Sweet Potato Waffles with Nut Topping

October 9, 2013 Leave a Comment
Sweet Potato Waffles with Nut Topping

Sweet Potato Waffles with Nut Topping

 

Ready in just minutes, these tender waffles have a wonderfully sweet and crunchy topping.  What a mouthwatering way to get your family out of bed the morning,

         Christine Keating                                                             Norwalk, California

 

Sweet Potato Waffles with Nut Topping Recipe

 

Sweet Potato Waffles with Nut Topping

 

2 cups Bisquick Mix

2 Tbsp. brown sugar

½ tsp. cinnamon

¼ tsp. ginger

¼ tsp. nutmeg

1 egg

1 1/3 cups 2% milk

1 cup canned sweet potatoes, mashed

2 Tbsp. canola oil

1 tsp. vanilla extract

Topping:   1 Tbsp. butter

½ cup chopped pecans

½ cup chopped walnuts

2 Tbsp. brown sugar

1 Tbsp. water

1/8 tsp. cinnamon

Dash salt

Dash nutmeg

Maple syrup

In large bowl, combine the biscuit mix, brown sugar and spices.  In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla.  Stir into dry ingredients just until combined.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Meanwhile, in a small skillet, melt butter over medium heat.  Add pecans and walnuts.  Cook and stir for 2 minutes.  Add the brown sugar, water, cinnamon, salt and nutmeg.  Cook and stir until sugar is dissolved.  Serve waffles with topping and syrup.        12 waffles

 

(Recipe for Sweet Potato Waffles with Nut Topping came from tasteofhome.com)

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Sweet Potato Pecan Pie Recipe

November 15, 2012 Leave a Comment

Sweet Potato Pecan Pie

The recipe for Sweet Potato Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie

1 can (16 oz.) sweet potatoes, drained and mashed

3 eggs, divided

¾ cup sugar, divided

1 tsp. cinnamon

½ tsp. ground nutmeg

¼ tsp. ground ginger

Oeonoque Orchards (Mrs. Smith’s) homestyle pie crust

2/3 cup Karo light or dark corn syrup

2 Tbsp. margarine, melted

½ tsp. vanilla

1 cup chopped pecans

Preheat oven to 350 F.  In medium bowl combine sweet potatoes, 1 egg, and ¼ cup of the sugar, cinnamon, nutmeg and ginger; stir until well blended.  Spread evenly in bottom of pie crust.  In same bowl combine remaining 2 eggs, ½ cup sugar, the corn syrup, margarine and vanilla; stir until well combined.  Stir in pecans.  Spoon over sweet potato mixture.  Bake 60 minutes or until puffed and set.  Cool completely on wire rack.    8 servings

(Recipe for the Sweet Potato Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Sweet Potato Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Sweet Potato Bread Pudding wth Orange- Nutmeg Sauce Recipe

September 9, 2012 Leave a Comment

 

Sweet Potato Bread Pudding with Orange-Nutmeg Sauce

Recipe is provided courtesy of Publications International, Ltd.

This recipe was In Love Your Heart – 41 Delicious Recipes for Women – By Women.  Join the American Heart Association’s Go Red for Women movement and learn to love your heart while reducing your risk of developing cardiovascular disease.

Sweet Potato Bread Pudding wth Orange- Nutmeg Sauce Recipe

Sweet Potato Bread Pudding with Orange-Nutmeg Sauce

Vegetable oil spray

4 slices whole wheat bread

2 Tbsp. fat-free or light tub margarine

1/3 cup dried apricot halves, diced

¾ canned sweet potatoes in light syrup, drained

¾ cup fat-free milk

Egg substitute equivalent to 2 eggs, or 2 large eggs

1/3 cup firmly packed light brown sugar

1 tsp. cinnamon

1/8 tsp. ground allspice

¼ cup chopped pecans

¾ cup fat-free or low-fat vanilla yogurt

1 tsp. grated orange zest

¼ tsp. ground nutmeg

Preheat the oven to 350 F.  Lightly spray an 8-inch square baking pan with vegetable oil spray.

Spread the bread slices with a thin coating of margarine.  Cut into ½-inch cubes.  Put the bread in the baking pan.  Stir in the apricots.

In a medium bowl, mash the sweet potatoes.  Whisk in the milk, egg substitute, brown sugar, cinnamon and allspice.  Pour over the bread mixture.  Sprinkle with the pecans.

Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.  Let cool on a cooling rack for 5 minutes before cutting.  Place bread pudding on plates or in bowls.

Meanwhile, in a small bowl, whisk together the yogurt, orange zest and nutmeg.  Cover and refrigerate until ready to serve.  Spoon 2 tablespoons sauce over each serving.

(Recipe for Sweet Potato Bread Pudding with Orange-Nutmeg Sauce was in Love Your Heart – 41 Delicious Recipes for Women – By Women, March 21, 2006)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Sweet Potato Bread Pudding with Orange-Nutmeg Sauce, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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