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.
Place yam in a steamer basket and
Peel and dice the sweet potato or yam, and cook it in boiling
If using sweet potato or yam from a can, make sure
Pare yam and cut in several pieces.<
Bake yam for 40-45 minutes at
br>Add carrots, onion and sweet potato.
Saute until onion
ore.
Meanwhile dice a yam and place in a cake
200C / 400F).
Chop the sweet potato and carrot into small
ime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves
Whisk vegetable oil, cider vinegar, garlic, sugar, and mustard together in a bowl to create dressing.
Place purple sweet potatoes, yam, and white sweet potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not soft, 5 to 7 minutes. Drain and rinse under cold water. Transfer to a large serving bowl.
Combine beans, corn, red bell pepper, yellow bell pepper, onion, and cilantro with the potatoes. Pour dressing over and toss to coat.
Put the diced yam in a microwave-safe bowl;
or the puree: Wash the yam and towel dry. Puncture it
Combine flour, baking powder, salt and cinnamon; set aside.
Beat egg yolks in a medium bowl; add milk and oil, mixing well.
Stir in sweet potato.
Add to flour mixture, stirring until well blended.
Beat room temperature egg whites until stiff peaks form; fold into batter.
Pour into waffle iron (oil iron if not non- stick) and sprinkle with a few walnuts.
pice. Add the onion, garlic, sweet potato, yellow pepper and jalapeno
rom the side of each yam. This keeps the yams from
tock pot.
Cook the yam in the microwave until soft