o 10 minutes more. Add pea shoots and cook until wilted
br>Meanwhile, for the candied sweet potato pie, boil, steam or
f the lemon broth. Spoon pea puree in the center of
ggs, butter, creamed corn and sweet corn to the polenta mixture
Preheat oven to 350 degrees.
Drain canned vegetables.
Pour all ingredients into a casserole dish with the exception of the grated cheese.
Top casserole with the grated cheese.
Bake for 20-25 minutes or until hot and bubbly.
pprox 6 cups. (If using canned sweet potatoes: use two large and
Pierce sweet potatoes with a fork. Microwave
Cut sweet potatoes into bite size pieces.<
Boil your macaroni until tender and drain.
Run cold water over macaroni to stop cooking process.
After fully drained, add your sweet peas from the can, drained.
Add onion and mayonnaise to the peas and macaroni mixture.
Stir gently and refrigerate overnight.
Great for brunches!!!
Grease a 1 1/2-quart casserole.
Mash cooked or canned sweet potatoes.
Stir in remaining ingredients except turn mixture into prepared casserole and sprinkle with reserved brown sugar.
Bake at 400\u00b0 in preheated oven for 30 minutes or may freeze and bake at a later date.
Serves 8 to 10 people.
Drain peaches & arrange halves in a baking dish w/cut side up (To make more secure, cut a thin slice from the bottom).
Cream canned sweet potatoes & butter.
Add brown sugar, orange peel, salt & brandy (If needed, use reserved peach syrup to get a smooth consistency).
Spoon mixture into peach halves.
sprinkle w/chopped nuts + brown sugar
bake at 350\u00b0F (uncovered) for 15-20 minutes.
Peel and dice sweet potatoes.
Place in saucepan
medium saucepan, cook raw sweet potatoes or yams in enough
).
To make the sweet potato filling, place the mashed
Put sweet potatoes in a baking pan; sprinkle with salt.
Put applesauce on sweet potatoes.
Mix brown sugar, rolled oats and cinnamon.
Stir in margarine or butter.
Sprinkle over sweet potatoes.
Bake at 375\u00b0 (moderate oven) about 45 minutes, until lightly brown.
Makes six servings, about 1/2 cup each.
Mix all the ingredients and pour into a pastry shell.
Bake at 325\u00b0 for 45 minutes or until firm.
If using canned sweet potatoes; drain liquid before mashing.
If using fresh sweet potatoes, peel, cut into small pieces and cook until soft.
Drain and mash.
A pat or two of butter adds flavor.
If using fresh potatoes, place in a pan; cover with water and cook, covered, for 25 to 35 minutes or just until tender.
Drain; cool slightly.
Peel and cut into chunks.
Place cooked or canned sweet potatoes in 2-quart baking dish.
Preheat oven to 400\u00b0.
Mix well the potatoes, flour, sugar (1/4 cup with canned sweet potatoes, 1/2 cup with fresh sweet potatoes), butter, salt and baking soda.
Mix in enough buttermilk to form a soft dough.
Coat hands with flour and toss dough gently back and forth to get the right consistency.
Roll out on floured board to about 1/2-inch thick.
Cut with biscuit cutter and bake on lightly greased pan for 15 minutes.
Put sweet potatoes in baking pan.
Sprinkle with salt.
Put applesauce on top.
Mix brown sugar, rolled oats and cinnamon together.
Stir in butter.
Sprinkle over sweet potatoes.
Bake at 370\u00b0 for 45 minutes.
Makes 6 servings.
Preheat the oven to 350\u00b0.
Lightly grease a shallow casserole dish.
Cook sweet potatoes until tender or use canned sweet potatoes.
Core and peel apples.
Then slice sweet potatoes and apples.
Place slices in casserole, alternating the potatoes and apples.
Mix brown sugar and cinnamon and sprinkle over the sliced layers.
Cut the margarine into small pieces and dot the layers. Add maple syrup and bake, covered, for 30 minutes.
Remove the cover and bake for about 1 hour more.
Makes 8 to 10 servings.