Sweet Potato Casserole Recipe

Beyond The Marshmallow Sweet Potato Recipes :
And the anticipation of the holidays, sweet potatoes, seasonal feature is the market throughout the region. Beyond marshmallow sweet potato casserole, also considered one of the recipes this week for the Thanksgiving menu, point to praise Commission of North Carolina sweet potato.
Cornbread Sweet Potato Filling :

• 2 1 / 2 cups sweet potatoes, peeled and diced
• 1 cup chopped onion
• 1 cup celery, sliced
• 2 butter or margarine tablepoons
• 1 / 4 cup chopped fresh parsley
• 1 c. teaspoon ground ginger
• The package of corn bread 1 (16 ounce) stuffing (about 5 cups)
• 1 / 2 cup chopped walnuts
• 1 (124.5) ounces) chicken broth

Sweet Potato Casserole Recipe

Preheat the oven to 375 degrees. In skillet, sauté sweet potatoes, onion and celery in butter for 7-10 minutes or until onions and celery are soft. Spoon the batter a large mixing bowl, add the parsley and ginger. Add cornbread and pecans and stir to mix. Slowly add the chicken broth and mix wet. Put the filling and lightly oiled baking dish. Bake for 30 minutes, covered. Remove cover and bake another 15 minutes over high heat brown the top and completely filling. Makes 8 servings, or 6 cups.
Sweet Potato Biscuits :

• 1 1 / 4 cups unsifted flour
• 1 tablespoon baking powder
• 1 / 2 teaspoon salt
• 3 tablespoons shortening
• 1 cup mashed cooked sweet potatoes
• Pepper 1 / 4 teaspoon cinnamon
• 1 / 8 teaspoon nutmeg
• Milk 1 / 4 cup

Large bowl, sift together the flour, baking powder and salt. Using a pastry blender or two knives, cut shortening into flour until it resembles coarse meal. Mix sweet potatoes, and spices. Add the milk all at once and stir with a fork until the mixture comes together. It 'a lightly floured board, knead 10 times.
Spread on a lightly floured surface to 1/2-inch thickness. Cut with cookie cutter dipped in flour. Place on an ungreased cookie sheet. Bake at 450 degrees for 12 minutes or until golden and puffed. Makes 18 biscuits.
Sweet Potato Curry Soup :

• 2 large (1 lb) of potatoes in North Carolina sweet
• 1 large (8 ounces) tart apples (such as Fuji, Gala or honeycrisp)
• 1 tablespoon olive oil
• 1 large onion, coarsely chopped (2 cups)
• 2 to 3 teaspoons curry powder
• Vegetable broth 1 can (14 ounces to 14-1/2) (about 1-3/4 cups)
• 1-3/4 cups unsweetened apple juice
• Teaspoon salt 3 / 4
• 1 container (6 oz) plain low-fat
• 3 / 4 cup croutons, optional

The Pierce sweet potatoes and potatoes with a fork. Microwave sweet potatoes and apples until Apple is very tender, about 6-7 minutes. Remove the apple is cool enough. Continue to microwave sweet potatoes until tender high, about 4-5 minutes, cool enough. Meanwhile, in a large saucepan over medium heat, heat oil, add onion and curry powder and cook, stirring, until onion begins to brown, about 5 minutes. Add broth and bring to a boil, reduce heat to low and cook for 5 minutes.Transfer broth mixture in a food processor; reserves of bread. Halve the sweet potatoes and apples, remove core of the apple, new potatoes and apple pulp from the skin, add to processor. Add the salt until very smooth turning, slowly adding apple juice by the processor feed tube. Transfer mixture to saucepan and simmer over medium heat reserved. Whisk the yogurt until it is hot, not boiling. Serve with croutons, if desired. Makes 4 servings (about 5-1/4 cups).
Potato Cake Spice Island Sweet Reversed :

• Pineapple 1 (20 ounce) slices (in natural juice)
• 1 tablespoon butter
• 1 / 4 cup light brown sugar
• 1 c. teaspoon ground ginger
• 1 / 4 cup dried cranberries
• 1 (18.25 oz) cake mix package of spice
• 3 eggs
• 1 / 3 cup apple sauce
• 1 1 / 2 cup potatoes, peeled and grated sweet
• Whipped cream (optional)

Drain, reserving 3 tablespoons pineapple juice and 1 / 2 cup. Set aside a whole pineapple slice, cut 6 slices in half. (Save the rest of the pineapple juice for another use.)
Preheat oven to 350 degrees. Put the butter in a 9 x 2 inch pan and bake until melted butter and set aside. In a small bowl, combine brown sugar, ginger and 3 tablespoons pineapple juice. Pour the mixture into the pan with melted butter and tilt to distribute evenly. Place whole pineapple ring in the center of the pan, Arrange the slices in half by the growth around the center. Fill the spaces with dried cranberries.

In a bowl, combine cake mix (dry), eggs, applesauce, sweet potatoes and pineapple juice 1 / 2 cup. Using a fork, mix well for about 2 minutes, scraping down sides until well blended. Spread over pineapple in skillet. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cook for 5 minutes. Invert on plate, replacing any fruit left in the pan. Serve hot or at room temperature topped with a dollop of whipped cream. Makes 12 servings.
Baker Tip: If you use a 13 x 9 inch pan, let the pineapple slices over and bake for 30 to 35 minutes or until cake tests done.