Sweet Potatoes 2 Ways

This year it looks like we will be going to my son’s for Thanksgiving so I do not have to plan a menu. However, I would like to share a few recipes that you can try for your Thanksgiving meal. In the past, we have tried an all fried foods Thanksgiving menu which was tasty but your body can only handle so much grease. We have done the traditional with the stuffed turkey as well as with a fried turkey. I enjoy trying new recipes and hope they are tasty and others like them. Here are a couple of great sweet and yummy recipes I hope you will try and enjoy.

Sweet Potato-Apricot Bake

3 small sweet potatoes, peeled & cut into chunks
¾ c. firmly packed brown sugar
1 ½ Tbsp. Cornstarch
¼ tsp. Salt
½ tsp. Ground cinnamon
1 tsp. Grated orange rind
16 oz. Can apricot halves
2 Tbsp. Butter or margarine
½ c. walnuts, finely chopped

Place sweet potatoes in lightly greased 10 x 6” baking dish; set aside.

Combine sugar, cornstarch, salt, cinnamon and orange rind in a heavy saucepan; mix well. Drain apricots, reserving liquid and set aside.

Add enough water to apricot liquid to make 1 cup. Gradually stir into dry mixture; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Add butter; stir until butter melts. Add apricots and walnuts, stir gently. Pour over sweet potatoes; cover and bake at 375 degrees for 50 to 55 minutes or until potatoes are tender.

Sweet Potato Bread Pudding


¾ lb. Sweet potatoes, peeled & finely chopped
1 c. raisin
¼ c. dark rum
2 large eggs + egg white, lightly beaten
¼ c. sugar
2 c. whipping cream
1 c. half & half
1 Tbsp. Evaporated cane sugar
1 Tbsp. Ground cinnamon
8 oz. French bread, torn into 1” pieces
Rum Sauce (recipe below)
Whipped Cream

Boil sweet potatoes about 10 minutes or until tender; set aside. Combine raisins and rum, set aside. Combine eggs, sugar, whipping cream, half & half, can sugar and cinnamon in a large bowl; add bread pieces, sweet potatoes and raisin mixture. Spoon mixture evenly into a lightly greased 11 x 7 x 1 1/2” baking dish. Bake at 350 degrees for 1 hour or until set, covering with aluminum foil to prevent overbrowning if necessary. Serve warm with rum sauce and whipped cream.

Rum Sauce

1 ½ c. butter
1/ c. dark rum
3 c. sifted powdered sugar
1 egg yolk

Melt butter in saucepan over low heat; stir in rum. Ad powdered sugar; stir with a whisk until smooth. Stir in egg yolk; cook, stirring constantly about 5 minutes or until mixture reaches 160 degrees. Serve warm.

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