Kathy - Sweet Potato Recipe
DawnInCal
4 years ago
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kathyg_in_mi
4 years agoChi
4 years agoRelated Discussions
German above ground sweet potato recipes
Comments (24)You know, I think our traditional Thanksgiving meal is about as close as we get to indigenous food, right? The wild turkeys were here when the first Puritans arrived. The native Americans were raising corn and squash and beans, I think, and sunflowers as well, which was a major vegetable protein source for them via the seeds which are easy to preserve. Cranberries are native in some parts of the country, and so is wild rice. So, all those ingredients are more or less indigenous American foods. Maybe one problem is that our nation is so large geographicaly, so we do have more regionalized "America food" depending on what foods are readily available in each region instead of a well-known "American" cuisine. For example, if you grew up in Boston, you might argue that lobster and Boston baked beans are true American cuisine, but if you grew up in Georgia or South Carolina, maybe you'd insist it was barbeque, baked beans, cornbread and grits. I was thinking about what kind of native food a forager would find growing naturally here in Oklahoma....there's wild game, of course, and wild blackberries and wild grapes here in southern OK, and some of you probably have wild huckleberries or currants in some eastern parts of the state that we don't have here. Here in southern OK, we have the wild prickley pears (you can make jelly from them) and native pecans and walnuts, and persimmons. There's also several kinds of wild plums, and you can fish in the Red River for catfish. Dorothy, I think I am going to grow peanuts next year so we can make our own peanut butter without all the additives. I remember having a Mr. Peanut machine when I was a little kid....you put the peanuts in his hat and turned the handle and got peanut butter (a peanut paste probably would be a better description). It was simple, so it seems like it'd be simple to make homemade peanut butter in the food processor or blender. Carol, I love all those old Southern Living recipe books...they are my kind of cooking! Another great cookbook full of old-style southern cooking is Fannie Flagg's Original Whistle Stop Cafe Cookbook, which came out at about the same time that her book, Fried Green Tomatoes at the Whistle Stop Cafe, was made into the movie of the same name. If my grandmother and southern aunts had written a cookbook of the foods they prepared their entire lives, it would have been very, very similar to Fannie Flagg's cookbook. Dawn...See MoreSweet Potato recipe...(sorry a little late for Easter)
Comments (6)I usually mix in a can of crushed pineapple with some of its juice, brown sugar to taste, cinnamon, nutmeg, cardamon, and a can of mandarin orange with cooked and mashed sweet potatoes. Then place the mixture in a casserole dish, dab some butter pieces and sprinkle brown sugar on top. Then, bake it 400F degrees for 15-20 minutes or until sugar caramel. Hum... that sounds yummy. I want some! I'm going to try your recipe too! Thanks for sharing....See MoreLOOKING for: Sweet potato recipes : not pureed or sweet
Comments (10)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....See MoreCanned sweet potato recipes?
Comments (7)I haven't made these Jamie, but they look good in the pic. Country Sweet Potato Muffins Move over blueberry and cranberry muffins! There's a new muffin making a name for itself. These country-style sweet potato muffins have the comforting tastes of a pumpkin pie with a hearty yet delicate, moist texture. Serves: 12 1 1/4 cups old-fashioned rolled oats, divided 1 1/4 cups all-purpose flour, divided 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 (15-ounce) can sweet potatoes or yams, drained and mashed 1 cup packed light brown sugar, divided 1/3 cup vegetable oil 1/4 cup skim milk 1 egg 2 teaspoons vanilla extract, divided 1 tablespoon butter, melted Preheat the oven to 400 degrees F. Line 12 muffin cups with paper baking cups. In a large bowl, combine 1 cup oats, 1 cup flour, the baking powder, baking soda, cinnamon, and nutmeg; mix well. Stir in the sweet potatoes, 3/4 cup brown sugar, the oil, milk, egg, and 1 teaspoon vanilla; mix until well moistened. Fill the muffin cups 3/4 full with the batter. In a medium bowl, combine the remaining 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon vanilla, and the butter; mix well and sprinkle over the batter. Bake for 15 to 20 minutes, or until golden. Serve warm, or allow to cool before serving....See Morebob_cville
4 years agolast modified: 4 years agoDawnInCal
4 years agoAnnie Deighnaugh
4 years ago
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DawnInCalOriginal Author