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To: NOBO2012

I don’t have a recipe to share today, but I would love to have a candied sweet potatoes recipe that doesn’t include marshmallows. Anyone?


2 posted on 12/11/2017 6:07:54 AM PST by randita (PLEASE STOP ALL THE WORTHLESS VANITIES!)
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To: randita
Sweet Potato Souffle
Combine 3 cups cooked and mashed sweet potatoes, cup sugar, 3 eggs, beaten, 1/2 cup milk, 8 tablespoons melted sweet (unsalted) butter, tablespoon vanilla, 1/2 teaspoon salt. Pour into buttered square baking dish. Crumble Topping over. Bake Topping golden 20-25 min 400 deg. Serve hot.

Topping: Combine cup packed light brown sugar, 4 tablespoons cubed sweet butter, 1/2 cup self-rising cake flour, cup chopped pecans.

================================

Same here....I refuse to eat marshmallowy sweet potatoes ....a horrid dish. How about using sweets in a dessert?

Sweet Potato Bread Pudding / Rum Sauce
From Zea Rotisserie and Grill, New Orleans. Dense sweet potato bread
pudding is almost cake-like w/ crunchy pecan topping, thick, sweet rum sauce.


PIC/ (Gary Friedman / LAT)

METHOD In glass bowl, hand mixer 9 eggs. Slowly beat in 3 c sugar, then 3 tb ea pumpkin pie spice, vanilla. Beat in 1 1/2 c mashed sweets thoroughly, then 1/3 lb melted butter. Beat in qt milk thoroughly. W/ hands, mix in lb stale 1/2" French bread cubes, cup raisins. Cover/fridge overnight. Thoroughly stir, no white spots show (soaked bread breaks down w/ stirring); raisins are evenly distributed.

Pour into lightly buttered 13x9" baker. Lightly scatter and press 11/2 c pecans on top. Bake 275 deg til puffed; center custard is set 70-90 min. Cool on rack 2 hours before serving.

RUM SAUCE Heat to simmer 2 c light corn syrup, 1/4 c dark rum, 2 tbl vanilla. Offheat whisk in vigorously cup room temp butter. Hold on counter til service.

5 posted on 12/11/2017 7:37:31 AM PST by Liz (One side in this conflict has 8 Trillion bullets; the other side doesnt know which bathroom to use.)
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