Saturday, November 28, 2009



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This bread is delicious!

3 cups sugar
1 cup vegetable oil
3 1/2 cups self-rising flour
2 cups sweet potatoes (mashed)
2/3 cup water
4 eggs beaten
1 cup raisins (coat with flour)
1 cup chopped nuts (coat with flour)
3 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons vanilla

Cream sugar and oil. Add eggs, sweet potatoes and water. Gradually add flour and spices. Mix in raisins and nuts. Spray 2 large loaf pans with cooking spray and coat with flour.
Pour in mixture. Bake at 325 for 1 hour or until toothpick comes out clean. Cool slightly before serving.
Recipe from Church Cookbook


1 recipe Sweet Pie Crust, recipe follows
1 egg white, lightly beaten
1 1/2 pounds sweet potatoes
1 tablespoon vegetable oil
1/2 cup light brown sugar
1/2 cup maple syrup
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup heavy cream
4 large eggs

Preheat oven to 375 degrees F.
Roll the dough out on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch deep pie pan and ease the pastry into the bottom and sides of the pan. Press the dough into the shell and crimp the edges in a decorative pattern. Using the tines of a fork, lightly dock the base of the shell. Place the shell into the oven and bake until lightly browned, 12 to 15 minutes. Remove from the oven and brush the bottom with the egg white. Set aside until ready to use.
Rub the sweet potatoes with the vegetable oil and roast in the oven for 45 to 60 minutes, until very tender. Remove and set aside to cool. Peel the potatoes and pass the flesh through a fine mesh sieve using a rubber spatula. You should have about 1 1/2 cups of smooth sweet potato puree.
In a medium mixing bowl, combine the sweet potato puree with the sugar, maple syrup, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine. In a separate bowl, combine the heavy cream with the eggs and whisk to combine. Add the cream and egg mixture to the sweet potato mixture and stir to blend. Pour the batter into the prepared pie shell and place the pie on a sheet pan. Bake until the center is set and the tart is golden brown, 35 to 45 minutes. Remove the tart from the oven and allow to cool for at least 20 minutes before serving.


1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening
3 tablespoons ice water, or as needed

Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. 1 tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.
Recipe from Emeril Lagasse


4 tablespoons butter, plus 1 tablespoon for greasing
4 medium sweet potatoes, peeled
1/2 cup brown sugar
3 tablespoons maple syrup
Freshly grated nutmeg, to taste

Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
Cut each of the sweet potatoes into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
Cover the baking dish with foil and bake for about 45 minutes or until the sweet potatoes are tender when pierced with a fork but they still hold their shape.
Recipe from The Neelys



1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Preheat the oven to 450 degrees F.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)
Recipe from Paula Dean


deb said...

What a plethera of great recipes!!
Need sweet potatoes now :~)

Elisha said...

you always have such lovely recipes and gorgeous looking food on your blog.. making me hungry just reading the recipes.. would love to be in your family on christmas day!

Noor Hafirdaus said...

thanks for recipes, i have so many sweet potato now (took from my village) and looking for the recipes

Anonymous said...

Wonderful site. Lots of helpful information here. I am sending it to some pals ans also sharing in delicious. And naturally, thanks on your sweat!
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