With Thanksgiving comes sweet potatoes! Here are seceral recipes that use them. From sides to desserts, sweet potatoes are a very versitile ingredient!
Whipped Sweet Potato Casserole
- 6-7 sweet potatoes, regular size, peeled and cut into cubes
- 1 can sweetened condensed milk (you will only use half)
- 1 bag mini marshmallow
Pre-heat oven to 350*.
Fill a pot half full with water. Bring potatoes to a boil and continue to boil until the are cooked.
You will know when they are ready when you can easily slice through one with a fork.
Drain water from potatoes.
Beat potatoes with a mixer until they are free from lumps.
Add 1/2 can of milk.
Whip until combined.
Pour mixture in a baking dish.
Top with mini marshmallows.
Bake for 20 minutes (until marshmallows are lightly browned).
This recipe is the best version of sweet potato casserole I have ever tasted! It is so sweet, you could have it for dessert!
Sweet Potato Casserole
- 2 large cans of sweet potatoes
- 4 eggs beaten
- 2 cups of white sugar
- ¾ cup of margarine (melted)
- 1 cup of evaporated milk
- 2 teaspoons of cinnamon
- 2 cups of white mini marshmallows
- 1 cup of shredded coconut
- 2 ½ cups of cornflakes (crushed)
- 1 cup of brown sugar (packed)
- 1 cup of pecans (chopped)
- 1½ cups of margarine (melted)
Pre heat your oven to 400°.
Spray a 9 x 13 casserole dish with butter.
In dish, mash your potatoes. Mix in your eggs, sugar, margarine, milk, cinnamon, marshmallows and coconut.
In a separate bowl, mix your cornflakes, brown sugar, nuts and margarine. This is your topping; spread it over your potato mixture. Place your dish on an aluminum foil covered cookie sheet. This will prevent food from falling down and baking on the bottom of your oven (this I know from experience). Place your casserole into your oven for about 20 minutes. Just until it all blends together.
This salad is different from most! There isn’t any lettuce in this salad and it is still packed full of flavor! This salad may remind you of the fall with all of its rich autumn flavors.
Sweet Potato & Apple Salad
- 1 sweet potato, peeled and shredded
- 1 large apple (or 2 small), peeled, cored and shredded
- ¼ cup orange juice (fresh or store bought)
- 2 to 3 tablespoons dried dates or raisins, chopped
Add all ingredients together. For extra flavor sprinkle salad with cinnamon!
You can also add some chopped nuts to the top of this salad!
Sweet Potato Pie
- 1½ cup of sweet potatoes (cooked or canned)
- 2 teaspoons of margarine (softened)
- 1 cup of granulated sugar
- 3 eggs (separated)
- 1/3 cup of evaporated milk
- 2 teaspoons of vanilla
- 2 teaspoons of cinnamon
- 1 deep-dish pie crust or 2 regular pie crusts
Preheat your oven to 375°.
Mix potatoes, margarine and sugar together.
Add milk, vanilla and cinnamon to your mixture.
Beat your egg whites until they form stiff peaks.
Fold egg whites into your potato mixture.
Pour your mixture into your pie crust(s).
Bake your pie(s) for 10 minutes at 375°.
Turn your oven down to 350° after 10 minutes and bake for 35-40 minutes.
Sweet Potato Apple Cake
Sweet potatoes and apples add moistness and natural sweetness to this simple cake.
- Natural cooking spray
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup brown sugar
- 1 egg
- 1 large apple, peeled, cored and grated
- 1 (3/4-pound) sweet potato, peeled and grated
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Preheat oven to 350°F. Lightly oil an (8-inch) baking pan with cooking spray; set aside.
In a large bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg; set aside. In a second large bowl, whisk together sugar and egg until well combined. Stir in apple, sweet potato, vanilla and walnuts and then add apple mixture to flour mixture and stir to combine.
Transfer batter to prepared pan and bake until cake pulls away from the edges and is deep golden brown, 40 to 50 minutes. Set aside to let cool and then cut into squares and serve.
This recipe came from Whole Foods.