Month: August 2013

2 cups all-purpose flour
2 cups cornmeal
1/2 cup sugar
7 teaspoons baking powder
2 teaspoons salt
4 egg, beaten
3/4 cup milk
1/3 cup vegetable oil
2 2/3 cups mashed cooked sweet potatoes

2 cups cooked, mashed sweet potatoes
1 cup white sugar
1/2 cup melted butter
1/3 cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/2 cup brown sugar
1/4 cup all purpose flour
2 1/2 tablespoons butter at room temperature
1/2 cup chopped pecans

3 cups cooked and mashed sweet potatoes
1/3 cup packed brown sugar
1/3 cup eggnog
2 tablespoons margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 egg whites
1/2 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons butter

1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 sweet potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth

1/4 cup milk
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1/4 cup white sugar
1 egg
1 teaspoon ground cinnamon
1/2 cup honey
1 cup peeled, shredded sweet potato
1/2 teaspoon baking soda

1 butternut squash, halved and seeded
1 small pumpkin, halved and seeded
3 tablespoons vegetable oil
1 onion, chopped
2 celery ribs, chopped
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 cubes vegetable bouillon
5 cups boiling water
3 medium carrots, peeled and chopped
1 large sweet potato, peeled and diced
salt to taste
1 (12 fluid ounce) can evaporated milk
1/4 cup fresh orange juice

3 sweet potatoes
4 potatoes, peeled and quartered
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
10 cups water
1 1/2 tablespoons all-purpose flour
1/4 cup chicken broth
3/8 cup buttermilk
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon ground white pepper
1 teaspoon dried thyme
1/2 teaspoon ground cumin
salt to taste
ground black pepper to taste

1 large sweet potato, peeled and cubed
2 tablespoons sugar
2 tablespoons 2% milk
2 tablespoons beaten egg
1 tablespoon butter, melted
1/4 teaspoon vanilla extract
TOPPING:
2 tablespoons chopped pecans
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted

1/2 cup sour cream
1 teaspoon grated lime zest
2 large sweet potatoes, peeled and cubed
1 tablespoon butter
1 onion, sliced
2 cloves garlic, sliced
4 cups chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 tablespoons grated fresh ginger root
1/4 cup smooth peanut butter
1 lime, juiced
2 tablespoons chopped fresh cilantro
salt to taste
1 large roma (plum) tomato, seeded and diced

1 (9 inch) unbaked pie crust
2 tablespoons unsalted butter, melted
1 cup cooked and mashed sweet potatoes
2 eggs, beaten
3/4 cup light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup dark corn syrup
1 cup evaporated milk
1 1/2 cups chopped pecans
2 cups heavy whipping cream
3 tablespoons confectioners’ sugar
1/4 cup hazelnut liqueur
1/4 cup pecan halves