Sweet Potato Pie

pie slice

A guest post from Holly:

Sweeeeet potato pie!  I am baking like crazy.  A friend asked me what started my newfound interest in cooking — I said it was the purchase of my bread maker and the ease in which I could make homemade breads, pie crusts and pizza crusts — but my husband felt strongly that it was the invitation to become a guest blogger on Brewers Organics!  I think it was both.  Regardless, I made the most delicious sweet potato pie and my family went crazy for it!  Of course, the sweet potatoes were from Brewers Organics…

For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg, cinnamon and vanilla.

Ingredients:

1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs  1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (9 inch) unbaked pie crust (which I made in the bread maker!)

Directions:

1.Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like asoufflé, and then will sink down as it cools.

“Cheap-Cheep” Baby Food with Sweet Potato, Carrot and Chicken

Chicken Baby Food

Here is a great baby food for babies that are adding meat to their diet.  Easy, inexpensive and tastes great to many babies. Give it a try and see if your baby likes it!

Chicken is one of the first meats that 6-9 month old babies try. My babies were not keen on many of the store-brand meat baby food so this was a great  resource for protein. The sweet addition of carrots and sweet potatoes help disguise the meat-taste if this is a first attempt at meat. My son loved this recipe!

Ingredients:

½ small onion, chopped (If your baby is picky, skip the onion.)

1 tablespoon butter

½ skinless chicken breast (raw), diced

1 carrot, sliced

2½ cups sweet potato, diced

1¼ cups chicken broth

Directions:

In a large pot, saute onion in butter until softened. Add chicken and cook for about 4 minutes. The carrots and sweet potatoes are added next then the broth is poured over all. Bring to a boil and simmer, covered, for 30 minutes until veggies are tender. Let cool a few minutes, then puree in blender. Freeze leftovers in ice cube trays.

A two-ounce portion seems to be a great start for babies. This recipe makes about three cups (24 ounces) of food for your baby to enjoy for the week!

Parents: this recipe has a few options for your meal, too! Mealtimes can sometimes take forever with a playful or uninterested baby and it is important  for parents to keep up their own strength (and patience)! This is an easy soup to grab some quick protein while feeding your baby. I would usually reserve a bowl for me before pureeing the rest in the blender for the baby. Or, if  everything is already pureed, it can be served warm over biscuits or rolls for a quick meal.

Vacation Cooking – Chipotle Sweet Potatoes, Caramel Apples, and more!

Well, Hello you foodie freaks that I love!

So, I’m back from vacation. Since I wasn’t face cracking a play by play, let me fill you in.

I made these.

Delicious, but tricky. I couldn’t find a recipe to make caramel sauce that didn’t require 50 million ingredients or corn syrup. The first of which annoys me and second of which freaks me out (how exactly do they make corn into syrup??).  So, I had to wing it. I remember my granny telling me her mother would make caramel over the stove with sugar, cream and butter. So there I was… arrogant and on a mission. If my great granny could make it over a wood stove, then surely, I could figure it out in the world of electric stoves and google, right? (insert sarcastic laugh here).

Caramelized the sugar. Easy.  Added butter and cream. Woops. First it got hard like a Werther’s original  hard candy, then I added too much butter and it was greasy.   No worries, I added it to cream cheese with cinnamon and vanilla and boom, icing for pumpkin cookies.

Caramelized the sugar again. Add butter and cream again, stir like crazy. Delicious. As long as you don’t burn the sugar even your mistake will taste great.

I like to double dip… apples. After the caramel, I dipped them in chocolate. There is a definite sugar high going on in this house.

Also, I made this: Mush…. (I know it doesn’t look great but I assure you it tasted great).

I used an adaptation of this recipe. (Skipped the rosemary, bay leaf, garlic, and hot pepper. Used bacon grease and butter instead of the cooking oil and added a bit of random spices from the King Carnivore’s cabinet).   It was FANTASTIC. Of course, when you add a little sharp cheddar on top it is even better.

Because I am on a sweet potato kick, I also made these: Chipotle sweet potatoes.

Dice the sweet potatoes, toss with olive oil, chipotle seasoning, salt and whatever else you have around (thyme, parsley, salt, or garlic). Bake at 350 until done (about 30 minutes maybe).

Spicy Sweet Potato Soup!

A recipe from Karen S.
(Did you know that if you submit a recipe and we add it to our blog we give you superstar status AND a free small box of produce? Oh yeah, that’s how we roll!)
Here is a recipe we made last night and it was a hit!  My vegetarian daughter loved it and one daughter that “doesn’t like sweet potatoes” liked it (which is a dinner miracle!).
Thanks for all you do.  Our family has really enjoyed trying new things and just being open to what you bring each week.
Karen Sleger
Spicy Sweet Potato Soup
1 1/2 lbs. sweet potatoes
1T oil (canola, olive, etc)
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
2T red curry paste
1T chipotle
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
1t kosher flake salt
freshly ground pepper
toasted sesame oil, to taste
1/2 cup chopped cilantro (optional)
Preheat over to 400 degrees F. Bake sweet potatoes right on the rack until easily pierced with a fork, about 45 minutes.  Remove from oven and cool.
Heat oil in soup pot.  Add onion & ginger, cook & stir til tender, about 5 minutes.
Stir in curry paste and chipotle, heat for 1 minute.
Whisk in coconut milk and vegetable broth.  Bring to a boil, then simmer about 5 minutes.
When potatoes are cool enough to handle, remove skins. Cut into chunks, and add to broth.
Depending on the texture you like, either mash for more texture or use a blender for smooth soup.
Add salt & pepper to taste. Ladle into bowls, drizzle toasted sesame oil, and a bit of cilantro.

Sweet Potato Biscuit

A recipe from Sarah D. Thank you!

Sweet potato biscuit

1 c mashed sweet potatoes
3 tbl oil
1 tbl maple syrup
1 tsp apple cider vin
1/2 tap salt
1 c ap flour or ww pastry flour
2 tsp baking powder
1 tsp nutmeg
2-3 tbl cold water

Preheated oven at 400
And cover baking sheet with parchment
Mix together sweet potatoes, oil, syrup, vin and salt. Sift flour baking powder and nutmeg and fold into the sweet potato mixture with wooden spoon until the dry ingredients are moist and crumbly. Add 2 tbl of water and lightly knead five or six times until the dough holds together. Drop dough in golf ball size pieces on to the baking sheet. Bake 12-15 min or until tips are lightly browned and firm.