ith the oil cover the sweet potatoe skin with the oil 1
Cook sweet potatoe until tender.
Mash like mashed potatoes.
Add onions, green peppers, salt, peppers, and miracle whip.
Add hot pepper sauce is optional.
o 375 degrees. Grate the sweet potatoes into medium-sized bowl
Preheat oven to 375.
Bake sweet potatoes for 1 hour or until tender.
Cut 1 inch strip lengthwise from top of the potato.
Carefully scoop pulp from shell.
In a large bowl, combine sweet potatoe pulp, orange juice, butter and salt.
Beat until fluffy.
Stir in pineapple.
Stuff shells with the mixture.
Sprinkle with pecans.
Bake at 375 degrees for 10 minutes.
Combine all ingredients except those for topping in a large mixing bowl. Using electric mixer, beat until smooth.
Spoon sweet potatoe mixture into a greased 2-quart casserole. Set aside.
In a small mixing bowl, combine the brown sugar and flour. Using a pastry blender or a fork, cut in the butter until the mixture is the consistency of cornmeal. Stir in the toasted walnuts.
Sprinkle topping over sweet potato casserole; drizzle with maple syrup. Bake at 350 degrees for 45 minutes, or until bubbly.
Coat bottom and sides with 2 tablespoons melted butter.
Arrange sliced onions in bottom of 10\" Dutch Oven.
Sprinkle onion layer with brown sugar, salt and pepper.
Layer sweet potatoe slices over onion layer.
Combine maple syrup, melted butter and thyme in small bowl. Pour over sweet potatoes and onions layers.
Put lid on dutch oven and bake using 12 briquettes bottom heat (LP=med.high) and 14 briquettes top heat for 1 hour. Potatoes and onions should be tender.
Pierce sweet potatoes with fork. Microwave on
br>-Oven on 350. Remove Sweet potatoe skin and mash in a
Scrub sweet potatoes clean under running water.
Poke holes ( all over) in the potatoes with a fork.
Bake at 350 degrees f for about 1 hour or until they are soft ( place potatoes directly on rack withour wrapping n foil).
Put butter in dish on table.
Put brown sugar in dish on table.
Score the sweet potatoes down the middle.
Serve to everone and have each person put butter and brown sugar ( to liking ) on the potato.
Eat.
(175 degrees C). Prick sweet potato several times with a
Steam or boil sweet potato cubes until very tender. Drain if necessary and mash or puree until you have your desired consistency
Whisk egg. Whisk in sweet potato puree until well combined. Heat a pan over medium heat. Add egg and sweet potato mixture and cook, stirring often, until cooked through and thickened.
Remove from heat, let cool and serve baby!
Place uncooked rice in 9 x 13 glass baking dish.
Top with uncooked chicken breasts.
Drain juice from pineapple into a bowl. Add the sweet and sour sauce and chicken broth. Mix to lightly to blend.
Scatter peppers, onions and pineapple chunks over the chicken.
Pour sweet and sour mixture over all.
Cover tightly with aluminum foil and bake at 350 degrees for 1 hour. Remove foil in last 15 minutes of cooking.
own the center of each sweet potato. Wrap each potato in
Overcook the sweet potatoes. Either bake them in foil, steam, roast (I'm sure roasting would give them an even nicer flavour) or bbq. Get them overcooked so they are really soft and you can mash them with a fork.
Add applesauce (we used an Organics Applesauce snack cup. I think it might have been sweetened, so you may need to add some sugar to tast if you use unsweetened).
Add Cinnamon.
Mash it all together with a fork, or use a blender for a smoother texture and serve.
r>Rinse and dry the sweet potatoes. Wrap each with foil
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
Cook potatoes in a large saucepan in
enough salt water to cover.
Cook about 15 minutes or until
tender.
Drain
and set aside.
Spread pie filling in an 8\tx
8
x
2-inch baking dish. Arrange cooked potatoes on top.
In a small mixing bowl stir together cranberry sauce, apricot
preserves
and
orange marmalade.\tSpoon over sweet potatoes.
Bake uncovered at 350\u00b0 for 20 to 25 minutes.
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
Fill a tall glass with ice.
Add all ingredients and mix well.
Lemon juice is according to taste. I only add about a teaspoon.
To prepare simple syrup:.
Mix equal parts water and sugar in a sauce pan over low heat. Add 1 to 2 teaspoons almond extract. Whisk until well blended and cool. Refrigerate until ready use. (I generally make a large batch and add it to lemonade and tea).