rizzle the mixture over the potato salad and stir in lightly
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Combine sugars, butter, spices and salt.
Add eggs, vanilla and milk.
Stir in grated sweet potato; mix thoroughly.
Pour into greased 1 1/2-quart casserole dish.
Bake in moderate oven at 350\u00b0 for 1 1/2 hours or until pudding is browned and the potato is done.
Serve warm or cold with whipped cream.
Yields 6 servings.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.
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.
In large mixing bowl, grate sweet potato as finely as possible.
Add milk until mixture is real mushy.
Add the eggs (slightly beaten), sugar, oleo (soft), vanilla and nutmeg; mix well.
Bake in medium baking dish in a slow oven (325\u00b0 to 350\u00b0) until pudding candies around edge (approximately 1 hour).
Combine all ingredients in blender and drop potato pieces in a few at a time.
Blend until potato is fine.
You may have to pour a little of the liquid in dish to make room for all of the potato. Spray an 8-inch square baking dish with Pam.
Bake at 375\u00b0 for 1 hour.
Grate sweet potato and mix all ingredients together.
Cook at 350\u00b0 for about 1 hour.
(Can use 1 cup of sugar if less sweet taste is desired.)
Cream butter and sugar.
Mix in eggs, spice, salt and cream. Fold in greased sweet potato.
Pour into buttered shallow 2 to 3-quart baking dish.
Bake in 400\u00b0 oven for 1 hour.
In large bowl stir together sweet potato, corn syrup, milk, cinnamon, ginger, salt, pecans and eggs.
Melt margarine in heavy 10-inch ovenproof skillet, preferrably black iron.
Pour in potato mixture; stir to mix.
Bake uncovered in 350\u00b0 oven for 45 minutes, stirring twice during baking.
Cool.
Spoon into dessert dishes and serve with whipped topping.
Makes 8 to 10 servings.
Grate raw sweet potato into milk to keep them from turning dark.
Add other ingredients in order given.
Pour into a well-greased 1 1/2-quart casserole dish.
Bake in 350\u00b0 oven for 1 hour.
Serve warm.
Preheat oven to 350\u00b0F.
If you haven't already done so, peel sweet potatoes, cut into large chunks and run through the shredder of your food processor.
Combine the sugar, egg, butter, milk, and vanilla with a whisk.
Stir in shredded sweet potato and turn into a medium sized greased casserole dish.
Bake, uncovered, for 1-1 1/2 hours, stirring every 20 minutes or so or until brown on top and bubbly- do not overbake.
As soon as sweet potato is grated (food processor works), mix with milk to prevent darkening.
Add other ingredients and pour into a greased baking dish.
Bake for 50 to 60 minutes at 350\u00b0. Stir at 15 minute intervals while baking.
Combine flour, oats, soda and cinnamon.
Set aside.
Cream butter, sugars and pudding mix.
Add eggs and vanilla.
Mix well. Alternately add dry ingredients and potatoes to mixture.
Bake on ungreased cookie sheet at 350\u00b0 for 12 to 15 minutes.
You can also add 1 cup nuts or chocolate chips.
Mix potato, vanilla, egg and brown sugar together with enough cream to make a good mixture.
Add coconut and mix well.
Pour into a baking dish and bake at 350\u00b0 for 30 minutes.
Remove from oven and cover with marshmallows.
Return to oven to brown.
Mix boiled sweet potato, sugar, butter, eggs and flavor thoroughly.
After these ingredients are blended, add cake mix and mix for two to three minutes with mixer.
Put in two 9-inch cake pans or Bundt pan.
Make cupcakes also.
Heat oven to 350\u00b0. Grease or spray pans throughly.
Place cake in oven.
Cake will be done when toothpick comes out of cake dry.
(Icing optional.)
Cut sweet potato into dice.
Puree with coconut milk in the blender.
Pour blended mixture into a bowl and add all the other ingredients, except margarine.
Pour into a well-greased 8-inch square baking tin.
Dot with margarine.
Bake on center shelf at 350\u00b0 for 1 1/2 hours.
Serve hot or cold.
Peel and grate potato in milk.
Add other ingredients and bake at 350\u00b0 until firm.
nother bowl.
Mash sweet potato in a large bowl.