inches over long sides for handles.
Sift the flour
Wash the sweet potato then steam for 20 to 30 minutes until tender,
Cool & peel the potato, then puree it in a food processor (I usually just mash it with a hand-held potato masher!).
Add the butter & process until smooth, then add the nutmeg & process until well-mixed.
Preheat oven to 300 degrees F.
Cream together sweet potato, butter, eggs, sugars and extracts.
In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
Gradually add the dry ingredients to the sweet potato mixture and beat until blended.
Fold in the chocolate chips and nuts, if using.
Drop by the teaspoonful onto ungreased baking sheets and bake at 300 degrees for about 25 minutes, until firm in the middle.
Combine sweet potato, butter, evaporated milk, sugar, brown sugar, cinnamon, mace, vanilla and eggs.
Beat at medium speed until smooth.
Put into pie shell.
Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 30 minutes.
inutes.
Add remaining sugar, sweet potato, butter or margarine, salt, and slightly
tending paper above long sides for handles. Sift flour into
0\u00b0F.
Prick the potato in several places with a
n half crosswise. Cut the sweet potato into large pieces the same
edium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce
warm area to proof for 20-40 mins.
Heat
Cook sweet potato in boiling, lightly salted water for 15-20 mins, until tender
br>Boil, steam or microwave sweet potato until tender; drain. Cool 10
For the curry, heat oil in
For the filling, heat the oil
melt butter over medium heat. Saute leek, celery and garlic for 3
cinnamon, sugar, raisins, walnuts and sweet potato. Whisk eggs, oil, 2 tbsp
our, cinnamon, powdered sugar and butter to make fine crumbs. Add
olden. Add leek and sweet potato. Cook, stirring, for 3-4 mins, until
rocessor, blend the flour and butter until crumbly. Add the water