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.
Combine all ingredients, mixing well.
Pour into a greased, 9-inch, deep-dish pieplate or quiche dish.
Place steaming rack in wok; fill wok with water to 1 inch below rack.
Heat water to boiling; set pudding on steaming rack.
Cover wok and reduce heat; simmer 1 hour, adding more water if necessary.
Remove dish from wok; let stand 5 minutes before serving.
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
Peel and slice sweet potatoes to approximately 1 1/4-inches. Dampen and roll in combined 1/2 white sugar with 1/2 flour. Grease lightly a small or oblong Pyrex dish and place potatoes in. Bake at 325\u00b0 for approximately 3/4 hour.
Around 1/2 hour or browned, turn potatoes over and bake approximately 15 minutes or when lightly browned.
(This recipe is over 100 years old.)
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
eavy saucepan. Drop in the sweet potato cubes and cook, uncovered
In bowl, combine Sweet Potatoes, milk, eggs, sugar, cinnamon and vanilla. Blend well.
Stir in almonds and orange peel.
Spoon into buttered 2-quart shallow baking dish.
Dot with butter.
Bake at 300 degrees F for 1 1/2 hours or until pudding is set.
Serve hot with country ham or roasted chicken.
Note: If desired, spoon about 1/3 cup bourbon over pudding just before serving, or top with 2/3 cup miniature marshmallows and bake 5 minutes longer to melt marshmallows.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Boil sweet potatoes until tender.
Drain and mash well.
Add all remaining ingredients and mix well.
Pour into a greased iron skillet and bake at 400\u00b0 for 20 to 25 minutes or until edge of pudding is crusty.
Peel and grate raw potatoes.
As mound of grated potatoes build, sprinkle with lemon juice to maintain color.
Mix grated sweet potatoes with ingredients.
Bake in well-greased dish at 350\u00b0.
As pudding cooks and browns, turn or fold bottom and outer edges throughout the pudding mixture.
Continue process until done, approximately 1 to 1 1/2 hours.
Preheat oven to 350. Grease a 2 quart baking dish. Beat eggs, add molasses(honey), melted butter and salt. Stir in grated sweet potatoes. Pour into baking dish. Bake for 2 hours or until the pudding is a dark caramel color. Be sure to grate the sweet potatoes just before using them so they will not turn dark, the dish may not look appetizing if sweet potatoes are grated very long. Makes 6 servings.
Heat spread, sugar, coconut and pecans in small saucepan until spread and sugar are melted and mixture comes to boil.
Boil 30 seconds.
Spread on bottom of pastry shell.
Stir pudding mix into milk in medium saucepan.
Add chocolate.
Stirring constantly, cook on medium heat until mixture comes to full boil.
Remove from heat.
Cool 5 minutes, stirring occasionally.
Pour over coconut mixture.
Place plastic wrap on surface of pudding mixture. Refrigerate 4 hours.
Remove plastic wrap and garnish as desired.
Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.
Place sweet potatoes into a large pot
In large mixing bowl, grate sweet potato as finely as possible.
Add milk until mixture is real mushy.
Add the eggs (slightly beaten), sugar, oleo (soft), vanilla and nutmeg; mix well.
Bake in medium baking dish in a slow oven (325\u00b0 to 350\u00b0) until pudding candies around edge (approximately 1 hour).