For the cornbread, preheat oven to 400\
>Start on the Okinawan Sweet Potato Pie Filling:.
Preheat the oven to 350
).
To make the sweet potato filling, place the mashed sweet potatoes in a
Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf pans.
Mix pumpkin pie filling, sweet potato pie filling, water, and oil together in a bowl; add flour, baking soda, and baking powder. Stir well. Pour mixture into the prepared loaf pans.
Bake in the preheated oven until a knife inserted into each loaf comes out clean, about 1 hour.
Place sweet potatoes into a large pot
ightly grease a 9-inch pie plate (not deep dish) with
Cook the rice in a large saucepan of boiling water, uncovered, for about 30 mins or until tender and drain. Rinse the rice under cold water.
Meanwhile, boil, steam or microwave the sweet potato until tender; drain.
For the balsamic dressing, whisk all ingredients in a small bowl.
Place the rice, sweet potato, tomatoes, onion, basil and arugula in a large bowl. Drizzle with dressing; toss gently to combine.
o 2 days.
Place sweet potatoes into a large pot
Place cubed and peeled sweet potato into steamer basket, then put
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add margarine, and mix well with mixer. Stir in splenda, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
large bowl, mix together the eggs, sweet potato, sugar, nutmeg and cornstarch
n a separate bowl add the flours, baking powder, and
Wash the outer skin of the Okinawan sweet potato, then boil for 30-45
sing sweet potato or yam from a can, make sure to rinse the
In a microwave safe bowl, combine the cubed sweet potato and water. Cover and microwave on high for 4-5 minutes or until the potato is almost tender.
In a large skillet, cook beef and onion over medium heat until meat is cooked through. Drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato. Heat through.
Place a flour tortilla in a greased 9 inch deep dish pie plate. Layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 degrees for 20-25 minutes or until bubbly.
Prepare pie shells.
Preheat oven to 425 degrees.
Blend sweet potato until all the lumps are gone.
Beat eggs lightly in large bowl.
Stir in remaining ingredients in order given.
Pour into pie shell.
Bake for 15 minutes at 425F degrees.
Reduce temperature to 350 degrees and bake for 40-50 minutes.
Insert toothpick in center to test, should come out clean.
Cool on wire rack.
Preheat oven to 375 degrees.
Drain and mash sweet potato.
Mix all ingredients in a bowl.
Divide mixture into 3 pie shells. Careful not to over fill.
Bake at 375 degrees for approximately 60 minutes or until it no longer jiggles in the center.
Put boiled and drained sweet potato in mixing bowl.
Add all other ingredients and mix well.
Mixture will be rather thin. Pour into an oiled pie plate and bake at about 375\u00b0 for around 30 to 40 minutes.
(I melt the margarine in the pie plate.)
The pie will rise while cooking and then fall when cool.
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.