o 350\u00b0F Bake the sweet potatoes for 90 minutes or until
easpoon salt.
Whisk in sweet-potato puree, then egg yolks, one
ver medium-high heat. Add sweet potatoes, cover, and cook until
0\u00b0F.
Prick the potato in several places with a
half crosswise. Cut the sweet potato into large pieces the same
xtending paper above long sides for handles. Sift flour into medium
large stockpot, cover the sweet potatoes (with the skins on
00.
Peel and cube sweet potato in to small cubes. Also
ases with a fork. Bake for 10 mins, or until light
n a lightly floured surface for 5 mins or until smooth
Melt oleo and mix with potatoes.
Add sugar, salt, milk and flavoring.
Beat eggs and fold in.
Pour into greased souffle baking dish.
Mix brown sugar and flour together well.
Sprinkle over souffle mix.
Pour 1/3 cup melted oleo over this and sprinkle with chopped pecans.
Bake at 350\u00b0 for 30 to 35 minutes.
arge baking dish, mix the sweet potato, 2 tblsp of oil, cumin
inch of salt. Marinate steaks for at least 15 mins. Cook
warm area to proof for 20-40 mins.
Heat
ven to 425\u00b0F. Place sweet potato on a parchment paper-lined
br>To make the sweet potato gratin, layer sweet potatoes in recesses of
edium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce
Beat sweet potatoes, salt, cinnamon, nutmeg, 1/4 cup butter, eggs, vanilla and granulated sugar until smooth.
Pour into buttered 2-quart souffle dish.
Mix remaining 1/4 cup butter, brown sugar, flour and pecans.
Sprinkle on top of sweet potato mixture.
Bake at 350\u00b0 for 30 to 45 minutes.
Serves 6.
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add margarine, and mix well with mixer. Stir in splenda, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.