Sweet potatoes - do you have a different way to make them?
#11
SWEET Potato Bake:
3 cups sweet potatos cooked, mashed
1 cube butter
1 cube diced cream cheese
1 egg fork whipped
1/2 cup chopped pecans
s and p to taste
1/4 cup brown sugar
nutmeg as desired
mix warm sweet potato mash with butter, egg and cream cheese (hand blender) til smooth. Add s and p to taste, stir in nuts sprinkle lightly with nutmeg if desired. pour into 9 x 13 baking dish or 9 x9 if you want it thicker.. bake 350 degrees for 35 to 40 minutes depending on your oven. should rise lightly and have a firm crust to the top. I made mine today for tomorrow will just pop in oven to reheat. my kids love this one and they are all grown up now
3 cups sweet potatos cooked, mashed
1 cube butter
1 cube diced cream cheese
1 egg fork whipped
1/2 cup chopped pecans
s and p to taste
1/4 cup brown sugar
nutmeg as desired
mix warm sweet potato mash with butter, egg and cream cheese (hand blender) til smooth. Add s and p to taste, stir in nuts sprinkle lightly with nutmeg if desired. pour into 9 x 13 baking dish or 9 x9 if you want it thicker.. bake 350 degrees for 35 to 40 minutes depending on your oven. should rise lightly and have a firm crust to the top. I made mine today for tomorrow will just pop in oven to reheat. my kids love this one and they are all grown up now
#12
Junior Member
Join Date: Aug 2011
Location: Kentucky & Florida Winter
Posts: 107
Sweet Potato Salad 3 medium sweet potatoes, boiled, cooled, pealed, and diced.
2 Bananas, peeled and diced and tossed in lemon juice.
2 Apples, cored, diced and tossed.
1/3 cup crushed pineapple, drained.
1/3 cup nuts, chopped.
1Tablespoon honey.
1/4 cup mayonaise.
1/3 cup cream, whipped.
Combine potatoes, bananas, apples, pineapple and nuts.
Mix honey with mayonaise. Whip cream until stiff.
Combine with maonaise and toss with fruit mixture.
Makes about 6 servings.
Note; I use 1/2 small container cool whip instead of cream.
You may also add raisins, dates or coconut.
Good hope you enjoy. Happy Thanksgiving to everone.
2 Bananas, peeled and diced and tossed in lemon juice.
2 Apples, cored, diced and tossed.
1/3 cup crushed pineapple, drained.
1/3 cup nuts, chopped.
1Tablespoon honey.
1/4 cup mayonaise.
1/3 cup cream, whipped.
Combine potatoes, bananas, apples, pineapple and nuts.
Mix honey with mayonaise. Whip cream until stiff.
Combine with maonaise and toss with fruit mixture.
Makes about 6 servings.
Note; I use 1/2 small container cool whip instead of cream.
You may also add raisins, dates or coconut.
Good hope you enjoy. Happy Thanksgiving to everone.
#15
Sweet Potato Salad 3 medium sweet potatoes, boiled, cooled, pealed, and diced.
2 Bananas, peeled and diced and tossed in lemon juice.
2 Apples, cored, diced and tossed.
1/3 cup crushed pineapple, drained.
1/3 cup nuts, chopped.
1Tablespoon honey.
1/4 cup mayonaise.
1/3 cup cream, whipped.
Combine potatoes, bananas, apples, pineapple and nuts.
Mix honey with mayonaise. Whip cream until stiff.
Combine with maonaise and toss with fruit mixture.
Makes about 6 servings.
Note; I use 1/2 small container cool whip instead of cream.
You may also add raisins, dates or coconut.
Good hope you enjoy. Happy Thanksgiving to everone.
2 Bananas, peeled and diced and tossed in lemon juice.
2 Apples, cored, diced and tossed.
1/3 cup crushed pineapple, drained.
1/3 cup nuts, chopped.
1Tablespoon honey.
1/4 cup mayonaise.
1/3 cup cream, whipped.
Combine potatoes, bananas, apples, pineapple and nuts.
Mix honey with mayonaise. Whip cream until stiff.
Combine with maonaise and toss with fruit mixture.
Makes about 6 servings.
Note; I use 1/2 small container cool whip instead of cream.
You may also add raisins, dates or coconut.
Good hope you enjoy. Happy Thanksgiving to everone.
#16
I love to bake them and just eat them with butter, salt and pepper. Or I make them into baked chips. Eat them all year long. I have always hated rutabagas (mostly in boiled dinner) but a friend mashed them last year and they were very good so I am going to try them this year.
#18
I peel them and cut them into cubes or sticks and put them in a medium warm skillet with canola oil and a generous amount of Emeril essence Stir often they brown well and are so good. Even good the next day.
#20
Member
Join Date: May 2011
Posts: 51
I like to roast them. I peel and cut into large cubes or wedges, toss with lightly with Canola oil. Put onto a baking sheet and bake at 350F until tender roughly 45 minutes depending on size cut, stirring a couple of times. I serve them with sour cream, if desired.
This is just a basic recipe, the spices/herbs can change. The baking time and temp is adjustable if you are using the oven for other things. I also add cubed/wedged potatoes (not peeled), carrots and onions (onions are added towards the end so they do not burn).
Okay, to be honest, I do not often toss in oil. I spray the pan with a pan release (such as Pam) and spray the veg and good to go.
PB from MN
This is just a basic recipe, the spices/herbs can change. The baking time and temp is adjustable if you are using the oven for other things. I also add cubed/wedged potatoes (not peeled), carrots and onions (onions are added towards the end so they do not burn).
Okay, to be honest, I do not often toss in oil. I spray the pan with a pan release (such as Pam) and spray the veg and good to go.
PB from MN
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