Preheat oven to 350\u00b0F.
Using a 3-quart baking dish, spray with a no-stick cooking spray, Pam.
Place chicken breasts in the bottom of the baking dish.
Cut green pepper and white onion in a simular shape, small boxed sections.
Place onion, green pepper, and drained pineapple chunks on top of chicken. Top with 1 bottle of Kikoman's Sweet and Sour Sauce.
Cover with aluminum foil.
Bake for 2 1/2 hours.
n a large bowl mash sweet potatoes.
With a whisk
he tops off of the sweet peppers and clean out the
Preheat the oven to 350 degrees F.
In a bowl beat together sweet potatoes, yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
t begins to simmer. Add sweet potato, reduced heat to medium
Pour chicken broth over the sweet potatoes; bring to a boil
Place sweet potatoes in a large pot
200 degrees C).
Toss sweet potato wedges with 1 tablespoon
o 350 degrees.
Beat sweet potatoes, reserved syrup, and next
Combine cake mix, oil, eggs, sugar, sweet potato, cinnamon and water.
Mix well and bake at 350\u00b0 for 35 minutes.
Let cool.
Place sweet potatoes in a saucepan, cover
Preheat oven to 400 degrees F (200 degrees C).
Pour sweet potatoes into an 8x8-inch pan.
Mix oats, brown sugar, pecans, butter, and cinnamon together in a bowl; spread mixture over sweet potatoes.
Bake in the preheated oven until top is golden brown, 25 to 30 minutes.
about 30 minutes.
Place sweet potatoes in a large bowl
n a work surface. Cut sweet potato patties in half. Roll
Peel and cut sweet potatoes into 1'' cubes, set aside.
In large saucepan, heat oil over medium heat.
Add onion, garlic, ginger and curry paste.
Cook, stirring occasionally for 3 minutes or until softened.
Add sweet potatoes, stir for 1 min or until coated.
Add broth and bring to boil.
Reduce heat, cover and simmer 10 min or until potatoes are tender.
Cool.
Puree cooled soup in blender.
Reheat and serve.
Preheat oven to 350\u00b0F (or as instructed on cake mix box).
Mash the sweet potatoes in a bowl.
Add in liquid ingredients: Milk, eggs, oil and orange juice. Mix until blended.
Add cake mix and apple pie spice. Mix on medium speed until smooth.
Pour into pan of choice. I used a bundt.
Mix sweet potatoes, white sugar, eggs, butter
Heat oven to 350 degrees F. In large bowl whisk or stir together all ingredients except pie crust; mix until well blended.
Unroll pie crust; press into 9-inch pie pan. Crimp edges as desired. Pour sweet potato mixture into pie crust. Bake 40 to 45 minutes or until knife inserted in center comes out clean, covering crust with foil if it browns too quickly. Cool completely. Serve immediately or refrigerate.
Mix sweet potatoes with sugar; blend in 1 1/2 cups Bisquick. Stir in milk.
Put 1/2 cup Bisquick on board.
Dump mixture. Knead; cut out biscuits.
Bake at 375\u00b0 for 20 minutes.
Grate sweet potato in food processor.
Add remaining ingredients except marshmallows.
Bake in buttered 8-inch square casserole 1 hour at 375\u00b0.
Remove from oven; place marshmallows on top of casserole and return to oven until marshmallows are lightly browned.