Super Charged - SuperFood - Sweet Potatoes
Baked Sweet Potato French Toast Casserole
Ingredients
Baked Sweet Potato French Toast
1 loaf French bread (13-16 oz)
8 large eggs
2 cups half-and-half
1 cup milk
2 cups cooked mashed sweet potato
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
1. Slice French bread into 1-inch slices.
2. Arrange slices in 2 rows, in a generously buttered 9 x 13 baking dish.
3. Combine the eggs, half-and-half, milk, sweet potato, sugar, vanilla, cinnamon, nutmeg and salt and beat until blended.
4. Pour mixture over the bread slices, making sure all are covered evenly.
5. Spoon some of the mixture in between the slices.
6. Cover with foil and refrigerate overnight.
The Next Morning:
1. Preheat oven to 350° degrees F.
2. Combine all ingredients listed under Praline Topping in a medium bowl and blend well.
3. Spread Praline Topping evenly over the bread
4. Bake for 40 minutes, until bread is puffed and lightly golden.
5. Serve with maple syrup.
Breakfast-Egg-Stuffed-Sweet-Potatoes
Ingredients
2 large baked sweet potatoes (poke potatoes with fork & bake at 400°F for 1 hour or until you can slide a fork through without resistance)
2 cups shredded mozzarella
4 bacon slices
4 eggs
Fresh parsley
Salt & pepper, to taste
Instructions
Cut of each baked potato (bake them the night before or use any leftover baked potatoes!) in half and scoop out some of the flesh. The more you take out the more cheese and bacon you can add.
Break an egg into each potato half, sprinkle some salt and pepper and top with mozzarella cheese.
Add bacon and bake for 20 minutes at 350°F / 180 °C.
Number of servings (yield): 4
Grilled Sweet Potato Salad with Hot Bacon Dressing, Blue Cheese & Pecans
Tossed with hot bacon dressing, tangy blue cheese and crunchy pecans, this Sweet Potato Salad is a classic dish with a savory twist! Taking your taste buds from sweet to tangy to creamy, everyone will beg for seconds, and thirds! Enjoy this tasty sweet potato salad as a side to your favorite barbecue ribs, with a deli sandwich or plated next to a piece of juicy, roasted chicken.
For Hot Bacon Dressing
6 slices center-cut bacon
2 tablespoons raspberry vinegar
1 tablespoon Country Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon bacon grease, warm
Sea salt, to taste
Freshly ground black pepper, to taste
For Sweet Potato Salad
2-1/2 pounds sweet potatoes, peeled and cut into 1-inch rounds
Sea salt, to taste
Freshly ground black pepper
2/3 cup sliced scallions (about 10-12 scallions)
1/2 cup sundried tomatoes packed in oil and cut into strips
1/3 cup toasted pecans
1/3 cup blue cheese crumbles
Instructions
To make the dressing: Preheat oven to 200°F. In a skillet, cook bacon until crispy; drain and reserve grease. Crumble bacon and set aside. In a small bowl, whisk together vinegar and mustard; slowly whisk in olive oil and 1 tablespoons of the reserved bacon grease until dressing is emulsified. Season with salt and pepper. Keep warm in oven.
Using a brush, lightly coat sweet potatoes with olive oil. Put the potatoes in a resealable plastic bag, add the oil and massage to coat all surfaces.
Grilling Instructions: Just before putting on the grill, season sweet potatoes liberally with salt. Place rounds directly on the cooking grate over direct heat; grill until well-marked, about 3 minutes on each side. Move to indirect heat. Finish cooking, turning halfway through, until soft and tender, 20-30 minutes. Remove from grill. Immediately cut into quarters and remove to a large bowl.
Grilling Alternative: Preheat oven to 400°F. On a rack fitted into a baking sheet, place sweet potato rounds and season well with salt. Bake until tender and browned around the edges, about 30 minutes. Immediately cut into quarters and remove to a large bowl.
To make the salad: To sweet potatoes, add 2 tablespoons of the dressing; toss until just coasted. Add reserved bacon, scallions, sundried tomatoes, pecans and blue cheese. Drizzle a little more dressing and toss to coat. Season to taste. Serve immediately or at room temperature.
Number of servings (yield): 6