Spiralized Sweet Potato and Chicken Parmesan

Chicken Parmesan with Sweet Potato Noodles

12 oz. chicken breast, flattened and cut into equal portions

12 oz. jar prepared pasta sauce

1 egg, beaten

½ cup parmesan cheese

1 sweet potato, spiralized

1 tsp. Italian seasoning

½ tsp. onion powder

Combine parmesan cheese with Italian seasoning and onion powder. Dip chicken cutlets in egg and roll in parmesan cheese. Sauté in copper chef fry pan until golden brown on both sides and internal temperature is 165º.  Steam the sweet potato noodles for 3-5 minutes until al dente. Top with prepared pasta sauce and sprinkle with parmesan cheese.  Add a side of non-fat cottage cheese and you have yourself a nice little pasta free din-din.  One sweet potato equal 114 calories verses one serving of pasta equal 210 calories.  You figure it out.

© Crackerberries 2020

Sweet Potato Cake Roll

Sweet Potato Cake Roll

One more sweet potato recipe...  ☺

¾ cup all purpose flour

1 tsp cinnamon

½ tsp ground cloves

¼ tsp ground ginger

¼ tsp allspice

1 tsp baking powder

½ tsp salt

3 eggs

1 cup sugar

1 cup mashed sweet potatoes

1 tsp lemon juice

1 cup chopped pecans

Confectioner’s sugar

Combine flour, spices, baking powder and salt in small bowl.  In large bowl beat eggs on high speed for 5 minutes and add sugar.  Stir sweet potatoes and lemon juice and add flour mixture and mix well.  Spread into a greased and floured cookie sheet (15”x 10” x 1”); sprinkle nuts on top and bake at 375º for 15 minutes. 

Turn out on towel sprinkled with Confectioner’s sugar and roll starting at narrow end.  Let cool completely and unroll and spread with filling; then re-roll.  Chill, slice and serve.

Filling: 

1 cup Confectioner’s sugar

6 oz cream cheese

4 tbsp unsalted butter

1 tsp vanilla

Combine in mixing bowl and beat until spreadable consistency.

© Crackerberries 2011

Sweet Potato Pie

Sweet Potato Pie

This concludes the sweet potato challenge.  Thank you to everyone who submitted recipes. 

1 unbaked 9 inch pie shell

2 cups mashed cooked sweet potato

2 tbsp butter

3 eggs, beaten

2 tbsp flour

¾ cup sugar

1 tsp cinnamon

½ tsp ground cloves

¼ tsp ginger

¼ tsp salt

½ cup evaporated milk

Preheat oven to 400º.  Mix all ingredients together in large bowl and blend with an electric mixer on med/high speed until well combined.  Pour into unbaked pie shell and bake at 400º for 15 minutes then reduce heat to 350º and bake an additional 45 minutes longer.  You may want to cover edges of pie crust with aluminum foil if they start to get too brown.  Remove from oven and cool on wire rake.  Serve with whipped topping and garnish with pecans if desired.

© Crackerberries 2011

Sweet Potatoes — Bread Machine Yeast Bread

Sweet Potato Yeast Bread

We are on week #7 of the sweet potato challenge.  Can you believe Thanksgiving is almost here?  EMAIL me your favorite sweet potato recipe and you can see it right here next Friday.

½ cups mashed sweet potatoes

1 cup warm (75º) half & half

2 tbsp brown sugar

2 tbsp butter, softened

1 tsp salt

3¼ cups all purpose flour

1/3 cup pecans, finely chopped

1 tsp pumpkin pie spice

2¼ tsp dry active yeast

Place all ingredients in bread machine in order given.  Set to basic 1½ loaf.  Remove from bread pot immediately.  Let cool completely before slicing into 14 portions lengthwise and then cut each slice in half.  Each half slice equals 68½ calories.

© Crackerberries 2011

Sweet Potatoes - Roasted Veggie Medley

Roasted Veggie Medley

Week #6 of the sweet potato challenge.  Can you believe Thanksgiving is just under three weeks away...that means there are only two more Fridays to see your favorite sweet potato recipe right here!  EMAIL me and we will surely cook it up, photograph it and eat it. 

3 potatoes, peeled and quartered

3 carrots, peeled and quartered

2 sweet potatoes, peeled and quartered

1 onion, peeled and chopped

2 cloves garlic, minced

1 tbsp crushed rosemary leaves

2 tbsp extra virgin olive oil

Preheat oven to 375º

Combine all ingredients in lightly greased glass baking dish and cover with aluminum foil, bake 20 minutes at 375º.  Remove aluminum foil from vegetables, toss gently; increase temperature to 400º and bake an additional 20-25 minutes.  Serve with chicken, roast beef, pork… also the leftovers are great for a hash or pot pie.

© Crackerberries 2011

Sweet Potato Muffins

Sweet Potato Muffins

It is week #5 of my sweet potato challenge.  Not as sweet and delectable as the sweet potato cheese cake but very healthy for you.  If you have a sweet potato recipe you want to share or any comments, please email me. 

2 cups all purpose flour

½ cup sugar

3 tsp baking powder

½ tsp salt

1 tsp nutmeg

¾ cup milk

¼ cup canola oil

1 egg, beaten

1 cup mashed sweet potatoes

Preheat oven to 400º.  Grease bottoms of 12 muffin cups.  Combine flour, sugar, baking powder, salt and nutmeg in medium bowl and mix well.  In large measuring cup or another medium bowl, blend together milk, egg, oil and sweet potatoes.  Add to dry ingredients and stir just until moistened.  Spoon into muffin tins, sprinkle with a little sugar if desired and bake 18-22 minutes or until golden brown; let cool slightly before removing from tins.

© Crackerberries 2011

Sweet Potato Cheesecake

Sweet Potato Cheesecake

It is week #4 of my sweet potato challenge.  Last week we had cheesecake bars and they were so yummy I thought, why not try sweet potato cheesecake...even more delectable.  If you have a sweet potato recipe you want to share or any comments, please email me. 

1½ cup graham cracker crumbs 

6 Tbsp butter or margarine

2 Tbsp sugar

16 oz cream cheese softened

¾ cup sugar

2 cups cooked mashed sweet potatoes

¼ tsp salt

1¼ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

3 eggs

Preheat oven to 350º

Graham cracker crumbs, 2 Tbsp sugar and melted margarine and mix well.  Press into 9 inch spring form pan and bake in 350º oven for 8 minutes.

In large bowl beat cream cheese and sugar until well combined.  Add sweet potato and spices and mix well.  Add eggs one at a time mixing well after each addition.  Mix until smooth.

Pour into prepared crust and bake at 350º for 50-55 minutes until center is set.  Turn oven off and crack oven door, let cool in oven for one hour.  Using butter knife, loosen sides before opening spring. 

© Crackerberries 2011

Sweet Potato Cheesecake Bars

It is week #3 for sweet potato recipes.  If you have one that you would like to share, email it to me and I'll be sure to post it for everyone to try.  This is my own little concoction.

1 cup flour

½ cup brown sugar, loosely packed

¼ cup butter, softened

½ cup finely chopped pecans

8 oz cream cheese, softened

¾ cup sugar

¾ cup cooked, mashed sweet potato

2 eggs, slightly beaten

1½ tsp cinnamon

1 tsp allspice

1 tsp pumpkin pie spice

1 tsp vanilla

Preheat oven to 350º.  Combine flour, brown sugar and butter until crumbly.  Add pecans and mix well; reserve ½ cup mixture.  Press remaining mixture into bottom of ungreased 8x8 glass baking dish.  Bake 15 minutes and remove from oven.  Cool slightly.

Combine cream cheese, sugar, sweet potato, eggs, vanilla and spices and mix on medium speed until well blended and smooth.   Pour over cooled crust and sprinkle with remaining crumb mixture.  Bake at 350º 30-35 minutes.  Cool completely and cut into squares.  Garnish with pecan halves if desired.

© Crackerberries 2011

Sweet Potato Soufflé

It is week #2 for sweet potato recipes.  If you have one that you would like to share, email it to me and I'll be sure to post it for everyone to try.  A real southern belle shared this recipe with me.  Hope Hall from Lexington, South Carolina, this one is a definite keeper in our house; easy and tasty.

3 cups cooked sweet potatoes

1 cup sugar

½ tsp salt

2 eggs

1 tsp vanilla

½ cup milk

1/3 cup margarine

Mix ingredients together and put in lightly greased casserole dish.

1 cup brown sugar

1 cup chopped pecans

1/3 cup flour

1/3 cup softened butter

Combine ingredients together until crumbly and sprinkle over potatoes.  Bake at 350º for 35 minutes.  Serve as side dish or dessert or I even had some for breakfast.  It is 'wicked' good.

© Crackerberries 2011