Sweet Potato Tart
By Jocelyn McCall
2 lbs cooked sweet potatoes – mashed
1/3 c. light brown sugar
¼ c. margarine
1 c. crushed pineapple
1 ½ tsp. cinnamon
Miniature marshmallows
1 package frozen tart shells
Add sugar, margarine, pineapple and cinnamon to hot sweet potatoes. Mix well and pour into tart shells. Top with miniature marshmallows and bake 350 degrees until marshmallows are melted and lightly toasted.
Sweet Potato and Black Bean Salad
1 cup sweet potato – peeled and cubed
1/4 cup banana chutney
2 tablespoons fresh lime juice
2 teaspoons light olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic -- minced
1/2 cup sliced green onions -- divided
15 ounces black beans, canned -- rinsed and drained
3 cups torn fresh spinach
Steam sweet potato, covered, 5 minutes or until tender; let cool. Combine chutney, lime
juice, oil, mustard, salt, pepper and garlic in a large bowl; stir well with a whisk. Add sweet potato, 1/4 cup onions, and beans; stir well to coat.Place 1 cup spinach on each of 3 plates; top each 2/3 cup bean mixture and 1 tablespoon onions.
Sweet Potato Delish
2 pounds sweet potatoes; peeled and shredded
1/3 cup packed brown sugar
1/4 cup melted butter
1/4 cup coconut flakes
1/4 cup broken pecans - toasted
1/4 teaspoon ground cinnamon
1/4 teaspoon coconut flavoring
1/4 teaspoon vanilla
Toasted coconut flakes; optional
In a 3 1/2 quart slow cooker, combine potatoes, sugar, margarine,
coconut, pecans and cinnamon. Cover; cook on LOW for 6 to 8 or on
HIGH for 3 to 4 hours.
Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut
if desired.
Serves 4