Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
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.
In a small saucepan, bring sugar, water, and salt to a boil over high heat; boil for 2 minutes.
Pour into large bowl; add walnuts, cinnamon and pepper; stirring to mix.
Let stand 3 minutes.
Meanwhile, in wok or skillet, heat lard over med-high heat.
Stir fry walnut mixture until slightly darkened, about 3-5 minutes.
Drain in metal colander; discard oil.
Spread on baking sheet; let cool to room temperature.
ENJOY!
ime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves
Toast walnuts in oven at 350 degrees until golden, about 10 minutes. Cool. Place walnuts, sweet potatoes, apple celery, grapes and blue cheese (if desired) in a large bowl.
To make dressing, whisk apple juice, oil, vinegar, sugar and salt until blended. Pour over salad and toss well. Serve on a platter lined with red leaf lettuce.
Preheat oven to 350\u00b0F. Line a baking sheet with foil.
Toss sweet potatoes and onion wedges with olive oil and 1 tbsp maple syrup. Season. Roast for 30 mins, until tender.
Whisk together balsamic vinegar, chives, vegetable oil and remaining maple syrup. Add sweet potatoes, onions, chickpeas, arugula and walnuts and toss to combine. Serve.
oda, cinnamon, sugar, raisins, walnuts and sweet potato. Whisk eggs, oil, 2
boil and add the sweet potatoes. Cook about 12 minutes
ell.
Sprinkle topping over sweet potato mixture.
Bake at
hird.
Combine the oats, walnuts, sugar, salt and mashed banana
00b0.
Peel and cut sweet potatoes into fries no thicker
/2 of the recipe as this recipe makes 2-9 inch
his recipe is simply a teaspoon full of the prepared sweet bean
fter each addition. Add mashed sweet potato, self-rising flour and
In a greased 1 1/2 quart baking dish, layer half of the sweet potatoes and apples.
Combine brown sugar, nutmeg, allspice, salt, pepper, and walnuts (if desired); sprinkle half over apples.
Dot with half the butter.
Repeat layers.
Cover and bake at 350\u00b0 for 15 minutes.
Baste with pan juice.
Bake, uncovered, 15 minutes longer or until apples are tender.
n a medium bowl, combine sweet potatoes, pineapple, orange zest, eggs
In a large bowl, whisk together the oilive oil, lime juice, sugar, ginger and salt until combined.
Add the grated sweet potatoes, nuts and scallions; reserve approximately 2 cups of the mixture for day 2 variation and serve the remainder in the lettuce leaf cups.
Day 2: In a medium size bowl, toss together the reserved sweet potato slaw with the chicken, hoisin sauce and seasame oil; serve over a bed of mixed greens.
The recipe serves 8, 4 on day 1 and 4 on day 2.