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Tuesday, October 03, 2006

Sweet Potatoes and apples part 2

I was recently asked what I had done differently this year than previous years, with growing sweet potatoes. In the past I have talked about using the lazy bed technique to grow potatoes, but I did not do that with my sweet potatoes. Instead we moved them to a new spot in the garden. An area where the weeds didn't grow as well, and created a very large and long mound of earth. And trenches on either side to help run off any water. I waited until it was a warmer time in spring, the ground temps should be in the 70'sF, and did little in the way of weeding. I stopped watering and weeding them altogether once the vines had covered the mound. And I didn't freak out about the invading cooler temps, leaving them in the ground a little longer. {we have 2 more weeks until we should get our first hard frost, the remaining tubers will be dug up by then}.
Here is what is left from my sample dig. Sweet potatoes become sweeter in storage.

I had a few that the potato fork mangled a bit. They needed to be used immediately as they will not store. I went and scoured through my massive amount of handwritten recipes and found one that I was looking for.

Sweet Potato Bake {serves 12}

2 pounds sweet potatoes, peeled and cubed
1 ½ pounds butternut squash, peeled and cubed
2/3 cup light brown sugar, divided
3 large eggs, beaten
6 tablespoons butter, melted and divided
2 teaspoons Vanilla Extract
2 teaspoons Cinnamon, divided
½ teaspoon Ground Nutmeg
3/4 teaspoon salt
1 cup chopped walnuts or pecans
2 apples, peeled and thinly sliced

Preheat oven to 350F. Cook sweet potatoes in water in a large saucepan until tender {20 minutes} drain. Cook squash in another saucepan until tender {10 minutes} drain.
Combine 1/3 cup of the brown sugar, all eggs, 2 tablespoons of the butter, all of the vanilla, 1 1/2 teaspoons each of the cinnamon, nutmeg, and salt. Reserve 1/4 cup of the mixture for squash.

In food processor, blend sweet potatoes with remaining egg mixture until a smooth puree. Spread in greased 13x9-inch baking dish. Top with nuts of choice.

In food processor, blend squash with reserved 1/4 cup egg mixture. Spread over the pecan layer. Arrange apple slices on top of the squash layer. Mix 1/3 cup brown sugar and ½ teaspoon cinnamon, then sprinkle over apples. Drizzle 4 tablespoons melted butter over top. Bake 45-50 minutes, or until set in the center. Let stand 10 minutes before serving.
Calories: 285
Total Fat: 14.4g

{I have a new program that will tell me the nutritional value of my recipes}

Onto the apples;

this was not something I wanted to see.

nor this,

2 of my applesauce cans did not seal correctly. The dimple was indented, and the lid did not come off when I removed the band. But at some point it did come off enough to allow air into it. 2 pints ruined. This does not make for a happy day.

Apple trivia to amaze {annoy} your friends with; The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland


magid said...

A simple way to use sweet potatoes is to dice them and roast them with diced onions and olive oil. If you want it sweet, add nutmeg/cinnamon/ a touch of maple syrup. If you want it spicy, add some cayenne (I love putting spicy with sweet potatoes and/or winter squash, just to keep things interesting.)

Bug said...

Bummer about the sauce :(
Thanks for the great recipies though :)

Cheryl said...

Your sweet potatoes look great! My mom always makes a great sweet potato bake for Christmas and Thanksgiving (mashed with a little milk, salt and pepper, with melted butter, brown sugar and nuts on top). It's Thanksgiving for us this weekend - I can't wait!
Sorry about your apple sauce.

Stephanie said...

Sorry about your sauce!

My favorite way for sweet potatoes is roasted similiar to magid. We add carrots, italian dressing spices, and red skinned potatoes. YUMMY!

alrescate said...

The sweet potato bake sounds very good. I like that you have found a program that gives you nutritional values. Is the SPB count per serving?

Sorry about your sauce....

Tim Appleton (Applehead) said...

better two pints than ten!

Phelan said...

Magid, that sounds delicious, thank you.

Bug, your welcome.

Cheryl, I really love the simple sweet potato bakes. I feel that they are the best way to make a true sweet bake.

Stephanie, that does sound yummy. Might be a way to get my husband to enjoy the sweet potato more. thank you.

alrescate, D'oh! yes it is per serving. This recipe serves 12. Thank you for catching that.

Tim, Thanks for stopping by. And you are right, only problem is. . . I only made 4 pints! Luckily I have plenty of apples left.

The Unusually Unsual Farmchick said...

Thank you for sharing with us your sweet potato method. I hope to try my hand at it next spring. That is so cruddy about the applesauce.I have had that done before too.

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