eanwhile, for the candied sweet potato pie, boil, steam or microwave sweet
Cook Irish potato well done.
Mash potato and start working in confectioners sugar until it is like stiff dough.
Roll out and spread with peanut butter.
Make into a roll, then slice.
tart on the Okinawan Sweet Potato Pie Filling:.
Preheat the oven
pie plate with pie crust.
Mash sweet potatoes with a potato
hallow pan.
Add the potato mixture to the pan and
Bake pie shell for 10 minutes at 400\u00b0.
Set aside.
Combine eggs, sugar and milk; beat well.
Stir in potatoes and vanilla. Pour into pie shell; sprinkle nutmeg on top.
Bake at 350\u00b0 for 30 minutes.
Boil potato until done.
Mash potato in bowl well.
Gradually mash 1/2 box sugar in bowl with potato until tough.
Put some of the sugar on foil paper.
Pour mixture onto foil paper and knead dough.
Roll out with rolling pin, turning occasionally so as not to stick.
After rolled thin, spread desired amount of peanut butter.
Roll candy up like a jelly roll.
Put on plate and chill in freezer until hard enough to slice without tearing.
Must be cold.
Cook a large Irish potato until it falls apart.
Drain and put through a ricer.
Add confectioners sugar until potato is the right consistency and knead.
(It goes to liquid when the first sugar is added.
Keep adding sugar.)
Use your favorite flavor, peppermint, wintergreen, orange or vanilla.
The candy can be patted into a flat piece on waxed paper and spread on a cookie sheet. Refrigerate.
When dry, turn over and spread on the other side. Refrigerate.
This candy can be molded and dipped in chocolate.
Boil the Irish potato until it is soft.
Pour off excess water, then mash the potato.
Begin adding powdered sugar and beat. Continue adding powdered sugar until a stiff dough is formed.
Take a rolling pin and roll out in powdered sugar.
Roll into a thin rectangular shape.
Spread thin layer of peanut butter evenly over dough.
Roll dough up into a long round log shape.
Cut into slices like divinity.
Cook a small Irish potato until tender and drain well.
Mash potato and add enough powdered sugar to make dough.
Roll dough between wax paper.
Remove one paper and spread peanut butter on dough.
Roll up like jelly roll and chill in refrigerator.
Cut in slices and eat.
Cook potatoes until tender.
Mash with butter and small amount of milk.
You can either saute onion or cook in with potatoes. Add just enough sage to lightly season.
Pour into uncooked pie crust and top with another crust.
Brush with milk. Bake in a 350\u00b0 to 375\u00b0 oven for approximately 45 minutes
to 1 hour.
Mix all ingredients in blender.
Top off with milk.
Blend. Pour into pie shells.
Bake at 350 for 45 minutes or until completely set.
Mix hot potatoes, sugar, butter and milk.
Beat well.
Add eggs, one at a time.
Add remaining ingredients and pour into pie shell.
Bake at 350\u00b0 for 30 to 35 minutes or until set.
Mash potato and combine thoroughly with sugar and vanilla. (If mixture is too stiff, add one teaspoon milk.)
Roll out on lightly floured board surface.
Spread peanut butter.
Roll up like jelly roll and cut in circles.
Mash potato and combine thoroughly with sugar and vanilla. (If mixture is too stiff, add 1 teaspoon milk.)
Roll out on lightly floured surface.
Spread with peanut butter.
Roll up like a jelly roll and cut into circles.
Candy will have pinwheel look.
Boil potato with jacket on until done.\tRemove peeling, mash and mix with half of powdered sugar.
Add cinnamon, vanilla and salt.
Mix with fingers until of doughy consistency by adding most of the remaining sugar.
Place mixture on wax paper which has been sprinkled with powdered sugar.
Roll out flat to a 1/4-inch thickness oblong shape.
Spread peanut butter over surface and roll up as a jelly roll.
Refrigerate at least 1 hour.
Slice and serve.
ides of a 9 inch pie pan.
Bake the graham
rizzle the mixture over the potato salad and stir in lightly
Mix all ingredients together and pour into 2 pie shells and bake at 350\u00b0 for 25 to 30 minutes or until well done.
Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf pans.
Mix pumpkin pie filling, sweet potato pie filling, water, and oil together in a bowl; add flour, baking soda, and baking powder. Stir well. Pour mixture into the prepared loaf pans.
Bake in the preheated oven until a knife inserted into each loaf comes out clean, about 1 hour.