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Sweet Potato and Ham Hash
1 med Sweet potato (about 1 lb)
1 lb Ham
1/2 tsp. Ground white pepper
1 tsp. Salt
6 tablespoon Butter or margarine
8 Poached eggs
4 tablespoon Sour cream
PREHEAT OVEN TO F 250. Wash but don't peel the sweet potato. Shred potato on
fine blade of a shredder or food processor. Place in mixing bowl and set aside. Finely chop ham; pulse using puree blade of food processor. Add ham to the shredded potato. Add salt and pepper and mix well. Heat 1 tablespoon butter in a nonstick 6-inch skillet over medium heat. Add one-quarter of the potato-ham mixture. Cook about 4 minutes, pressing down gently to compact the hash as it cooks. Flip the hash patty and cook another 5 minutes. Add more butter if necessary. Repeat with remaining mixture; add more butter to skillet as needed. As each hash patty is done, transfer to oven to keep warm. Place 2 poached eggs on each serving. Garnish with a dollop of sour cream.
Microwave
Sweet Potato Casserole
4 med. sweet potatoes
1/4 c. packed brown sugar
1/4 c. oleo
1/2 tsp. salt (optional)
1 can (8 oz.) crushed pineapple
1 tbsp. packed brown sugar
1 tbsp. oleo
1 tsp. water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 c. mini marshmallows
1/4 c. chopped pecans
Wash sweet potatoes. Prick 2-3 times with fork to allow steam to
escape. Arrange in microwave at least 1 inch apart. Microwave on
high until fork tender (about 10 minutes). Cover, stand 5
minutes. Peel and slice potatoes. Place in 2 quart casserole
dish. Add 1/4 cup brown sugar, 1/4 cup oleo and salt. Mash until
no lumps remain. Mix in pineapple. Microwave on High 2 minutes.
Stir and set aside. Place 1 tablespoon brown sugar, 1 tablespoon
oleo, water, cinnamon and nutmeg in medium bowl. Microwave on
High until oleo is melted, 1 to 1-1/2 minutes, stirring after
half the time. Add marshmallows; toss to coat. Top sweet potato
mixture with marshmallows. Microwave on high until marshmallows
are melted and potatoes are heated through, 2-4 minutes.
Sprinkle with pecans.
Sweet Potato Pie
3 med. size potatoes
1 c. sugar
1 tsp. each cinnamon & nutmeg
2 tbsp. butter
3/4 c. water
1/2 tsp. salt
Boil potatoes; when cool, slice. Line pan with pastry; bake slightly but not brown or done. Make syrup of other ingredients. Place in bottom of pastry a layer of sliced potatoes; pour part of syrup over potatoes; add another layer of potatoes and cover with remaining syrup. Top may be covered with pastry. Bake 45 minutes in a 350 degrees.
Other Sweet Potato Recipes
Baked Sweet Potato
Chips
Sunday Sweet Potatoes
Sweet
Potato and Pineapple Casserole
Sweet Potato Balls
Sweet
Potato Banana Bread with Icing
Sweet Potato Cheese Ball
Sweet Potato Delight
Sweet Potato Oranges
Sweet Potato Pudding
Sweet Potato Puffs
Sweet Potato Soufflé
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