Sweet Potato Delight Recipes

CAMOTE DELIGHT RECIPE

Steps:

• Boil the Sweet Potato until cook
• Peel the skin then place on a separate bowl.
• Mix the butter, sugar and condensed milk
• Mash sweet potato "camote" with fork until smooth.
• Add butter mixture in mashed Camote and mix well.
• Spoon in paper cups, top with butter and chilled for 30 minutes then serve.

SWEET POTATO DELIGHT

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain potatoes; place in a large bowl and mash. Stir in the orange marmalade, orange juice, brown sugar and extract. Cool slightly., In a small bowl, beat egg whites until stiff peaks form. Fold into sweet potato mixture. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

SWEET POTATO DELIGHT

Steps:

• In a large frying pan, dry roast the nuts for a few minutes. Shake the pan often.
• Cut the banana in half lengthwise. Cut the sweet potato in 1/2 inch slices.
• Add the oil to the pan. Push the nuts to the outer edge and add the banana pieces to the pan. Add the sweet potatos.
• Cover and cook for 2 minutes. Uncover and cook for 5 minutes until everything is heated through and browned on one side.
• Drizzle with syrup or honey before serving.

SWEET POTATO DELIGHT

Steps:

• Mix together well all ingredients (except topping) and pour into baking dish.
• Bake at 375 degrees F for 20 - 25 minutes
• Topping: Melt margarine add sugar and chopped nuts and mix well. Spread over the sweet potato mix hot out of the oven. Put it back into the oven at 400 degrees F for 15 minutes, watch that the coconut does not burn.

A VEGETARIAN'S DREAM SWEET POTATO DINNER

Steps:

• Preheat oven to 400°F. Toss potatoes, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Arrange potatoes cut side down in an even layer and roast until beginning to soften and golden brown on the cut sides, 15-20 minutes.
• While potatoes roast, cook lentils in a medium pot of simmering salted water until lentils are tender but still retain their shape, 15-20 minutes. Drain and transfer to a medium bowl.
• Toss mushrooms, 1 Tbsp. oil, and 1/2 tsp. pepper in another medium bowl. Arrange around potatoes on hot baking sheet and continue to roast until mushrooms are browned and crisped and potatoes are well browned on cut sides, 12-15 minutes.
• Meanwhile, pulse feta, tahini, garlic, 2 Tbsp. lemon juice, half of the dill, 3 Tbsp. oil, and 1/4 cup water in a food processor until a smooth sauce forms. Add more water, 1 Tbsp. at a time, and pulse to combine until sauce is just thin enough to pour.
• Add scallions and remaining dill, 2 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper to bowl with lentils and stir to combine. Stir in roasted mushrooms.
• Divide feta sauce among plates. Top with potato halves. Spoon lentil salad over and drizzle with oil.