SWEET POTATO AND APPLE CASSEROLE
This wonderful sweet potato recipe tastes like a dessert. It's always a favorite.
Provided by Tamby Plue
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
- In a small bowl, mix brown sugar, cinnamon and nutmeg.
- Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
- In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
- Bake in the preheated oven 30 minutes, or until lightly browned.
Nutrition Facts : Calories 239.2 calories, Carbohydrate 41.2 g, Cholesterol 15.3 mg, Fat 8.5 g, Fiber 3.4 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 74.1 mg, Sugar 27.8 g
SWEET POTATO, APPLE, AND SAGE SPOON BREAD
Categories Fruit Potato Side Bake Sauté Thanksgiving Apple Sweet Potato/Yam Fall Sage Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Cook sweet potato in pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl.
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add apple; sauté until tender and golden, about 8 minutes. Add apple to sweet potato; mash together. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bring milk, sugar, sage, and salt to boil in heavy medium saucepan. Reduce heat to medium-low; gradually whisk in cornmeal. Cook until cornmeal absorbs milk and pulls clean from bottom of pan, stirring constantly, about 5 minutes. Whisk in 3 tablespoons butter. Whisk yolks in large bowl to blend. Gradually whisk in warm cornmeal mixture. Whisk in baking powder. Mix sweet potato mixture into cornmeal mixture. Beat egg whites in medium bowl to medium-stiff peaks. Fold whites into warm cornmeal mixture.
- Melt 1 tablespoon butter in heavy large ovenproof skillet (preferably cast iron) over medium-high heat. Pour batter into skillet. Transfer skillet to oven; bake spoon bread until top is golden and puffed, about 1 hour. Serve warm.
SWEET POTATO AND PINEAPPLE SPOON BREAD
This is a combination of several recipes and although not a traditional spoon bread, some of the ingredients and the fact that you can serve or eat it with a spoon lead me to call it so. Almost everyone I know who has eaten it has begged for the recipe so I figured I better get it written down. I tend to cook to taste so some of the measurements are truly dependent on personal taste, but it is mainly the process, that makes the difference
Provided by Maximus67
Categories Yam/Sweet Potato
Time 3h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Bring a pot or kettle of water to a boil.
- Bake sweet potatoes in skin until fork tender about 40 minuets and let cool to touch.
- Remove skin and place sweet potato in a large mixing bowl mash till softened.
- Add drained pineapples, stir together.
- Add vanilla, cinnamon, nutmeg, molasses and ginger to the and bowl stir.
- I taste at this point to determine how much sugar to add, usually no more than 1/2 a cup and stir.
- Again I would taste to determine if the flavors are what I wish, since raw eggs are added in the next set, this is where I do my final tweeking or tasting.
- Then in a separate bowl combine the corn muffin mix, eggs, milk, sour cream until just blended.
- Add the muffin mixture to the sweet potato mixture and stir until combined, the texture should be closer to pancake mix than to muffin mix.
- Using two equal size baking dishes fill one with the boiling water and place in the oven on the lower shelf leaving space on the upper shelf for the spoon bread.
- Fill the second with the combined mixture place on top shelf in over.
- cook for about 45 minutes to an hour depending on oven size and container used to cook it.
- The spoon bread is complete when a tooth pick or knife inserted in the middle comes out not wet, because it is a very moist mixture you do not want a clean knife as you would with a cake, it should not be moving in the middle indicating it is still not fully cooked, if it moving in the middle and still wet when checked I would add 15 minutes to cooking time and check again.
- When it is out cover with foil to keep the moisture for about fifteen minutes
- Then it is all set to eat or can be kept and reheated great for plan ahead meals.
Nutrition Facts : Calories 522.1, Fat 18.3, SaturatedFat 8.1, Cholesterol 101.8, Sodium 771.5, Carbohydrate 80.8, Fiber 6.2, Sugar 38.4, Protein 9.6
SWEET POTATO APPLE DRESSING
This dressing is simply the greatest. It's easy to make, creates a heavenly aroma when baking and combines two traditional favorites -- sweet potatoes and dressing-- into one special dish. Folks always give it rave reviews.--Gail Prather, Bethel, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a skillet, saute onions and celery in butter until tender. Transfer to a large bowl; add the sweet potatoes, apples, bread cubes and walnuts. Add eggs; toss to coat. Stir in the remaining ingredients. Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
Nutrition Facts :
SWEET POTATO APPLE BAKE
Here's a scrumptious lighter version of traditional candied sweet potatoes. -North Carolina Sweet Potato Commission
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine sweet potatoes, apples, raisins and almonds. Spoon into a shallow 1-1/2-qt. baking dish. In a small bowl, combine butter, brown sugar, oats and lemon zest; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 35 minutes or until apples are tender.
Nutrition Facts :
SWEET POTATO SPOON BREAD
Martha first tasted this delicious sweet-potato spoon bread at The Elms, a restaurant and tavern owned by Brendan and Cris Walsh in Ridgefield, Connecticut.This recipe, part of Martha's Ultimate Thanksgiving Menu 2007, was adapted from Martha Stewart Living, November 1997.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
- Reduce heat to 350 degrees. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
- Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.
SWEET POTATO-GINGER SPOON BREAD
We upped the health potential of this Southern delicacy by adding beta-carotene-rich sweet potatoes, iron-packed molasses, and ginger, which helps quell inflammation.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart baking dish and dust with cornmeal. Steam sweet potatoes until tender, about 15 minutes. Remove from heat and mash until very smooth; let cool slightly.
- Meanwhile, in a medium saucepan, bring milk to a simmer. Whisk in cornmeal in a thin stream. Cook, whisking constantly until just thickened, 1 to 3 minutes; remove from heat and let cool slightly.
- In a large bowl, stir together mashed potatoes, cornmeal mixture, egg yolks, sugar, molasses, ginger, and salt. Whisk the egg whites until stiff peaks form. Stir in half of egg whites into cornmeal mixture. Very gently fold in remaining egg whites.
- Spoon mixture into prepared baking dish, place on a baking sheet and bake until puffed and set, 35 to 40 minutes.
Nutrition Facts : Calories 109 g, Cholesterol 55 g, Fat 2 g, Fiber 1 g, Protein 4 g, Sodium 192 g
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Servings 10-12Author Leslie Mackie
- Cook sweet potato in pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl.
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add apple; sauté until tender and golden, about 8 minutes. Add apple to sweet potato; mash together. Cool. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- Preheat oven to 350°F. Bring milk, sugar, sage, and salt to boil in heavy medium saucepan. Reduce heat to medium-low; gradually whisk in cornmeal. Cook until cornmeal absorbs milk and pulls clean from bottom of pan, stirring constantly, about 5 minutes. Whisk in 3 tablespoons butter. Whisk yolks in large bowl to blend. Gradually whisk in warm cornmeal mixture. Whisk in baking powder. Mix sweet potato mixture into cornmeal mixture. Beat egg whites in medium bowl to medium-stiff peaks. Fold whites into warm cornmeal mixture.
- Melt 1 tablespoon butter in heavy large ovenproof skillet (preferably cast iron) over medium-high heat. Pour batter into skillet. Transfer skillet to oven; bake spoon bread until top is golden and puffed, about 1 hour. Serve warm.
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