icrowave-safe bowl, place chocolate and butter.
Microwave at High
dium bowl; stir in cornmeal and cheese. Stir in combined
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.
Poke several holes in the sweet potato with a fork or knife.
Cook the potato in the microwave for 6 -7 minutes on high, until done.
In a small skillet or saucepan coated with cooking spray, cook onions and ham with lid on for about 3 minutes, then remove lid and cook until onions are softened and slightly browned.
Split open the sweet potato and top with onion, ham, salt, pepper and butter to taste. De-e-elish!
ven to 400.
Peel and cube sweet potato in to small cubes
Pour chicken broth over the sweet potatoes; bring to a boil
Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper. Place sweet potato on pan. Drizzle with oil and sprinkle with seeds and spices; toss to coat in spice mixture. Roast, turning occasionally, for 20 mins or until sweet potato is tender.
Meanwhile, cook lentils in a saucepan of boiling water for 20 mins or until tender. Rinse under cold water. Drain.
Combine sweet potato, lentils, onion, spinach, cilantro, mint, and lemon peel and juice in a large bowl; toss to combine. Season to taste.
ven to 425\u00b0F. Place sweet potato on a parchment paper-lined
Spray sweet potato with oil. Heat a
owl. Cover with cold water and stir well. Discard any lentils
Heat oil in a large saucepan on high heat. Reduce to medium-high heat and saute sweet potato, nuts, eggplant, onion and garlic for about 2-3 mins, or until beginning to brown. Add spices and cook, stirring, for about 1-2 mins, or until fragrant.
Add rice and cook, stirring, for 1 min. Add stock and bring to a boil on high heat. Reduce heat to low; simmer, covered, for about 15-20 mins, or until all the liquid is absorbed.
Stir in olives, tomato, currants, parsley and lemon juice. Season to taste. Serve with yogurt.
Season pork with salt and pepper, sear in an ovenproof skillet coated with cooking spray, and transfer to a 450\u00b0F oven for 15 minutes. Slice and serve with green beans topped with almonds, and a sweet potato.
olls and lay flat on a work surface. Cut sweet potato patties in
Combine cake mix, oil, eggs, sugar, sweet potato, cinnamon and water.
Mix well and bake at 350\u00b0 for 35 minutes.
Let cool.
Cut butter into biscuit mix until crumbly.
Combine the sweet potato and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times.
Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter.
Place on large ungreased cookie sheet bake at 450\u00b0F for 10 to 12 minutes or until golden.
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.
e about 3 inches deep and not come up more than
side. Prick sweet potato several times with a fork and place onto a
killet over medium heat; cook and stir chicken in the hot
lf and remove the seeds and strings.
Season with salt and freshly