o 325.
Prepare Sweet Potato Filling: Combine mashed sweet potatoes, sugars, egg, cream
ork to mash the sweet potato until coarsely mashed. Add the tuna, egg
o 325\u00b0F.
Sweet Potato Filling:Combine mashed sweet potatoes, sugars, egg, cream
nto mixing bowl.
Combine sweet potato, yogurt and sugar or agave
br>Add the sieved dates, mashed sweet potato and banana and combine well
Use Bisquick biscuit recipe on package.
Add sugar, cinnamon and one medium-size sweet potato which has been cooked in microwave or in oven and mashed.
Pat out dough with extra flour to keep from sticking and cut into biscuits.
Bake in greased iron skillet at 400\u00b0 for approximately 12 minutes. Serve with butter, sorghum, syrup or honey.
Cream together sweet potato, yogurt, margarine and maple syrup. Set aside.
In medium bowl, mix together dry ingredients.
Add to potato mixture and beat with electric mixer.
If too hard, finish mixing by hand.
In a large bowl, cream together the butter and sugar. Add the egg yolks, sweet potatoes, water, and vanilla. Mix well.
In another bowl, combine the flour, cocoa, and baking powder. Add to the sweet potato mixture.
Beat the egg whiltes until they form stiff peaks. Fold the egg whites and nuts into the batter. Pour into a greased 9x13 baking dish. Bake at 350 degrees for 30-35 minutes.
Allow to cool completely before frosting.
Mix egg, sweet potato, sugar and shortening in a bowl; beat until smooth.
Stir in enough flour to make a dough stiff enough to turn onto a floured surface.
Knead a few times; then roll out 1/2-inch thick.
Cut with a biscuit cutter or jar lid and bake on an ungreased baking sheet at 350\u00b0 for about 15 minutes.
In mixing bowl, combine sweet potato, sugar, buttermilk and margarine.
Mix with an electric mixer on low speed until smooth. Add remaining ingredients and mix well.
Form into a ball and refrigerate for at least 2 hours.
Preheat oven to 350\u00b0.
Lightly spray a baking sheet with Pam.
Roll dough on floured surface to 1/4 to 1/2-inch.
Cut into 16 biscuits and place on prepared baking sheet.
Bake 15 to 18 minutes until lightly browned.
Combine first 6 dry ingredients. Cut in grated orange rind and butter until coarse like cornmeal. Add sweet potato and buttermilk, just enough to moisten and make workable. Pat out to 1/2-inch thick. Cut with 1 1/2-inch round biscuit cutter. Dock with fork 2 rows. Brush lightly with melted butter. Bake at 400\u00b0 for 15 to 18 minutes. Serve with thinly sliced country cured ham.
Blend smooth all but pumpkin or sweet potato with 1/2 cup of the water.
When smooth, add remaining liquid and as much of the pumpkin or sweet potato as the blender can whiz.
Pour contents in with remaining squash.
Stir well.
Cook over medium heat in a saucepan, stirring constantly, for about 10 minutes.
Pour into baked pie crust.
Chill.
To serve, sprinkle coconut on top or soy whipped cream.
utmeg; stir well.
Combine sweet potato and the next 5 ingredients
breadcrumb consistency. Add the sweet potato, and cut it in as
Preheat waffle iron according to manufacturer's directions.
In a medium bowl combine sweet potatoes, buttermilk, egg and oil.
In a separate bowl, whisk baking mix, sugar and cinnamon.
Stir sweet potato mixture into dry ingredients. The batter will be fairly thick.
Coat waffle iron with nonstick cooking spray.
Spoon 1/2 to 3/4 cup batter into waffle iron; close and cook until crisp.
Sprinkle with confectioner's sugar, if desired.
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.
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.
br>To make the sweet potato sesame balls, combine mashed sweet potatoes, rice flour
Combine mashed sweet potato, cilantro, garlic and cumin in a medium bowl. Season to taste.
Spread sweet potato mixture on 4 of the tortillas. Sprinkle with feta and top with a second tortilla.
Heat oil in a large skillet on medium heat. Cook quesadillas in batches for 1 min each side, until crisp. Cut into quarters to serve.
he center. Add the combined mashed sweet potato, butter, egg and milk. Gently