Sweet Potato Shortcakes For Two Recipes

SWEET POTATO PIE FOR TWO

Steps:

• For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between 2 disposable 5-inch pie tins, and press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon.
• Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack.
• For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the sweet potato and then the melted butter.
• Mound the filling in the pie shells, and bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving.
• If using marshmallows: Right before serving, preheat the broiler. Pile 1/4 cup mini marshmallows in the center of each pie, and broil until the marshmallows are bubbling and well browned, 30 to 40 seconds. Serve immediately.
• If not using marshmallows: Dollop each pie with some whipped cream, and serve.

SWEET POTATO SHORTCAKES FOR TWO

Steps:

• Prick sweet potato all over with a fork. Place on a microwave-safe plate. Microwave, turning once, until tender, 5 to 8 minutes. Cool until easily handled, about 5 minutes. Peel and mash with a fork.
• Sift whole wheat flour, all-purpose flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. Rub in cubed butter with your fingers until mixture is the consistency of fine crumbs. Mix in mashed sweet potato, orange juice, and orange zest until dough comes together. Gather dough into a ball; freeze for 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease a small baking sheet.
• Divide chilled dough into 2 pieces. Shape each piece into a ball; pat gently to form a 2-inch round. Place rounds on the baking sheet.
• Mix 1/2 teaspoon white sugar and 1 pinch cinnamon together in a bowl. Sprinkle over the shortcake rounds.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer shortcakes to a wire rack to cool completely.
• Mix 1 teaspoon water and cornstarch together in a small bowl until smooth.
• Combine strawberries, 1/4 cup water, and 2 tablespoons white sugar in a saucepan. Bring to a boil; stir. Simmer until strawberries start to break down, about 5 minutes. Reduce heat; stir in cornstarch mixture. Cook until strawberry sauce is slightly thickened, about 1 minute.
• Whisk farmers cheese, sour cream, and confectioners' sugar together in a bowl to make cream.
• Cut each shortcake in half. Spoon cream mixture over the bottom halves; cover with top halves. Serve strawberry sauce on top.

SMALL-BATCH SWEET POTATO CASSEROLE

Steps:

• Combine the sweet potatoes, half-and-half, butter, brown sugar, nutmeg if using and 1/2 teaspoon salt in a large saucepan over medium-low heat and cook, covered and stirring occasionally, until the sweet potatoes begin to break down, 15 to 20 minutes.
• Reduce the heat to low and continue to cook, covered, stirring occasionally and breaking up the pieces as you stir, until the sweet potatoes are completely tender and have almost entirely fallen apart, another 25 minutes.
• Meanwhile, position an oven rack in the upper-third of the oven and preheat to 450 degrees F.
• Add the cream cheese to the saucepan. Mix with a handheld mixer until the cream cheese is fully incorporated and the sweet potatoes are smooth.
• Use a spatula to transfer 1 cup of the sweet potato mixture to each of four 1-cup ramekins. Top each ramekin with a 1/3 cup of the mini marshmallows. Bake until the marshmallows are puffed and browned, about 5 minutes.

SWEET POTATO FOR TWO

Steps:

• Preheat oven to 400*.
• Grease pie dish.
• Skin sweet potato and cut into bit size pieces.
• Place sweet potato pieces in large bowl and add remaining ingredients. Stir with wooden spoon till combined.
• Bake at 400* for 40 minutes stirring approx every 15-20 minutes.

SWEET POTATO PEANUT SHORTCAKES

Steps:

• Preheat oven to 425º F.
• For shortcakes, chop 1/4 cup of the peanuts.
• Mash enough sweet potatoes to make 3/4 cup. Refrigerate remaining potatoes for other uses.
• Combine in bowl the mashed potato, milk, butter, sugar, cinnamon and chopped peanuts. Add biscuit mix and mix until blended (some lumps will remain).
• Drop by spoonfuls onto baking sheets coated lightly with peanut oil, making 6 equal portions. If desired, sprinkle top of each with an additional 1/4 teaspoon sugar. Bake on high oven rack for 12 to 14 minutes or until golden and baked in center.
• To assemble, split shortcakes and fill with fruit. Top with additional fruit, remaining peanuts and Cool Whip.

SWEET POTATOES FOR TWO

Steps:

• Cut potatoes into chunks; transfer to a 1-qt. baking dish. Set aside. In a small saucepan, combine the brown sugar, butter, water and salt; bring to a boil. Pour over potatoes., Bake, uncovered, at 350° for 25-30 minutes or until syrup thickens, basting occasionally. Sprinkle with nutmeg.

TWICE-BAKED SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a half-sheet pan with foil or parchment paper; spray lightly with nonstick cooking spray.
• Pierce sweet potatoes well and place on the prepared baking sheet.
• Bake in the preheated oven until tender, about 90 minutes. Remove from heat and cool until potatoes are cool enough to handle. Remove skins. Leave the oven on.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Mix bread crumbs and melted butter in a small bowl and set aside.
• Mash potatoes well in a large bowl with a potato masher. Stir in chopped bacon, sour cream, onions, and softened butter. Stir to combine well. Spread mixture in a greased baking dish. Sprinkle crumb mixture evenly over the top of potatoes.
• Bake in the preheated oven until thoroughly heated and bread crumbs are just turning golden, about 30 minutes.

CONTEST-WINNING TWICE-BAKED SWEET POTATOES

Steps:

• Pierce potatoes with a fork. Bake at 375° for 40-60 minutes or until tender. Let potatoes stand until cool enough to handle.Cut them in half lengthwise; carefully scoop out pulp, leaving a 1/4-in. shell. , Place pulp in a large bowl. Add orange juice. Melt 3 tablespoons butter; add to pulp and beat until smooth. Stuff the potato shells; place in an ungreased 15x10x1-in. baking pan. , In a small bowl, combine the flour, brown sugar, cinnamon, ginger and mace. Cut in remaining butter until crumbly. Stir in nuts. Sprinkle over potatoes. , Bake at 350° for 20-25 minutes or until golden and heated through.

TWO-BERRY SHORTCAKES

Steps:

• Make biscuits:
• Put oven rack in middle position and preheat oven to 450°F.
• Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
• Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
• Make filling:
• While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
• Make cream:
• Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
• Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.