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.
Without thawing, open bag of fries and dust them lightly but
Combine oil and sugar in a large mixer bowl.
Beat until smooth.
Add egg yolks; beat well.
Stir in hot water.
Combine dry ingredients.
Blend into sugar mixture.
Stir in grated potato, pecans and vanilla, blending thoroughly.
Beat egg whites until stiff.
Fold into batter.
Spoon mixture into three 8-inch cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Remove from pans.
Cool on wire racks.
Spread Coconut Filling between layers and on top of cake.
Yields three 8-inch layers.
Clean
potatoes,
peel
and
slice lengthwise, 1/4-inch thick. Cut slices in half lengthwise again to form the fries. Place in a
bowl and add remaining ingredients.
Mix together well.
Spread on
Pam-sprayed cookie sheet.
Bake at 400\u00b0 for 40 minutes.
Flip and continue baking 20 minutes more.
Serves 4.
Mix the raw, grated potato with the flour immediately to stop the potato turning brown.
Mash the boiled potato, mix with the grated potato and add salt to taste. Roll the potato mixture into balls and leave to summer in salted water for approximately 30 minutes.
Make sure there is enough water in the pan so that the dumplings are not touching.
Serve with goat's cheese sauce and meat.
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.
Put potatoes, 1/2 cup nuts, dates, cinnamon and vanilla in processor and puree till smooth.
Pour into a casserole dish.
In another bowl, mix the remaining 1 cup nuts with salt and honey, and sprinkle over the potato mixture.
I enjoyed this at room temperature, but still good straight out of the frig.
Preheat oven to 350\u00b0.
Beat eggs; add sugar, milk, butter, vanilla and salt.
Add 2 cups potatoes.
Place in 2-quart baking dish.
Sprinkle reserved cup potato over top.
Bake for 25 minutes.
Serves 6.
Serve with ice cream of whipped cream.
Combine flour, baking powder, soda, salt and spices; blend well and set aside.
Beat egg whites until peaks form; set aside. In large mixing bowl, combine sugar, oil and egg yolks; beat well. Mix in sweet potato and nuts.
Blend in dry ingredients and hot water, then fold in egg whites.
Pour into tube or Bundt pan; bake at 350\u00b0 for 55 minutes, or until done.
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.
Combine oil and sugar.
Beat until smooth.
Add egg yolks and beat well.
Add water, then dry ingredients.
Stir in sweet potato, nuts and vanilla.
Beat well.
Beat egg whites until stiff and fold into mixture.
Bake in three 8 or 9-inch cake pans at 350\u00b0 for 25 or 30 minutes.
Separate egg yolks and whites.
Mix all ingredients except egg whites.
Beat whites until stiff and fold in potato mixture.
Bake in a buttered dish for about 45 minutes at 350\u00b0 or until firm.
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.
Preheat oven to 350\u00b0.
Blend the sugar and butter.
Add grated sweet potato and milk.
Beat well.
Add ginger and orange rind. Place in a shallow baking dish.
Bake until golden brown.
then mix in the sweet potato. Stir in the flour using
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.
Mix eggs and sweet potato.
Add other ingredients and beat well.
Bake in buttered dish for 1 hour in a moderately hot oven.
spices, salt and grated sweet potato. Toast the almonds in a
Preheat oven to 250\u00b0F.
Wash the sweet potato or yam (the very orange type).
Cut down the middle lengthwise.
Then cut long lengthwise slices about 1/3 of an inch wide and place on a cookie sheet in a single layer.
Bake in oven at 250 F for about 3 hours.
This leaves them kind of chewy but you could also bake them a little longer to get them crunchy.