Teri, let me know how yours come out if you make the sweets today. Dreamhouse, I may have that cookbook laying around somewhere. I thought it was one of the ones I got from my dear MIL when she passed away. I'm going to look for it so I can see the recipe. Jessy, I like the Reynolds wrap non-stick foil as well. I use it to line my baking dishes when I make bar cookies and brownies. I hope it's not killing any of us:-) If I use it for the sweet potatoes, would I cut down on the oil in the recipe? Ann, your recipe looks delicious, I have copied it and will try that one as well. I've never had sweet potatoes with parmesan cheese before, but I like both so I'm going to give it a whirl. Your photos, as always, are mouthwatering. Kathy, it sounds like the wedges in your recipe are pretty big? I'm looking for some crisp or crunch on the outside, but tender on the inside. That's a good basic recipe for me to start with, and the dipping sauce sounds like I could forget the potatoes and just eat that!!!! Thanks everyone for such good recipes and tips. I am planning to go later to our beachside produce market and get several sweet potatoes, so I can make these beauties. Happy Fall! We are expecting two days of rain here in Coastal FL, then a couple of cooler days. I can't wait!! DONNA

Posted by Roger_z7 (My Page) on Fri, Nov 15, 02 at 10:21 Here is a recipe that has bounced around in several newspapers before it ended up in our "daily blab". I have never seen anything like it and thought some of you might like to try it during the holidays. Looks pretty decadent. Sweet Potato Bread Pudding w/ Whiskey Sauce Pudding 10 slices white bread, cubed and toasted 2 cups sweet potato, peeled and cubed 4 tbs butter, melted 3/4 cup sugar, granulated 10 eggs, beaten 2 cups heavy cream OR half-and half OR milk 1 tsp vanilla 1 tsp nutmeg, ground 2 tsp cinnamon, ground Boil potato cubes in enough water to cover until barely soft. Drain. Place sugar, nutmeg and cinnamon in a large bowl and mix. Add eggs and cream OR milk and stir. In a separate bowl, combine sweet potatoes and butter and mash together. Let cool. In a large mixer bowl, combine potato mixture, sugar mixture and vanilla. Set mixer speed on low and mix for a minute or two. FOLD in the bread cubes and let stand for 5 minutes. Coat a 9 X 13 baking dish with butter and pour mixture into it. Bake on lower rack at 250 degrees for 45 minutes to an hour. Test for doneness with toothpick. Whiskey Sauce 2 cups sugar, confectioners 1/2 cup sugar, brown, packed 2 cups cream OR half-and-half OR evaporated milk 1/4 cup butter, unsalted, cubed 1/4 tsp vanilla 1/4 tsp nutmeg, ground 2 squares chocolate, white, optional 2 tbs whiskey, or to taste, optional In a heavy saucepan, place cream OR milk, both types of sugar, nutmeg and vanilla. Slowly bring to a boil and simmer until volume is reduced to one half. Remove from heat and whisk in butter. Add white chocolate and stir until it melts. Add whiskey and stir. Pour sauce over pudding or over individual servings. Note: Do not reheat sauce as it will separate. Keep it warm by placing in a stainless steel bowl that is sitting in a container of hot water.

I don't use the honey or cinnamon in this recipe. It's really good and since I love the "relish" I always double the amounts. Sweet Potato-Coconut Soup with Spicy Relish Spicy Relish: 1 T canola oil 1 T unsalted butter Pinch of red pepper flakes ý small sweet potato, peeled & cut into a small dice Salt and fresh black pepper ü cup finely chopped fresh flat leaf parsley Heat oil & butter over medium heat. Add red-pepper flakes; heat for 10 seconds. Add diced sweet potato, salt & pepper. Cook, covered, stirring occasionally, until softened, 15 minutes. Uncover, increase heat to high & cook until diced potatoes are golden brown, 5-7 minutes. Transfer to a bowl; stir in the parsley. (I like diced potato to get a bit crunch). Soup: 1-1/2 T canola oil 1 small red onion, chopped 2â piece of fresh ginger, grated Pinch of red pepper flakes 3 cups chicken broth ý cup water 1-1/2 lbs sweet potatoes, peeled & cut into a large dice 1-1/2 cups unsweetened coconut milk (light version if you prefer) 1 T clover honey Large pinch of ground cinnamon Heat oil in saucepan over medium heat. Add onion and ginger; cook until soft, 5 minutes. Add red-pepper flakes and cook for 30 seconds. Add broth and water; bring to a boil. Add sweet potatoes; bring to a simmer. Cook until potatoes are soft, 20-30 minutes. Cool for 10 minutes. Use immersion blender to puree. Simmer over low heat. Whisk in coconut milk (or alternative), honey, and cinnamon. Cook until thickened and warmed through. Season with salt and pepper. Ladle into bowls; top with a spoonful of the spicy relish. Serves 4. Per serving: 410 calories; 34g carbs;10 mg cholesterol; 30g fat & 4 g fiber. Source: adapted from a Bobby Flay recipe My note: the âÂÂspicy relishâ is the best part of this soup! Double the amounts.

We have used a recipe for years of a sweet potato casserole with marshmallows on the top. [g] I know...not the healthiest choice, but we cut back on the sugar and cream that is mixed into the sweet potatoes, so that it is barely 2-3 T each of light cream and brown sugar in a large casserole. A serving actually ends up having about 1-2 marshmallows on it. Not too bad. :-) pm2