For the Whipped Maple Pecan Butter, beat softened butter with maple syrup until light
Blend
butter,\tsugar
and
egg<
In a small bowl, combine the first eight ingredients.
In another bowl, whisk the egg, milk, sweet potatoes and melted butter.
Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
Cook until the second side is golden brown.
Drizzle with caramel topping; sprinkle with nuts.
Serve with whipped butter if desired.
Cream together whipped butter, peanut butter, powdered sugar and vanilla.
Roll in balls the size of a big marble.
Melt paraffin and chocolate in double boiler.
Dip balls and let stand on wax paper until hard.
ven to 400.
Pierce sweet potatoes with a fork and
br>Add two Tbs of whipped butter, then sprinkle some cinnamon/sugar
Add 2 sticks cut up softened butter to a mixing bowl.
Beat until well beaten.
Begin adding buttermilk slowly.
Beat until fluffy.
Scrape loose the first solid butter clinging to the bowl, then beat until there are no solid lumps in the whipped butter.
Serve with my hot Kentucky biscuits.
Store unused portion in refrigerator, tempering and whipping before serving again.
lain, or with a little whipped cream (recipe follows) or cinnamon on
et aside.
Beat the butter and shortening together (using an
orn with the sundried tomato butter (recipe below).
Note: I am
quare cake pan.
Beat butter, sugar and egg yolk until
Combine sweet potatoes, butter, egg yolks, brown sugar, salt and spices.
Mix well.
Add milk, blending until smooth. Beat
egg whites until foamy and gradually add sugar, beating until
stiff. Fold
into sweet potato mixture.
Pour into pie shells
and sprinkle with additional spices, if desired.
Bake at 400\u00b0
for 10 minutes.
Reduce heat to 350\u00b0 and bake 30 more minutes.
When cool,
garnish
with
whipped cream and orange rind.
Combine sweet potatoes, butter, egg yolks, brown sugar, salt and spices; mix well.
Add milk, blending until smooth.
Beat egg whites until foamy; gradually add 1/4 cup sugar, beating until stiff.
Fold into sweet potato mixture.
Pour filling into pie shell.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and bake an additional 30 minutes.
When cool, garnish with whipped cream and grated orange rind.
Place sweet potatoes into a large pot
ven to 350 degrees.
Butter a 2 quart baking dish
Combine sweet potatoes, butter, salt and spices, beat until smooth (add a little orange juice) Stir in 1 c. marshmallows. Place in baking dish and top with remaining marshmallows.
Bake at 350 degrees for 20 mins.
Peel and Boil the sweet potatoes until soft (you can also bake them and scrape out the pulp).
Add sweet potatoes to bowl and mash.
Add the rest of the ingredients and mix well.
Oil two 9x13 pans.
split mixture between two 9x13 pans evenly.
Sprinkle with chopped Pecans.
You can make a thicker cake if you prefer in two loaf pans but cooking time will be longer.
Bake at 350 for 15-20 min until the edges are brown.
The cake will rise as it cooks.
Put sweet potatoes, butter, eggs, pineapple, condensed milk, brown sugar and bourbon into bowl. Beat with mixer. The more you beat the fluffier. Pour into buttered casserole.
Topping: Mix and sprinkle on top of casserole. Bake at 350 degrees for 30 minutes.
Combine sweet potatoes, butter and brown sugar.
Beat egg yolks; add salt, cinnamon and mace.
Mix thoroughly.
Add walnuts and milk.
Beat egg whites until stiff; fold in and pour into pie shell.
Bake at 425\u00b0 for 15 minutes.
Reduce heat to 375\u00b0 and bake 25 minutes longer or until firm.
Cool.
Top with whipped cream if desired.
Preheat oven to 350 degrees.
Beat eggs first, then add sugar, sweet potatoes, butter, vinegar and salt.
Mix until well blended and pour into thawed pie shells.
Bake at 350 degrees until firm.
Recipe can be doubled if necessary. Helpful hint: Place frozen pie shells in oven the night before to thaw.