1 lg. can sweet potatoes with juice 2 eggs, beaten 1/2 tsp. salt 1 1/2 tsp. vanilla 2 tbsp. butter or oleo 1/2 c. sugar 2 tsp. cinnamon
Mash potatoes. Add beaten eggs, oleo (soft), vanilla and salt. Stir all together. Pour into oblong baking dish which has been greased with butter. Sprinkle over top the sugar which has been mixed with cinnamon. Bake in preheated oven at 350 degrees for one hour. If desired, chopped nuts may be sprinkled over top before baking. If marshmallows are used, put them on top after potatoes are done and leave only a few minutes in oven. Do not brown, or marshmallows will be tough.
2 c. flour 1 c. oats 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 1 c. butter or margarine 1 c. sugar 1 c. brown sugar, packed 1 egg 1 tsp. vanilla 1 c. sweet potatoes 1 c. semi-sweet chocolate chips
Combine first 5 ingredients. Cream butter; add sugars and beat until light and fluffy. Add eggs and vanilla, mix well. Alternate additions of dry ingredients and sweet potatoes, mixing well after each addition. Stir in morsels. Bake on lightly greased cookie sheet, 5 to 7 minutes at 350 degrees.
4 (17 oz.) cans sweet potatoes, drained and mashed 1 c. firmly packed brown sugar 1/4 c. butter or margarine, melted 1/2 tsp. ground cinnamon 1 c. chopped pecans 2 tbsp. butter or margarine, melted 4 eggs 3/4 tsp. salt 3 tbsp. rum 1 c. flaked coconut Orange slices
Combine first 7 ingredients; beat with electric mixer 1 to 2 minutes or until light and fluffy. Stir in pecans. Spoon into a lightly greased 2 1/2 quart casserole. Bake 325 degrees.
1/2 c. shortening 1 1/4 c. honey, divided 2 eggs 1 1/2 c. cooked, mashed sweet potatoes 2 1/2 c. flour 1 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg 1 1/2 c. raisins 1 1/2 c. chopped pecans 4 tsp. baking powder
Cream shortening and 3/4 cup honey. Add eggs. Mix sweet potatoes and remaining honey together, then combine with creamed mixture. Blend in sifted dry ingredients. Fold in raisins and pecans. Chill for 30 minutes. Drop by tablespoonful onto a greased cookie sheet. Bake at 375 degrees for 15-20 minutes. Frost with vanilla frosting when cool. Makes 6 dozen cookies. -
VANILLA FROSTING 2 c. powdered sugar 1/4 c. softened butter 1 tsp. vanilla 1-2 tbsp. milk
Sift powdered sugar. Cream together butter, vanilla and sugar. Add milk until frosting is of a spreading consistency.
Cut the potatoes into 1 inch cubes. Place half of them in a buttered baking pan and cover with half of the cranberries. Sprinkle on half of the sugar. Repeat this process with remaining ingredients. Cover the pan. Place in a 350 degree oven and bake for approximately 30 minutes until cranberries pop open. Remove cover and bake another 20 minutes until potatoes are tender.
1 lb. sweet potatoes (boiled) 1 c. light brown sugar 1/4 c. water 2 1/4 c. Bisquick
Cool and peel potatoes. Mix all together, mixture will be moister than regular biscuits. Flour table, roll dough to 1/2 inch thickness. Cut with a 2 1/2 inch cutter. Place on greased sheet pan. Bake in preheated oven at 350 for 16-18 minutes. (The moist mixture does not allow the biscuits to rise a great deal.) Do not overcook. Yields 1 1/2 dozen.
6 med. sweet potatoes, cooked and halved lengthwise or 2 (16 oz.) can whole sweet potatoes, drained 1/2 c. packed brown sugar 1/2 c. dark corn syrup 1/4 c. butter or margarine
Preheat oven to 350 degrees. Arrange sweet potatoes in cook and serve baking dish. In 1 quart saucepan over medium heat, combine brown sugar, corn syrup, and butter; heat to boiling. Reduce heat to low; simmer, stirring occasionally, 5 minutes. Pour syrup over sweet potatoes. Bake 20 minutes or until potatoes are well glazed, basting often with syrup. To serve, spoon syrup over potatoes.
3 to 4 sweet potatoes, red skin Spray vegetable oil Cookie sheet
Scrub sweet potaotes to remove any soil. Slice, in rounds, very thin. Spray cookie sheet with vegetable oil. Lay rounds on sheet and spray the tops. Place in preheated 350 degree oven and bake until crisp. Make several batches and store in air tight plastic.
6 med. sweet potatoes 1/2 tsp. salt 1 (6 oz.) can frozen orange juice concentrate, thawed 1/4 c. butter or margarine 1/4 c. sugar 1 lg. orange, sliced
In Dutch oven over medium gas flame, simmer potatoes until tender; peel, cut into 1/2 inch sticks. Place in lightly greased 3-quart shallow baking dish; sprinkle with salt. Combine undiluted orange juice, butter and sugar in small saucepan. Heat over low gas flame until well blended; pour over potatoes. Arrange orange slices on top of potatoes. Bake in 350 degree gas oven 30 minutes. Makes 6 to 8 servings.
Preheat oven to 425 degrees. Peel, boil and mash sweet potatoes. Mash in butter. Stir in all other ingredients except eggs. Beat eggs separately, while sweet potato mixture cools slightly. Add eggs and mix thoroughly. Grease a loaf pan and pour mixture into pan. Bake for 30 minutes. Serve hot or refrigerate and cut into slabs for the lunchbox. Serves 4.
Juice of 2 lg. limes 1 tsp. finely grated lime zest 1 tbsp. cold water 2 lg. egg yolks 6 tbsp. cold butter, cut into 24 pieces Salt and freshly ground white pepper
MEDALLIONS 2 lg. eggs 1 c. cold water 1/4 c. plus 2 tbsp. all-purpose flour 1/2 tsp. salt 4 med. size sweet potatoes Vegetable oil for frying
Prepare the Lime Hollandaise by combining the lime juice, lime zest, water, and egg yolks in a non-reactive saucepan. Blend well and place over medium-low heat. Add half the butter and stir with a heat-resistant rubber spatula until completely melted. Reduce the heat to its lowest possible setting. Stirring continuously, add the remaining butter one piece at a time. When one piece is completely melted, stir in the next until all the butter is incorporated and the sauce is thickened. Season with salt and pepper and pour into a bowl. Cover with a clean kitchen towel and set aside at room temperature. For the Medallions, place the eggs in a wide mixing bowl. Whisk in the water until frothy. Add the flour and salt and blend well. The batter will be exceptionally thin. Set aside. Peel the sweet potatoes and cut them into 1/4 inch thick rounds. Meanwhile, heat 1/2 inch of vegetable oil in a large skillet. When the oil is hot, dip the potato slices into the batter and transfer them to the oil. Cook until lightly browned on both sides. Drain on absorbent paper. Arrange the medallions in an overlapping pattern on a serving plate, spoon on the Lime Hollandaise, and serve. Serves 4.
1 c. butter 2 c. sugar 2 1/2 c. cooked sweet potatoes 1 tsp. vanilla extract 1/2 c. pecans 1/2 c. coconut 1 tsp. soda 1 tsp. cinnamon 1/2 tsp. nutmeg 4 eggs 3 c. plain flour 2 tsp. baking soda
Cream butter and sugar until fluffy; beat in potatoes. Add eggs, 1 at a time. Combine the flour, salt, baking powder, soda, nutmeg and cinnamon. Stir into creamed mixture. Add vanilla and mix well. Stir in nuts and coconut. Spoon into greased tube pan. Bake at 350 degrees for 1 1/4 hours. Combine the following icing ingredients and spread over the hot cake. 1 box confectioners' sugar Juice & rind of 1 lemon Combine.
1 1/2 c. sugar 1/2 c. vegetable oil 2 eggs 1/3 c. water 1 3/4 c. plain flour 1 1/2 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. soda 1/2 tsp. salt 1 c. cooked mashed sweet potatoes 1/2 c. raisins 1/2 c. chopped nuts
Combine sugar, oil, eggs and water. Beat at medium speed until mixed, combine next 5 ingredients. Add to egg mixture. Stir in potatoes, nuts and raisins. Spoon beat and spoon into loaf pan or bundt pan. Cook 1 hour on 250 degrees or until knife or toothpick comes out clean.
FLUFFY FROSTING 2 egg whites 1 1/2 c. sugar 2 tsp. light corn syrup 1/3 c. water 1/2 tsp. salt 1 tsp. vanilla Shredded coconut (opt.)
In top of double boiler, combine egg whites with sugar, corn syrup, water and salt; beat well with rotary or electric beater. Place over but not touching boiling water. Cook about 7 minutes, beating constantly, until stiff peaks form. Remove from heat, add vanilla and beat 2 more minutes.
4 c. grated raw sweet potatoes 1/2 c. butter, melted 1/2 tsp. salt 1 tsp. nutmeg 1 c. molasses 1/2 c. milk 2 eggs, well beaten
Mix and blend all ingredients in bowl; pour in buttered pan. Bake in oven for 1 hour at 350 degrees. Serve hot or cold with whip cream or ice cream. NOTE: 1/2 cup sugar and 1/2 cup syrup may also be used.
2 lbs. sweet potatoes, peeled and cut into 1 inch chunks 1 sm. unpeeled apple, cut into 1/2 inch pieces 2/3 c. sliced celery 1/4 c. olive oil 2 tbsp. apple cider vinegar 2 tbsp. Dijon mustard 1 1/4 tsp. salt 1/4 tsp. black pepper 1/2 c. chopped walnuts 1/2 c. white grape juice 9 slices bacon, cooked and crumbled
Cook potatoes until tender. Drain and place in large bowl: add apple and celery. Whisk grape juice, oil, vinegar, mustard, salt and pepper until blended. Pour over potato mixture, toss, let stand about 1/2 hour. Add walnuts and bacon before serving.
1 #3 can sweet potatoes 2 firm bananas 2 red apples 2 c. seedless grapes
Cube potatoes. Prepare fruits and mix with potatoes by tossing lightly together. Serve on crisp lettuce with a tart sweet dressing: 1 cup mayonnaise mixed with 1 tablespoon honey and 1 tablespoon lemon juice. A sweetened oil and vinegar dressing is good with this salad also.
1 1/4 lbs. sweet potatoes 1 lb. apples 1 c. apple juice 2 tbsp. cornstarch 4 tbsp. water Cinnamon
Cook (either bake or steam) sweet potatoes until tender. Peel and slice. Layer in a non-stick casserole. Core and slice apples. Lay apple slices on top of sweet potatoes. Heat apple juice to boiling point. Combine cornstarch and water; add to juice, cooking until sauce is clear and thickened. Spoon sauce over apples; sprinkle with cinnamon. Bake at 350 degrees for 30 to 45 minutes. Serves 6.