Tomatoville® Gardening Forums

Tomatoville® Gardening Forums (
-   Our Garden Cookbook™ (
-   -   Sweet Potatoes (

Rena November 3, 2007 05:55 AM

Sweet Potatoes
[B][I]I make this for Thanksgiving and other times of the year, everyone always asks for the recipe. It came from my MIL.[/I][B]
I double it.
Sweet tater Casserole[/U][/B]
3 cups mashed sweet potatoes -I boil and peel like regular potatoes
1/2 cup sugar
1/2 stick butter
2 eggs
3/4 cup milk or half and half
1/2 teaspoon salt
1 teaspoon of vanilla
Mix well and pour into pyrex dish about [B]2 inches deep[/B], usually square or rectangular.
1 cup light brown sugar
1/2 cup flour
1/2 stick butter
1 cup chopped pecans I add more :)

[B]Crumble [/B]together well and sprinkle on top of potatoes- bake 350 for 30-35 minutes.

tomatoaddict November 3, 2007 08:00 AM

[IMG][/IMG] YUMMMMMMM That sounds good.
I always make something called Sweet Potato Pudding for Thanksgiving. It's kind of like shredded carmalized sweet potatoes. I LOVE THANKSGIVING. Always have a house full.
Thank God for MIL's and their recipes.;) My MIL took me by the arm when I was still a mere baby (21) and taught me to cook. She was an Italian immigrant so needless to say, she forced me into being a good cook. Nothing less would do for her son.:lol:

Rena November 3, 2007 08:22 AM

[quote=tomatoaddict;78008][IMG][/IMG] YUMMMMMMM That sounds good.
I always make something called Sweet Potato Pudding for Thanksgiving. It's kind of like shredded carmalized sweet potatoes. I LOVE THANKSGIVING. Always have a house full.
Thank God for MIL's and their recipes.;) My MIL took me by the arm when I was still a mere baby (21) and taught me to cook. She was an Italian immigrant so needless to say, she forced me into being a good cook. Nothing less would do for her son.:lol:[/quote]
My MIL taught me to cook southern food. I love Italian food!:love::love: YOU are a lucky WOMAN! I have learned to write all of my recipes and sources so that I can pass them on to my children. I am always asking and quizzing them on how and what I am doing in the kitchen.:lol:

strmywthr3 November 3, 2007 04:28 PM

where's the sweet potato pudding recipe??

tomatoaddict November 3, 2007 07:00 PM

[CENTER][IMG][/IMG] [U][B]Sweet Potato Pudding

[/B][/U]4 Cups of grated raw peeled sweet poatoes
2 Cups of sugar
2 cups of whole milk
2 Eggs
2 tsp. of vanilla

[LEFT]Mix all ingredients together. Put in a 9 x 13 pan. Dot with 1 whole stick of butter. Bake in a 350* oven approximately
1 1/2 hours uncovered. That time is give or take. Stir 2 or 3 times to keep from burning.

[B][COLOR=Red]You know it's done when it has thickened and turned a caramel color. [/COLOR][/B]


remy November 5, 2007 09:17 AM

I love sweet potatoes! I just dug mine up out of the pots I grow them in the other day. The recipes sound fantastic. Here's one I make for the luau I do for my husband Gary's family every year. I took a recipe I found and made it better(I think.) Terry, this goes with Meat On A Stick!

Aloha Sweet Potatoes

[LIST][*]4-5 medium sweet potatoes[*]1/2 cup butter[*]1 cup brown sugar[*]1/2 cup coconut milk[*]pinch salt[*]shredded coconut[/LIST]

Peel, cube, and boil sweet potatoes until done. Drain well. Add all the ingredients except the shredded coconut and mix together like making regular mashed potatoes. Add a touch more coconut milk if it seems too stiff. Put into a casserole dish and keep warm in oven until serving time. Or make the day before and reheat in oven. Sprinkle with shredded coconut right before serving.(The shredded coconut will absorb the color of the potatoes if topped ahead of time. Nothing is wrong with that; it just doesn't look as pretty.)


caascher2 November 5, 2007 04:54 PM

Remy..if you added some pineapple in there I am sure it would be delicious!
Reading this is making me hungry!

Earl November 26, 2007 08:03 PM

Kathy cooked great sweet tater casserole for T-bird day. Mama! it was wonderful. I"d better get those seeds in the mail :-)

Zana August 14, 2011 01:34 AM

[B][SIZE="5"]Sweet Potato Gnocchi with Stilton & Herb Cream[/SIZE][/B]

(from the LCBO 2010 Holiday Food & Drink magazine)

Homemade gnocchi has a more free-form and rustic look than commercial gnocchi ~ it’s almost much more flavourful and tender, especially when made with sweet potatoes. The light sauce spiked with sweet onions, herbs and Stilton is simple and spectacular all at once. If you’re in gnocchi-making mode (or you have helpers), you can double this dough recipe and freeze half to enjoy another time.

1 ¼ lbs (625g) sweet potatoes (about 2)
1 egg
Salt and freshly ground pepper
2 ½ cups (625ml) all-purpose flour, plus more for dusting
1 tbsp (15 ml) butter
1 small sweet onion, halved and thinly sliced
3 cloves garlic, minced
1 ½ cups (375ml) whipping cream
2 tsp (10 ml) finely chopped fresh thyme
½ tsp (2ml) finely chopped fresh rosemary
2 oz (60g) blue or white Stilton, crumbled

Preheat oven to 400degreesF (200degreesC). Line a rimmed baking sheet with foil.

Scrub sweet potatoes and pierce all over with a fork. Bake for about 1 hour or until tender. Transfer to a bowl, cover and let cool completely. Drain off any liquid and peel off skins. Mash sweet potatoes and measure 1 ½ cups (375 ml), reserving any extra for another use. Place mashed potatoes in a large bowl.

Line 2 large baking sheets with parchment paper and dust with flour.

Stir egg, 1 tsp (5 ml) salt and ¼ tsp (1ml) pepper into mash potatoes. Stir in 2 cups (500ml) of flour, ½ cup (125ml) at a time, to make a soft dough. Gradually stir in enough of the remaining flour until dough forms a ball and is just slightly loose 9it will still be sticky).

Turn dough out onto a well-floured surface and, with floured hands, knead a few times until smooth. Divide into 6 portions. Keeping work surface and hands floured just enough to prevent sticking, roll each portion into a ½ - inch thick(1cm) log. Cut into a 1-inch (2.5cm) lengths with a floured paring knife. If desired for a traditional gnocchi shape, dip tines of a fork into flour, press down across gnocchi and drag fork towards you letting dough curl round end of fork. Place gnocchi on floured baking sheets making sure they don’t touch each other. Gnocchi can be wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 3 months.

Just before serving, bring a large pot of water to boil to cook gnocchi. Salt the water.

Melt the butter over medium heat in a large skillet. Add onion and garlic and sauté for 8 minutes or until starting to turn golden. Pour in cream and bring to a boil, stirring. Stir in thyme and rosemary. Reduce heat and boil for 1 minute or until slightly reduced. Remove from heat.

Working in batches, add about 15 gnocchi to boiling water and cook, stirring often to keep water moving, for about 3 minutes or until gnocchi float to the surface. Use a slotted spoon to drain gnocchi well and add to skillet with cream sauce. Repeat until all gnocchi are cooked. Return skillet to medium heat and heat, stirring gently, until sauce is bubbling. Remove from heat and fold in Stilton. Season with salt and pepper to taste. Serve immediately.

Serve 6

What to Serve with it:

Malivoire Red VQA

Sella & Mosca Cannonau di Sardegna Riserva

Zana October 21, 2011 09:52 AM

Baked Sweet Potato Deluxe Recipe

"I downsized the original recipe for this spicy side dish and adjusted it a
bit for my husband and me," writes Sarah Gottschalk of Richmond, Indiana.
"It's such a nice change from the usual baked potato...and healthier, too!"

2 Servings
Prep: 5 min.
Bake: 40 min.


1 large sweet potatoes, peeled
1/4 cup sour cream
2 teaspoons maple syrup
1 teaspoon minced jalapeno pepper, optional
1/2 teaspoon lime juice
1/8 teaspoon hot pepper sauce
Dash salt


Scrub and pierce sweet potato. Bake at 400° for 40-45 minutes or until
In a small bowl, combine the sour cream, syrup, jalapeno if desired,
lime juice, hot pepper sauce and salt. Cut sweet potato in half; top with
sour cream mixture. Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can
burn skin. Avoid touching your face.

Baked Sweet Potato Deluxe published in Cooking for 2 Fall 2007, p35

Zana October 23, 2011 11:22 AM

Smashed Spiced Sweet Potatoes

Chile powder, cumin and ginger combined with a touch of maple syrup
create a spicy-sweet flavor addition to a traditional Thanksgiving player.

Active Time: 20 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 12 servings, 1/2 cup each

4 pounds sweet potatoes (4-5 large)
2 tablespoons butter
2 tablespoons pure maple syrup
1 tablespoon chili powder
2 teaspoons cumin seeds, toasted and ground (see Tip)
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.

• Preheat oven to 350 degrees F.
• Pierce each sweet potato in several places with a fork.
• Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes.
• Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl.
• Add butter.
• Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain.
• Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.


Zana October 26, 2011 12:33 AM

[B]Chipotle Smashed Sweet Potatoes[/B]

Although sweet potatoes can be baked or boiled, steaming is faster, easier, and won’t wash away any flavor. In this case, the sweetness is balanced by the smoky heat of the chiles.

Recipe from "Good Eats 2: The Middle Years" by Alton Brown/Stewart, Tabori & Chang, 2010.

2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
1 chipotle chile pepper in adobo sauce, chopped
1 teaspoon adobo sauce, from the pepper can

Yield: 4 Servings

Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.
Remove the steamer basket, pour the water out of the pot, and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.

Read More [url][/url]

Zana April 1, 2012 08:14 PM

[B]Sweet Potato Custard Pie[/B]

2 small sweet potatoes
3/4 Cup marshmallow creme (spray inside of measuring cup with non-stick spray, or coat inside with a little butter. It will slide right out.)
1/2 Cup butter-softened
1 can (5oz.) evaporated milk
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 Cup granulated sugar
1/4 Cup packed light brown sugar
1 Tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 Unbaked, 9 inch pastry shell
Whipped topping

• Preheat oven to 350 degrees.

• Place sweet potatoes in a large saucepan; cover with water.
• Bring to a boil.
• Reduce heat; cover and simmer 10-20 minutes, or until sweet potatoes are tender.
• Drain potatoes and cool enough to peel and chop.

• Place peeled and cut sweet potatoes in a large mixing bowl; mash with electric mixer.
• Add marshmallow creme and butter; beat until smooth.
• Add milk, eggs and extracts; mix well.
• Combine the sugars, flour cinnamon and nutmeg; gradually beat into potato mixture, until well blended.
• Pour into unbaked pastry shell.

• Bake at 350 degrees for 45-55 minutes, or until a knife put in the center of the pie, comes out clean.
• Cool on wire rack.
• Serve with whipped topping.
• Refrigerate leftovers.

Yield: 8 servings

Zana April 1, 2012 09:54 PM

[B]My Mother's Sweet Potato Pie[/B]

"The New Great American Writers Cookbook", Author: Dean Faulkner Wells

Makes 3 pies

Crust (Bottom only; no top crust):
2 1/2 cups flour
1 1/2 T. butter
1 cup Crisco shortening
1 tsp. salt
6 T. cold water

Cut the flour, butter and shortening together. Add salt. Add water, mixing in 1 tablespoon at a time. Divide the dough into thirds. Roll out each crust, after forming a ball, on wax paper or cutting board.

4 sweet potatoes, average size
3 or 4 eggs
1 1/4 cups granulated sugar
2 T. brown sugar
1 1/2 cups butter (3 sticks)
1 tsp. nutmeg
1/3 cup Carnation milk
2 T. vanilla extract

The eggs and butter should be at room temperature. Boil the sweet potatoes, with the skins on. When soft enough to mash, remove from water and peel. Mash the potatoes, picking out strings if potatoes are stringy. This should yield about 2 1/2 cups. Add the eggs, stirring in 1 at a time, mixing thoroughly. Add the granulated sugar; mix. Add the brown sugar; mix. Stir in the butter. Add the nutmeg, milk and vanilla extract, stirring after each addition. Spoon the mixture into the 3 pie crusts.

Bake at 350 degrees until solid and brown, about 45 minutes to 1 hour. Serve hot or cold.

from the Dec. 2003 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

Zana May 17, 2012 07:43 PM

[B]Apple Sweet Potato Bake Recipe[/B]

Grandmother always served sweet potatoes and apples with pork, so I know she'd approve of this dish I created to combine the two.—Audrey Thibodeau, Gilbert, Arizona

8 Servings
Prep: 15 min.
Bake: 30 min.

3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples (about 2 large)
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
Dash pepper
1 tablespoon butter

• In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples.
• In a small bowl, combine the brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples.
• Dot with half of the butter.
• Repeat layers.
• Cover and bake at 350° for 15 minutes.
• Baste with pan juices.
• Bake, uncovered, 15 minutes longer or until apples are tender.

Yield: 8 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 167 calories, 2 g fat (1 g
saturated fat), 4 mg cholesterol, 103 mg sodium, 38 g carbohydrate, 2 g
fiber, 1 g protein.

Originally published as Apple Sweet Potato Bake in Taste of Home
December/January 1999, p6

All times are GMT -4. The time now is 01:55 AM.

★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★