Sweet Potato Fries Recipe

Friday, June 5, 2009

Biscuits: Sweet Potato Biscuit Recipe and a Cheese Biscuit Recipe

One of the best tasting breakfast recipes for the fall months is sweet potato biscuits. We also love to serve 
them at parties; making a mini version, cut with a cutter about a inch diameter and putting country ham on them.
If you were from where we're from, you would be putting Smithfield country ham on them, truly one of the best, is not 
the best hams in the world. Regardless, we hope you will try these sweet potato biscuits.

Sweet Potato Biscuit Recipe

2 cups sweet potato - cooked and mashed
4 cups self-rising flour
1 stick butter - melted
1/2 tea baking soda
1/2 tea baking powder
1 1/4 cups buttermilk
3 Tablespoons sugar

Mix sweet potatoes, butter and milk until well blended. Stir in flour, baking 
soda and sugar. Shape into a ball and knead 8-10 times on well floured board. 
Roll out 3/4-1 inch thick and cut with 2" biscuit cutter. Bake on a greased baking pan in a preheated 
400 degree oven 15-20 minutes until very lightly browned. Fill with some good Smithfield ham and you are good to go!

Makes about 15.

Note: I like to roughly mash the sweet potatoes instead of smoothly to get little flecks of sweet potato that you can 
see in the finished biscuits.

If you need a fast and easy secret for low fat cheese biscuits, get low fat bisquick and a low fat cheddar cheese. 
Hide the box. It isn't as good as fresh but few people will guess your secret.

Almost everyone that likes biscuits loves cheese biscuits. For a great biscuit recipe: visit our recipe-of-the-week 
Cheese Biscuit Recipe

Enjoy it and be sure to let us know what you think. We love to hear from people.

Peggy Bloodworth left a job as a sales VP in a high tech company entertaining clients around the world for a personal chef and catering business where she is chef for swank party givers in Research Triangle Park, NC. More party ideas, recipes, menus and pictures can be found on her website swank website. She maintains a large garden and vineyard. Menus are well researched, recipes are mostly original and the ingredients are fresh, organic and more frequently than not, from her garden.

Sweet Potato Salads and a Soup!

If you think sweet potatoes are only for Thanksgiving, you're missing out on one of nature's most versatile foods! Try these easy, delicious recipes and you'll change your mind. Sweet potatoes are packed with vitamins and minerals, and are such a pretty color that they dress up any table or party buffet. Sweet potato salads make a refreshing, healthful change from ordinary potato salads. The Sweet Potato Bisque is so good that it's bound to become a family favorite.

Sweet Potato-Cranberry Salad

2 pounds sweet potatoes, cut in 1/2" chunks

1 small red onion, chopped

1 cup chopped celery

1/2 cup dried cranberries

1 tablespoon Dijon-style mustard

2 tablespoons mango chutney

1/2 cup plain or vanilla yogurt

1 tablespoon cider vinegar, or to taste

Steam the sweet potatoes until they are just tender, about 15-20 minutes. As soon as they are done, rinse them with cold water to stop the cooking and drain.

Meanwhile, combine the other ingredients in a serving bowl. When the sweet potatoes are ready, mix them in. Chill until ready to serve.

6-8 servings

Sweet Potato Salad with Pineapple

2 large sweet potatoes, peeled and cut into 1/4" - 1/2" cubes

2 stalks celery, diced

1 red bell pepper, diced

1 bunch green onions, sliced

1 cup fresh or canned pineapple, cut into 1/2" tidbits

1 cup cooked, chilled barley

1 cup yogurt or fat-free mayonnaise

1/4 cup bottled mango chutney (optional)

1/4 cup chopped fresh mint leaves or flat parsley leaves (optional)

Cook the sweet potato cubes until they are just tender: either steam them in a steamer for 8-10 minutes, or cook them in a pot of boiling water for about 5 minutes. Rinse under cold water to stop the cooking; drain.

Combine the sweet potato cubes with the remaining ingredients. Serve at room temperature or chilled.

4-6 servings

Sweet Potato Bisque

1 onion, chopped

2 stalks celery, chopped

3 pounds sweet potatoes, peeled and diced

8 cups bouillon

1 tablespoon mild curry powder

2 teaspoons thyme

1 teaspoon freshly ground black or white pepper

pinch cayenne, to taste

1/4 cup brandy (optional)

2 cups light coconut milk or soy milk

Combine the onion, celery, sweet potatoes, bouillon, curry powder and peppers in a large pot. Bring to a boil, reduce the heat and simmer, 30-40 minutes, or until the potatoes are soft. With a slotted spoon, remove about 2 cups of the vegetables and set aside. Puree the remaining soup with a hand blender until it is fairly smooth. Return the vegetables to the pot, stir in the brandy and coconut or soy milk, and heat through.

6-8 servings

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Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports -- plus the FREE Good Food Book -- athttp://www.DrMirkin.com

Sweet Potato Pancake Recipe – Add Healthy Sweet Potatoes To Your Dinner Table

Sweet potatoes are a traditional southern soul food that should be enjoyed more often. Sweet potatoes are high in nutritional value, an excellent source of fiber, vitamins A and C, iron, potassium and calcium. The darker flesh varieties have more vitamin A and beta-carotene than the lighter varieties. As a bonus, sweet potatoes are relatively low in calories and have no fat or cholesterol.

Sweet potatoes can be cooked in most of the ways that regular potatoes are. Baked, boiled, or sauted, sweet potatoes are a nutritious dish.

My favorite sweet potato recipe is a baked sweet potato. Prick the sweet potato all over. Then bake the sweet potato in a moderate oven, or microwave until soft to the touch. When done, moisten with a little crushed pineapple and juice, sprinkle with cinnamon. This is a great meal when watching your calories and fat. No butter needed. Or try these Sweet Potato Pancakes for a different presentation.

Sweet Potato Pancakes

1 sweet potato (3/4 pound), peeled and cut into 1 ½ inch chunks

2 tablespoons all purpose flour

2 large eggs

2 tablespoons milk

salt and freshly ground pepper

vegetable oil for frying

  1. In a saucepan, cover the sweet potato with cold water and boil until tender, about 10 minutes.
  2. Drain and mash until smooth. Stir in the flour, eggs and milk and season with salt and pepper.
  3. In a large nonstick skillet, heat 2 tablespoons oil.
  4. Spoon batter into skillet by rounded tablespoons. Cook over low heat until browned; flip and brown on the other side.
Makes 12 small sweet potato pancakes.

Diane Watkins is a busy mother and southern style cook. She writes about food and family athttp://easysoutherncooking.com

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