3 med. size potatoes 1 c. sugar 1 tsp. each cinnamon & nutmeg 2 tbsp. butter 3/4 c. water 1/2 tsp. salt
Boil potatoes; when cool, slice. Line pan with pastry; bake slightly but not brown or done. Make syrup of other ingredients. Place in bottom of pastry a layer of sliced potatoes; pour part of syrup over potatoes; add another layer of potatoes and cover with remaining syrup. Top may be covered with pastry. Bake 45 minutes in a 350 degrees.
1 med Sweet potato (about 1 lb) 1 lb Ham 1/2 tsp. Ground white pepper 1 tsp. Salt 6 tablespoon Butter or margarine 8 Poached eggs 4 tablespoon Sour cream
PREHEAT OVEN TO F 250. Wash but don't peel the sweet potato. Shred potato on fine blade of a shredder or food processor. Place in mixing bowl and set aside. Finely chop ham; pulse using puree blade of food processor. Add ham to the shredded potato. Add salt and pepper and mix well. Heat 1 tablespoon butter in a nonstick 6-inch skillet over medium heat. Add one-quarter of the potato-ham mixture. Cook about 4 minutes, pressing down gently to compact the hash as it cooks. Flip the hash patty and cook another 5 minutes. Add more butter if necessary. Repeat with remaining mixture; add more butter to skillet as needed. As each hash patty is done, transfer to oven to keep warm. Place 2 poached eggs on each serving. Garnish with a dollop of sour cream.
4 med. sweet potatoes 1/4 c. packed brown sugar 1/4 c. oleo 1/2 tsp. salt (optional) 1 can (8 oz.) crushed pineapple 1 tbsp. packed brown sugar 1 tbsp. oleo 1 tsp. water 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1 1/2 c. mini marshmallows 1/4 c. chopped pecans
Wash sweet potatoes. Prick 2-3 times with fork to allow steam to escape. Arrange in microwave at least 1 inch apart. Microwave on high until fork tender (about 10 minutes). Cover, stand 5 minutes. Peel and slice potatoes. Place in 2 quart casserole dish. Add 1/4 cup brown sugar, 1/4 cup oleo and salt. Mash until no lumps remain. Mix in pineapple. Microwave on High 2 minutes. Stir and set aside. Place 1 tablespoon brown sugar, 1 tablespoon oleo, water, cinnamon and nutmeg in medium bowl. Microwave on High until oleo is melted, 1 to 1-1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave on high until marshmallows are melted and potatoes are heated through, 2-4 minutes. Sprinkle with pecans.