Tuesday, April 14, 2009

What to do with 10 pounds of Sweet Potatoes..,

A while back I bought 10 pounds of sweet potatoes. They were on sale for $0.39/lb and I stocked up.

Here's what I made with all those sweet potatoes... Mashed Sweet Potatoes (my son's favorite veggie) and Sweet Potato Biscuits (my new favorite biscuit recipe) .

Mashed Sweet Potatoes
(printable recipe)

  • Sweet Potatoes
  • butter
  • brown sugar
  • cinnamon (optional)
  1. Scrub sweet potatoes
  2. Bake sweet potatoes at 350°, or until they give.*
  3. Let them cool enough that you can handle them. Peel skins, they should come off easily.
  4. Put 3-4 peeled sweet potatoes in food processor; pulse until nearly mashed.
  5. Add 2-3 Tablespoons of butter, 2-3 Tablespoons of brown sugar, cinnamon if preferred.
  6. Continue to process until sweet potatoes reach desired consistency.
  7. Serve immediately or place in freezer containers.

*You can bake the sweet potatoes in the microwave, but when I'm cooking 10-15 at a time I find the oven is more efficient. I do not suggest boiling the sweet potatoes as this tends to make them too mushy.
The amounts of butter and brown sugar are up to your personal tastes. The amounts listed are how we like them, but you could use less (or more) if you prefer.
These freeze and reheat very well. I recommend reheating on medium to medium-low heat as they can sometimes scorch.

Sweet Potato Biscuits
(printable recipe

  • 2 Cups warm mashed sweet potatoes
  • 1/2 Cup shortening or butter
  • 2/3 Cup sugar
  • 1 tsp salt
  • 1 Cup whole wheat flour
  • 2 Cups all purpose flour
  • 4 tsp baking powder
  1. Bake 2-3 sweet potatoes (how many you need will depend on their size) in oven or microwave until they give. Let them cool, until you can handle them. Pull off skins. Place sweet potatoes in bowl and mash them with potato masher or fork.
  2. Mix potatoes, shortening, sugar and salt together to consistent color and texture.
  3. In small bowl, mix flours and baking powder together.
  4. Combine dry ingredients with sweet potatoes a bit at a time until all flour is incorporated.
  5. Roll on slightly floured board.
  6. Cut into 2" circles.
  7. Bake at 450° on a greased cookie sheet; for 12-15 minutes.
These are scrumptious biscuits; really really good!
The original recipe said it makes 2 dozen. I get about 18 from it, depending on how thick I roll the dough.
I tried freezing these this time - it worked great. I baked them just 1-2 minutes longer, but they rose well and tasted great. I like baking them in the toaster oven because I can bake 4 for dinner and not heat up the oven!

Special Note: LifeAsMom is currently running a giveaway for Land O' Lakes butter. This is the recipe I posted as my favorite use for butter. It definitely makes these biscuits scrumptious.

For more yummy recipes visit Tempt My Tummy Tuesday @ BlessedWithGrace.

And for even more, visit TheGroceryCart Challenge.

For ideas for frugal living, visit Frugal Friday @ LifeAsMom.


Angela said...

Yum, I love sweet potatoes! I make them often for myself (hubby prefers regular baked). I love the nutrition and they're just plain yummy! I also love biscuits so will put your biscuit recipe on my list!

Thanks for visiting over at my site!

~M said...

You can bake/roast them in the crockpot overnight with no water too! I usually can fit 4-6 sweet potatoes in at once.

UnfinishedMom said...

~M - Thanks for the crockpot suggestion. That would be even more efficient!

Single Income Dual Kids said...

Sweet potato pancakes are great too. Looks like you are using yams (orange) not sweet potatoes (paler yellow)--maybe a regional name difference? Anyway, the yellow sweet potatoes taste even better than the orange in pancakes and no tell-tale orange if you have picky eaters. I do love the orange for fries though--extra sweet :)


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