rizzle the mixture over the potato salad and stir in lightly
50 degrees F.
Spread mashed potatoes evenly on bottom of
Beat powdered sugar into the mashed potato. Keep adding powdered sugar until mixture is at a dough like consistency and is no longer sticky.
Turn the potato \"dough\" out and knead for about 5 minutes; add more powdered sugar if necessary.
Roll the potato \"dough\" out to about 1/4 inch thickness and spread with peanut butter or jelly or both.
Roll the dough up like a jelly roll and cut like cookies.
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.
Mix mashed sweet potatoes in a mixing
lightly. Stir in milk, sweet potato and oil or butter.
Cream together sugar and butter.
Add eggs; beat well after each addition.
Add cooled potatoes and chocolate.
Sift together flour, baking powder and spices.
Add to cake mixture alternately with milk, beginning and ending with flour.
Add black walnuts; this helps to make the cake.
Pour into two 9-inch lightly greased and floured pans and bake at 325\u00b0 to 350\u00b0 according to your stove. Let cool and frost with Potato Cake Icing.
owl, whisk together the sweet potato, evaporated milk, brown sugar, eggs
Add sugar and salt to potato water; then add dry yeast.
Let set for a few minutes.
Add cooled shortening and mashed potato and half of the flour.
Mix in mixer on low for a few minutes. Put the batter into the rest of the flour in a pan and mix together until the dough is easy to handle.
Let dough rise until double, then knead for a few minutes.
Cut into rolls and put in two 9-inch round cake pans, greased.
Let rise.
Bake at 400\u00b0 for 20 minutes.
In a bowl, combine potatoes, sugar, egg, sour cream and vanilla.
Combine dry ingredients: stir into potato mixture. Heat oil in an electric skillet or deep-fat fryer to 375\u00b0F.
Drop dough by teaspoonfuls, 5 to 6 at a time, into hot oil. Fry for 1 minute per side or until golden brown. Drain on paper towels.
Roll in sugar if desired. Serve immediately.
Mix together mashed cooked sweet potato and banana.
Stir in milk, blending well.
Add brown sugar, egg yolks and salt, mixing well.
Transfer mixture to a lightly greased 1 quart pan/casserole.
Combine sugar and cinnamon (raisins if using) and sprinkle over top of casserole.
Bake in a preheated oven at 300 degrees for 45-50 minutes or until knife inserted near the center comes out clean.
f the mixture.
Combine mashed sweet potato, egg substitute, orange juice
drain and let sit. Make mashed potatoes; saute 5 onions and
he milk, sour cream, mashed sweet potato, melted butter, and egg yolks
large bowl, beat the mashed potato with the egg, milk, and
n egg, then the mashed sweet potato. Stir until smooth.
Sift
Mix together sweet potato, sugar, melted margarine, vanilla, eggs, milk and salt.
Put in a 9 inch x 13 inch dish.
Mix together brown sugar, flour, cold margarine, and pecan pieces by hand.
Scatter over sweet potato dish.
Bake at 350 degrees for 30 to 40 minutes.
Add vanilla to\tmashed\tpotato.
Gradually
work
sugar into potato until the right
consistency
to
roll out (as for pie crust).
Spread with
peanut butter.
Sprinkle with pecans and cherries if desired.
Roll\tup (as for jelly roll).
Chill and slice.
Cook potato and mash; do not season.
Add butter, vanilla and sugar and roll out thin.
Spread with peanut butter and roll up jelly roll fashion; slice.
Cream the butter and slowly add sugar, eggs and sweet potatoes. Sift the flour, baking powder, soda and spices together in a separate bowl.
Mix the maple extract into the milk and Add dry ingredients alternately with the milk into the sweet potato mixture.
Spoon the batter into lined cupcake cups.
Bake in 350\u00b0 oven for 20-30 minutes.