Sweet Potato Recipes

 

3 eggs
1 c. sugar
3/4 c. all-purpose flour
2 t. cinnamon
1/4 t. salt
1 c. chopped pecans
3/4 c. cooked mashed sweet potatoes
1 t. lemon juice
1 t. baking powder
1/2 t. ground cloves
1/4 t. ground ginger
powdered sugar

Grease and flour bottom and sides of a 15 x 10 x 2 inch jelly roll pan; line bottom of pan with waxed paper.

Beat eggs at high speed of electric mixer until thick and lemon colored (about 5 min.); gradually add sugar, beating 5 additional minutes. Continue beating, and gradually add sweet potatoes and lemon juice.

Combine dry ingredients and stir into sweet potato mixture. Pour batter into prepared pan, spreading evenly. Sprinkle with pecans. Bake at 375 degrees for 12 to 15 minutes or until done.

Sift powdered sugar in a 15x10 rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down. Unroll cake and remove towel. Spread cake with filling; reroll.

Chill until serving time. Yield, 8-10 servings.

Filling:
1/4 c. softened margarine or butter
1 c. powdered sugar
1/4 t. butter flavoring
1/2 (8 oz.) pkg. cream cheese
1/2 t. vanilla
pinch of salt

Combine butter and cream cheese, beating until light and fluffy. Add powdered sugar, flavorings and salt; beat until smooth.


 
1 stick margarine
2 c. cooked sweet potatoes
2 c. sugar
I small can evaporated milk
2 unbaked pie crusts
1 t. vanilla
3 eggs
1 1/2 t. cinnamon

Mix potatoes, sugar and margarine well. Add other ingredients and mix well. Pour into crusts. Bake 1 hour at 350 degrees. Makes 2 pies.


 


2 sticks margarine, minus 1 T.
4 T. confectioners' sugar
2 c. sifted flour
2 t. vanilla
1 t. water
1/2 c. cooked, mashed sweet potatoes
1 c. chopped pecans
confectioners' sugar

Cream margarine with sugar; add flour, vanilla, water, potatoes and pecans. Mix well. Roll pinches of dough into small oblong rolls. Bake on cookie sheet in 300 degree oven for 30 minutes. Let cool completely and roll in confectioners' sugar.



1 pkg. (8 oz.) cream cheese, softened
1/2 c. cooked, mashed sweet potatoes
1 pkg. (2.5 oz.) smoked beef, chopped
2 c. (8 oz.) shredded sharp cheddar cheese
1/4 c. crushed pineapple, well drained
1 T. chopped onion

Combine cream cheese and potato, mixing well. Stir in beef, cheddar cheese, pineapple and onion; mix well. Form into ball and chill. Serve with crackers.