Southern SweetPotato Pie

Ingredients:

  • 1/3 cup butter
  • 2 eggs, beaten
  • 2 cups mashed sweet potatoes (if using canned sweet potatoes, do not used syrup-packed)
  • 1 tsp. vanilla extract
  • 3/4 cup sugar
  • 3/4 cup evaporated milk
  • 1/4 tsp. salt
  • 1 unbaked 9-inch pie shell (if using a commercially frozen pie shell, use a 9-inch deep dish shell)

Preparation:

Preheat oven to 375 F. Cream butter and sugar together. Add eggs and stir. Add sweet potatoes and mix well. Stir in milk, vanilla and salt, making sure all ingredients are thoroughly mixed. Pour into pie shell and bake 40 minutes.

Note: This is a plain sweet potato pie for those who like the lush flavor of sweet potatoes accented only by vanilla. For extra flavor, you may want to fancy up the pie with the addition of 1/2 tsp. each of cinnamon and nutmeg, or a tablespoon of grated lemon rind and 2 tablespoons of lemon juice. This pie can also be made without using a crust. Pour ingredients into a buttered 9-inch pie plate and bake 40 minutes at 375 F. or until knife inserted in center comes out clean.

SweetPotato Buttermilk Cornbread

Ingredients:

  • 1 cup all-purpose Flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup butter
  • 1 egg
  • 1 cup buttermilk
  • 1 1/2 cups peeled and grated SweetPotatoes

Preparation:

Preheat oven to 425 degrees F. In large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. In a small bowl, beat egg until frothy. Stir in buttermilk and SweetPotato. Pour SweetPotato mixture into flour mixture, stirring just until blended. Pour batter into greased 9x9x2-inch square baking dish. Bake 20 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack. Cut into squares.

SweetPotato Banana Muffins

Ingredients:

  • 1 3/4 cup Unsifted All-Purpose Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 2 tsp. Baking Powder
  • 1 tsp. Ground Allspice
  • 1/2 tsp. Salt
  • 1 1/2 cups Mashed SweetPotatoes
  • 2/3 cup Mashed Ripe Banana
  • 1/4 cup Melted Butter or Margarine
  • 2 eggs Slightly Beaten
  • 3/4 cup Milk
  • 1/2 cup Chopped Toasted Pecans

Preparation:

Well grease 2 dozen 2-inch muffin pans. In medium bowl, combine flour, sugar, baking powder, allspice and salt. In large bowl, combine SweetPotatoes, bananas, butter, eggs and milk. Blend well. Add flour mixture and pecans; stir to blend. Fill prepared muffins pans two-thirds full. Bake at 400 degrees F. for 20 minutes or until tops spring back when lightly touched. Remove to wire racks. Serve warm.

SweetPotato Chocolate Chip Mini Muffins

Ingredients:

  • 2 medium sweet potatoes
  • 1 cup flour
  • 2 cups light brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups mini chocolate chips

Preparation:

Make SweetPotato puree by cooking sweet potatoes in boiling water until tender. Remove skin and puree in food processor.
Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. In another bowl, mix together oil, sweet potato and eggs. Make a well in dry ingredients and stir in sweet potato mixture. Fold in chocolate chips.  Spoon into mini-muffin tins lined with paper cups. Fill to top. Bake 15-20 minutes. Cool on racks.

SweetPotato Biscuits

Ingredients:

  • 1 1/4 cups Unsifted All-Purpose Flour
  • 1 Tbsp. Baking Powder
  • 1/2 tsp. Salt
  • 3 Tbsp. Shortening
  • 1 cup Mashed Cooked SweetPotatoes
  • 1/4 tsp. Ground Cinnamon
  • 1/8 tsp. Ground Nutmeg
  • 1/4 cup Milk

Preparation:

Into large mixing bowl, sift together flour, baking powder and salt. Using pastry blender or two knives, cut shortening into flour mixture until it resembles coarse meal. Blend in SweetPotatoes and spices. Add milk all at once and stir with fork until mixture comes together. On lightly floured board, knead 10 times. Roll out on lightly floured surface to 1/2 inch thickness. Cut with biscuit cutter dipped in flour. Arrange on ungreased baking sheet. Bake at 450 degrees F. for 12 minutes or until golden and puffed.

SweetPotato Bread French Toast

Ingredients:

  • 1 small SweetPotato
  • 1/2 cup milk
  • 1/2 cup water
  • 1 package (1/4 ounce) active yeast
  • 2 1/2 cups bread flour,divided
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/4 cup butter, softened
  • Pinch each of cinnamon, nutmeg and cloves

Preparation:

Peel sweetpotato; cut into chunks. In small saucepan combine sweetpotato, milk and water. Bring to a boil, reduce heat and simmer until sweetpotato is tender. Drain, reserving 1/2 cup liquid. Sprinkle yeast over hot cooking liquid (120 degree F to 130 F); stir to dissolve. Mash sweetpotato; add to yeast mixture with 1 cup flour, sugar and salt; mix well. Cover, let rise in warm place until doubled, about 1 hour. When dough has doubled, punch down and stir in beaten egg and butter. Add remaining 1 1/2 cups flour, 1/2 cup at a time, to form soft dough; mix well. Knead dough on floured surface 10 minutes or until smooth. Shape dough into loaf. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place until doubled, about 45 minutes. Bake in center of oven at 375 degrees F 30 to 35 minutes or until bread sounds hollow when lightly tapped. Remove from pan. Cool on wire rack.

FRENCH TOAST: Cut SweetPotato Bread into 8 thick slices.

Maple Pecan SweetPotato Quick Bread

Ingredients:

  • 2  cups unbleached all-purpose flour
  • 3/4  cup firmly packed brown sugar
  • 2  teaspoons baking powder
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1  teaspoon ground cinnamon
  • 1/4  teaspoon ground ginger
  • 1  cup sweetpotatoes, cooked, cooled and mashed
  • 1/2  cup pure maple syrup
  • 2  large eggs, at room temperature
  • 1/4  cup unsalted butter, melted and cooled
  • 1/4  cup milk, at room temperature
  • 2  teaspoon pure vanilla extract
  • 3/4  cup chopped pecans

Preparation:

Preheat oven to 350 degrees F.  Butter a 9x5x3 inch loaf pan.  In a medium-sized bowl, stir together the sweetpotatoes, maple syrup, eggs, butter, milk, and vanilla.  Make a well in the center of the flour mixture;  add the sweetpotato mixture and stir just to combine.  Stir in the pecans.  Scrape the batter into the prepared pan and spread evenly.

Bake for 50 to 60 minutes, or until a cake tester or toothpick inserted into the center of the bread comes out clean.
Remove the pan to a wire rack.  Cool for 10 minutes before removing the bread from the pan; finish cooling on the rack.  Store the completely cooled bread in an airtight container at cool room temperature or in the refrigerator.

Allow the bread to reach room temperature before serving.
This bread freezes well.

Garlic SweetPotato Biscuits

Ingredients:

  • 1 1/4 cups All-purpose flour
  • 1 tbsp. Baking powder
  • 1/4 tsp. Ground Cinnamon
  • 1/8 tsp. Nutmeg
  • 1/4 cup Cold unsalted butter
  • 1 cup Cold mashed SweetPotatoes
  • 1/4 cup Half and Half
  • 2 tbsp. Melted unsalted butter
  • 1 tbsp. Finely chopped parsley
  • 1/4 tsp. Garlic powder

Preparation:

In a large bowl, sift together flour, baking powder cinnamon, salt and nutmeg. Cut butter into mixture using pastry cutter until mixture resembles coarse meal. Add SweetPotatoes and half and half; stir until mixture comes together.

Transfer mixture to lightly floured board and knead about 30 seconds. Pat to about 1-inch thickness and cut into 2-inch circles using biscuit cutter.

Arrange on ungreased baking sheet. Bake at 425 degrees F. about 15 minutes, until puffed and golden. Transfer to wire rack. Combine melted butter, parsley and garlic powder. Brush over hot biscuits. Serve biscuits warm.

Cloverleaf Rolls

Ingredients:

  • 1  medium sweet potato
  • 1 cup milk
  • 1/3 cup butter
  • 1 package dry yeast
  • 1/4 cup warm water (105-115°)
  • 1/3 cup sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon nutmeg
  • 5-5 ½ cups unbleached flour
  • 3 tablespoons melted butter, for brushing on rolls

Preparation:

Cook sweet potato in boiling water until tender.  Cool, peel and mash until you have 1 cup puree. In small saucepan, heat milk and butter together until butter is melted.  Pour into large mixing bowl and let cool to lukewarm.  In a small bowl, stir yeast into warm water; let sit until it bubbles up, about 5 minutes.  Add sugar, sweet potato puree, salt, lemon zest and nutmeg to milk in mixing bowl; stir to combine.  Stir in yeast mixture.  Add 2 cups flour and beat for several minutes until dough becomes elastic.  Continue adding flour, about 1/2 cup at a time, until dough comes together in a ball and is firm enough to knead. Turn out onto lightly floured surface and knead, adding flour as needed to prevent sticking.  Work dough until smooth and elastic, about 10 minutes. Place a buttered bowl, turning several times to coat with butter.  Cover and let rise in warm place until double in bulk, about 1 hour.

Punch dough down and cut into 24 equal pieces.  Grease or spray 2 muffin pans.  Divide each piece of dough into 3 smaller pieces.  Roll to shape into round balls with the palm of your hand against the work surface.  Put 3 balls into 1 muffin cup.  Continue with remaining 23 pieces.  Before baking, brush each roll generously with melted butter.  Cover and let rise in warm place until almost double, about 30-45 minutes.  Bake in preheated 375°F oven for 20-25 minutes until light brown. 

Amazing Spiced SweetPotato Mini-Loafs

Ingredients:

  • 1/2 cup cooked SweetPotatoes, peeled and pureed
  • 1 cup packed brown sugar
  • 1 cup apple juice
  • 3/4 cup raisins
  • 1 1/2 tablespoons vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped walnuts

Preparation:

Preheat oven to 325 degrees F. In a large saucepan, combine SweetPotatoes, brown sugar, apple juice, raisins, oil, cinnamon, nutmeg, cloves and allspice. Bring to a boil over high heat. Lower heat and simmer for 2 minutes. Set aside to cool.

Sift together flour, soda and baking powder. Add to the cooled SweetPotato mixture; stir well. Fold in walnuts. Spoon batter into 3 greased mini (approximately 3-by 6-inch) loaf pans. Bake on lowest rack in 325 degree F. oven for 60 minutes or until a wooden pick inserted into center comes out clean. Cool in pans for 10 minutes then turn out and transfer loaves to wire rack to cool completely.