Page 18 - Florida Sentinel 11-23-18

Recipes
SWEET POTATO PIE
INGREDIENTS:
• 4 medium sweet potatoes • 1/2 stick butter, softened • 1/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs, beaten
• 1 teaspoon pure vanilla extract • 1/2 teaspoon ground cinna- mon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
DIRECTIONS:
• 1/2 teaspoon salt
• 3/4 cup evaporated milk • 1 unbaked pie crust
– Preheat oven to 350 degree F.
Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
– In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet pota- toes. – Beat together with mixer until smooth and pour into an un- baked pie shell.
– Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.
From mashed to baked, these sweet potato recipes will turn your Thanksgiving table into a celebration of seasonal flavor and spice.
MASHED SWEET POTATOES
INGREDIENTS:
• 5 medium sweet pota- toes (about 3 pounds)
• 1/2 stick unsalted but- ter, melted
• 1/2 cup cream
DIRECTIONS:
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon sea salt • 1 large orange, zested
– Place the potatoes in a large stockpot and cover with
water. Bring to a boil and cook until tender, about 25
minutes.
– Drain the potatoes and rinse under cold water until cool enough to handle. Peel the potatoes and place in large bowl while still warm. Add the cream, sugar, cinnamon and salt. Mash with a potato masher until smooth. Sprinkle the orange zest over the top and serve hot.
BAKED CANDIED YAMS
INGREDIENTS:
• 4 large sweet potatoes
• 1 stick unsalted butter
• 2 cups white sugar
• 1⁄4 cup heavy whipping cream
DIRECTIONS:
• 2 1⁄2- 3 teaspoons cinnamon • 1⁄2 teaspoon nutmeg
• couple dashes ground clove
• 1 1⁄2 - 1 tablespoon real maple • 1⁄2 tablespoon real vanilla ex- tract
– Preheat oven to 350
– Wash and dry yams. Cut off the the tips of yams. Peel yams.
– Slice yams into 1⁄2 thick circles. Place into a 12 x 9 casserole dish. Set aside
– In a medium size pot, melt butter over medium heat. Add sugar and stir until well blended.
– Add whipping cream and stir until creamy. Stir in cinnamon, nut- meg, clove, maple, and vanilla extract. Taste. Add more spice if needed.
– Pour mixture over yams. Cover with foil and bake for 40 minutes. – Remove foil and bake for an additional 20-25 minutes. Plate and spoon syrupy sauce over the yams. Serve immediately.
PAGE 6-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, NOVEMBER 23, 2018