Monday, November 20, 2006

Some sweet potatoe recipes

Well, I just got done making about 10 dozen meatball appetizers for Thanksgiving day.  Got on and checked my email and saw the request for an easy sweet potate casserole.  I'm not sure how easy you want it to be, but if this is too much work, I think ya can probably pick up something from Boston Market or someplace like that. 
 
Also you could probably just as easily replace using fresh sweet potatoes with some from a can.  Just be sure to use the correct weight.  That should take some of the work out of the process.
 
I've included 2 recipes.  I don't particularly care for sweet potatoes, but I've heard lots of people rave about sweet potatoe pie, so I included a recipe for one of those too.  I hope they help.

Sweet Potato Casserole
Ingredients

2 pounds sweet potatoes
1/2 cup sugar
1/4 cup butter, melted
1/4 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
1 tablespoon butter, melted  

Directions

1.
Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.

2.
Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.
3.
In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.
4.
Bake, uncovered in preheated oven for 30 to 35 minutes or until hot and bubbly.
5.
Makes 6 to 8 servings


Sweet Potato Pie
Ingredients

1 recipe Baked Pastry Shell
2 cups cooked, mashed sweet orange potatoes* or one 17.2-ounce can sweet potatoes, drained and mashed
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3 eggs, slightly beaten
1 cup buttermilk or dairy sour cream
Whipped cream (optional)  

Directions

1.
Prepare Baked Pastry Shell; set aside. Preheat oven to 375 degrees F. Meanwhile, for filling, in a large bowl stir together sweet potatoes, sugar, cinnamon, allspice, nutmeg, and salt. Add eggs. Beat lightly with a fork just until combined. Gradually stir in buttermilk until thoroughly combined.

2.
Place the Baked Pastry Shell on the oven rack. Carefully pour filling into pastry shell. Bake 35 to 40 minutes or until a knife inserted near the center comes out clean and edges are puffed. Cool on a wire rack for 30 minutes or until completely cool . If desired, serve with whipped cream. Cover and refrigerate within 2 hours.
3.
Makes 8 slices
4.
Sweet Potato Pie with Hazelnut Streusel Topping: Prepare Sweet Potato Pie as directed, except bake for 15 minutes. Meanwhile, prepare the streusel topping. In a small bowl combine 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/8 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/4 chopped toasted hazelnuts or almonds. When the pie has baked for 15 minutes, sprinkle pie with topping. Bake for 20 to 25 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack for 30 minutes or until completely cool.

1 comment:

littlelady1699 said...

Thank you!!!!you are an angel

patty