#3894 - Cinnamon Nutmeg Cornbread

(by Shirley McNevich)

1 medium sweet potato (washed, peeled and cubed)
1 1/2 cups yellow cornmeal
1 cup flour
1/2 cup white sugar
1 TBSP baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1/2 cup Breakstone's sour cream
3/4 cup milk
2 TBSP canola oil + extra for oiling the skillet

Place the cubed sweet potatoes in a pot and cover them with water--bring them to a boil over medium heat, then cook until fork tender. Drain the cubed sweet potatoes but DO NOT RINSE. Use some canola oil to grease a 10" cast iron skillet. Place the oiled skillet in the oven and start heating the oven to 425 degrees. In a bowl add yellow cornmeal, flour, white sugar, baking powder, salt, cinnamon and nutmeg--whisk to mix. Mash the drained sweet potatoes and stir until almost smooth. Add 1 1/2 cups of the mashed sweet potatoes to a bowl, then add the sour cream, milk and 2 TBSP canola oil--stir well. Add the egss--mix well. Pour the sweet potato mixture into the cornmeal mixture--stir just until mixed. Take the hot skillet out of the oven and pour the batter evenly into the hot skillet. Use the back of a spoon to smooth the top. Return it to the oven and bake 25 minutes or until center is puffed up and the top is golden brown (you should also see cracks around the edges).

#3356 - Brown Sugar Sweet Potatoes

(by Shirley McNevich)

5 raw sweet potatoes
1/4 tsp. salt
1/2 cup softened butter
2 beaten eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 cup white sugar
2 TBSP heavy cream
3 TBSP flour
3/4 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans

Wash the sweet potatoes and poke them each a few times with the tines of a fork. Place them on a cookie sheet and bake them at 350 degrees for 35-40 minutes or until they are starting to soften. Cool the sweet potatoes until you can safely handle them. Peel the sweet potatoes, cut them into smaller pieces and place them in a large bowl--mash them with a potato masher. Add the salt, 1/4 cup softened butter, beaten eggs, vanilla, cinnamon, white sugar, and heavy cream--mash again with the potato masher, then stir with a spoon until well mixed. Spread the mixture evenly in a greased 9 x 13 glass baking dish. Topping: in a bowl add 1/4 cup butter, flour, brown sugar and chopped pecans--mix with a pastry blender to make crumbs. Spread the crumb mixture all over the top of the sweet potato mixture. Bake at 350 degrees for 25-35 minutes or until top is browned.

#2881 - Smooth Sweet Potato Pie

(by Shirley McNevich)

1 unbaked pie crust dough (or make your own)
3 TBSP flour
1 2/3 cups white sugar
1 cup mashed sweet potatoes
2 eggs
1/4 cup Kayro lite corn syrup
1/4 tsp. nutmeg
a pinch of salt
1/2 cup softened butter
3/4 cup Carnation evaporated milk (NOT condensed)

Place the pie dough in a greased pie plate--flute the edges and spray the inside of the dough with Pam. In a mixer add flour, white sugar and butter--beat. Add eggs--beat. Add corn syrup and mashed sweet potatoes--beat. Add nutmeg and salt--beat. Add evaporated milk--beat until smooth. Pour batter into prepared pie dough. Bake at 350 degrees for 55-60 minutes.

#2761 - Coated Sweet Potato Balls

(by Shirley McNevich)

1 large can sweet potatoes (drained)
a bag of large campfire sized marshamallows
1 can of bread crumbs (plain or seasoned)
1 stick butter (melted)
salt and pepper (to your taste)

In a bowl add the drained sweet potatoes--mash them with a potato masher. Add salt and pepper to your taste--stir well. Place the bread crumbs in a bowl. Take one marshmallow at a time, cover it in sweet potato mixture and form it into a ball. Roll the ball into the bread crumbs and place the ball into a greased 9 x 13 baking dish. Repeat until all of the sweet potato mixture is used. When placing them in the baking dish make sure they are not touching each other. Carefully pour the melted butter over all of the sweet potato balls. Bake at 350 degrees for 20-30 minutes or until the sweet potato balls are browned.

#2602 - Double Baked Sweet Potatoes

(by Shirley McNevich)

6 medium sweet potatoes
4 TBSP Domino's dark brown sugar
4 TBSP softened butter
1/2 of an 8oz. Philadelphia cream cheese (4oz.) - softened
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
salt and pepper to taste
olive oil

Wash sweet potatoes but do not peel them. Place them on a cookie sheet so that they are NOT touching--bake at 375 degrees for 55-60 minutes (turning them halfway through baking) or until fork tender. Cool them just until they are cool enough to handle. Slice each sweet potato lengthwise, scoop out the insides and place them into a bowl. Put a little olive oil in a bowl--dip your finger in the olive oil, then spread olive oil on the outside of the leftover potato skins. Repeat until all potato skins have a light coating of olive oil. To the potato insides add the softened butter, softened cream cheese, cinnamon, nutmeg and ginger--mix with a potato masher to get most of the lumps out, then stir until well mixed. Taste--if necessary add salt and pepper, then re-stir. Scoop the potato mixture evenly into each of the potato skins. Place them back on the cookie sheet and bake at 375 degrees for 12-15 minutes or until browned.

#1678 - Puffed Sweet Potatoes

(by Shirley McNevich)

2 sweet potatoes (cooked and peeled)
1/2 cup milk
3/4 cup white sugar
2 beaten eggs
1/3 cup butter
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Topping: 1/3 cup butter (melted); 3/4 cup coarsely crushed corn flakes cereal; 1/2 cup chopped pecans; 1/2 cup Domino's dark brown sugar

In a bowl add 1/3 cup melted butter, crushed corn flakes, chopped pecans and brown sugar--stir until mixed, then set aside. In a mixer add cooked sweet potatoes--beat until mashed. Add milk, white sugar, beaten eggs, 1/3 cup butter, nutmeg and cinnamon--beat until smooth. Scoop the potato mixture into a greased 9" pie plate. Bake at 400 degrees for 20 minutes. Remove from oven, sprinkle the topping mixture evenly over the top of the potato mixture. Return to oven and bake for 10 minutes longer.

#1424 - Sweet Potato Balls

(by Shirley McNevich)

5 or 6 large sweet potatoes
1 tsp. salt
1 beaten egg
1 TBSP flour
12 large size marshmallows
canola oil
1/4 to 1/2 cup Domino's dark brown sugar
2 TBSP orange juice
2 cups crushed corn flakes cereal
1/2 to 1 tsp. cinnamon

Peel the sweet potatoes. Boil the sweet potatoes in water with 1 tsp. salt--cook until tender. Drain the sweet potatoes. Mash the sweet potatoes with a potato masher. Add brown sugar, orange juice, and egg to the potatoes--stir. Add flour--stir. Add cinnamon--stir. Scoop out enough of the potato mixture to form a ball a little bigger than a golf ball. Form the sweet potato ball around one of the marshmallows. Place the corn flake crumbs into a bowl--roll the sweet potato ball in the corn flakes until covered. Repeat with the rest of the sweet potato mixture and marshmallows. In a skillet over medium heat add about 1" of canola oil. When oil is hot, add the sweet potato balls to the skillet. Once bottoms are browned, turn them and brown the other side. Place them on paper towels to drain before serving.

#974 - Sweet Potato Poppers

(by Shirley McNevich)

2 cups cooked and mashed sweet potatoes
1 tsp. salt
1 1/2 TBSP butter
1 TBSP white sugar
large marshmallows
1 1/2 cups crushed corn flakes
1 egg white

Peel 3-4 sweet potatoes--put in cold water in a pot. Add 1 tsp. salt and bring to a boil--once boiling, cook until soft (test with a fork). Drain sweet potatoes and mash the cooked sweet potatoes--measure 2 cups for this recipe. In a large bowl add mashed sweet potatoes, white sugar and butter--stir until mixed. Take one large marshmallow at a time and cover it all over with the mashed sweet potato mixture--set on a plate. Repeat with all marshmallows until you run out of potato mixture. Let them cool to room temperature, then refrigerate for 1 hour. Remove from refrigerator. In a cup, beat the egg white. Crush corn flakes and place them in a bowl. Dip each potato covered marshmallow in the egg white, then roll in the corn flakes. Grease an 8 x 8 baking dish. Place each corn flake covered ball ("popper") in the baking dish so that they are not touching each other. Bake at 400 degrees for 20 minutes or until browned.

#380 - Baked Sweet Potato Casserole

(by Shirley McNevich)

4 medium yams or sweet potatoes (or 1 small can of sweet potatoes)
1/4 cup melted Parkay margarine
1 cup white sugar
1 tsp. salt
1 - 1lb. can Dole crushed pineapple and its juice

Wash and peel sweet potatoes, slice them in half, then place them in a saucepan--cover them with water and add 1 tsp. salt--bring to a boil then cook until tender. Drain potatoes and discard water. In a glass 8 x 8 baking dish, pour melted Parkay evenly. In a small bowl, add the white sugar--roll each sweet potato in the white sugar to coat. Place each coated potato in the baking dish. When all potatoes are in the dish, cover them evenly with the crushed pineapple and its juice. Bake at 350 degrees for 20-25 minutes until hot.

#274 - Sweet Potato Crunch

(by Shirley McNevich)

4 large sweet potatoes OR yams
1 cup white sugar
2 eggs
1 1/2 cups Carnation milk
1 tsp. salt
1 cup Domino's dark brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 stick butter

Peel potatoes and cook covered in water with 1 tsp. salt--cook until inserted fork goes into potatoes easily. Drain off the water and let cool completely. In a large bowl using a spoon or wire whisk, whip together the potatoes, white sugar, eggs, milk. Pour mixture into a greased 9 x 13 x 2 cake pan. In a small bowl using a spoon, mix brown sugar, flour, and pecans. Sprinkle the pecan mixture over the top of the sweet potato mixture. Melt butter and pour over top of pecan mixture. Bake at 350 degrees for 45 minutes.

#242 - Whipped Sweet Potato Bake

(by Shirley McNevich)

3- 15 oz. cans sweet potatoes (drained)
1/2 stick Parkay or butter (melted)
1 tsp. McCormick ground cinnamon
1/4 tsp. McCormick ground nutmeg
1/2 tsp. salt
3 cups Jet Puffed miniature marshmallows

Preheat oven to 350 degrees. In a mixer, combine sweet potatoes, melted butter, cinnamon, salt, and nutmeg--beat on medium speed until well blended. Grease a 1.5 quart baking dish with Pam. Pour the sweet potato mixture into the baking dish and top with the marshmallows. Bake at 350 degrees for 15-20 minutes or until the sweet potato mixture is heated through and marshmallows are lightly browned.