blend my sweet potato instead of mashing it.  Mr.Picky questioned the chunks and I lied and said it was pumpkin.

Sweet Potato Spice BreadSweet Potato Spice Bread:

Yields: 2 (9×5″) loaves

  • 3 1/2 cup flour
  • 2 cup sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 4 eggs
  • 2 cup mashed or whipped sweet potatoes
  • 2/3 cup unsweetened applesauce
  • 2/3 cup milk
  • 2 Tbs flaxseed meal
  • 1 cup raisins
  • 1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees.

Sift together flour,baking soda,salt, baking powder, cinnamon,ginger, and cloves.

In a stand mixer or large mixing bowl whisk together eggs, sugar,applesauce, flax-seed, milk, and sweet potatoes.

Add in the dry mixture until just combined.

Fold in raisins and nuts until all are combined.

Grease 2 (9×5″) loaf pans.  Split the batter evenly between the pans.

Sweet Potato Spice Bread

Bake at 350 degrees for 55-60 minutes.  Cool in pans about 15 minutes before turning out.

 


(adsbygoogle = window.adsbygoogle || []).push({});

 

Spicy Orange and Sweet Potato Salad

I took a gamble and stepped out of the box on Spicy Orange and Sweet Potato Salad.  I am a huge fan of sweet potatoes.  I prefer them any day to a regular white potato.

I tested this salad out at the birthday party for the kids.  Every summer event there is the same old  variation of potato salad which I do love but  I can’t help but mix things up.  This salad was a big hit and turned out great.  Thank you Rachel Ray, this recipe was published in the Everyday with Rachael Ray magazine June 2013 issue.

I doubled the recipe for the large crowd but probably could have kept it the same.  I guess not everyone has the love I have for sweet potatoes.  Or maybe I just always over-estimate how much a crowd will eat, but I suppose that is better than underestimating.  When hosting I always fear I will run out of food.

Spicy Orange and Sweet Potato Salad

Spicy Orange and Sweet Potato Salad:

  • salt and pepper, to taste
  • 2 lbs. boiled sweet potatoes, cooked until tender and cubed
  • zest and juice of 1 orange
  • 1 Tbs chipotle in adobe sauce, chopped
  • 1 1/2 tsp cumin
  • 2 Tbs cilantro, chopped
  • 3/4 cup mayonnaise
  • more cilantro for sprinkling

Peel and cube cooked potatoes and place in a large bowl.

Whisk together zest and juice of orange, chipotle pepper, and cumin.  Pour over potatoes and toss to coat, allow to sit for about five minutes.

Meanwhile stir together mayo and cilantro.  Now combine it all and season with salt and pepper.

Garnish with a bit more cilantro.  Yummy!

Spicy Orange and Sweet Potato Salad

%d bloggers like this: