Month: May 2013

2 sweet potatoes, peeled and cubed
1 tablespoon corn oil
salt and pepper to taste

1 (12 ounce) package frozen corn kernels, thawed
1 cup water
1 tablespoon corn oil
1 1/2 cups finely diced celery
1 cup diced red onion
1/4 cup shallot, minced
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 teaspoon salt
1 potato, peeled and cubed
2 tablespoons chopped fresh parsley

2 sweet potatoes, peeled and shredded
1 small sweet onion, chopped
1/4 cup flaked coconut
2 tablespoons flour
2 tablespoons semolina
3 tablespoons maple syrup
2 egg, beaten
1 (6 ounce) container plain yogurt
2 tablespoons half and half
1/4 cup pineapple juice
1/4 teaspoon cayenne pepper
1/4 cup oil for frying

1 large sweet potato, thinly sliced
1 large potato, thinly sliced
1 onion, thinly sliced
4 tablespoons butter, divided
salt and pepper to taste
2 tablespoons all-purpose flour
3/4 cup vegetable broth
1 cup shredded mozzarella cheese
2 tablespoons dry bread crumbs
1 tablespoon dried parsley (optional)

1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro

3 cups cooked and mashed sweet potatoes
1 cup white sugar
1/2 cup butter
1/3 cup evaporated milk
2 eggs, beaten
1 teaspoon vanilla extract
1/3 cup butter, melted
1 cup chopped pecans
1 cup packed light brown sugar
1/2 cup all-purpose flour

1 (40 ounce) can sweet potatoes, drained
1 cup white sugar
2 eggs
1/3 cup milk
1 teaspoon vanilla extract
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup all-purpose flour
2/3 cup melted butter

2 tablespoons butter
1 onion, diced
1/2 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
1 pinch cayenne pepper
1 (14 ounce) can chicken broth
2 cups water
2 large sweet potatoes, peeled and diced
3 carrots, peeled and chopped
Salt and pepper to taste

4 cups sweet potatoes, peeled and cubed
2 cups white sugar
4 eggs, beaten
3/4 cup margarine, melted
1 cup evaporated milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups miniature marshmallows
1 cup flaked coconut
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1 1/2 cups crushed cornflakes cereal
1/2 cup packed brown sugar
1 cup chopped pecans
3/4 cup margarine, melted

Crispy Tortilla Strips:
3 (12 inch) flour tortillas
1 tablespoon vegetable oil

Chicken and Tomatillo Stew:
3 tablespoons olive oil
1 1/2 cups peeled and diced sweet potatoes
1 cup chopped celery
3/4 cup chopped onion
1 tablespoon finely minced garlic
1 tablespoon cumin
5 cups lower sodium chicken broth
2 1/2 cups shredded or chopped cooked chicken
2 cups diced tomatillos
2 fully ripened Avocados from Mexico, halved, pitted and diced
1/2 cup chopped cilantro
Ground black pepper to taste

2 sweet potatoes
1/2 cup pomegranate juice
1/4 cup water
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold butter, cut into tablespoon-sized pieces