Not only do I love the taste of sweet potato, the amount of nutritional benefits you can get from sweet potatoes are simple astounding. I have switched out the white potatoes in many recipes and now use a sweet potato in its place.
Sweet potatoes work well in almost any dish, it adds subtle sweet & earthy notes while providing valuable nutrition! How can you say no to that?
There is a difference between a yam and a sweet potato but I use the word interchangeable. Yams have more health benefits than sweet potatoes but they are more difficult to find. If you do find them however try the red yam which is so yum. I buy organic which have to be used more promptly than a non organic potato, because they will go bad faster.
Check out of some of my other sweet potato recipes like this apple upside down sweet potato cake, and these egg free flax-seed sweet potato muffins, or you can just keep it traditional and try these candied yams, or the stove top sauteed version. You can also try this healthy version of candied yams which has nuts and apples to boot!
Here’s some more sweet potato recipes to try!
Sweet Potato Pancakes with Ginger Pear Topping
Sweet and Spicy Sweet Potato Chips
I’m currently perfecting a healthy sweet potato recipe for later in the week so watch out for that one.
In the meantime enjoy this delicious Sweet Potato French toast recipe perfect for a weekend brunch.
Enjoy!
My conclusion?
Most of the foods enjoyed in celebration of New Year symbolizes wealth……..but being wealthy does not necessarily mean having a lot of money, you can be wealthy with love, wealthy with family and good friends, you can grow in your professions and passions! I want to do it all I am ready for all the goodness, trials, and breakthroughs the new years has to offer.
For me this is the year of progression. I speak progress, prosperity and joy in my life and yours!
Dream it, believe it and achieve it!
Love ya!
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I first made this blackberry jam to go with my sweet potato biscuits, but it goes great on traditional biscuits as well. It is sweet and tangy and jazz’s up almost any Carb you like to enjoy for breakfast or brunch. It super simple and easy too! So here it goes….
2 cups frozen black berries
1 cup dark brown sugar (not packed)
1 teaspoon corn starch
Put frozen berries and brown sugar in small sauce pan.
Turn stove to medium high. Bring mixture to boil. When everything is melted together, vigorously whisk in corn starch.
Let boil for about 20 more minutes. Carefully stirring in between. Turn heat off let cool. Pour jelly in small dish and serve.
As it cool it get much thicker, enjoy any way you like, it’s really good. But I love it with these sweet potato biscuits! Subscribe with email for updates and fun recipes!
]]>I’ll admit it, I grew up on can biscuits, and I liked them the Pillsbury ones that is, unfortunately every once in a while my mother would sneak some store brand canned biscuits up in there and I’m not sure how they were made but I’m certain milk and butter were not a part of the equation.
As a new wife, I wanted to wow my husband and I started a mission, operation homemade biscuits if you will. It was top secret, I didn’t want him to know, I was messing up biscuits left and right and with all the butter, cream and specialized flour, I threw away a fortune! I’m being a bit dramatic but there was food wasted. Finally I had figured out a method and a mixture that was superb. I got faster and nicer with each biscuit batch turned out.
So after being able to turn out the tastiest biscuits ever, I decided to challenge myself a bit more and I started to create the best sweet potato biscuit around.
When I first made these they came out dense so I played with the ingredients a bit but nothing worked. Finally I considered it may be the technique, and I was right.
I was using warm to room temperature potatoes and it was melting the butter which is what you don’t want. The butter and shortening should stay cold at all times.
What I had to do was put the smashed sweet potatoes, butter and shortening in the freezer together and get it all cold. I put all ingredients into the food processor and pulse everything together. I have heavy hands and over mixing can cause tough biscuits and you do not want tough biscuits, you want a light and fluffy biscuit so here’s how you get 10!
1 small sweet potato
3 Tablespoon butter
5 Tablespoon shortening
3 cups flour
3/4 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 Tablespoon Sugar
1 Teaspoon of nutmeg (optional)
¼ cup buttermilk
Preheat oven to 425ᴼ
Mix flour, baking soda, baking powder, salt, sugar and nutmeg (optional) nutmeg is completely optional. They turn out superb without it.
In a separate bowl cut up butter, shortening, and mashed sweet potato. Put this mixture in the freezer for about 5-10 minutes.
Take out of freezer and put your entire dry ingredient along with the cold butter, potato, and shortening mixture into the food proce
Pulse until everything comes together.
Lightly flour your work surface.
Lightly flour a small bowl.
Put biscuit mix into the floured bowl.
Very gently mix in the milk.
Dust hands with flour.
With a very light touch mix everything and roll out biscuits onto floured surface into a rectangle.
Fold over and lightly pat out into about a half an inch square. It should look like this.
Use a biscuit cutter to cut out round biscuits or cut them into squares, I cut mine into squares because reworking the leftover dough from circles is not a good idea.
Lightly spray pan with non-stick spray.
Place biscuits close but not touching and bake for 13 minutes.
Take out slather some butter or make some of this sweet and tangy blackberry jam.
Here it goes one more time…
Preheat oven to 425ᴼ
Mix flour, baking soda, baking powder, salt, sugar and nutmeg (optional) nutmeg is completely optional. They turn out superb without it.
In a separate bowl cut up butter, shortening, and mashed sweet potato. Put this mixture in the freezer for about 5-10 minutes.
Take out of freezer and put your entire dry ingredient along with the fat and sweet potato mix.
Pulse until everything comes together.
Lightly flour your work surface.
Lightly flour a small bowl.
Put biscuit mix into the floured bowl.
Very gently mix in the milk.
Dust hands with flour.
With a very light touch mix everything and roll out biscuits onto floured surface into a rectangle.
Fold over and lightly pat out into about a half an inch square.
Use a biscuit cutter to cut out round biscuits or cut them into squares, I cut mine into squares because reworking the leftover dough from circles is not a good idea.
Bake for 10-12 minutes until tops are brown.
If you have any questions ask them in the comments section I will help you get through this the best way I can!
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I was just thinking a few weeks back while preparing my little ones a quick-lunch of tater tots, chicken nuggets and applesauce, you know the go-to basics when time is limited, when I suddenly though to myself while stealing some tater tots off my babies plate “how do they make these?”!
I had a few ideas of possible processes that could possibly make these little balls of mashed potatoes, and none of them seemed worth the trouble.
Well what do you know?! That same week on PBS American Test Kitchen, which is a great show if you are just learning how to cook, well they were making homemade tater tots.
So I had to try them and they came out good…not great just good. Maybe I’ll try them with different potatoes, seasonings, cheese and flavors, I don’t know but I do feel good that they are just simple potatoes made at home by yours truly. They are simple and the process is not at all as complicated as you may think.
So if you find some time, you can make them too….I wanted to be very detailed with this post to make it as easy as possible for you so here we go…….
All you need are some potatoes, water, season salt and your choice of frying oil.
I cut 4 big russet potatoes into medium-sized cubes washed them off and put them into the food processor.
Add 1/4 cup of water
Blend, make sure everything is blended scraping the sides down making sure everything is blended
When finished blending get all that water off the potatoes by placing them in a colander
Now your ready for the first cook. Place dried out potatoes in a microwave safe bowl add a bit of season salt. Microwave for 7 minutes.
In a 9×9 dish place a lightly greased piece of wax paper, press cooked potatoes in the bottom evenly, and wrap the top with the overlapping wax paper…like a cocoon. Now Freeze for at least an hour. When finished freezing cut into little squares.
Heat oil to 375° Carefully place tots into hot oil. Move around every so often and take out when they turn golden brown, about 5 minutes. When ready to take out place on paper towel to soak up some of the oil and voila…or Wala!? Whatever it they are calling it now!
So here’s the wrap up, Chop up your potatoes and put them in the food processor along with a bit of water.
Blend them well, and strain the water off of them, ridding the potatoes of some starch, which will in turn allow them to have a desired crispy texture and not gummy.
In a microwave safe dish heat potatoes for 7 minutes.
Lightly brush some wax paper and place in square dish.
Spread out the microwaved potatoes into one even layer over the greased wax paper, inside of square pan and wrap it up.
Freeze potatoes for at least an hour.
Cut into small squares or use a cookie cuter to make any shapes you want.
Heat vegetable oil or canola oil to 375°
Carefully place tots in hot oil, and cook until golden brown about 5 minutes .
Let me know what you think! *Hugs*
]]>Cut potatoes into thin slices, using whatever kitchen tools suit your fancy. Since I’m not trained in the art of knives and prefer to keep all my fingers, I use my safety slicer.
After slicing, cover them in water and let sit for 30 minutes
Lay out paper towels and dry off the potatoes. Pre-heat oil to 375ᴼ
Carefully place dried potatoes in oil and fry for about 5 minutes, move them around a bit half way through at the 3 minute mark.
When finished I place on a cooling rack with paper towels underneath. Sprinkle with some salt, cayenne pepper, maybe some garlic powder, whatever you like. If you’re feeling naughty top with some chives, shredded cheese, plus bacon then dip in sour cream, Yum!
]]>Pears have not been the go to fruit throughout my life, I’ve always preferred a crunchy crisp apple over the soft and often times gritty texture of a pear. It wasn’t until I tested positive as allergic to Apples, that I started to appreciate the pear, at first because I really had no choice, now because they are so diverse in species and amazing to cook with.
Through my out that they can be awesome in maintaining a healthy lifestyle. They have many health benefits and you can check some of them out here.
Although I have not completely kicked the apple out of my life ( I will cook with them once in a blue moon), the pear has made a wonderful substitute, and has won a special place in the soul of my belly!
Now when I need to grab a quick snack to go instead of the trusty apple I’m picking for Pears! Which also means we have tons of pears around and sometimes they start to get ugly and then I no longer want them….here’s where it gets fun. Instead of throwing them away, I make pear puree which is really easy and you don’t need to cook them first being that pears are already soft.
Click here for my “technique”, if you want to call it that….it’s really too easy to refer to it as a technique!
Let’s not forget about pear bread tho……here’s what you need……..
Pear Bread
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
4 Tablespoons unsalted butter
3/4 cup sugar
2 eggs
1 1/2 cup pear puree (I used a Williams pear but fell free to substitute)
1 tbs vanilla extract
Topping
1/3 cup brown sugar
1/3 cup crushed pecan
2 Tablespoons unsalted butter
Pre heat oven to 350°
Grease a small bread pan.
In a small bowl mix together the flour, salt, baking powder, and nutmeg. Make sure it is all well incorporated.
With an electric mixer mix softened butter and sugar.
Add in eggs one at a time beating well after each. Add pear puree mixing on high-speed well for about 2 minutes.
Now mix together dry and wet ingredients being careful not to over mix add vanilla extract and place in greased bread pan.
In small bowl mix butter, brown sugar, and crushed pecans. Press the butter into the sugar and pecan until you’ve reached a crumbly texture.
Sprinkle sugar pecan mix on top of batter in the bread pan.
Now bake for 40-45 minutes…….
Voila! You will be amazed at how the pear taste is so abundant in this bread. It’s simply delicious!
These are AH-MAY-ZING! Pears+ginger+maple syrup+bacon! SAY WHAT?!
Please understand my enthusiasm is not for nothing.
These pancakes are simply thee best if I can say so myself *pats myself on the back* and without wasting any more of your precious time here’s all you need.
Pancakes
2 Cups Buttermilk (Add Water Only) Pancake Mix
1 cooked sweet potato mashed
1 cup water
1 teaspoon cinnamon
2 Tablespoons brown sugar
1 teaspoon vanilla
Maple Topping
2 pears
3 – 4 slices of thick Apple wood Bacon
2/3 cup maple syrup
1 Teaspoon Ground ginger
1 Tablespoon butter
For Pancakes
With the electric mixer beat together the pancake mix, sweet potato, water, cinnamon, brown sugar, and vanilla.
Beat until smooth and well incorporated.
This mix is a bit thick but this is perfect, you want your pancakes nice and fluffy.
Cook pancakes on skillet as you normally would.
For Topping
Take core out of pear and chop them up into small cubes.
Now cut up bacon into small bits and add to cold skillet, in one even layer.
Turn bacon on medium high heat.
Cook bacon until brown and crisp and add pears into the pan with all of the rendered bacon fat and crispy bacon bits.
Make sure you get a nice brown sear on the pears and mix everything up well.
Add ground ginger and maple syrup, and mix in butter.
Turn heat all the way down to low and put top on pan.
Let simmer for about 5 minutes.
Turn off heat and pour all of this sweet and savory goodness onto you sweet potato pancakes.
Let me know how it goes and comment below!
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And OMG it is SO easy to make! I mean it was no work at all. I used my paring knife took off the stem sliced in half removed the seeds and gunk. Placed it open side down on the roasting pan and baked at 35 for about 30 minutes, let cool, peeled and put in food processor.
BAM! Fresh pumpkin puree, excuse the enthusiasm but I’m just thrilled it was so easy to make. *side note* this was a small pumpkin; I didn’t want to ruin a big one, so I tested the water with my little mini version.
Now let’s discuss this
1 ½ cup all-purpose flour and extra ¼ cup for dusting
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
4 tablespoons butter
¾ cup pumpkin puree
½ cup sugar
1 egg
Icing
¼ cup Maple Syrup
1 cup confectioner sugar
1 Tablespoons milk
½ teaspoon vanilla extract
a drop of maple flavor
Pre-heat oven to 375°
Sift together flour, baking powder, and all the spices. Cut the butter into the flour until it reaches a crumbled texture.
In a separate bowl cream together the pumpkin puree, sugar and egg.
Add pumpkin mix to flour mixture and gently incorporate everything.
The mixture will be more moist then a normal biscuit.
The mix should have the consistency of a drop biscuit, so these next few steps are crucial.
Flour your work surface and hands generously. Roll the mixture onto floured surface, now flour the top well.
Press out the batter into a rectangle about ¾ of an inch thick.
Flour up a knife or pastry cutter whatever you would like to use, as long as it’s sharp. Quickly slice to prevent sticking and flour knife between each cutting. I like mine fairly big as if they were bought from a pastry shop, so I finished with 6 REALLY BIG scones. You can get a dozen good sized scones, more for sharing than I did.
Place scones on parchment paper and bake at 375° for 12-15 minutes.
For the icing, sift confectioner sugar in a bowl with maple syrup. Whisk together well. Add vanilla, imitation maple flavor and a pinch of salt. Now add milk and whisk in well.
Dip warm scones in icing and then pour more on top when they cool completely.
These are a real treat so share and enjoy!
I would love to hear how it worked out for you.
Please comment and click here to follow me on twitter, I’m always cooking and love to share!
]]>We are back! Back home and back to school. The month of August has been spent everywhere but home. The kids and I have been back and forth between grandparents house, and home, with my husband kind of stuck mostly here at home alone, he did however have a week-long vacation which we spent at his childhood home in North Carolina.
Considering I slept on the floor I enjoyed myself a ton, my mother in law did 95% of all the cooking and cleaning so I pretty much got a break from my daily hustle and bustle back here VA. I genuinely enjoyed the time we got to spend with our parents, and whats even better I got to use my mama’s fully loaded kitchen which is almost twice the size of mine with a dutch oven ( I’m working on getting one), with a fully stocked pantry, and deep freezer. I literally could go shopping daily for what I wanted to eat that night.
If I had the space I would totally buy a deep freezer. With all that said I still missed home and our normal routine. So the kids are back in school and I’m back to my kitchen, and because I would love some kitchen upgrades I have put myself on a challenge, a budget challenge a OAMGS challenge ( Once a Month Grocery Shopping). Considering I go to the grocery store AT LEAST four times in a week or over 16 times in a month this is the biggest challenge I would have completed in a while. All those extra dollars will go to my new appliances and flooring. I will work all month on making budget friendly meals and post the ones that were worthy.
Next month I will replicate and give you the break down in cost. This month I’ll try to estimate. I am a cheap skate enthusiast, I have always wanted to be one of those incredibly cheap or should I say resourceful people who save and pays off their house in like 5 years , without any debt. I really am hoping I’m cut out for this! So onto the recipe…this will be the first budget meal of the challenge that is post and share worthy. The children loved it and so did the hubs, it’s Wheat free (did I mention I’ve tested as having a wheat allergy, I’ll discuss that later) and pretty healthy….light on the hips and light on the pockets!
1 lb ground chicken
2 Tablespoons Bobs Red Mill Gluten Free All Purpose baking flour
2~15.5 oz Bush’s White Northern Beans
1/2~ Onion Chopped
2~ Cloves of Garlic Chopped
Extra Virgin Olive Oil
1 cup milk
3 Cups water
1 Teaspoon Cumin
1 Tablespoon Chicken Base
In a stock pot heat olive oil. Add and Saute onions and garlic.
Add ground chicken and cook through until you see no more pink. Season with some salt pepper and the cumin.
Add flour and get a roux going with the onions garlic and chicken add your chicken base. Mix well.
Now add your cans of beans, water and milk. Put top on pot and let cook for about an hour and a half on medium high heat.
Watch and stir in between.
Serve warm and sprinkle with cheddar cheese and top it off with a little sour cream.
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