This is a great option for people who can't have or don't want sugar!
Healthy sweet potato casserole:
- Preheat oven to 375 degrees.
- Cut 3 large sweet potatoes or yams into 1 inch cubes.
- Place in an ungreased 8x8 inch square baking dish.
- Spread 1-1/2 cups unsweetened applesauce over sweet potatoes.
- Sprinkle with ¼ cup chopped nuts (I used pecans) and1/2 - 3/4 teaspoon ground cinnamon.
- Cover and bake for 1 hour . Remove cover during the last 10 minutes. Make sure they're tender; if not, bake for 10 minute increments until potatoes are fork tender.
For variety, mix the sweet potatoes with dried cranberries or raisins.
- 2 ¾ cups flour
- 2 ¼ cups sugar (divided)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups sour cream
- ½ cup milk
- ¼ cup oil
- ½ teaspoon almond extract
- 2 eggs
- 3 ½ cups fresh cranberries (this is exactly the amt. contained in the bags at my grocery store)
- ½ cup butter
- ½ cup whipping cream
- 1 teaspoon vanilla
Preheat oven to 375F.
Grease and flour bottom only of 9×13 pan.
Combine flour, 1 3/4 cups sugar, baking powder, soda, and salt.
In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
Add sour cream mixture to flour mixture.
Stir just until dry ingredients are moistened.
Gently fold in cranberries.
Spoon into prepared pan.
Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
In small saucepan, combine 1 cup sugar, 1 stick of butter and the whipping cream.
Bring to a boil.
Simmer over low heat for 2 minutes, stirring constantly.
Remove from heat, stir in vanilla.
Serve warm sauce over cake.
Roasted sweet potatoes with maple brown butter sauce:
- 2- 2 1/2 pounds sweet potatoes, diced
- olive oil
- 1/4 cup butter
- 2 tbsp pure maple syrup
- 2 1/2 tbsp fresh sage, finely chopped
Spread the diced sweet potatoes on a cookie sheet which has a rim; drizzle liberally with olive oil, then stir to ensure all pieces are coated with oil. Spread out in an even layer on the cookie sheet, and sprinkle with salt and pepper. Roast in a 350 degree oven for about 30 minutes.
While potatoes are roasting, make the maple brown butter sauce.
In a 10" frying pan, melt 1/4 cup butter, and stir over medium heat until butter begins to brown. Don't let it burn! You just want a nice golden brown color; remove from heat, and stir in 2 1/2 TBS maple syrup and the finely chopped sage. Mix well.
Put diced potatoes in a serving dish, and drizzle with the sauce. Serve hot.
Mama Steph's "MawMaw Pearlie's" cornbread dressing
1. Make a pan of cornbread; when mixing batter, add in one finely chopped jalapeno, one medium diced onion, and 2 finely chopped stalks of celery. Alternatively, use a bag of frozen seasoning mix which contains peppers and onions. Bake until golden brown, and then allow to cool. Crumble when cooled into a large mixing bowl or a big stock pot.
If you don't have your own cornbread recipe, here's a recipe you can use, but it should be doubled.
2. Add two cans of cream of mushroom soup.
3. Add three cans of chicken broth. (15 oz. each) or make your own chicken broth if you have time. Here's a link to Mama Steph's recipe for making chicken stock.
4. Add a bag of Pepperidge Farms Herb Seasoned dressing. Use the one in the BLUE bag. Very important! I believe it's a 14 oz. bag.
5. Add 4-5 TBS melted butter.
Mix everything together until completely combined. If necessary, add more chicken broth. You want the dressing to be moist, but not watery. Taste to make sure more salt is not needed.
Cover and bake for about 30 minutes at 350 degrees. Remove cover and bake for 10 more to brown the top of the dressing. If dressing is too moist for your liking, just bake a little longer, five minutes at a time, until it's just right for you! Enjoy!
Aunt Elma's Sour Cream Pound Cake
- 3 c. cake flour, sifted
- 1 c. (2 sticks) butter, unsalted (room temperature)
- 3 c. sugar
- 6 eggs (room temperature)
- 8 oz. sour cream (room temperature)
- ¼ tsp. baking soda
- 2 tsp. vanilla