INGREDIENTS

* 2 1/2 cups mashed sweet potatoes
* 1 2/3 cups evaporated milk
* 1 cup light brown sugar
* 1/2 cup butter, softened
* 2 eggs, beaten
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1 (9 inch) unbaked pie crust
* 1/2 cup all-purpose flour
* 1/2 cup light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground mace
* 1/4 pound butter
* 1 1/2 cups sliced almonds

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust.
3. Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.
4. Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.

INGREDIENTS

* 3/4 pound sweet potatoes
* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 2 eggs, beaten
* 1 1/2 cups milk
* 1/4 cup butter, melted

DIRECTIONS

1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Source:
Macaroni Salads

Waffle & Sandwich Makers

INGREDIENTS

* 2 (1 pound) sweet potatoes, quartered
* 1 large tart apple, peeled and cored
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 stalks celery, chopped
* 1 large carrot, chopped
* 1 bay leaf
* 5 cups chicken broth
* 1 cup cream
* 1 (5 ounce) lemon, zested and juiced
* salt and pepper to taste
* 1 cup crumbled goat cheese or feta cheese

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes and apple on a greased baking sheet, and roast for about 40 minutes in the preheated oven, or until tender. Cool, and peel sweet potatoes.
2. Heat olive oil in a soup pot over medium heat. Add the onion, celery, bay leaf, and carrot; saute until tender. Remove the bay leaf, and discard. Pour in the chicken broth, and add the sweet potato and apple. Puree in batches using a regular blender, or if possible use an immersible blender to puree while in the pot.
3. Return to the soup pot, and stir in the cream, lemon zest, and lemon juice. Taste and season with salt and pepper as needed. Heat through, but do not boil. Ladle into serving bowls, and garnish with crumbled cheese.