Cook the rice in a large saucepan of boiling water, uncovered, for about 30 mins or until tender and drain. Rinse the rice under cold water.
Meanwhile, boil, steam or microwave the sweet potato until tender; drain.
For the balsamic dressing, whisk all ingredients in a small bowl.
Place the rice, sweet potato, tomatoes, onion, basil and arugula in a large bowl. Drizzle with dressing; toss gently to combine.
br>Boil, steam or microwave sweet potato until tender; drain. Cool 10
Cook rice in a large saucepan of boiling water for 30 mins, or until tender; drain. Rinse under cold water; drain.
Meanwhile, boil, steam or microwave sweet potato until tender; drain.
For the balsamic dressing, whisk all ingredients in a small bowl. Season to taste.
Place rice and sweet potato in a large bowl. Add remaining ingredients and dressing; toss gently to combine.
Scoop the sweet potato flesh out of the skin
ummus, boil, steam or microwave sweet potato until tender; drain. Process with
Peel and cook sweet potato.
Preheat oven to 425\u00b0.
Saute pecans in butter until butter is golden brown.
Watch closely, will burn.
Add sweet potato and cool.
Combine eggs, corn syrup, sugar, vanilla, lemon juice and salt; mix thoroughly.
Add sweet potato-pecan mix.
Pour into shell.
Bake 10 minutes.
Reduce heat to 325\u00b0.
Bake 40 minutes or until set.
Prick sweet potato all over with a fork.
Scrub the sweet potato under running water. Dry and
Cook sweet potato.
Cool, peel and mash to make 1/2 cup.
Blend milk into potato.
Set aside.
Sift together flour, sugar, salt and baking powder.
Cut in butter and margarine.
Beat in potato mixture with a fork.
Knead dough 3 times.
Roll out 1 1/2-inches thick.
Cut into rounds.
Bake 14 to 17 minutes in a 425\u00b0 oven on greased baking sheet.
Serve warm.
Makes 12 biscuits.
Microwave sweet potato until cooked, approximately 3 minutes on high; peel and slice. Microwave time will depend on size of potato.
Mix yogurt, mustard, and a sprinkling of poppyseeds together.
Warm pita in oven just until soft (about a couple minutes), lay flat and spread poppyseed dressing.
Top one half of the pita with lettuce, onion, and sweet potato slices.
Add black pepper to taste, fold over pita, and enjoy.
minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season
The night before you want to make the smoothie, cook the sweet potato. I find the easiest way to do one potato is wash it well, prick it with a fork and microwave for 8-10 minutes, flipping over once. Let cool and store in the refrigerator over night.
When ready to make your smoothie, pull off the potato peel.
Blend all ingredients together until the mixture is smooth.
Enjoy!
Prep sweet potato, onion, garlic and red pepper.
Heat oil, curry powder and cinnamon together in a large pot, stirring until hot.
Add cubed sweet potato, onion, garlic, red pepper and paprika. Cook about 4 minutes, stirring often.
Add beans, warm water and softened peanut butter. Stir well.
Simmer on medium-low heat for 10 minutes (until sweet potato is tender), stirring occasionally.
Turn off heat.
Add lime juice, brown sugar and salt and pepper. Stir thoroughly.
Serve and enjoy!
inutes.
Add the mushrooms, sweet potatoes, and cayenne pepper; season
Mix all except olive and sweet potato for about 1 hour.
Put in tagine. Arrange sweet potato in a cross on top and cover with lid.
Bake 1 hour at 360\u00b0F.
Add the olives 10 minutes before the end of the cooking time.
Finish cooking with the lid off.
Preheat oven to 400\u00b0.
Cream sweet potato and butter and cool. Sift dry ingredients into potato.
Stir in enough milk to make a dough you can handle.
Put dough on floured board.
Shape into a ball and pat or roll and cut out biscuits.
Arrange on greased pan and bake 10 to 12 minutes or until brown.
Makes 12 biscuits.
Peel and dice baked sweet potato.
Cut potato and margarine into flour which has been sifted with baking powder and salt.
Add butter flavoring to milk and add to mixture.
Stir until thoroughly mixed.
Turn onto floured board and knead gently.
Roll to 1/2-inch thickness and cut with biscuit cutter.
Bake on greased cookie sheet at 400\u00b0 for about 12 minutes (yields about 1 dozen).
A Blair kitchen-tested recipe.
Delicious, delightfully different.
Heat bacon in a medium skillet over medium heat until it releases a little bit of grease, about 1 minute. Add sweet potato, apple, onion, and jalapeno pepper. Cover skillet and cook, uncovered, stirring every 2 minutes, for about 10 minutes. Add ketchup, maple syrup, and Parmesan cheese during the last minute of cooking and toss to coat.
Cook and mash sweet potato while hot.
Add sugar.
Stir.
Add beaten eggs, melted oleo or margarine, salt and spices and fold in evaporated milk, chilled and whipped.
Pour into unbaked pastry shell.
Bake 35 to 45 minutes at 375\u00b0.
Wrap the sweet potato in foil and bake in a 425\u00b0 oven for 40 to 45 minutes or until soft.
Remove from oven and set aside. Lower oven temperature to 400\u00b0.
When cooled, peel and dice it.