Spicy Sweet Potato Quiche Cups

January 3, 2015 Leave a Comment
Spicy Sweet Potato Quiche Cups

Spicy Sweet Potato Quiche Cups

 

Spicy Sweet Potato Quiche Cups Recipe

 

Spicy Sweet Potato Quiche Cups

Nonstick cooking spray

2 small sweet potatoes

9 large eggs

½ tsp. chili powder

¼ tsp. salt

¼ tsp. pepper

5 strips bacon

½ tsp. crumbled feta cheese

2 green onions

 

Preheat oven to 400 F.  Coat 12 cup muffin pan with nonstick cooking spray.

With vegetable peeler, from 2 small peeled sweet potatoes, peel 48 wide strips lengthwise.  Chop remaining into ½ inch pieces (1 ½ cups in all).

In microwave-safe bowl, combine chopped potato and 1 tablespoon water.  Cover; microwave on High 4 minutes.    Drain.  Line each muffin cup with 4 overlapping potato strips to make a crust; divide chopped potato among cups.  In large bowl, whisk large eggs, chili powder, salt and pepper.  Stir in cooked bacon; chopped, ½ cup crumbled feta cheese and 2 green onions; sliced.

Divide egg mixture among prepared cups.  Bake 20 minutes or until set.         12 muffins

 

(Recipe for Spicy Sweet Potato Quiche Cups was in Penzeys Spices catalog)

PrintFriendlyShare
Filed Under: Muffin Recipes Tagged With: , , , , ,

Spicy Sweet Potato Chips & Cilantro Dip

November 19, 2014 Leave a Comment

 

Spicy Sweet Potato Chips & Cilantro Dip

Spicy Sweet Potato Chips & Cilantro Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This cool, creamy dip is a great partner for the spicy sweet potato chips.  They’re made for each other!!

            Libby Walp                                                                                         Chicago, Illinois

 

Spicy Sweet Potato Chips & Cilantro Dip Recipe

 

Spicy Sweet Potato Chips & Cilantro Dip

2 to 3 large sweet potatoes (1 ¾ pounds), peeled and cut into 1/8 inch slices

2 Tbsp. canola oil

1 tsp. chili powder

½ tsp. garlic powder

½ tsp. taco seasoning

¼ tsp. salt

¼ tsp. ground cumin

¼ tsp. pepper

1/8 tsp. cayenne pepper

Dip:        ¾ cup mayonnaise

½ cup sour cream

2 oz. cream cheese, softened

4 ½ tsp. minced fresh cilantro

½ tsp. celery salt

1/8 tsp. pepper

 

Place sweet potatoes in a large bowl.  In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat.

Arrange potatoes in a single layer in two ungreased 15 inch x 10 inch baking pans.  Bake at 400 F. for 25-30 minutes or until golden brown, turning once.  Repeat with remaining potatoes.

In a small bowl, beat dip ingredients until blended.  Serve with chips.          12 servings (1 ½ cups dip)

 

(Recipe for Spicy Sweet Potatoes Chips & Cilantro Dip was in www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , ,

Butterscotch Pecan Sweet Potatoes

November 16, 2014 Leave a Comment

 

Butterscotch Pecan Sweet Potatoes

Butterscotch Pecan Sweet Potatoes

I came across this recipe in my Stop & Shop flyer.  I hope you like it.

Butterscotch Pecan Sweet Potatoes Recipe

 

Butterscotch Pecan Sweet Potatoes

5 medium sweet potatoes, peeled, cooked and mashed

½ cup firmly packed light brown sugar

5 oz. evaporated skim milk

2 eggs

½ tsp. cinnamon

¼ tsp. allspice

1/8 tsp. nutmeg

1 box (3.4 oz.) instant butterscotch pudding

1 cup pecans

¼ cup sugar

 

In a large bowl, mix together all ingredients except pecans and sugar.  Stir well.

Place sweet potato mixture in 13×9 inch glass casserole dish.

Toss pecans and sugar together.  Sprinkle over sweet potato mixture.

Bake at 350 F. for 30 minutes, or until mixture reaches and internal temperature of 165 F. in the center of the casserole dish.

Serve in ½ cup scoop portions.

 

(Recipe for Butterscotch Pecan Sweet Potatoes was in Stop & Shop flyer, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Sweet Potato Cinnamon Bread

November 9, 2014 Leave a Comment

 

Sweet Potato Cinnamon Bread

Sweet Potato Cinnamon Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family loves quick breads.  This one is moist and spicy.  If you don’t have don’t have mini loaf pans it works just as well in regular size pans.

         Nancy Foust                                                                       Stoneboro, Pennsylvania

 

Sweet Potato Cinnamon Bread Recipe

Sweet Potato Cinnamon Bread

3 ½ cups flour

2  2/3 cups sugar

2 tsp. baking soda

1 tsp. salt

½ tsp. baking powder

1 ½ tsp. baking ground cinnamon

1 tsp. ground ginger

½ tsp. ground cloves

4 eggs

2 cups mashed sweet potatoes

2/3 cup canola oil

2/3 cup 2% milk

1 ½ cups raisins

1 cup chopped walnuts

 

Preheat oven to 350 F.  In a large bowl, whisk the first eight ingredients.  In another bowl, whisk eggs, sweet potatoes, oil and milk until blended.  Add to flour mixture; stir until just moistened.  Fold in raisins and walnuts.

Transfer to four (4) greased 5 ¾ x 4x3x2 inch loaf pans.  Bake 35-40 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes before removing to wire racks to cool.

4 loaves (6 slices each)

For larger loaves:  Prepare recipe as directed, using 2 greased 9 x 5 inch loaf pans.  Bake in preheated 350 F. 55-60 minutes or until toothpick comes out clean.

 

(Recipe for Sweet Potato Cinnamon Bread was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Sweet Potato Casserole

November 22, 2013 Leave a Comment
Sweet Potato Casserole

Sweet Potato Casserole

 

This recipe is from Diabetic Connect, you can make this Sweet Potato Casserole, just in time for Thanksgiving, 2013.  You can avoid traditional sweet potato recipes that are closer to dessert than to a side dish.  This wonderful recipe will remind you of when you were young, but keep your blood sugars in check.

Sweet Potato Casserole Recipe

Sweet Potato Casserole

8 medium sweet potatoes, peeled and cubed

1/3 cup orange juice

¼ cup half & half

1 egg white

3 Tbsp. coconut oil

2 Tbsp. Splenda brown sugar

1 ¼ tsp. vanilla

¾ tsp. cinnamon

¾ tsp. nutmeg

¼ tsp. salt

¼ cup chopped pecans

Zest of 1 orange

Boil the potatoes in salted water until tender.

Preheat the oven to 350 F.  Grease a medium sized casserole dish and set aside.

When potatoes are done, strain them and pour into a large bowl.  Add orange juice and half & half and whip with a hand mixer.  Add the egg white, coconut oil and sugar, and beat until well mixed.  Add the vanilla, salt, cinnamon and nutmeg and blend.

Pour the potatoes into prepared casserole dish and top with pecans and orange zest.

Cover with foil and bake for 30 minutes.  Remove foil and bake an additional.

Remove approximately 18 servings of ½ cup.

(Recipe for Sweet Potato Casserole came from Diabetic Connect, 2013)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Sweet Potato Muffins Recipe

August 6, 2012 Leave a Comment

 

Sweet Potato Muffins

I just love sweet potatoes…so when I found this recipe, I knew I had to put it into my blog.  If you had to pick between sweet or white potatoes…which would you choose?  Well, why don’t you try the Sweet Potatoes Muffins…I’m sure they will be GOOOOD!

Sweet Potato Muffins Recipe

Sweet Potato Muffins

1½ cups flour

½ cup firmly packed brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. pumpkin pie spice

½ tsp. salt

2 tsp. grated orange peel

1 cup mashed canned sweet potatoes (drained, if necessary)

½ cup buttermilk*

1 Tbsp. molasses

2 eggs

Topping:   1 Tbsp. sugar

¼ tsp. cinnamon

Preheat oven to 375F.  Spray 12 muffin cups with nonstick cooking spray, or line with paper baking cups and lightly spray paper cups.  In large bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, salt and orange peel; blend well.

In medium bowl, combine remaining muffin ingredients; blend well.  Add to dry ingredients; stir just until dry ingredients are moistened.  Divide batter evenly among spray-coated muffin cups.

In small bowl, combine sugar and cinnamon; mix well.  Sprinkle over batter in muffin cups.

Bake at 375F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.  Immediately remove from pam.  Serve warm.   12 muffins.

* To substitute for buttermilk, use 1 ½ tsp. vinegar plus milk to make ½ cup.

HIGH ALTITUDE – Above 3500 feet:  Increase flour to 1 ½ cups plus 2 Tbsp., bake as directed.

(Pumpkin pie spice can either be purchased or made at home.  To make your own:  4 tsp. cinnamon,  1 tsp. ginger,  ½ tsp. allspice, ½ tsp. nutmeg and ½ tsp. cloves.  Store spices in tightly sealed containers in a cool, dark place).

(Recipe for the Sweet Potato Muffins was in Pillsbury Classic Cookbook, Real Home Baking, November 1994)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of recipe.  I would like to know what you think of the recipes.

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

PrintFriendlyShare
Filed Under: Muffin Recipes Tagged With: , , , , ,

To the Top