br>Add sugar if making sweet scones.
Rub (mix) butter into
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.
for the chocolate chip scones:
Preheat oven to 425\
br>Boil, steam or microwave sweet potato until tender; drain. Cool
haped wedges.
Place the scones on the baking sheet and
00b0F).
Place the herb scones on top of meat and
ith parchment paper (if baking scones freeform). Or, spray six to
as been used.
Place scones on ungreased baking sheet, leaving
Scones: Preheat oven to 350%, making
br>SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES: as if
ime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves
ising, place the pan of scones into the freezer for 15
nto 2 triangles.
Transfer scones to prepared sheet. Bake until
nd cut out the scones.
Brush the scones with cream and
e able to make 10 scones in total.
Brush the
edge shapes.
Place the scones on the parchment paper.
brown sugar, dried fruit, and sweet potato. Stir in the yogurt