You are here: Home / sweet potatoes That’s just on the blog. Let’s take a look at the real number of pie recipes we have. Ah. I see. You want to do a traditional menu this Thanksgiving. Let’s narrow the search. As I said, I’m here to help. Just let me know what sounds good to you. Here’s an interesting tidbit. In
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Who doesn’t like sweet potatoes? Recipe: Sweet Potato Waffles II Published (again) on February 19, 2019 by Marica | Edit [from February 18, 2015] I first posted this recipe over three years ago and it’s worth a do-again. It comes from 500 Delicious Recipes from Leftovers which is part of the Encyclopedia of Cooking. If you enjoy cookbooks and cooking– or if you
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This one is a hoot. Back when I did Pinterest it was (and still is) my #1 pin. When you look at the month x year table the views here on the blog (beginning in January) are like 1-0-0-0-0-0-0-0-5-16-200-50. It’s a seasonal thing! Recipe: Jesse Jackson’s Sweet Potato Pie Published on November 2, 2015 Really really
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This is an oldie but a definite goodie. As I say, I put it on Pinterest long ago and it remains the #1 post here at Big Food. Jesse Jackson’s Sweet Potato Pie Published on November 24, 2020 by Marica This is one really good pie. I Pinned it years and years ago and it’s now the #1
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From The Frugal Gourmet Cooks American by Jeff Smith (1987) “The orange peel in this one may confuse you, but remember that the colonists had trade with the West Indies, and that is where they got their oranges. In the southern states this dish is still made the same way, though with molasses instead of
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It’s Marica Cooks Monday! The concept of a broiler meal is amazing. Things go in the broiler pan, things go on the broiler rack, all the things are broiled and then you eat. This recipe has a bit of prep in that you have to cook the corn. I also used fresh sweet potatoes so
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Side dish to Diner Old Fashioned Meatloaf. As with the meatloaf, I only made one half the recipe, thus only one layer. Delicious! “The dark, orange-fleshed variety of sweet potato commonly known as the yam has been a southern staple since colonial times, and candied yams have enjoyed wide popularity since the late 19th century—especially
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This is easy and extraordinarily good. Tip: If the ham doesn’t have enough fat, melt butter in the pan you used, add the cup of boiling water to deglaze the pan, and pour that over the dish. Very tasty. SMOTHERED HAM WITH SWEET POTATO 1 slice smoked ham, cut into serving pieces3 C raw sliced
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This is one really good pie. I pinned it years and years ago and it’s now the #1 post here. JESSE JACKSON’S SWEET POTATO PIE 3 large sweet potatoes, quartered, boiled in water to cover until tender, about 40 minutes, drained, peeled, mashed in a mixing bowl until smooth3 Tbsp butter½ C milk, hot2 eggs,
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Picked up 40 pounds for $20 at Trade Day. FYI, I will not be making the topping and the amount of cane syrup will be reduced considerably. BOURBON SWEET POTATOES WITH TOPPING Serves 4 to 6 4-5 sweet potatoes, peeled, cooked, and mashed, cooled 1 C sugar, honey, or cane syrup (or less, to taste)
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Except for cooking the sweet potatoes and baking the pie shell– which fell terribly– it takes about 90 seconds to put together. Mr. Big Food is quite enthusiastic about that 40 pound box of sweet potatoes!
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Last year, this was the top recipe on the Top Ten Post List. Originally posted November, 2015. It’s been in the Top Ten– heck, Top Four!– every year since. And it is one good sweet potato pie! The posts starts to get some traffic each year around October and then really kicks in come November.
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Mississippi sweet potato growers plant more than 20,000 acres of sweet potatoes each year. The state consistently ranks second in the United States in sweet potato acreage and third in production. In 2012, sweet potatoes were grown on approximately 22,500 acres, producing 394 million pounds of sweet potatoes with an estimated value of $79 million. Mississippi State
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[from February 18, 2015] I first posted this recipe over three years ago and it’s worth a do-again. It comes from 500 Delicious Recipes from Leftovers which is part of the Encyclopedia of Cooking. If you enjoy cookbooks and cooking– or if you have a fridge full of leftovers– you’ll want to hit that link. What a hoot!
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In my opinion– and given my experiences– sweet potatoes are among the easiest and more prolific vegetable plants. And homegrown heirloom sweet potatoes are just so much better than store bought. So I was very very excited to get an email from our pals at New Hope Seed Company announcing that they would be offering
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These were homegrown sweet potatoes (we still have a small pile). Mr. Big Food sliced them into fries to go along with the Spicy Deer Meat Burgers and slaw. They were beyond delicious. Destined to become a Big Food Favorite. FRIED SWEET POTATOES Large Louisiana yams, peeled and cut into ½ inch thick slices Cold
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Really really good. Doesn’t hurt that the sweet potatoes were home grown. JESSE JACKSON’S SWEET POTATO PIE 3 large sweet potatoes, quartered, boiled in water to cover until tender, about 40 minutes, drained, peeled, mashed in a mixing bowl until smooth 3 Tbsp butter ½ C milk, hot 2 eggs, separated, whites beaten stiff ½
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Home grown, if I do say so, myself. Those are two different varieties of sweet potatoes there! One change to the recipe– we used much larger pieces of sweet potatoes and boiled them until tender. BLACK EYED PEA SWEET POTATO HASH Serves 4-6 1 medium sweet potato (about 1 lb), peeled and diced into ¼
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You have to dig in to see what’s so good about this chicken pie. “Sweet potato crust has a distinct southern accent.”—The Encyclopedia of Cooking Complete in 24 Volumes, Volume 4: 250 Ways to Prepare Poultry and Game Birds (1953) CHICKEN PIE WITH SWEET POTATO CRUST Serves 6 to 8 1 C diced cooked chicken
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I once did a series of posts on four of my favorite seed companies. These companies feature heirloom and rare vegetable seeds (and more) for the home gardener. Rather than linking to the old posts, I’m going to fresh-post my reviews this year. (I’ve copied with minor edits and noted updates from the originals.) I’ll
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