If using sweet potato or yam from a can,
ven.
Peel and cut sweet potato into 1/2-inch thick
ell.
Sprinkle topping over sweet potato mixture.
Bake at 350
Peel and dice baked sweet potato.
Cut potato and margarine into flour which has been sifted with baking powder and salt.
Add butter flavoring to milk and add to mixture.
Stir until thoroughly mixed.
Turn onto floured board and knead gently.
Roll to 1/2-inch thickness and cut with biscuit cutter.
Bake on greased cookie sheet at 400\u00b0 for about 12 minutes (yields about 1 dozen).
A Blair kitchen-tested recipe.
Delicious, delightfully different.
In a large bowl, whisk together the oilive oil, lime juice, sugar, ginger and salt until combined.
Add the grated sweet potatoes, nuts and scallions; reserve approximately 2 cups of the mixture for day 2 variation and serve the remainder in the lettuce leaf cups.
Day 2: In a medium size bowl, toss together the reserved sweet potato slaw with the chicken, hoisin sauce and seasame oil; serve over a bed of mixed greens.
The recipe serves 8, 4 on day 1 and 4 on day 2.
Use Bisquick biscuit recipe on package.
Add sugar, cinnamon and one medium-size sweet potato which has been cooked in microwave or in oven and mashed.
Pat out dough with extra flour to keep from sticking and cut into biscuits.
Bake in greased iron skillet at 400\u00b0 for approximately 12 minutes. Serve with butter, sorghum, syrup or honey.
Cut butter into biscuit mix until crumbly.
Combine the sweet potato and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times.
Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter.
Place on large ungreased cookie sheet bake at 450\u00b0F for 10 to 12 minutes or until golden.
Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Wash and boil potato with peel on.
Cook potato and peel. Mash potato and be sure it is free from any lumps.
Sift together salt, flour and baking powder.
Add sweet potato and shortening. Mix into a light dough with egg and milk.
Roll thinner than regular biscuit dough.
Cut with biscuit cutter.
Bake at 450\u00b0 until done.
Prick sweet potato all over with a fork.
arge baking dish, mix the sweet potato, 2 tblsp of oil, cumin
nto mixing bowl.
Combine sweet potato, yogurt and sugar or agave
Boil and mash potato until free from lumps.
Sift the flour, salt and baking powder.
Add the potato and cut in the shortening. Mix to a light dough with the egg and milk.
Roll out a little thinner than ordinary biscuit.
Bake at 425\u00b0 for about 12 to 18 minutes until done.
Serve hot with molasses.
or the andouille sweet potato hash:
Cook the sweet potatoes: Preheat oven
il and heat. Add apple, sweet potato, and onion. Cook 2 minutes
00.
Peel and cube sweet potato in to small cubes. Also
00\u00b0F.
Prick the potato in several places with a
n half crosswise. Cut the sweet potato into large pieces the same
Sweet Potato Mash
Preheat oven to 350. Roast sweet potatoes, uncovered, until soft
Coarsely grate sweet potato; squeeze out excess liquid. Combine sweet potato with breadcrumbs, grated Parmesan