rizzle the mixture over the potato salad and stir in lightly
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.
Scoop the potato out of the skins; combine with sour cream and dressing mix. Fill skins with mixture. Sprinkle with cheese. Bake at 375 degrees F for 12-15 minutes or until cheese is melted. Garnish with green onions and/or bacon bits, if desired.
Scoop the sweet potato flesh out of the skin
Scrub, then bake the potato in the microwave, about
Melt butter in large heavy bottomed saucepan over medium heat.
Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender.
Stir in flour.
Gradually stir in broth and heavy cream.
Scoop potato pulp from one potato; mash. Add pulp to broth mixture.
Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
Dice remaining potato skin and potato(es); add to soup. Heat through.
Season with salt and pepper. Top each serving with bacon, cheese and green onion.
Smash the peeled baked potato. Add powdered sugar until the mix is stiff.
Roll out on wax paper.
Spread peanut butter in a thin layer over potato and sugar mixture.
Roll up and put in refrigerator.
Chill for about an hour.
Cut into small pieces. Store in the refrigerator.
Ready to eat anytime!
Cool potato and dice for potato salad.\tAdd celery, pepper, onion and pickle.
In a small bowl or cup combine the pickle juice, mayonnaise and mustard.
Pour over potato and mix well.
br>Combine baking mix and potato flakes in a 2-quart
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
Preheat oven to 400\u00b0.
Cream sweet potato and butter and cool. Sift dry ingredients into potato.
Stir in enough milk to make a dough you can handle.
Put dough on floured board.
Shape into a ball and pat or roll and cut out biscuits.
Arrange on greased pan and bake 10 to 12 minutes or until brown.
Makes 12 biscuits.
Combine honey mustard, mayo and poppy seeds; spread onto all bread slices.
Top 2 pieces of bread with sweet potato, red onion, avocado, tomato and alfalfa sprouts; top with remaining bread.
Secure each sandwich with 2 wooden picks and cut in half to serve.
Preheat oven to 400 degrees F (200 degrees C).
Mix olive oil, honey, cayenne pepper, and black pepper in a large bowl. Add sweet potato slices; toss to coat. Arrange coated sweet potatoes on a baking sheet.
Bake in the preheated oven until fries are slightly crisp, 30 to 40 minutes.
f boiling salted water, cook potato until tender, about 10 minutes
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking pan.
Mix rolled oats, brown sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until ingredients are evenly distributed.
Mix mashed sweet potatoes, milk, eggs, and vegetable oil together in a separate bowl until well blended. Pour sweet potato mixture into oats mixture and mix well. Spread mixture evenly into prepared baking dish.
Bake in preheated oven until oatmeal has set and the top is golden brown, about 30 minutes.
n food processor, blend eggs, potato, and sugar. (Or by hand
mash half of the sweet potato into the lower third of
Skin the sweet potato and mash it in a
he baking.
2. Cut potato into wedges. Mix olive oil
his) whisk together the flours, potato flakes, flaxseed, yeast and sugar