Damon’s Pecan-Crusted Fluffy Sweet Potatoes
Source: The Columbus Dispatch - Wednesday, May 3, 2000 - Recipe by Ann McDowell, Columbus
Whipped Potatoes:
3 1/2 cups cooked sweet potato pieces or
1 (40 ounce) can sweet potatoes, drained
4 egg whites
2 tablespoons flour
Pecan Crust:
1/3 cup firmly packed brown sugar
2 tablespoons light butter
1/3 cup chopped pecans
Heat the oven to 350 degrees F. Coat a 9- inch pie plate with vegetable cooking spray and set aside.
Whipped Potatoes: Using a food processor or electric mixer, beat the sweet potatoes, egg whites and flour just until smooth. Transfer the mixture to the prepared pie plate and bake for 15 minutes.
Meanwhile, prepare Pecan Crust: Place brown sugar and butter in a small microwaveable bowl. Heat on high power for about 20 seconds, until melted. Carefully remove the sweet potatoes from the oven and top with the pecans. Drizzle the brown sugar mixture over the pecans. Return to the oven and bake an additional 15 minutes, until golden and bubbly.
Servings: 6
Dollywood Dipped Chocolate Chip Cookies
Source: Gary Nichols/Dollywood - Wednesday, December 6, 2000 - Recipe #2623
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 eggs
12 ounces semi-sweet chocolate chips
Chocolate Dip
1 (6 ounce) bag semi-sweet chocolate morsels
1 (6 ounce) bag white chocolate morsels
Vegetable oil
Heat oven to 375 degrees F.
In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl combine butter, sugar, and vanilla extract; mix until creamy. Beat in eggs. Gradually add flour mixture. Stir in 12 ounces semi-sweet chips. Drop by level teaspoonfuls onto ungreased baking sheet. Bake 9-11 minutes. Cookies should still be soft when removed from oven. Place on cooling racks.
In separate small saucepan, melt bags of semi-sweet and white chocolate morsels. Add a small amount of vegetable oil to each saucepan. Dip each cookie halfway in dark chocolate and return to rack to cool. After cooled, dip the other half in the white chocolate. Allow to cool.