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Old May 17, 2012   #16
Zana
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Apple Sweet Potato Side Recipe

Mother never used a recipe, so for years, there were no written instructions to make this dish. When the memories of this Thanksgiving side dish began to haunt me, I set out to duplicate this comfort food, which took me many tries. It bakes in the oven with other foods, needing little attention. -Opal Sanders, Glouster, Ohio

12 Servings
Prep: 1 hour
Bake: 30 min.

Ingredients
5 medium sweet potatoes (2-1/2 pounds)
4 cups sliced peeled tart apples (about 4 medium)
3/4 cup thawed apple juice concentrate
1-1/2 cups plus 2 tablespoons cold water, divided
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
7-1/2 teaspoons cornstarch
1/4 cup butter, cubed

Directions
• Place sweet potatoes in a large saucepan or Dutch oven and cover with water.
• Bring to a boil; cover and cook for 30-45 minutes or until tender.
• Drain.
• When cool enough to handle, peel and slice potatoes.
• Place apples in a large saucepan and cover with water.
• Cover and cook over medium heat for 7-8 minutes or until crisp-tender; drain.
• Place apples and sweet potatoes in a greased 2-1/2-qt. baking dish.
• In a small saucepan, combine apple juice concentrate, 1-1/2 cups water, sugars and salt.
• Combine cornstarch with remaining water until smooth; gradually stir into apple juice concentrate mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
• Remove from the heat; stir in butter until melted.
• Pour over potato mixture.
• Bake, uncovered, at 325° for 30-35 minutes or until heated through.

Yield: 12 servings.

Originally published as Apple Sweet Potato Bake in Reminisce
November/December 2003, p48
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Old May 17, 2012   #17
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Apricot Sweet Potato Bake Recipe

In Livingston, Montana, Jessie Sarrazin fancies up convenient canned sweet potatoes and apricots with brown sugar, cinnamon and raisins. “This speedy side dish is delicious for holiday dinners,” she assures.

This recipe is: Quick

6 Servings
Prep/Total Time: 25 min.

Ingredients
2 cans (15 ounces each) cut sweet potatoes
1 can (15-1/4 ounces) apricot halves
3 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
3 tablespoons dry sherry or chicken broth
1/3 cup raisins
1/8 teaspoon grated orange peel

Directions
• Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside.
• Cut apricots in half.
• Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside.
• In a small saucepan, combine the brown sugar, cornstarch, salt and
cinnamon; stir in reserved juices until smooth.
• Bring to a boil, stirring constantly.
• Cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in the sherry, raisins and orange peel.
• Pour over sweet potato mixture.
• Bake, uncovered, at 375° for 12-15 minutes or until bubbly.

Yield: 6 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 183 calories, trace fat (trace
saturated fat), 0 cholesterol, 137 mg sodium, 45 g carbohydrate, 3 g fiber,
1 g protein.

Originally published as Apricot Sweet Potato Bake in Country Woman
March/April 2007, p36
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Old May 17, 2012   #18
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Berry Mallow Yam Bake Recipe

My Yam Bake has become a holiday tradition in our family. The blend of cranberries and sweet potatoes in this recipe results in a very pretty appearance—and a unique taste. I grew up on a small Arkansas farm in the foothills of the Ozarks. Both my mother and father are excellent cooks, and I've been cooking since I was a little girl. In fact, my husband teases me that I read cookbooks like some other people read novels!

This recipe is: Contest Winning

8 Servings
Prep: 20 min.
Bake: 35 min.

Ingredients
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/3 cup butter
2 cups fresh or frozen cranberries
2 tablespoons sugar
1 can (15-3/4 ounces) sweet potatoes, drained and liquid reserved
Miniature marshmallows, optional

Directions
• In a small bowl, combine the flour, brown sugar, oats and cinnamon.
• Cut in butter until coarse crumbs form.
• Set aside.
• Sprinkle cranberries with sugar.
• In a 2-qt. baking dish, layer half the yams, half of cranberry mixture and half of crumb mixture.
• Repeat layers.
• Pour reserved yam liquid over all.
• Bake at 350° for 35 minutes or until heated through.
• If desired, place several rings of marshmallows around the outer edge of baking dish.
• Bake just until marshmallows are puffed and lightly browned.

Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 243 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 110 mg sodium, 42 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Berry Mallow Yam Bake in Country Woman
September/October 1990, p29
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Old May 17, 2012   #19
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Buttery Sweet Potato Casserole Recipe

Whenever we get together as a family for major holidays, my kids, nieces and nephews literally beg me to make this dish again. It goes together in minutes with canned sweet potatoes, which is ideal for the busy holiday season. —Sue Miller, Mars, Pennsylvania

This recipe is: Contest Winning

6-8 Servings
Prep: 15 min.
Bake: 20 min.

Ingredients
2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt

TOPPING:
1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted

Directions
• In a large bowl, combine the first six ingredients.
• Transfer to a greased 8-in. square baking dish.
• Combine the topping ingredients; sprinkle over sweet potato mixture.
• Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°.

Yield: 6-8 servings.

Originally published as Buttery Sweet Potato Casserole in Simple &
Delicious November/December 2007, p34
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Old May 17, 2012   #20
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Caramel Sweet Potatoes Recipe

The sauce is the star of this recipe. It really does taste like butterscotch. It is a nice side dish for poultry or ham.

10 Servings
Prep: 25 min.
Bake: 25 min.

Ingredients
6 medium sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup packed brown sugar
1/2 cup corn syrup
1/4 cup milk
2 tablespoons butter
1/2 to 1 teaspoon salt
1/2 teaspoon ground cinnamon

Directions
• Place sweet potatoes in a Dutch oven; cover with water.
• Bring to a boil.
• Reduce heat; cover and simmer for 20 minutes or until crisp-tender.
• Drain and transfer to a greased 13-in. x 9-in. baking dish.
• Bake, uncovered, at 325° for 15 minutes.
• Meanwhile, in a small saucepan, combine the remaining ingredients.
• Bring to a boil; pour over sweet potatoes.
• Bake 10-15 minutes longer or until glazed, basting frequently.

Yield: 10 servings.

Nutrition Facts: 3/4 cup equals 182 calories, 3 g fat (2 g saturated fat),
7 mg cholesterol, 158 mg sodium, 40 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Caramel Sweet Potatoes in Reminisce February/March
2010, p51
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Old May 17, 2012   #21
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Cashew-Peach Sweet Potatoes Recipe

After trying this tasty side dish, I think you’ll agree that it is holiday-special. Sweet peaches and crunchy cashews really enhance the sweet potatoes.

10 Servings
Prep: 45 min.
Bake: 40 min.

Ingredients
6 medium sweet potatoes
1/2 cup packed brown sugar
1/3 cup coarsely chopped cashews
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15-1/4 ounces) sliced peaches, drained
3 tablespoons butter

Directions
• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil.
• Reduce heat; cover and cook for 30-45 minutes or just until tender.
• Drain and cool slightly; peel and cut into cubes.
• In a small bowl, combine the brown sugar, cashews, salt and ginger.
• Place half of the sweet potatoes in an ungreased 11-in. x 7-in. baking dish; top with half of the peaches and brown sugar mixture.
• Repeat layers; dot with butter.
• Cover and bake at 350° for 30 minutes.
• Uncover; bake 10 minutes longer or until bubbly and heated through.

Yield: 10 servings.

Originally published as Cashew-Peach Sweet Potatoes in Taste of Home
December/January 2007, p34
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Old May 17, 2012   #22
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Maple-glazed Grilled Sweet Potatoes

A maple syrup glaze and a little char from the grill turn sweet potatoes into a surprising summery side.

Sweet potatoes have a wonderful earthy sweetness that is beautifully enhanced by a little char from the grill. Glazed with a simple maple syrup-butter combination, they are a fantastic side dish for just about any grilled meal, particularly in early autumn. We are especially fond of them with the Grilled veal chops, or the Pheasant breasts.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.




INGREDIENTS
3 sweet potatoes, peeled and cut on the bias into slices about 1 in (2.5 cm) thick
1/3 cup maple syrup
1/3 cup unsalted butter
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper

Yield: 4 Servings


DIRECTIONS
1
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.
2
On the stove top, bring a large pan of boiling salted water to the boil and reduce the heat to a gentle simmer. Cook the sweet potato slices gently in the simmering water until just tender but still very firm (6–8 minutes). To check for doneness, poke one of the slices with a toothpick: It should slide in, but still meet with a fair amount of resistance. Drain the slices and pat them dry with paper towels.
3
Combine the maple syrup and butter in a small saucepan over medium heat, stirring occasionally, until the butter melts. Remove from the heat and set aside.
4
Brush the potatoes with oil and sprinkle them generously with salt and pepper, then put them on the grill directly over the coals and cook, turning once, until they are nicely browned and tender (3–4 minutes per side). Brush the potatoes with the syrup mixture during the last minute of cooking on each side. Serve hot or at room temperature, drizzled with a bit more of the syrup mixture.
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Old May 17, 2012   #23
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Potato Honey Balls

2 1/2 c. cooked, mashed sweet potatoes
3/4 tsp. salt
5 T. melted butter
1/2 c. miniature marshmallows
1/2 c. honey
1 c. chopped pecans

• Combine sweet potatoes, salt, and 2 tablespoons butter; stir in marshmallows.
• Chill.
• Shape into balls using 1/4 cup of the mixture for each ball.
• Combine 2 tablespoons butter and honey in small heavy skillet; add potato balls one at a time.
• Using two forks to make handling easier, quickly coat each with honey glaze.
• Roll potato balls in pecans and place in a greased baking dish.
• Drizzle with remaining butter.
• Bake at 350° 15 to 20 minutes.


Yields 10 servings.
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Old May 17, 2012   #24
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SOUTHERN-SWEET TATERS ST. AUGUSTINE STYLE

1 tablespoon grated orange peel

3 to 4 oranges

1/4 cup tightly packed brown sugar

1/2 cup good brandy

1/4 cup light cream

Pinch of salt

1/4 cup melted unsalted butter

4 cups cooked sweet potatoes, mashed

• Preheat oven to 350 degrees.
• Grate zest from oranges, then peel.
• Slice 1 peeled orange into thin half-slices; cut up rest of oranges into very small pieces.
• You want 2 heaping cups drained orange flesh.
• Sprinkle slices with brown sugar and set aside.
• Heat together grated peel, brandy, cream, salt, and butter, then beat this mix into sweet potatoes till well blended.
• Stir in sweetened, drained orange pieces.
• Spoon mix into well oiled casserole; top with slices.
• Sprinkle a bit more brown sugar over, if desired.
• Baroque types sprinkle finely chopped candied (crystallized) ginger over top.
• Bake, uncovered, for 35 to 50 minutes.

This can be prepared well in advance and cooked at the last minute.
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Old May 17, 2012   #25
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SPICY SWEET POTATOES

2 large sweet potatoes
¼ c. nutmeats, chopped
2 T. butter
½ t. salt
1/8 t. nutmeg
1/8 t. cloves
1/8 t. cinnamon
Sifted flour
Oil for deep frying

• Boil, peel and mash potatoes.
• Add nuts, butter, salt, nutmeg, cloves and cinnamon.
• Beat till well blended.
• Gently form into balls.
• Carefully roll in flour.
• Deep fry in hot fat until golden brown.
• Serve very hot.

These are good with pork roast or chicken. Or they'll do fine by themselves.
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Old May 17, 2012   #26
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STUFFED SWEET POTATOES
Makes 4 servings.

Sweet potatoes stuffed with bacon, broccoli, mushrooms and a ricotta Parmesan
cheese nutmeg sauce.

Nutmeg
1/2 cup part skim ricotta cheese
2 cloves garlic, thinly sliced
Salt
8 slices bacon or pancetta
1 tbs finely grated Parmesan cheese
1/8 tsp red pepper flakes
8 oz shiitake mushrooms, stemmed, sliced
1 bunch broccoli, tough stems trimmed, roughly chopped
4 sweet potatoes

PIERCE each sweet potato in a few spots.
Arrange on a microwave plate and microwave until soft.
Cook bacon in a skillet until crisp.
Remove from skillet and drain on paper towels.
Increase heat, add broccoli and 1/4 tsp salt to skillet and cook 3 min.
Add mushrooms, garlic and pepper flakes and cook until vegetables are tender, 3 more min.

MIX ricotta, Parmesan, and nutmeg to taste in a bowl.
Split open sweet potatoes lengthwise and fluff the flesh.
Top each with 1 tsp of the ricotta mixture, then top with broccoli mixture and remaining ricotta mixture.
Chop bacon and sprinkle on top, then
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Old May 17, 2012   #27
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SWEET POTATO AND BLACK BEAN BURRITOS
Makes 4 servings.

These burritos are yummy, easy to make, contain no meat just veggies, hope you enjoy them like we did.

1/2 head lettuce, sliced into thick strips
2 tbs low fat sour cream
6 oz Monterey Jack cheese, coarsely grated
1 tbs chopped chipotle peppers in adobo
Salt and Pepper
1 sweet potato, peeled, cut into pieces
2 tbs lime juice, plus wedges
4 flour tortillas
1 bunch spinach, thick stems discarded, leaves coarsely chopped
15.5 oz can black beans, rinsed
1 onion, half chopped, half thinly sliced
2 tbs olive or vegetable oil

Heat 1 tbs oil in a skillet. Add sweet potato, chopped onion and 1/2 tsp salt and cook covered until tender, 12 min. Add beans and chipotles and cook 2 min. Add spinach and cook tossing until it begins to wilt, 2 min. Divide cheese and potato bean mixture among tortillas and roll up to form burritos. Wipe out skillet and heat. Cook burritos seam side down first until golden brown 3 min. per side. In a bowl, whisk together sour cream, lime juice, remaining oil, and 1/4 tsp each salt and pepper. Add lettuce and sliced onions and toss to coat. SERVE WITH BURRITOS AND LIME WEDGES, IF DESIRED...
 
 
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Russie.
 
PEG’S NOTE: I found the chipotle peppers very hot…so I cut them open and discarded some of the seeds

Zana's Note: I didn't fine the chipotle peppers very hot, so added some more heat with some diced scotch bonnets. LOL
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Old May 17, 2012   #28
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Sweet Potato Enchiladas in Creamy Chipotle Sauce

6 servings

2 lb. sweet potatoes (about 2), peeled, cubed
1 pkg. (6 oz.) OSCAR MAYER Baked Cooked Ham, chopped
8 green onions (about 4-1/8 inch long), chopped, divided
2 canned chipotle peppers in adobo sauce, chopped, divided
16 corn tortillas
1 pkg. (8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup milk
1 cup KRAFT Shredded Sharp Cheddar Cheese

COOK potatoes in large saucepan of boiling water 15 min. or until tender; drain. Place potatoes in large bowl; mash until smooth. Stir in ham, 1/4 cup onions and 1/2 the peppers; set aside.

HEAT oven to 350ºF. Heat tortillas, 1 at a time, in skillet to soften. Spoon about 1/4 cup potato mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish.

COOK cream cheese, milk and remaining peppers in medium saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.

POUR over enchiladas. Bake 5 min. Sprinkle with Cheddar; bake 5 min. or until melted. Top with remaining onions.

Healthy Living
Save 60 calories and 7 g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese.

Make Ahead
Assemble recipe as directed; cover tightly with plastic wrap and foil. Freeze up to 1 month. Thaw 20 min. before baking; discard plastic wrap and foil. Bake in 350ºF-oven 1 hour or until enchiladas are heated through and cheese is melted.

Substitute
Prepare using flour tortillas.
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Old October 29, 2012   #29
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Sweet Potato Tarts

Try these light and low-fat personal pies for dessert during the fall. They're a great substitute for pumpkin pie or sweet potato casserole.

INGREDIENTS
8 oz phyllo dough, thawed
2 c sweet potato, steamed or roasted, flesh only
1/2 c dark brown sugar
1/2 t salt
1/2 t pumpkin pie spice mix, plus additional 1/2 t for dusting
1/4 c low-fat evaporated milk
1 t vanilla
1/2 c egg substitute or 2 egg whites
1/2 c fat free whipped topping

DIRECTIONS
• Preheat oven to 350 degrees.

• Spray 24 mini muffin cups with nonstick cooking spray.
• Remove phyllo dough from packaging.
• Slice into 1 inch strips, then cut each strip into 2 inch segments.

• Using 3 layers at a time, fill the cups, spraying cooking spray between each layer.
• Repeat process three times.

• Remove skin from sweet potatoes and allow to cool to room temperature.
• Place sweet potatoes, sugar, spice mix, milk, and vanilla in the bowl of a food processor.
• Blend until smooth.
• Add eggs and blend just to incorporate.

• Fill cups to the top of the muffin pan.
• Bake 18-20 minutes, until custard is set and pastry starts to brown.

• Once cooled, top with 1 teaspoon of fat-free whipped topping and a dusting of pumpkin pie spice mix.

Makes 12 servings (two tarts per serving).

Number of Servings: 12

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 151.1
Total Fat: 2.0 g
Cholesterol: 1.7 mg
Sodium: 221.9 mg
Total Carbs: 29.8 g
Dietary Fiber: 1.7 g
Protein: 3.3 g
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Old October 29, 2012   #30
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Sweet Potato Squares

Recipe courtesy Sandra Lee, 2008
Show: Semi-Homemade Cooking
Episode: Thanksgiving Leftovers

10 servings

Crust:
1 (18.25-ounce) box yellow cake mix (recommended: Betty Crocker)
8 tablespoons butter, room temperature
1 egg

Sweet Potato Filling:
2 cups leftover sweet potatoes (or 1 (15-ounce) can) (recommended:
Princella)
1 (8-ounce) package cream cheese, softened
1 egg
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice

Topping:
1 cup oats
1/4 cup all-purpose flour
2 tablespoons honey
1/2 cup white chocolate chips
1/4 teaspoon pumpkin pie spice
1/2 cup crushed mixed nuts
3 tablespoons melted butter

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with cooking spray; set aside.

• Beat cake mix, butter, and egg in a large bowl with an electric mixer on low speed. Beat into well combined crumbs.
• Press cake mixture evenly into prepared pan, set aside.

• Blend all potato filling ingredients in food processor until smooth.
• Spread evenly over crust layer.

• Combine all topping ingredients in small bowl.
• Sprinkle over and press into sweet potato filling.
• Bake in preheated oven for 30 to 35 minutes, until just set and tester inserted comes out clean.
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