SWEET POTATOES SUPREME WITH CORN BREAD PUDDING
This is an elegant torte-like casserole of sliced yellow and orange sweet potatoes with a corn bread base, custard filling, and almond paste layer under a topping of mini marshmallows and cornbread crumbles.
Provided by Zorro6204
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat. Cover, and cook until potatoes can be pierced with a fork, about 20 minutes. Drain, and set aside to cool.
- Preheat your oven's broiler.
- Lightly grease 9x13 inch baking dish. Slice corn muffins into 1/2 inch rounds, trimming away tops and bottoms. Reserve trimmed pieces. Arrange corn muffin slices over the bottom of prepared baking dish. Place muffins under preheated broiler until toasted, about 2 minutes.
- Mix the canned mashed sweet potatoes, brown sugar, butter, and 1 cup coconut milk together in a bowl until smooth. Stir in 1 teaspoon cinnamon, nutmeg, and cloves.
- In another bowl, whisk the eggs with the remaining coconut milk, 1/2 teaspoon cinnamon, and salt until smooth.
- Place a sheet of plastic wrap on a clean surface. Place 1/2 can of almond paste on the wrap, cover with another sheet of plastic wrap, and roll out the almond paste into a thin sheet, about 1/8 inch thick. Use fingers, or patch pieces of almond paste to shape the sheet into the size of baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- Assemble the casserole by pouring the egg mixture over the corn muffins in the prepared baking dish. Cover with the sheet of almond paste, trimming to fit the dish. Alternating colors, place a layer of sweet potatoes over the almond sheet. Spoon or brush 1/3 of the brown sugar mixture over the sweet potatoes. Repeat, arranging two more layers of sweet potatoes, ending with 1/3 of the brown sugar mixture. Set aside any extra sweet potatoes for another use.
- Bake casserole in preheated oven 20 minutes. Remove from oven. Sprinkle reserved corn muffin trimmings and marshmallows over the top. Return to oven, and bake until top is browned, about 20 minutes more. Cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 877.8 calories, Carbohydrate 138.2 g, Cholesterol 98.2 mg, Fat 32.4 g, Fiber 13.6 g, Protein 12.6 g, SaturatedFat 19.8 g, Sodium 538.1 mg, Sugar 52.8 g
SWEET POTATO (QUEEN) CORNBREAD
This recipe comes straight from "The Sweet Potato Queens' Big-Ass Cookbook. Another one of those things where I'm gonna write down the recipe exactly like it's portrayed in the cookbook.....you have to do the Queen's justice. :)
Provided by crazycookinmama
Categories Quick Breads
Time 50m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Mom's is the ultimate example of a life well-lived. I am in total awe of her. She's smart, accomplished, beautiful-inside and out-loving, courageous, and bubbling over with the sheer joy of living.
- It's been an easy fifty years for Dad, clearly. To further endear her to me personally, she and her friends turn out some excellent eats! Mom herself makes this sweet potato cornbread that is worth driving all the way to Mountain Pine, Arkansas, for, but you won't have to-here's how you do it.
- Mix together this dry stuff: 1 cup all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup sugar.
- Separetely, mix together this wet stuff: 3 sweet potatoes, cooked and mashed (or you may use 1 16 ounce can of sweet potatoes, and in this recipe, it really is okay not to use home-cooked ones, I would tell you if it mattered), 2 eggs, 6 tablespoons milk, and 3 tablespoons oil.
- Then mix the dry stuff and the wet stuff, just until it's all moist (don't beat it to death), then put it in greased muffin tins and bake at 425 until done-usually about 15 to 20 minutes.
Nutrition Facts : Calories 121.7, Fat 3.3, SaturatedFat 0.6, Cholesterol 21.4, Sodium 234.7, Carbohydrate 20.9, Fiber 1.3, Sugar 6.5, Protein 2.5
BREADSTICKS
These taste soooo close to Olive Garden® breadsticks! So delicious! Goes well with pizza, pasta, and soup!
Provided by Kandilynn
Categories Bread Yeast Bread Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
Steps:
- Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
- Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
- Grease a baking sheet.
- Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
- Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.9 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 173 mg, Sugar 2.9 g
SWEET POTATO CORN BREAD
This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.
SWEET POTATO CORN BREAD
Categories Bread Dairy Egg Side Bake High Fiber Cornmeal Sweet Potato/Yam Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.
- Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan.
- Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)
STEPHANIE L. TYSON'S SWEET POTATO CORNBREAD
North Carolina and sweet potatoes go way back. To this day, the state is a national leader in growing the crop. Stephanie L. Tyson, the chef who oversees the kitchen at a Winston-Salem spot called (appropriately) Sweet Potatoes, likes to blend one Southern staple into another. And here, the result is a cornbread laced with a holiday-friendly undercurrent of cinnamon and nutmeg. Ms. Tyson has said that the cornbread just clicks with a side of greens, but we have a feeling it will play well with cranberries and gravy, too.
Provided by Jeff Gordinier
Categories breads, side dish
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
- Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
- Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 11 grams, TransFat 0 grams
MOIST & SWEET CORNBREAD
We prefer good old Southern cornbread with our beans but sometimes want it sweeter. Here's a sweet version to hold up the butter. -Stacey Feather, Jay, Oklahoma
Provided by Taste of Home
Time 35m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 393mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
CORNMEAL SWEET POTATO BREADSTICKS
Crunchy and slightly sweet, pairing two indigenous American staples. This is based on a Cornmeal-Cayenne Grissini recipe from Gourmet magazine.
Provided by realbirdlady
Categories Yeast Breads
Time 2h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
- Stir in remaining ingredients.
- Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.).
- Cover and let rise about an hour, until doubled in bulk.
- Preheat over to 350°F.
- Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized) will have distinct crust and bread textures.
- Bake about 10 minutes, until lightly browned.
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