Sweet Potato

So I have found a new favorite breakfast! The good thing about this, it could probably be eaten at any meal! I found a recipe for Sweet Potato Pancakes in Oxygen Magazine. I left out the unflavored protein powder, because I didn’t have any, but instead, added an extra egg white. Here is the recipe: 1 [...]

Good Friday to you all! It's time for another Favorite Ingredients Friday recipe exchange! I can't wait to see what you all come up with!Upcoming Themed ScheduleJuly 4- 4th of July Edition IIThe recipe I'm posting is one that I found in my Parents magazine. These bars are yummy!Sweet Potato BarsNow, I look forward to seeing your Favorite Ingredients Friday recipe! I won't be able to visit your re

A sweet potato omelette is a nice alternative to Spanish tortilla omelette and is very easy to make.Take one sweet potato, peel and chop up into small cubes.Heat some oil in a large non stick frying pan, then add the sweet potato. Fry for about 5-10 minutes.Now add in a chopped onion, clove of garlic and chilli, and fry for a further 5 minutes or so, until the potato is soft and the onions are tr

This week beauty recipes is Sweet Potato Milk Shake. Sweet Potato is high in fiber and it also aids in constipation, colon and rectal cancer. It helps in lower blood pressure too. This is a very... There are many kind of slimming methods. What are the best ways to slim down? Slimming down to a healthier body is the most important. Before you pop those slimming pills into your mouth, think first.

For the cause of me and my family getting healthier, I have been doing a lot of juicing these past few days. I have always believed in going natural for as long as I can remember. I drink no less than 10 glasses a day and on extremely hot days, I swear I [...]

This is a recipe I'll pull out when I have some leftover mashed sweet potatoes on hand.  Since the mashed poataotes are already seasoned and prepared, there's less work to do when whipping up a batch of these delicious Sweet Potato Biscuits.  These make a nice suprise addition to a breakfast menu or can even be used to enhance your offerings at a cocktail party.Ingredients:1/2 cup u

There are almost 400 hundred varieties of sweet potato, including what is commonly known in the US as a yam. A true yam is the root of the Dioscorea genus of plants, and the word yam is derived from the African term for the root, nyami.All potatoes, including sweet potatoes, originate from South America, and are one of the oldest vegetables known. Columbus was the man to introduce the sweet potat

I love these, this is my brothers recipe and use it all the time. No guilt in these fries.Yield:4-6 servingsExtra-virgin olive oil, for lightly coating 4 large sweet potatoes, peeled and sliced like steak fries 2 tablespoons, house seasoning mix (salt,garlic powder and coarse ground black pepper)Preheat oven to 425 degrees F. In a large mixing bowl, drizzle oil over the potatoes and toss to coat.

Before the twins were born, before Scott and I were married, we were Cracker fans.The first time we saw the band was shortly after the release of their first CD, at a hotel bar, with only a few in attendance. [Their first hit/iconic anthem "Teen Angst/What the World Needs Now" hadn't really gotten any airplay yet.]We hung out with the band afterward (which at the time included a blue-dreadlocked,

I love it when this happens…we were traveling down I-75 in Georgia and decided it was time to stop for the day. We happened to be in Cordele, GA. To our pleasant surprise we practically stumbled upon a really neat, history-rich cluster of small Georgia towns. Our original intent was [...]

This hearty soup gets rich flavor from linguiça, a delicious pork sausage from Portugal seasoned with garlic, paprika, and other spices. Spanish chorizo sausage is a great substitute.Servings: Makes 8 servingsIngredients3 tablespoons extra-virgin olive oil, divided1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices2 medium onions, chopped2 large garlic cloves, minced2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices6 cups low-salt chicken broth1 9-ounce bag fresh spinachPreparationHeat 2 tablespoons oil in heavy large pot over medium-high

Mmmmm... I do love sweet potatoes.  It's a real shame how these sweet spuds have gotten a bum rap from folks who have had badly cooked yams at Thanksgiving.  Well, I say that it's time to give these dandies a second chance!  Besides whipping up a batch of Sweet Potato French Fries , my favorite way to prepare sweet potatoes is to use them in a traditional potato salad.  They bring a whole new twist to the proceedings!This particular recipe was given to my Mom by Mrs. Pettibone, our next door neighbor in New Olreans.  Ah, Mrs. Pettibone!  Some of you who have been reading this here blog for awhile are probably familiar with the lovely Mrs. Pettibone, seeing as how I've written about her before (Mrs. Pettibone's Chris

1 large Russet potato, peeled and cubed1 large sweet potato, peeled and quartered1 cup corn1 teaspoon prepared Dijon-style mustard2 tablespoons fresh lime juice3 tablespoons fresh cilantro, chopped1 clove garlic, minced3 tablespoon vegetable oil1/2 teaspoon salt1/2 teaspoon ground black pepper1 cucumber, halved lengthwise and chopped1/2 red onion, thinly slicedPut the Russet potato pieces into a large saucepan, and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cut in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart. Once

Today's recipe comes from my first cookbook, Voodoo In The Kitchen (ah me, it's sadly out of print!)  These croquettes make a nice little menu item for a cocktail party.  "I don't like seafood!"  For folks who don't like seafood, a nice substitution for the crawfish is some finely diced corned beef and a dash of horseradish!  "I'm a vegetarian, you know!"  You can even do a vegetarian version by substituting some chopped up roasted vegetables.  "Ooooh, how versatile!"  Have some fun and experiment with the ingredients why don'cha!Ingredients:

My friend at work, M, is a long suffering vegetarian. I say that because he is a meat eater, but lives with his lady who is a vegetarian, so he has to live off a diet of mainly lentils, beans and sweet potatoes. As a result, he was the perfect person to turn to for some sweet potato recipe tips. This is a very easy soup to make, and is very quick, it took about half an hour at the most to prepare.The basil cream swirled into the soup at the end adds a very professional chef style touch, making the soup look pretty smart.The resulting soup should be enough to serve 2 people. It should turn out very rich, thick and a delicious orange colour.Ingredients2 tablespoons olive oil2 sweet potatoes, peeled and chopped1 onion, chopped finely4 cloves garlic, chopped finely500 mL chicken stock1 lim

There is a definite difference between sweet potatoes and yams.Sweet Potatoes are readily found in grocery stores.Category: storage rootAppearance: smooth, with a thin skinShape: short with tapered endsTexture: moistTaste: sweetYams are not commonly found in North America, but are sometimes imported from the Caribbean.Category: tuber rootAppearance: rough, scaly skinShape: long, cylindricalTexture: dryTaste: starchy tasting1 cup of yams (cubed and cooked) contains the following :Calories 158 calVitamin C 16.5 mgVitamin B1 (thiamin) 0.1 mgVitamin B6 (pyridoxine) 0.3 mgManganese 0.5 mgPotassium 911 mgDietary Fibre 5.3 g*These are approximate values

Sweet potatoes are root vegetables that contain some valuable nutrients.Health BenefitsSweet potatoes are good sources of :AntioxidantsVitamin AVitamin CB vitamins, such as vitamin B2 (riboflavin), vitamin B5 (pantothenic acid), andvitamin B6 (pyridoxine)ManganesePhosphorousBiotinDietary fibreSweet potatoes have been found to stabilize blood glucose levels and reduce insulin resistance. Other conditions that they defend against include :Colon cancerHeart diseaseInflammatory infections and diseases1 cup of sweet potato (peeled and after baking) contains the nutrients in the amounts listed belowCalories 206 calVitamin C 49 mgVitamin B2 (riboflavin) 0.3 mgVitamin B5 (pantothenic acid) 1.3 mgVitamin B6 (pyridoxine) 0.5 mgBiotin 8.6 mcgManganese1.1 mgPotassium 700 mgPhosphorous 110 mgDi

i was diggin for some gud old mails when i chanced upon this message forwarded by teacher pansy. date and time stamp: twenty second of may, year two thousand and three @ four o clock in the mornin. i remember why it brought a smile on my face and made me chuckle. i remember how it made an impact in my life (i mean, durin those gud ol younger years, hahaha) thanks teacher pansy!SWEET CAMOTE(sweet potato)Men are like SWEET CAMOTE. The best ones are buried deep underground. Women don't want to dig deep because the camote seems so dirty and unsightly (and they don't want their nails dirtied). Instead, they settle for the onions and the weeds that are on the surface -- the ones that are far from sweet but are easy to get. SWEET CAMOTE needs to be pulled, peeled, washed and boiled to enjoy their mouth watering sweetness, but women don't want all that trouble. And so SWEET CAMOTE thinks something is wrong with them. But in reality, THEY'RE AMAZING! They just have to wait for the right wom

Lone Star Steakhouse Baked Sweet PotatoIt saddles on up next to your entree at this huge steakhousechain, but it's not what it claims to be. Sure, the menu says"baked sweet potato," but you're actually getting a sweet andtender red-skinned yam underneath all that yummy melted butterand cinnamon/sugar. And don't just get any yam for this top secretclone. You want to use garnet yams, if you have a choice. Then besure to cook them long enough that the sugar in the yams beginsto squirt out and burn in a couple of spots. Each yam should betender, but not mushy. The skin on the outside will turn from redto greyish-brown, and inside it will be a hearty shade of black.4 garnet yams3 tablespoons granulated sugar1 1/2 teaspoons cinnamon1/2 cup whipped butter 1. Preheat oven to 400 degrees. Bake yams for 45 to 75 minutes(bigger yams take longer to cook). When they are done, the outsidewill have darkened and the inside will be soft. You may see liquidfrom the potato oozing out and charring. Whe

I changed your sweet potato casserole recipe, Mom. Even though your sweet potato casserole recipe was the best I have ever tasted, it was not gluten-free and far too decadent to be served with the Thanksgiving meal. I could never eat dessert with this casserole around. So I had to press, “delete” on your streusel topping. [...]

On Saturday, I had the distinct pleasure of doing something I have never done before. Something I never would have imagined doing, even 6 months ago! Something that I will definitely be doing again!I spent an afternoon cooking with a fellow gluten-free blogger! None other than, Natalie, your Gluten-Free Mommy! Natalie graciously invited me to her home (since we both live relatively close by in the good ol' North State!) where we shared an afternoon creating and baking Thanksgiving Dinner casseroles! It was wonderful to share the time with another gluten-free cook, it's not something you get to do often!It is hard to describe Natalie without smiling! In a word, Natalie is quite simply: "Joy!"If you weren't impressed with Natalie's intelligence, kindness, sweet laughter, or amazing cooking abilities... her beautiful smile would knock your socks off!The theme of our afternoon was to re-create some of our families traditional Thanksgiving casseroles. The casseroles had to be glute

This Sweet Potato Casserole recipe makes 8 servings. Ingredients• 6 sweet potatoes• 1/2 cup butter• 1 5.3-oz. can evaporated milk• Grated zest of 1 orange• 1/4 cup sherry• 1/2 cup brown sugar• 2 egg whites• 1/2 cup pecans, finely chopped • 3 tablespoons melted butter PreparationAdd potatoes to pot and add enough water just to cover; boil until tender, then peel while still hot. Preheat oven to 350F and butter and casserole dish. Place sweet potatoes in large mixing bowl and mash. While beating with electric mixer, gradually add 1/2 cup butter, evaporated milk, orange zest, sherry and brown sugar. Beat egg whites until stiff and gently fold into potatoes. Transfer mixture to prepared casserole. Mix chopped pecans and melted butter and sprinkle over top of potatoes. Bake 30 minutes.

This Sweet Potato and Date Casserole recipe serves 8. Ingredients• Vegetable spray• 2 cups sweet potatoes, mashed• 1 cup sugar• 1/4 cup brown sugar• 2 eggs, beaten• 1/2 cup margarine, melted• 1/2 cup milk• 1 teaspoon vanilla• 1/2 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg• 1 cup dates, chopped Topping• 1 cup low fat fruit granola• 1/2 cup brown sugar• 1/2 cup pecans, chopped• 1/3 cup flour• 1/3 cup butter, melted PreparationPreheat oven to 425° F. Spray 2 quart baking dish with vegetable spray, set aside. Combine all ingredients and mix well. Pour into baking dish, bake for 20 minutes. Remove from oven and sprinkle with topping. Return to oven and bake for additional 10 minutes. • TOPPING: Combine ingredients and stir well. Sprinkle over sweet potato mixture.

We just recently began giving baby the Gerber Graduates Finger Foods as he is now 6 months old. We started with the Potato Puffs because sweet potato has been one of his favorite foods so far. I thought that baby would start feeding himself these immediately, as everything else seems to end up in his mouth! Ironically this is the one thing he hasn't figured out to eat! However I put them in his mouth for him, and he enjoys chewing them and seems proud of himself. I am comfortable with the potato puffs because they dissolve quickly (I tried them myself! Tasty!)My girlfriend gives the finger foods to her 11 month old all the time and I know her baby loves them. We are going to keep trying and I am sure my baby will be feeding himself these in no time!RATING:*****

Serves 8Ingredients4 cups mashed orange sweet potatoes1 tablespoon margarine1 cup egg substitute1/2 cup firmly packed brown sugar2 tablespoons molasses1 1/2 cups evaporated skim milk1/4 teaspoon ground nutmeg1 teaspoon ground cinnamon1/2 teaspoon ground ginger1 prepared pie crust1/2 cup nonfat vanilla yogurtDirections1. Preheat the oven to 350 degrees F. Combine the sweet potatoes, margarine, egg substitute, brown sugar, molasses, evaporated milk, nutmeg, cinnamon, and ginger in a large bowl.2. Pour into the prepared crust and bake 45 to 55 minutes in the preheated oven. The filling should be set all the way to the middle when you shake it gently. If the crust starts getting too brown, protect with strips of aluminum foil. Allow to cool to room temperature before serving. Serve with a dollop of nonfat vanilla yogurt.

I just had lunch at Burger Heaven Burger Heaven where the salad was average and so was the service. Nothing about the place seems memorable except their Sweet Potato Fries. I know, I know. I didn't even try a burger, but I had read some unimpressive reviews about their burgers and I wasn't in the mood to regret my lunch. Things like a bad burger, pizza, or french fries will bother me all day!!As we walked towards our seats, I spotted their sweet potato fries. What caught me eye was that they were thin cut fries, not the steak fries size you usually see for sweet potato fries. I had to try it! While it wasn't mind blowing, they were really good, something I'd like to eat again. Why haven't other places caught on? Cut the sweet potato into thinner slices!! Otherwise they get soggy and gross. They also had a light coating kinda like Burger King fries, again helping with maintaining the crispiness. Go Sweet Potato Fries!

Infused with flavor, Chef Alex’s Maple Glazed Duck Tartlet appetizer has the food critics talking. A delicate and unique blend of sweet and salty, this NEW open style hors d’ oeuvre is making the rounds at the high society events. Made with duck, sweet potato, maple syrup, soy sauce and other spices, this divine apetizer heats up in minutes. Perfect for intimate weddings, bridal showers, baby showers or any formal affair. Buy from AppetizersToGo.com

This recipe is nostalgic because it is what I used to have regularly during my schooling days. Sweet Potato Porridge is basically an “enhanced” porridge with the former adding sweetness to the porridge. It is, however, not eaten on its own. Rather, some side dishes compliments this simple but delicious porridge eg. ikan bilis snack or minced pork balls with preserved black beans. I usually have 2 bowls of this as the sweet potato somehow makes the porridge more appetising. Mum usually uses the yellow-coloured sweet potato, probably because that is what is commonly found in the market. I think any type of sweet potato would do the trick. Try to get those which are less fibrous as it can be an irritant to have them in your mouth. This porridge is very simple to cook. You just add sweet potatoes into the porridge as you cook it! Yes, it is that simple! (more…) Share This

"What's she doing?" I asked.Alleke was sitting in her high chair, which was fastened to the end of the table. She was bent over the metal pole that runs the length of the high chair and holding onto it with both holds."I think she's trying to bite the pole," April said, looking closer.Alleke sat there, completely still, which doesn't happen that often, and I could hear her teeth grinding like a mortal and pestle. I grimaced. "That can't be good," I said. "Alleke, honey," April said, trying to get her to stop. Alleke looked up, noticed we were both watching her, then went back to work, like she was one of those portrait painters at the park who has to concentrate with everyone crowded around and watching over her shoulder. I noticed the sweet potato sitting on the table in front of Alleke. It looked like a lump of red clay. I wondered why Alleke thought it was a good idea to try to eat a metal pole instead of a sweet potato.I remembered the tangy, bitter taste of rust and metal

Cooking Method: BakePrep Time: 20Cooking Time: 30 minutes-one hourMakes: 12 servings (1/2 cup each)Ingredients PAM® Original No-Stick Cooking Spray 1/2 cup firmly packed brown sugar 1/4 cup (1/2 stick) Blue Bonnet®-stick 1 teaspoon grated lemon peel 1/4 teaspoon ground cinnamon 2 cans (17 ounces each) sweet potatoes, drained, chopped 2 large baking apples, (such as Jonagold or Braeburn), unpeeled, cored and sliced 2 tablespoons raisins directions Preheat oven to 350°F. Spray 9x9-inch baking dish with cooking spray. Combine sugar, Blue Bonnet, lemon peel and cinnamon using a pastry blender or fork until mixture resembles coarse crumbs. Set aside. Place half each of the sweet potatoes, apples and raisins in prepared dish; sprinkle with half of the brown sugar mixture. Repeat layers. Cover with aluminum foil. Bake 35 minutes, or until apples are tender, tossing mixture once while baking. Serve warm. source:conAgrafood

Sweet potato is a health vegetable rich in antioxidants and other nutrients useful in maintaining a healthy body. A new study conducted by the Rural Development Administration (RDA) of South Korea shows that sweet potato contains antioxidants such as chlorogenic acid, isochlorogenic.

New Yorkers have lined up around the block for years now to get a hot cup of Al Yeganeh's delicious soup at Soup Kitchen International. Many are familiar with the demands: "Pick the soup you want!", "Have your money ready!", and "Move to the extreme left after ordering!" Customers know if they don't stick to the rules, they'll be quickly scolded and may not get served; even after waiting for as long as two hours to get to the front of the line. This is preciselyhow the non-smiling Yeganeh was portrayed by actor Larry Thomas in Seinfeld episode number 115, when he forever became known as the "Soup Nazi." (That's the real guy in the picture, as cheerful as ever.)4 sweet potatoes (about 1 pound each)8 cups water1/3 cup butter1/2 cup tomato sauce2 tablespoons half and half2 teaspoons salt1/8 teaspoon pepperdash thyme1 cup cashews (split in half)1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.2. P

There is a great new company at PapaLena.com that has beet chips and sweet potato chips. Both have about 9 carb grams per serving, and both are low on the glycemic index. Just remember to have equal grams of protein with them - a slice of ham, or turkey, or chicken, or a protein drink or lowfat ounce of cheese.If you want to make your own sweet potato chips, here is the recipe:BAKED SWEET POTATO C

There is a great new company at PapaLena.com that has beet chips and sweet potato chips. Both have about 9 carb grams per serving, and both are low on the glycemic index. Just remember to have equal grams of protein with them - a slice of ham, or turkey, or chicken, or a protein drink or lowfat ounce of cheese.If you want to make your own sweet potato chips, here is the recipe:BAKED SWEET POTATO CHIPSHeat oven to 350. Peel sweet potato (works with yams too) and slice thin, as if for a thick potato chip. Cover a cookie sheet or baking pan with foil, sprayed lightly with vegetable spray. Lay sweet potato chips on the foil, rubbing each one slightly in the veggie spray. Then lightly spray the tops with veggie spray, sprinkly with your favorite spice (I use garlic salt or something called crazy salt). Bake for 20 minutes, turn, sprinkle that side, and bake for another 10 minutes.Enjoy without guilt!

Sprouted camotes Whoops! I guess the camotes (sweet potatoes) are past their prime. I think I'll just plant them and see what happens. I wish I could find a really good variety of sweet potato to plant. The only variety I've found here in La Ceiba are yellow inside, not very flavorful, and the texture is often a bit stringy.I love sweet potatoes. I wonder if they would be more popular here if a better variety was available. Other than bananas, yuca (cassava), cabbage, mild chiles, and tomatoes, not many vegetables are staples in the basic Honduran diet. In fact, many of the other vegetables that are available in the market are imported from Guatemala. I've always wondered about this. I found an article the other day which helps to explain the lack of diversification, at least in one small town called Agua Amarilla.Blog contents copyright © 2006-2007 La Gringa. All rights reserved.

The lowly " Talbos ng Kamote" or Sweet Potato is a health vegetable rich in antioxidants and other nutrients useful in maintaining a healthy body. A new study conducted by the Rural Development Administration (RDA) of South Korea shows that sweet potato contains antioxidants such as chlorogenic acid, isochlorogenic. Antioxidants, known as the modern-day anti-aging nutrients, are phytochemicals

I couldn't believe my eyes when I read this: "...it has zero calories, zero caffeine, and zero carbs. And of course 100% kosher." A soda without carbs? Well a soda out of potatoes sounds kinda weird for the first time. But I should test out one of these. (manufacturers website) (verbiage)

The January issue of Cooking Light magazine had some terrific vegetarian soups. The Carrot and Sweet Potato Soup is very low in Weight Watchers Points - about 3 Points per serving! This should give you plenty of room for a salad, some bread sticks, and maybe a glass of wine. You may want to double or triple this recipe and freeze for later. Carrot and Sweet Potato Soup with Cranberry Relish Yield: 4 servings From Cooking Light This is a thick puree of carrots and sweet potatoes garnished with a zesty cranberry topping. Storing and transporting is easy: Place one cup soup, about one tablespoon relish, and 1 1/2 teaspoons parsley in separate containers. To serve, reheat the soup; combine the relish and parsley, and garnish. Crisp breadsticks and a small wedge of sharp cheddar cheese complete the meal. Relish: 1/4 cup fresh cranberries, coarsely chopped 3 tablespoons fresh orange juice 1 tablespoon chopped shallots (1 medium) 1/2 teaspoon sugar Soup: 2 large carrots, peel

ingredients3 medium onions (finely sliced)1 clove of garlic (crushed)Half a teaspoon of dried red chilli flakes or fresh chilli (without seeds)Half teaspoon ground allspice400g tin of chopped tomatoes1 small butternut squash - peeled, seeded and cut into small chunks)1lb sweet potatoes (peeled and cut into small chunks) pepper to taste400g can blackeye beans1 tablespoon (15ml) vegetable oilmethodFry onions in the oil until they have softenedAdd remaning ingredients, except the blackeye beans. Cover and cook on a medium low heat for approximately 20 minutes, until the squash and the potatoes are softenJust before you are ready to serve the stew add the blackeye beans and cook for about 5 minutes to heat them through.Serving suggestions Serve with rice or a jacket potato with salad

It saddles on up next to your entree at this huge steakhouse chain, but it's not what it claimsto be. Sure, the menu says "baked sweet potato," but you're actually getting a sweet and tenderred-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don't justget any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be sure to cook them long enough that the sugar in the yams begins to squirt out and burn in acouple of spots. Each yam should be tender, but not mushy. The skin on the outside will turnfrom red to greyish-brown, and inside it will be a hearty shade of black.4 garnet yams3 tablespoons granulated sugar1 1/2 teaspoons cinnamon1/2 cup whipped butter1.Preheat oven to 400 degrees. Bake yams for 1 1/2 to 2 hours. When they are done, they will bevery soft in the center, and you will see liquid from the potato oozing out and charring. When thepotato is sliced open, the inside of the skin will be charred black from the cara

Not only are these a great addition to your holiday meal they are tasty any time of the year. The rolls are tender with a delicate texture and a lovely peach color. If you're trying to sneak more vegetables and vitamins into your family's diet, this is just the recipe to try.1 c water1 15 oz can of sweet potatoes, mashed½ c sugar¼ c butter1 egg1 ½ t salt5-5 ½ c flour1 ½ T fast yeastCombine the above ingredients in your bread machine in the order listed. Set the machine for the dough cycle. When complete, divide the dough in half and roll each half into a large circle. Make four diagonal cuts through the center of the circle, as you would slice a pizza, and starting at the back edge, roll up each slice crescent roll style. When finished, brush each roll with the beaten egg white. Bake at 350 degrees for 15-18 minutes or until golden.If you don't have a bread machine, modify the recipe by merely mixing up and kneading the dough as you would a regular, handmade bread recipe.

This recipe makes two (I'm not sure why) but just consider it a delicious bonus. You can easily cut it in half and have it work just as well. Please forgive the picture, I didn't get it taken quickly enough--you know souffles, blink and you miss the show.4 lbs cut sweet potatoes½ c butter1 c sugar4 eggs3 T self rising flour1 c milk¼ t salt1 t vanilla1 t coconut extract1 t almond extract½ c chopped walnuts2 T brown sugar¼ t cinnamon Boil potatoes for 30-45 minutes until tender. Drain, peel, and beat until smooth. Beat in butter, sugar, eggs one at a time, flour, milk, salt, extracts and mix until well combined. Divide mixture between 2 1 ½ quart souffle dishes. Combine pecans, brown sugar, cinnamon, sprinkle on top of souffles and bake at 350 for 1 hour. Technorati tags: sweet potatoes, baking, souffles, desserts