Mason County News
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Family Times
Wednesday, November 10, 2010 • Posted November 10, 2010

In honor of the upcoming Thanksgiving holiday, I thought I’d start November off with some non-traditional sweet potato recipes. Sweet potatoes are very nutritious! All of the stuff we add to them may not be….

Sweet Potato Balls

1 24-ounce Almond Bark (vanilla flavor)

1 package (10 ounce) Sweetened Coconut Flakes

1 cup chopped nuts

1 cup sweet potatoes, cooked and mashed

1 1/2 cups graham cracker crumbs

Melt almond bark in a double boiler or in the microwave. Add remaining ingredients. Butter hands and roll in balls or flatten. Roll in chopped nuts if desired.

Hawaiian Sweet Potato Packets

3 medium sweet potatoes

6 thin slices fresh pineapple, cut in half

1/2 cup thinly sliced red onion

2 tablespoons butter

2 tablespoons chopped fresh cilantro

Heavy duty aluminum foil

Parchment paper

Tear off aluminum foil into 12-inch square piece. Line with a similar sized piece of parchment.

Peel sweet potatoes and cut into 1/4-inch slices. Arrange 3/4 slices in a line alternating with pineapple.

Sprinkle red onion slices and 1 teaspoon cilantro over slices. Dab with 1 teaspoon butter.

Fold 12-inch square parchment over sweet potatoes like you would a present. Fold same size aluminum foil in a similar manner, sealing ends to keep juices and flavor inside.

Place packets seam-side-up around edge of medium hot coals and rotate occasionally to cook evenly. Check for doneness in about 10 minutes. Potatoes should still have texture (not mushy).

Open aluminum foil, remove parchment packet and place on plate, or with a spatula carefully remove and transfer to plate.

Drizzle juices over sweet potatoes.

Makes 6 servings.

Herbed Sweet Potato Cheese Puff

2 cups mashed Sweet Potatoes

1 (8 oz.) package low fat cream cheese, softened

1/4 cup milk

2 eggs

1/2 cup sliced green onion

1/2 tsp. basil

1/2 tsp. thyme

1/2 tsp. grated lemon zest

1/2 tsp. salt

1/4 tsp. pepper

Sour Cream , for garnish

Fresh sprig thyme or parsley, for garnish

Preheat oven to 350 degrees F. Place all ingredients in a mixing bowl and blend with electric mixer at medium speed until well combined. Then beat on high until light and fluffy, about 1 minute. Spoon mixture into a greased oven-to-table casserole dish. Bake uncovered for 35 to 45 minutes or until a knife inserted in center comes out clean. Cool 2 to 3 minutes. Garnish with a dollop of sour cream and a sprig of fresh thyme or parsley. Serve immediately.

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