BIZZY BAKES

Before I fill you in on this recipe, I must share these were supposed to be mashed.  I wasn't in the mood for sweet mashed potatoes and I knew the flavor would be the same, so I left the potatoes in chunks. These mulled cider sweet potatoes were selected by Peggy and they are too easy to make and delicious.  I guess the hardest part was peeling the potatoes.  Added to the potatoes were butter (it was optional and I opted out.) maple syrup and spices. You can probably imagine the taste.  Of course, I think you almost can't go wrong with any sweet potato recipe. Do check out EwE page and see what the other cooks have made.  We do  not print the recipes from our group and we think that you would like having this book, Weeknight Wonders in your own  home. Linked to:  Waste Not Want Not Wednesday             Full Plate  Thursday  

In  my pre-Passover shopping,  I made   sure to buy two mangoes.  What a perfect fruit for Pesach. (Passover)   I had no idea what I would make with them but I knew they would be used.  One of them went to this sweet and enjoyable recipe.     Mango and Almond Sweet Potatoes Ingredients: 2 large sweet potatoes 1/2 cup brown sugar  1  teaspoon cinnamon  1 mango  1/8 cup margarine 1/2 cup almonds, sliced Method: Preheat oven to 350 F.  Grease a baking dish - medium size. Peel sweet potatoes and cut into chunks.  Add chunks to a pot of boiling water and cook for 15 minutes. Combine brown sugar and cinnamon. Add the brown sugar and cinnamon to mangoes and sweet potatoes in baking dish.    Bake for 20 minutes at 350 degrees. Top with sliced almonds and bake for an additional 20 minutes. This is a yummy dish.   Linked to:...

This turned out to be an incredible experiment.  It was one of my last-minute deals when I had to use up some produce, pronto.  I had a few sweet potatoes and no immediate plans for them.  We had come to the point that they were talking to me. SP (sweet potato):  Why did you buy us? Me: To eat, of course. SP: So, why are we sitting in the corner of the hydrator with celery, of all things.  Don't you know, we generally are not friends with celery unless you are making a savory salad and then their crunch makes them endearing. Me:  Hmmmm, savory salad sounds good but I was thinking hot, a nice hot dish and sweet, not savory. SP:  That is fine with us.  Just do it.  If you leave us any longer, we are going to get ugly and then you might throw us in the garbage. Me:  Garbage?  Of course not.  You are the diamonds of the hydrator.  No garbage for you. SP: Then, it is time to warm us up.  Do you have any i...

I go through cycles when I like savory sweet potato dishes and other times when I live sweet "sweet" potato dishes.  I guess now is a sweet one because I made these and love them.  I used pineapple instead of the orange recommended by Rachel.  The reason is simple.  I had an open jar of pineapple preserves.  Another example of what is in the refrigerator or cupboard dictating what we eat.  It does work out well. Pineapple Sweet Potato Mash  (adapted from Rachel Ray Ingredients: 2 1/2 - 3 pounds sweet potatoes, peeled and cut into chunks 1/2 - 3/4 cup  vegetable broth 1/4 - 1/2 cup pineapple preserves 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons thyme,  Method: Place the sweet potatoes in a large pot and cover with cold water by at least an inch. Place over medium-high heat and bring to a boil. Turn the heat down to a simmer and cook for about 15 minutes, or until the potatoes are tender and pi...

I have been enjoying experimenting with side dishes recently and I hope to share them with you.  this is an apple-sweet potato dish and I think that apples added to almost any dish is a plus.  When I came across this recipe and saw the word, "apples", I was sold.  The orange juice added a nice flavor the remaining ingredients and we liked this dish. Apple-Sweet Potato Bake ( adapted from Southern Living - November 2004 ) Ingredients: 4 medium-size sweet potatoes 2 Granny Smith apples, peeled and thinly sliced 1 1/2 cups orange juice 1/2 cup granulated sugar 1/4 cup firmly packed  brown sugar 3 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg                                                                                 ...

This is a simple dish and great for a last minute side. Take a few cooked sweet potatoes and   mash with some Chinese five spice and a smidge of honey. Instant satisfaction. If you bake the potatoes in the morning and put them in the refrigerator, there will be little prep work, when you are ready to cook this yummy dish. Five Spice Sweet Potatoes Ingredients: 2 large sweet potatoes 1 teaspoon Chinese Five Spice 1 tablespoon honey or maple syrup Method: Bake sweet potatoes in a 400 degree oven for 1 hour. Remove sweet potato from the skin and mash it with the seasoning and  honey. Place in a casserole and bake for 20 minutes. Top with margarine of butter  if you like. Top with shredded coconut, if you want to add a new flavor. Eat and enjoy. See Ya at the Gumbo                     Treasure Box Tuesday        ...

This was another winner.  I had no idea it would be as good as it turned out to be.  I could not make it as spicy as I would like because we are having some young children and it would not be to their taste. If you choose to make it, spice it up as much as you like. Sweet and Spicy Sweet Potatoes   (adapted from allrecipes.com) Ingredients: 2 large sweet potatoes, peeled and cubed 3 tablespoons olive oil 2 teaspoons packed brown sugar 1 1/2 teaspoons paprika 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon chili powder 1 pinch cayenne pepper Method: Preheat an oven to 425 degrees F. Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper on top. Toss until the potatoes are evenly coated with the seasoning.  Spread onto a baking sheet. Bake in the preheated ove...

Wednesday has arrived and with it, another delicious meal thanks to Donna Hay.  This week's dish is Green Curry Chicken with Sweet Potato from Off the Shelf.  The chicken is cooked in curry paste, coconut cream and broth with cilantro and lime flavoring.  Doesn't that sound mouthwatering?  I owe thanks to Gaye who made the selection. I did not to get to make mine on Tuesday night, which is what I usually do, to ensure posting on time.  I cooked this morning but it is for dinner tonight and I have not tasted it yet.  I am looking forward to it.  The flavors in this dish sounds appealing and the dish looks good. I made a few substitutions.  I didn't have curry paste but I have some wonderful Indian curry powder which I used.  Instead of coconut cream which I have never seen, in the stores, I used coconut milk.  I did not have kaffir leaves so I used lime juice. I topped it with some chives from my garden. I plan to make quinoa to...

I almost forgot, I bought 6 mangoes.  I can't imagine forgetting mangoes considering how much I enjoy them.  Fortunately, I discovered my mangoes, hiding behind something tall and I immediately rescued them. Over the recent years, I have found that you can add mango to almost any dish.  I was planning a sweet potato dish so that became the target for my mango.  These two blend together beautifully and the flavors have a enough of a contrast they were distinct, in this dish. I admit to adding brown sugar and there is no way, the sweet potatoes needed it and I recommend, it be made without the sugar.  My husband immediately commented on how sweet the dish was and it was. Ingredients:   4 sweet potatoes, boiled and cut into chunks 2 mangoes, peeled and cut into chunks 1/2 cup brown sugar (omit) 1 teaspoon cinnamon Method: Preheat oven 350 degrees. Grease a round baking pan with spray cooking oil. Combine brown sugar and cinnamon. Mix to...

    Sometime, we find recipes that are total winners and this one turned out to be  just that.  I was checking out The Tasty Alternative , a site that caters to those who are on special diets, such as gluten-free, dairy free or sugar-free.  There are wonderful recipes and beautiful photos and I am betting you will want to visit. I wasn't sure what to expect from the recipe.  I know that it looked good and has sweet potatoes which I love.  The added apricots and coconut milk were other  incentives to make the dish.  Honey finalized my decision. I followed my gut and it lead me in the right direction.  If I had been cerebral about this, I would have mentioned that I could not see how the beans fit into the recipe, but they did.  Everything blended to make a slightly sweet temptation. Sweet Potato Medley Ingredients:  1 cup sliced  onion 2 cups peeled and shredded sweet potatoes  1 can garbanzo beans 1 ...

It seems like a long time since I posted for the Secret Recipe Club .  I enjoy it a great deal and when I don't have a blog to search through looking for my pick of a recipe, I am looking forward to my next assignment. A s pe cial thank you to Suzanne, leader of Team B.  I can't imagine the logisti cs that go into scheduling our secret recipe blogs. This month, lucky me g ot Amy's Cooking Adventures .  Yes, A my has wonderful recipes but  I am in love with are her two adorable sons.  It must be a delight to cook for these two darlings. Amy , like me, did not have extensive experience cooking in the kitchen, as a child and in fact, she was already a Mom before she discovered her desire to make healthier and more appealing f ood, for the family.  If you visit , you will tell by her photos, she has accomplished this. I selected her Crispy Baked Sweet Potato Fries.  I had difficulty making the crust and that may be because I had to sub in sweet p...

Sometimes, the best recipes are the simplest. This one took very little effort, except for peeling and cutting the sweet potatoes. It tasted as if it were fit for a king. Sweet potatoes are good alone but with this caramelized glaze, we have gone to a whole new level. It doesn't surprise me that this is a Cooking Light recipe. I do love Cooking Light.  On t he other hand, for a Cooking LIght recipe, this d id not turn out to be the healthiest recipe around. This wou ld b e perfect for Thanksgiving. Glazed Sweet Potato Wedges  Ingredients: 1/8 cup margarine 1/2 cup packed brown sugar 1/4 cup water 1 teaspoon pumpkin pie spice 1 teaspoon cinnamon 5 large sweet potatoes, peeled, cut in half crosswise, and cut into 1/2-inch wedges Cooking spray  Method: Preheat oven to 400°. Melt butter in a medium saucepan over medium heat.  Add sugar, water, salt, nutmeg, ginger, and cinnamon; bring to a simmer. Cook 5 minutes, stirring frequently. Combine sug...

I have an oven that you can set to time out after a certain amount of time and I use that, almost every time, I use the oven.  It gives me a chance not to burn my cakes and other dishes.  I have a nasty habit of putting something in the oven and walking away to do the wash or mark papers.  Without the timer, I don't have a chance of true success in my baking. In the recent months, there were a few times, I forgot to set the timed feature and berated myself for such carelessness.  After this happened several times, I decided, it could not be me and had to be the oven.  I mentioned it to my hubby who checked and said, it appeared the oven was working just fine. Friday, when I was making these root vegetables, I came back to well cooked vegetables with some blackened parts.  This time, I knew I had set the timer.  Proof came Friday night when I set the timer for dinner to go off in an hour.  My daughter went to get the first oven course and ...

This is the second time I have thought I should write a book called, My Romance with Squash.  Each time, I bring home a new squash, I fall in love again.  I have had a crush on Butternut Squash for many years and this dish may have been the fulfillment of my dreams, easy to make and just right to eat with a slight sweetness that gives it charm. Roasted Butternut Squash Ingredients: 2 medium sized butternut squash 2 large sweet potatoes 1 - 3 tablespoons of  olive oil 1 tablespoon of honey 1/4 teaspoon cayenne pepper or a few drops of hot sauce mixed with the honey Method: Preheat oven to 350 degrees F. Place parchment paper on large cookie sheet. Cut butternut squash and sweet potatoes into cubes about one half inch in size. In a bowl, mix together the oil, honey, cayenne and cubes.  Make sure, all the cubes are coated. Spread the cubes of squash and sweet potatoes on parchment covered pans. Bake for 1 hour or until the cubes are soft enough to ...

For Passover, I bought vegetables by multiple pounds as I do every year.  The leftovers are the same as every year, as well and I find myself cooking according to what I am storing. I completely forgot about the sweet potatoes.  I knew, there are many potatoes, onions and carrots but for some reason, the sweet potatoes did not cross my mind until I asked my husband if he would want sweet potatoes or carrots, with dinner.  I figured the answer would be carrots since we have so many but he knew better and mentioned sweet potatoes which he had stashed away, not telling me. Fortunately, we appreciate sweet potatoes and I am sure, they will go quickly but we will be filling ourselves with carrots and sweet potatoes, this week. Lucky for me, I pulled out two excellent cookbooks to peruse and I am now ready to meet the challenge of Veggie Clean-Up. I bought an annual from many of the major magazines, over the past few years.  I have Fine Cooking, Taste of...

These are simply cuties.  You could make a large sweet potato kugel with this recipe, using a square pan.  Sweet Potato Kugelettes Ingredients: 3 large sweet potatoes, peeled and boiled until soft 1/4 cup olive oil 2 eggs 1 teaspoon cinnamon 1/3 cup brown rice flour 2 teaspoons lime juice Method: Preheat oven to 350 degrees F. Prepare muffin tins by putting liners into tins. Mash the sweet potatoes until smooth. Pour into muffin cups. Bake at 350 degrees for 40 minutes. I suggest a streusel topping. Since, we have not eaten these yet, I plan to make the topping with nuts, gluten-free flour, cinnamon and a little sugar. Linked to Sweet and Simple Sunday        Muffin Monday           Mrs. Fox's Sweets Party

The photo in the Neely's Celebrations Cookbook said, "Gotcha!" as soon as I looked at it. Pouring Mama Callie's Maple Syrup on top made these the pancake for this cold weather. It is a hearty pancake and the mix of onions and sweet potatoes go beautifully together. I found a similar recipe from the Neelys on Food Network. It is served with applesauce rather than the maple syrup. I am sure the apple sauce makes a great match too. Smoky Sweet Potato Cakes- adapted from Neely's book, Celebration Cookbook. Ingredients: 1 pound sweet potatoes , peeled 1 small yellow onion, grated 4 green onions, finely chopped 1/2 cup all-purpose flour 2 large eggs, lightly beaten 1 teaspoon smoked paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil, for frying Method: Grate the sweet potatoes using the grater attachment on your food processor . Add the sweet potatoes to a large mixing bowl along with the yellow onion, green onions , flo...

This is an easy recipe and can be thrown together almost 1-2-3.  It turned out to be delicious and I would suggest that when you need a side quickly and easily, you might want to select this one.  I added sugar to it but I don't think it is necessary .  That would make it a lot healthier. Peachy Sweet Potatoes Ingredients: 2 large sweet potatoes 1 can sliced peaches (16 ounces)  (includes juice) or 1 cup frozen peaches or 2 fresh peaches, sliced 1 tablespoon brown sugar 1 teaspoon pumpkin pie spice Method: Peel and chop sweet potatoes and place in medium saucepan of boiling water.  Boil till just soft about 20 minutes. Place cooked sweet potatoes in a small baking dish (1 quart). Add peaches and if using canned,  add 1/2 cup of the juice.  If using frozen or fresh peaches, use 1/2 cup apple or orange juice.  Mix sugar, pumpkin pie spice and juice and sprinkle over the peaches and sweet potatoes. Bake at 350 degrees F. for 20 minutes. Grocery Cart ...