Sweet Potato Pie (Another version)

Ingredients: 1/2 cup whipping cream 1 teaspoon vinegar 1 teaspoon baking soda 2 cups cooked, mashed sweet potatoes 3 tablespoons butter (melted) 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 3 eggs (beaten) 1 unbaked 9-inch pie pastry shell additional whipped cream (optional) additional cinnamon (optional)   Instructions: Combine whipping cream, vinegar, and baking soda; stir well, set aside. Combine next 7 ingredients, mixing well; stir in whipping cream mixture. Pour into container of an electric blender, and process until smooth. Pour filling into pastry shell. Bake at 400 degrees F for 10 minutes; reduce heat to 300 degrees F, and bake 45 to 50 minutes. Garnish with dollops of whipped cream and sprinkle with cinnamon, if desired. Serve hot or cold. Yields: one 9-inch pie.
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Sweet Potato Pie

https://youtu.be/l9mQzsaTino Ingredients: (2) 9″ or 10″ prepared deep-dish pie crusts, unbaked 3 eggs – slightly beaten 1 cup sugar 2 3/4 cups well-mashed, cooked sweet potatoes or yams (usually, a 40 oz. can, drained and mashed, is just enough.) 2 1/4 cups evaporated milk 1/2 cup (1 stick) butter – melted 1&1/2 teaspoons ground cinnamon 3/4 teaspoon salt (optional) 3/4 teaspoon ground ginger 1/2 teaspoon ground cloves   Instructions: Heat oven to 425 degrees. In a large mixing bowl, thoroughly beat all ingredients together. Pull out oven rack and place pie crusts on it; carefully pour in filling. Protect edges of crust. Slide the rack back in slowly. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake until knife inserted in center comes out clean – about 55 minutes longer. Refrigerate until chilled. Serve with whipped cream, if desired. Refrigerate any remaining pie immediately. 8 servings per pie. Makes two pies. Note: The disposable, aluminum pie plate from KeeblerĀ® – Graham Cracker “Ready Crust”, is perfect for protecting the edges of pie crusts from burning while baking. It even comes in two sizes. Simply flatten out the top edge, cut out the bottom at about half way down the side, and invert the remaining open circle over the pie crust. The pie edges will be perfect – never burned!
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Sweet Potato Pudding

Ingredients: 1-2 large cans evaporated milk 4-5 cups freshly grated, peeled, raw sweet potatoes 4 large eggs 2 sticks butter or margarine, melted 1-2 whole nutmegs, freshly grated 1 tsp. ground cinnamon 1-2 cups granulated sugar 3 Tablespoons lemon extract 2 Tablespoons vanilla extract 1/2 cups plain flour Instructions: As the potatoes are grated, stir them into the milk which has been poured into a large mixing bowl. (This prevents darkening of the potatoes.) Mix in by the cupfuls to make track-keeping easier. Sift in the flour and mix well. Thoroughly whisk in the remaining ingredients and pour into greased, shallow, pan or oven-proof dish. Bake until edges are dark and center of pudding is set. Check for doneness by digging in slightly with a spoon. If not done, smooth over and continue cooking and checking occasionally. Serve hot, warm or cold. Note: Smells good enough to eat even before it is put in the oven and it makes the kitchen smell heavenly as it bakes! Well worth ignoring calories for this rich, unforgettable, down-home treat you will never forget!
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Holiday Yams

Ingredients: 3 large sweet potatoes 1 can crushed pineapples 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 stick butter 1/4 cup brown sugar 1/4 cup granulated sugar 1 cup marshmallows Instructions: Peel and boil sweet potatoes until soft. Drain and mash to consistency of mashed potatoes. Stir in all the ingredients except marshmallows. Transfer to an ungreased baking dish and top with marshmallows. Bake in pre-heated 400 degree F oven, until marshmallows melt with a slight brown color. Serve warm.
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Sweet Potato Casserole

Ingredients: 4 large sweet potatoes or yams 1 cup of light brown sugar 1 cup of granulated sugar 2 tablespoons of pure vanilla cinnamon and nutmeg to taste 2 eggs (well beaten) 1 cup of chopped pecans 1 stick of butter (do not use margarine) one-fourth cup of frozen orange juice from concentrate Instructions: Boil potatoes until tender. Remove skin and beat with an electric mixer, removing strings until smooth. Add remaining ingredients and continue to mix in an electric mixer, except pecans until mixture is smooth and free of lumps. Add more sugar if necessary. Add pecans and stir with a large wooden spoon. Pour mixture in a large casserole dish and bake on 350 degree F for 1 hour or until casserole pulls from the edges.
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Keenah’s Sweet Potato Bisque

Ingredients: 8 sweet potatoes boiled cooled and peeled or 2 cans of sweet potatoes 3 cups of chicken stock 1/4 cup minced onions 1 cup of bacon, (crisp & chopped) 1 quart heavy cream 1 clove of garlic (minced) optional sour cream and parsley to garnish salt and pepper to taste Instructions: Boil & peel potatoes. Brown bacon and set aside. Slightly brown onions and garlic and place in a pot. Add the stock, then the cooked sweet potatoes. Let come to a boil about 15 minutes. Remove from stove. Blend in blender until smooth. Slowly incorporate cream. Season with salt and pepper, top with crumbled bacon and a dab of sour cream and fresh chopped parsley. Note: Great served hot or cold.
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Easy Stove Top Candied Sweet Potatoes

Ingredients: 3-4 large sweet potatoes 2 cups of white sugar 1 stick of butter (not margarine) 2 teaspoons vanilla 2 teaspoons bourbon (optional) dash of nutmeg and cinnamon Instructions: Peel and slice potatoes. Rinse well. Use a clean dish towel to pat dry. (This is IMPORTANT!). Put the potatoes in a pot and pour remaining ingredients over potatoes. Cover with a tight fitting lid (or aluminum foil). Cook on a very low flame 45 minutes to an hour until the potatoes are tender and syrup forms.
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Fried Yams / Sweet Potatoes

Ingredients: 1/2 Cup of Oil 3 Sweet Potatoes Washed and Thinly Sliced 1 Cup of Sugar 1/2 Teaspoons Nutmeg 2 Tablespoons Butter 3 Tablespoons Lemon Juice Instructions: Fry sweet potatoes and or yams till they are golden brown. This tends to work better if you preheat the cooking oil, lay the cooked sweet potatoes aside and drain them on folded paper towels. Mix the sugar and nutmeg with 2 tablespoons of butter and 3 tablespoons of lemon juice. Heat till melting. You want a warm sauce, then place the sweet potatoes/or yams in a deep dish casserole. Pore the sauce over and serve.
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