SWEET SWEET-POTATOES
2 pounds sweet potatoes—peel and grated
1/3 cup brown sugar—packed good
1/4 cup butter—melted
1/4 cup coconut—flaked
1/4 cup broken pecans—toasted
1/4 teaspoon cinnamon
1/4 teaspoon coconut extract
1/4 teaspoon vanilla
In a slow cooker/Crock Pot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in coconut and vanilla extracts.
SWEET SWEET-POTATOES
2 pounds sweet potatoes—peel and grated
1/3 cup brown sugar—packed good
1/4 cup butter—melted
1/4 cup coconut—flaked
1/4 cup broken pecans—toasted
1/4 teaspoon cinnamon
1/4 teaspoon coconut extract
1/4 teaspoon vanilla
In a slow cooker/Crock Pot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in coconut and vanilla extracts.
SWEET POTATOES WITH APPLES
5 medium sweet potatoes
3 apples (such as Granny Smith) peeled & cored, cut in wedges
1/4 teaspoon Ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup Maple flavored syrup
2 tablespoons butter, melted
1/4 cup pecan pieces
Generously grease the bottom and sides of the slow cooker/Crock Pot with butter or margarine.
Peel sweet potatoes; cut into 1/2″ slices. Place on bottom of slow cooker/Crock Pot. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter. Cover and cook on low about 4 hours or until potatoes are tender. Sprinkle with pecans the last 30 minutes.
Serves 4 to 6.
CROCKPOT CREAM OF SWEET POTATO SOUP
3 Sweet potatoes, peeled and sliced
2 c Chicken bouillon
1 ts Sugar
1/8 ts Each ground cloves and nutmeg
Salt to taste
1 1/2 c Light cream, half-and-half, or milk
Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired. Makes about 1 quart.
CROCKPOT BEEF STEW II
1 lb. beef bourguignon (or cheaper cut)
3 large sweet potatoes (cut into 1″ thick slices)
2 cans beef bouillon (or broth or consommée)
2 small cans tomato paste
3-4 handfulls of assorted veggies (I used frozen green & yellow beans and carrots)
1 lb. fresh mushrooms (quartered)
1 large onion (diced)
2 cloves garlic (minced)
1/4 cup flour
Mix bite sized pieces of meat in flour, brown in some oil along with the diced garlic.
While meat is browning, combine beef bouillon & tomato paste in a crock pot, mix well.
Pre-cook the sweet potatoes until just tender, add to crock pot along with onions and any raw veggies that you may use. Add enough water to cover and cook on low for as long as you want, (I let it cook for about 5 hours.
I added the frozen veggies and some quartered mushrooms for about the last 1 hour or so.
I thickened it with a bit of flour and water, let it cook another 15 minutes uncovered and that was it.
Ham Stir-Fry Over Sweet Potatoes
6 small sweet potatoes
2 tablespoons oil
1 teaspoon garlic powder
1 cup chopped onions
1 tablespoon minced ginger root
1 cup chopped green pepper
1 tablespoon honey
8 ounces pineapple chunks
1 cup chicken broth
1/2 teaspoon five-spice powder
1 tablespoon cornstarch
1 tablespoon water
2 cups julienned cooked ham slices
1/2 cup toasted almonds
salt and pepper to taste
Wash sweet potatoes. Pierce with a fork several times. Bake at 350F. For about one hour or until tender.
Heat oil in skillet. Saute onion, garlic, ginger and green pepper until tender. Add honey, pineapple chunks, chicken broth and chinese five spices. Simmer for five minutes.
Blend together the cornstarch and water until smooth. Stir into the broth. Heat until boiling, stirring until thickened. Stir in ham and almonds. Season with salt and pepper to taste. Heat through.
Place hot sweet potatoes on platter or individual plates. Cut through skin and coarse mash with a fork. Spoon ham onto potatoes. Serve immediately.
Per Serving (excluding unknown items): 422 Calories; 20g Fat (41.9% calories from fat); 14g Protein; 49g Carbohydrate; 6g Dietary Fiber; 23mg Cholesterol; 785mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates.
Pork With Sweet Potatoes And Pineapple
4 pork chops — 3/4 inch thick
4 medium sweet potatoes — or canned
4 pineapple rings in juice
1 cup pineapple juice — from can
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 tablespoons pineapple juice — from can
1/4 teaspoon salt
1/4 cup water
2 tablespoons margarine
Trim excess fat from chops and brown well in a heavy skillet. Lay on paper towels to drain.
In a shallow casserole, arrange pineapple. Lay the chops on top, and the potatoes over that.
Heat the pineapple juice to boiling. Stir in brown sugar, cornstarch, and salt, stirring until syrup is clear and thickened. Stir the water and margarine into the hot syrup; pour over casserole.
Bake at 350 covered for 1 hour. During last 15 minutes, uncover and complete cooking.
Per Serving (excluding unknown items): 616 Calories; 28g Fat (40.8% calories from fat); 22g Protein; 70g Carbohydrate; 5g Dietary Fiber; 75mg Cholesterol; 277mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.
Teriyaki Pork And Sweet Potatoes
2 medium sweet potatoes — peeled, cut in 3/4-inch cubes (3 cups)
1 tablespoon oil
1 pound boneless pork loin — cut in 3/4-inch cubes (3 cups)
2 cups green beans or peas
1/2 cup bottled teriyaki glaze
1 teaspoon grated orange peel
In large skillet, combine sweet potatoes and 1/2 cup water. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until potatoes are tender. Drain and remove potatoes from skillet; cover to keep warm.
Wipe skillet with paper towels. Heat oil in same skillet over medium-high heat until hot. Add pork; cook and stir until browned.
Add green beans or peas and teriyaki glaze; mix well. Reduce heat to medium; cover and cook 8 to 10 minutes or until pork is no longer pink, stirring occasionally.
Stir in potatoes and orange peel; cook an additional 1 to 2 minutes or until thoroughly heated.
Per Serving (excluding unknown items): 317 Calories; 10g Fat (29.4% calories from fat); 25g Protein; 31g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol; 874mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Apple Juice Roast
4 lb Chuck; boneless
2 Onion; sliced
2 tb Butter or shortening
1 c Apple juice
1 tb Catsup
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme leaves
1/4 ts Prepared mustard
1/8 ts Basil leaf
3 Sweet potatoes *
Lemon juice Garnishes: Chopped parsley or Apple ; rings Gravy Sweet potatoes should be pared and cut into pieces. Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat.
NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish.
GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired.
A Gahntze Tzimmes
Ingredients
3 pounds boneless brisket, up to 4 pounds
2 tablespoon schmaltz, (rendered chicken fat)
3 tablespoon carrots
2 pound prunes, pitted
2 pound dried apricots
1 each lemon, thinly sliced
3 tablespoon sweet potatoes
1 each orange, juice of
5 cups boiling water
2 tablespoons brown sugar
2 tablespoons flour
Directions:
Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices.
Peel sweet potatoes and cut in 1-inch slices. Place over meat and fruit in the roaster.
Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange juice mixture. Pour over the Tzimmes. If necessary, add more boiling water to bring liquid to the top of the tzimmes. Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer.
30-Min: Lamb Grill For Two
Yield: 2 Servings
1 T low-sodium soy sauce
2 t sesame oil
1 green onion,chopped
1 garlic clove,minced
2 t gingerroot,minced
1/4 t pepper
4lamb loin chops (8 oz)
1salt
In shallow dish, whisk together soy sauce, oil, onion, garlic, ginger and pepper. Add lamb, turning to coat; let stand for 10 minutes.
Reserving marinade, place lamb on greased grill over medium-high heat; cover and cook, basting with marinade, for 5-7 minutes on each side for medium-rare or until desired doneness. Season with salt to taste.
Serve with sauted zucchini slices and sweet potatoes.