Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
4 cups sweet potatoes, peeled and cubed 6 large oranges ½ cup dark brown sugar 2 eggs, beaten ½ teaspoon salt 4 tablespoons salted butter, softened ½ cup whole milk ½ teaspoon vanilla extract 2 cups mini marshmallows
Preheat oven to 325°. In a medium saucepan, add sweet potatoes and enough water to cover potatoes. Cook over medium-high heat until tender; drain and mash.
Cut ⅓ off the top of each orange and scoop out fruit with a spoon. Place orange cups in a 9 x 13-inch baking dish.
In a large bowl, mix together the sweet potatoes, brown sugar, eggs, salt, butter, milk, and vanilla. Mix until smooth. Fill each orange cup with sweet potato mixture and top with marshmallows.
Bake 30 minutes, or until the topping is lightly browned.
½ cup unsalted butter 4 sweet potatoes, peeled and cut into ¼-inch slices (about 3½ cups) 2 cups white sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon salt 1 tablespoon vanilla extract Juice from ½ orange
Melt butter in a heavy skillet over medium heat. Add potatoes.
In a bowl, mix sugar, cinnamon, nutmeg, and salt; pour over potatoes and stir until well combined. Cover the skillet, reduce heat to low, and cook, stirring occasionally, until potatoes are caramelized and tender, about 1 hour.
Stir in vanilla. Just before serving, squeeze orange juice over sweet potatoes. Serve hot.
Yield: 8 servings.
1½ pounds sweet potatoes
1½ sticks of butter or margarine, softened
2 cups sugar
3 eggs, beaten
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon ground cloves
Pinch of salt
1 teaspoon vanilla extract
½ cup milk
1 unbaked 9-inch pie shell (recipes makes enough batter for two pies)
Wash the sweet potatoes and place them in a pot, covered with water. Bring to boil.
When the potatoes are soft (after about 45 minutes), drain, cool, and peel. Using a fork or potato masher, mash the potatoes in a large bowl along with the butter and sugar, combining well. Add eggs. Stir in the spices, vanilla, and milk.
Pour into the pie shell.
Bake in a 375° oven for 45 minutes or until the center is firm.
3 sweet potatoes, peeled and quartered ½ cup firmly packed light brown sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 3 large Granny Smith apples, peeled, cored, and cut into 1-inch chunks ¼ cup all-purpose flour ¼ cup firmly packed dark brown sugar ¼ cup unsalted butter, melted ½ cup pecans, chopped ½ cup raisins
Place sweet potatoes in a large saucepan and cover with water. Boil for 20 to 25 minutes or until just tender. Drain, cool, and cut into ¼-inch pieces.
Preheat oven to 350°. Lightly grease a 9 x 12-inch baking dish.
In a small bowl, mix light brown sugar, cinnamon, and nutmeg.
Layer sweet potatoes, brown sugar mixture, and apples in baking dish.
In a separate bowl, mix flour, dark brown sugar, butter, pecans, and raisins. Sprinkle over top of sweet potatoes and apples.
Bake for 30 to 40 minutes or until top is lightly browned. Serve warm.
¼ cup unsalted butter, melted and cooled ¾ cup dark brown sugar, firmly packed 1 cup mashed sweet potatoes 2 large eggs, at room temperature ½ cup buttermilk, at room temperature 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ½ teaspoon ground cardamom ¾ cup chopped pecans, toasted Whipped topping (optional)
Preheat oven to 350°. Prepare a 9 x 5-inch loaf pan with cooking spray.
In a medium bowl, use an electric mixer to beat butter and brown sugar on medium-high speed until creamy. Add sweet potatoes, eggs, buttermilk, and vanilla; mix well.
In a separate mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Make a well in the center of the flour mixture and pour in sweet potato mixture; fold until just combined.
Scrape batter into the prepared pan and spread evenly to all corners. Sprinkle pecans on top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Place on a wire rack to cool for 10 minutes before removing bread from pan; finish cooling on the rack. Cut into slices and serve with fresh whipped cream, if desired.
For the candied bacon: ¼ cup packed light brown sugar 2 tablespoons apple cider vinegar 3 tablespoons maple syrup 1 pound thick-cut bacon
For the bread pudding: 2 cups whole buttermilk ½ cup firmly packed dark brown sugar ⅓ cup orange juice ¼ cup unsalted butter, melted 3 tablespoons molasses ½ teaspoon nutmeg ½ teaspoon ground cloves ½ teaspoon ground allspice 1 teaspoon ground cinnamon 1 tablespoon orange zest ½ teaspoon salt 6 large eggs, beaten 1 teaspoon vanilla 1 (15-ounce) can sweet potatoes, drained and mashed 1 (1-pound) loaf day-old French bread, cut into 1-inch cubes
For the candied bacon: Preheat oven to 350°. In a small bowl, mix brown sugar, vinegar, and maple syrup.
Line a baking sheet with parchment paper. Place bacon slices on cooling rack set over the lined baking sheet. Bake for 10 minutes, turn slices, and bake another 10 minutes.
Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake for another 10 minutes. Repeat basting every 5 minutes until bacon is browned and crisp.
Remove bacon from oven and coarsely chop. Set aside.
For the bread pudding:Spray a shallow 2½-quart baking dish with nonstick cooking spray. Set aside.
In a large bowl, whisk together buttermilk, brown sugar, orange juice, melted butter, molasses, spices, zest, salt, eggs, vanilla, and mashed sweet potatoes until combined. Stir in bread. Pour mixture into prepared dish. Cover with plastic wrap and refrigerate 1 hour.
Preheat oven to 375°. Cover dish with aluminum foil and bake for 30 minutes. Uncover, and sprinkle candied bacon evenly over the top. Bake until bread pudding is lightly browned around edges and set in the middle, approximately 15 to 20 minutes more.
2 (29-ounce) cans sweet potatoes, mashed (or bake 3-4 sweet potatoes until tender, allow to cool, then peel and mash; measure out 3½ cups) ½ cup sugar 1 teaspoon salt ½ teaspoon cinnamon ⅔ cup butter, melted ½ cup whole milk 2 eggs 2 teaspoons vanilla extract 1 teaspoon orange extract 2 deep-dish pie shells, baked 1½ cups packed brown sugar ⅔ cup butter, softened ⅔ cup all-purpose flour 2 cups chopped pecans
Preheat oven to 350°. Combine sweet potatoes, sugar, salt, cinnamon, ⅔ cup melted butter, milk, eggs, and vanilla and orange extracts. Mix well. Spoon mixture into baked pie shells.
Combine brown sugar, remaining ⅔ cup butter, flour, and pecans in a small bowl; mix well. Top each pie with pecan mixture. Bake for 45 to 50 minutes or until pies are set.
2 cups mashed sweet potatoes, chilled (about 4 potatoes) 2 tablespoons unsalted butter, melted ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon smoked paprika ½ teaspoon salt 1 teaspoon orange zest 2 teaspoons orange juice 1 large egg, beaten 1 cup plain bread crumbs 4 cups vegetable oil, for frying
Place mashed sweet potatoes in a large bowl. Stir in butter, cinnamon, nutmeg, paprika, salt, and orange zest and juice. Mix well.
Shape sweet potato mixture into 1-inch balls. Coat each ball in egg, then roll evenly in bread crumbs. Set aside.
In a stockpot, heat oil to 350°. Fry sweet potato balls in oil, turning occasionally until golden brown on all sides. Place on paper towels to drain. Serve hot.
1 ¼ cups packed light brown sugar ½ cup canola oil 1 teaspoon vanilla extract 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg ½ teaspoon ground allspice 1 teaspoon salt 2 (15-ounce) cans sweet potato, drained ½ cup raisins (optional) 1 cup walnuts (optional)
Preheat oven to 350°. Grease muffin tins to hold 12 muffins.
Whisk together brown sugar, oil, vanilla, and eggs in a small bowl. Set aside.
Mix together the flour, baking powder, cinnamon, nutmeg, allspice, salt, and sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts.
Spoon the batter into the tins and fill to the top. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Remove the muffins from the oven and run a paring knife carefully around each muffin. Invert the pan to release the muffins. Serve right away.
5 or 6 sweet potatoes 3 cups self-rising flour 1 cup cold water ½ cup Crisco 1 stick butter, cut into small pieces 1 cup sugar, plus extra for dusting 1 teaspoon or more nutmeg
For dip: ⅔ cup warm milk ¼ cup sugar 1 teaspoon vanilla
Preheat oven to 375°. Peel and cut potatoes into 1-inch cubes. Cover with water and cook until just tender.
Make crust by sifting flour into a bowl. Make a hole in the middle and pour in cold water and Crisco. Knead until dough is stiff enough to roll out on a floured cutting board or counter. Cut into ½-inch strips.
Line a 9 x 13-inch pan with strips of dough. Place potatoes in pan and add most of the butter, sugar, and nutmeg. Cover with strips of dough. Sprinkle with remaining butter, sugar, and nutmeg.
Bake at 375° until golden, about one hour.
While sonker is hot, combine dip ingredients. Make hole in middle of pie and pour in dip.
2 sweet potatoes, peeled and cubed 3 tablespoons olive oil, divided 1 teaspoon salt, divided 3 tablespoons apple cider vinegar 2 teaspoons orange juice 2 tablespoons honey 1 tablespoon Dijon mustard ¼ teaspoon black pepper 4 cups kale, torn into 1-inch pieces ½ cup toasted pumpkin seeds ½ cup golden raisins ⅓ cup red onion, finely chopped 3 ounces goat cheese, at room temperature
Preheat oven to 425°. Line a large baking sheet with parchment paper. Lay sweet potatoes in a single layer on baking sheet. Drizzle with 1 tablespoon of olive oil. Sprinkle with ¼ teaspoon of the salt and toss. Bake approximately 20 minutes, turning once, until just tender and golden brown. Remove pan from oven and allow sweet potatoes to cool.
In a small bowl, add remaining 2 tablespoons olive oil, vinegar, orange juice, honey, Dijon mustard, black pepper, and remaining ¾ teaspoon salt. Whisk to combine.
In a large bowl, toss kale, roasted sweet potatoes, toasted pumpkin seeds, raisins, onions, and dressing. Transfer to a serving platter. Garnish with crumbled goat cheese.
3 tablespoons olive oil 1 large sweet onion, chopped 2 sweet potatoes, peeled and cubed 1 pound lean ground beef 1 teaspoon salt 2 tablespoons chili powder 1 tablespoon cumin 1 tablespoon ground chipotle pepper 1 (15-ounce) can diced tomatoes 2 tablespoons tomato paste 2 tablespoons molasses 2 cups chicken stock 1 (15-ounce) can black beans, drained and rinsed ½ teaspoon cayenne pepper Sour cream (optional, for garnish) Green onion, chopped (optional, for garnish)
Heat olive oil in a heavy stockpot or Dutch oven. Add onions and sweet potatoes, and sauté until onions are translucent. Remove from pan and set aside.
Add ground beef to pan and cook until browned. Add salt, chili powder, cumin, and ground chipotle pepper. Stir in diced tomatoes, tomato paste, molasses, and chicken stock, and cook, uncovered, on medium heat for 10 minutes.
Add beans, sweet potatoes, onions, and cayenne pepper. Simmer 10 more minutes. Serve with sour cream and green onion as garnish.
For the sweet potatoes: 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and cut into 1-inch chunks 2 tablespoons olive oil ½ teaspoon smoked paprika ½ teaspoon salt
For the beans: 1 tablespoon olive oil 1 small onion, finely chopped 2 teaspoons ground cumin ¼ teaspoon chili powder 2 cans dark red kidney beans, rinsed and drained ¼ cup water 1 teaspoon lime juice ½ teaspoon salt
For the avocado dip: 2 avocados, pitted and peeled 1 cup lightly packed fresh cilantro leaves, chopped 1 small jalapeño, seeded and diced 2 cloves garlic, minced 2 tablespoons fresh lime juice 2 tablespoons water ½ teaspoon salt
For the tacos: 8 to 10 corn tortillas 1 cup red cabbage, finely shredded 1 cup Feta cheese, crumbled Lime wedges (for garnish)
For the sweet potatoes:Preheat oven to 425°. Line a large, rimmed baking sheet with parchment paper. Toss sweet potatoes with olive oil, paprika, and salt. Arrange in a single layer on the baking sheet and bake for 30 to 40 minutes, tossing halfway through, until sweet potatoes are tender and caramelizing at the edges.
For the beans: In a large saucepan, heat olive oil over medium heat. Add onion and a sprinkle of salt. Cook, stirring occasionally, until the onions turn translucent, about 5 to 8 minutes. Add cumin and chili powder, and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover, and reduce heat to a simmer.
Simmer for 5 minutes, then remove the lid and use a potato masher or a fork to mash up half of the beans. Remove from heat, stir in the lime juice, and season with salt. Cover and set aside.
For the avocado dip: Place avocado into a food processor or blender. Add cilantro, jalapeño, garlic, lime juice, water, and salt. Blend until smooth, scraping down the sides of the processor or blender as necessary. Taste, and add more salt if necessary. Transfer dip to a small bowl for serving.
For the tacos: Heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Stack the warmed tortillas on a plate and cover with a tea towel.
To assemble, spread beans down the center of each tortilla, then top with sweet potatoes and avocado dip. Garnish with Feta, cabbage, and lime wedges.
1 cup all-purpose flour, plus extra for dusting 3 teaspoons baking powder ½ teaspoon salt 3 tablespoons vegetable shortening 1 cup mashed sweet potatoes, chilled (about 2 potatoes) ¼ cup whole buttermilk 2 tablespoons unsalted butter, melted
For the butter: 4 tablespoons unsalted butter, softened 1 tablespoon chives, chopped 3 basil leaves, chopped 1 sprig parsley, chopped
Preheat oven to 450°.
In a medium bowl, sift together dry ingredients. Cut shortening into the dry mixture until it resembles coarse sand. Fold in sweet potatoes and buttermilk until well combined.
On a flour-dusted cutting board, knead dough lightly to form a soft ball. Using light pressure, roll dough into a 1-inch-thick round. Cut dough into 4-inch rounds and place on a parchment-lined baking sheet. Brush dough with melted butter. Bake for 12 minutes or until lightly browned.
For the butter: Mix together butter and herbs. Serve at room temperature.
½ pound fresh ground pork sausage 2 medium sweet potatoes, peeled and cut into ½-inch cubes 1 medium sweet onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped ½ teaspoon smoked paprika ½ teaspoon red pepper flakes 1 teaspoon salt 4 large eggs 2 green onions, sliced (for garnish)
Preheat oven to 400°.
Heat a large, oven-safe skillet over medium heat and add sausage. Break up sausage in pan and cook until thoroughly browned. Remove sausage from skillet and place on paper towels to drain, reserving 2 tablespoons of sausage drippings in pan. Return skillet to the stove and add the sweet potatoes, onions, and peppers. Cook on medium heat, stirring occasionally, until sweet potatoes are fork-tender. Sprinkle paprika, red pepper flakes, and salt over potato mixture and toss. Add the sausage and stir to combine.
Make 4 indentations, then crack the eggs into each space. Place the skillet in the oven and bake until eggs are cooked to preference (5 minutes for over-easy, 10 minutes for medium, and 15 minutes for firm). Remove skillet from oven and garnish with sliced green onions.
When it comes to matches made in the kitchen, North Carolinians believe in soulmates. From breakfast to dessert, dig into a few of our favorite pairings.
Around 150 years ago, a group of freedmen and -women established a kingdom in Henderson County that flourished, faded, then disappeared. New research is bringing the true origins of the community to light.
In the southern Piedmont, a quartet of musicians share their Mexican heritage through colorful folk songs, passing their traditions on to the next generation.