Sweet Potato Oatmeal Chocolate Chip Cookies

I'm really not sure where I found this recipe, but I've had it for years and have never made it!  This is somewhat odd, because I adore sweet potatoes.  These cookies are soft with a perfectly spiced sweet potato flavor and are full of chewy oats.  I made these cookies a second time using chocolate covered raisins and chunks of heath bar and I loved them even more than the original!

Sweet Potato Oatmeal Chocolate Chip Cookies

1/3 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup sweet potato puree
1/2 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
2 cups quick cooking oats
1/2 cup milk chocolate chips
1/2 cup mini chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

In a large bowl, cream together the butter, granulated sugar, and brown sugar.  Beat in the egg until well blended, followed by the sweet potato puree and vanilla extract.  Add the flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg and beat on low until just blended.  Add the oats and chocolate chips and beat until evenly distributed.

Scoop the dough into tablespoon sized balls and place on the prepared baking sheet.  Flatten the tops of the cookies just slightly.  Bake for 8 to 9 minutes, or until golden brown at the edges.  Remove cookies from the oven and let cool on the pan for several minutes before transferring to a cooling rack to cool completely.  Makes 36 cookies.

Enjoy!  -Cardamommy

Fall Recall

I am continually searching for new recipes to try and because of this, there are very few recipes that I will make over and over again.  I wanted to take this opportunity to bring back some super delicious Fall recipes that are definitely worth repeating.

Nutella Caramel Apples


Pumpkin Chocolate Chip Cookies


Mommy's Pumpkin Pie


Pumpkin Whoopie Pies with Lemon Filling


Pumpkin , Sweet Potato, and Pumpkin Pie


Sweet Potato Toffee Pie


Sweet Potato S'mores Pies


Cinnamon Apple Flatbread


Sweet Potato Doughnuts


Tunnel Of Apple Spice Cake


Pumpkin Biscuits


Pumpkin Snickerdoodles


Apple Cinnamon Cheddar Grilled Cheese


(The Best Ever!) Pumpkin Chocolate Chip Cookies


Pumpkin Spice Pudding Cookies


Cinnamon Spice Caramel Apples


Caramel Apple Pie


Rice Krispie Critters


Pumpkin Brownies


Peanut Butter Caramel Apples


Pumpkin Cornbread


Pumpkin Bagels with Pumpkin Cream Cheese


Sweet Potato Cake with Brown Sugar Cinnamon Swiss Buttercream


Apple Fritter Muffins


Enjoy!  -Cardamommy

Sweet Potato And Bell Pepper Salad

I love salad. I love running. I love my best friend. What do these three things have to do with each other? Two weeks ago I ran my first marathon with my wonderful sister, Chemist Cuisinier, PhD (this was marathon #5 for her). Among the group waiting for me at the finish line was my absolute very best friend in the entire world. After hugging and bawling our eyes out, she gave me the Greatest Ever Salads cookbook. I finally got a chance today to take a closer look at it and pick out a delicious recipe to make for us.

Because this salad is such a strange and unexpected combination of ingredients, I didn't really know what to, well, expect. I must admit, when I started slicing the eggplant I was slightly skeptical. Ok, maybe more than slightly. I even had to look up some pictures of sliced eggplant to make sure there wasn't something wrong with it. But after cooking everything and putting the salad together, I was pleasantly surprised with how delicious it was. The variety of textures--soft sweet potatoes, spongy eggplant, crunchy bell peppers--and flavors really enhance and compliment each other. The balsamic vinegar was not overpowering in the least bit, and really brought out the flavor of the eggplant. I give this salad 15/10! We ate it all up. Every. Last. Bit.


Salad:
2 Sweet Potatoes, washed and cubed
1 T Olive Oil
Salt
Pepper
2 Cloves Garlic, crushed
1 Large Eggplant, sliced
2 Red Bell Peppers, seeded and sliced
7 oz Mixed Salad Greens
3 Sticks Mozzarella Cheese  Sticks, sliced

Dressing:
1 1/2 T Balsamic Vinegar
1 Clove Garlic, crushed
3 T Olive Oil
1 tsp Herbs Provence
Pepper
Salt

1. Preheat the oven to 375. In a bowl, mix the sweet potato with oil and lightly season with salt and pepper. Mix in garlic. Bake for about 30 minutes, until soft and browned.

2. Preheat the broiler to high. Arrange the eggplant and bell pepper slices on the broiler pan and cook for about 10 minutes, turning occasionally, until soft.

3. To make the dressing, whisk the vinegar, garlic, herbs provence, and oil together. Add salt and pepper to taste.

4. To serve, divide the salad greens between 4 serving plates and arrange the sweet potato, eggplant, bell peppers, and mozzarella on top. Drizzle with dressing.

Mahlzeit!
-Coriaunty

Sweet Potato Doughnuts

I'm relatively picky with my doughnuts. I mean, let's face it, there are some doughnuts out there that are dry, tough, and tasteless. You would probably be better off eating a rock. That is not the case with these doughnuts, my friends. They are soft, moist, and have a warm and inviting flavor. The sweet potato flavor is a little shy, but can be coaxed to be a bit more bold with the help of some cinnamon sugar sprinkled on top (I actually prefer the cinnamon sugar to the icing, because the icing tends to block out the individual flavors you would otherwise be able to taste). My [other] fabulous sister, Chemist Cuisinier, PhD, said they tasted as though they had come straight from the bakery. You will not regret cooking up a batch of these delectable delights. Just to warn you, though, these doughnuts are feisty; if they're not threatened with tupperware confinement they will relentlessly attempt to break-and-enter your mouth!

3 1/2 C All-Purpose Flour, plus more for rolling out
1 C Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
2 Large Eggs, lightly beaten
1 C Sour Cream
1 C Sweet Potato, cooked and mashed (about 1 medium potato)
Vegetable Oil, for frying

Maple Icing
Cinnamon Sugar
1 C Chopped Pecans (optional)

In a medium bowl combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Do not skimp on the counter flour! Knead in flour with hands as needed (dough will be very sticky and will take up a good amount of extra flour). Roll out dough to 1/2 inch thickness. Cut out dough with a 2 1/4 inch round cutter. Cut out center of doughnuts with a 3/4 inch round cutter. Re-roll dough as needed.

In a dutch oven or pot, heat vegetable oil over medium heat to 360 degrees. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with maple icing and sprinkle with chopped pecans, or just sprinkle the tops with cinnamon sugar.

Maple Icing:
2 2/3 C Confectioners Sugar
3-4 T Milk
1/4 tsp Maple Extract

In a small bowl, combine confectioners sugar and 3 T milk. Stir well. Add additional milk to reach desired consistency. Stir in maple extract.

Mahlzeit!
-Coriaunty

*Original recipe found here

Baked Sweet Potato Fries

Sweet potato fries are a personal favorite of mine. They're easy, yummy, fast, and can be used as a side dish or a snack; they're pretty versatile. The original seasoning (found here) had a few things I didn't, so I improvised. I also decreased the amount of oregano and thyme because I find they are sometimes a little overpowering. Boiling the fries gives them a soft and fluffy inside, while the egg white helps the outside to crisp up so you don't have soggy and limp fries (ew). Have fun with these, and enjoy!

Seasoning:
2 3/4 T Paprika
1 T Salt
1 1/2 T Garlic Powder
1 T Black Pepper
1 T Chili Powder
1/2 tsp Ground Chipotle
1 T Oregano
1/2 T Thyme

2 Egg Whites
1/2 tsp Olive Oil
5 Sweet Potatoes, peeled and sliced into 1/4 inch wide slices, then 1/4 inch wide strips

Mix spices together and store in an airtight container for up to 6 months.

In a small bowl mix egg white and oil.

Preheat oven to 450 degrees.

Spray two jellyroll pans with non-stick spray or line with parchment. Bring a large pot of water to boil and boil sweet potatoes strips for 5 minutes. Carefully drain, so as to not break the fries. Let rest for about 5 minutes. Transfer fries to a large bowl and pour in egg/oil mixture. Gently toss until fries are coated. Next sprinkle 1 T seasoning over fries. Gently toss again until all fries are coated. Place fries on pan, being careful to not overcrowd the pan. Sprinkle fries with more seasoning, if desired. Bake until tender and golden brown, turning occasionally (about 20-25 minutes). Serve hot--plain, or with favorite dipping sauce.

Mahlzeit!
-Coriaunty

Sweet Potato S'More Pies

I went a little crazy at the store with the sweet potatoes. They were on sale for super cheap, so I couldn't resist. The problem now is I have more sweet potatoes than I know what to do with. I know, a huge problem, right? Commence searching for sweet potato recipes. Out of the numerous results that came up, about 98.3% of them were for sweet potato pie, which I did not want to make. After sifting through recipe after recipe I finally came across this one.

The original recipe received a terrible review, but it's an Emeril Lagasse recipe so I figured the reviewer must have just been inept. After making these, I decided that judgement was more than fair, because Sweet Potato S'More Pies are delicious. The sweet potato, chocolate, and marshmallow compliment each other and melt into creamy and gooey delight (I believe an "mmm, so creamy!" is in order). The pie crust is not an overpowering element; it's light and crispy and adds a perfect amount of flaky goodness to complete this mini pie. Sweet Potato S'More Pies are good both fresh out of the oven or after being chilled in the refrigerator. They definitely made the "repeat" list.
Filling:
1 1/2 lbs Sweet Potatoes
1/4 C Milk
1/2 C Light Brown Sugar
1/2 C Chopped Pecans (optional)
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 Egg
8 6-in Pie Crusts, recipe follows
8 Hershey Bars (.49 oz)
1 1/2 C Mini-Marshmallows
2 T Butter, softened

Boil or bake sweet potatoes until soft (30 min to boil, 40-60 to bake in a 400 degree oven). Cool potatoes and remove skins.

With a fork mash the sweet potatoes with the milk in a large bowl. Add brown sugar, pecans (if using), vanilla, cinnamon, nutmeg, and egg. Mix well. Divide mixture into 8 portions.

Place 1 pie crust on a flat work surface. Then place about 2 heaping tablespoons of marshmallows in the middle, followed by one chocolate bar. Top with one portion of sweet potato filling. Next fold on half of the crust over the filling. Crimp the edges of the pie crust and cut 3 small slits in the top for venting. Repeat with remaining crusts and fillings.

Place pies on a lightly greased cookie sheet and bake at 350 for 30-35 min until golden brown. Remove from oven and rub butter on warm crusts.

Best Double Pie Crust (from Cardamommy):
2 1/2 C All-Purpose Flour, plus extra for counter
2 T Sugar
1 tsp Salt
8 T Vegetable Shortening, cut into 1/2 in pieces and chilled
12 T (1.5 sticks) Unsalted Butter, cut into 1/4 in pieces and chilled
6-8 T Ice Water

Combine flour, sugar, and salt together. Cut in shortening and butter with a pastry blender until it is coarse crumbs. Sprinkle 6 T ice water over the mixture and stir/press together until it sticks together. If it does not come together add remaining water 1 T at a time. Divide dough exactly in half and form into two 4 in disks. Chill for 1 hr. Remove from refrigerator and cut each disk into 4 equal pieces.

Mahlzeit!
-Coriaunty

Pumpkin, Sweet Potato, and Coconut Pie

I don't know what to say.  "This is a yummy pie" doesn't even come close to hitting the mark on this one.  I initially found this recipe in a cookbook that my husband bought me, and have made a few minor changes to it.  I have made this pie every year for the past several years, and when I am not making it, I am thinking about making it.  It is incredible, and my absolute favorite pumpkin pie.  Ever.  Does it taste like pumpkin?  Sweet potato?  Coconut?  The different components of this pie bring an incredible depth of flavor.  Each ingredient adds a subtle note to create the full effect of this pie.  Yes, this pie is a little more difficult to make, and it takes some time.  Please try it, though, because we just made pumpkin pie better.

Pumpkin, Sweet Potato, and Coconut Pie

1 1/4 pounds sweet potatoes, peeled and cut into 1-inch chunks

1 small cinnamon stick, broken into pieces

3 cloves

1 teaspoon ground ginger

1 15 ounce can of pumpkin puree (I use homemade pumpkin puree)

1 egg, lightly beaten

1 egg yolk, lightly beaten

2 Tablespoons butter, melted

1/2 cup sugar

1/2 cup packed light brown sugar

2 Tablespoons all purpose flour

3/4 teaspoon salt

1/2 cup canned coconut milk, well stirred

1 9-inch single pie crust, chilled

In a medium saucepan, combine the sweet potatoes, cinnamon, cloves, and ginger with enough water to just cover.  Bring to a boil over high heat, then reduce heat and simmer about 10 minutes until potatoes are very tender.  Drain the potatoes, reserving the boiling liquid.  Discard the cinnamon and cloves.  Finely mash the warm potatoes.  Boil the reserved boiling liquid (if necessary) until it is reduced to 1/4 cup.  Let the mashed sweet potatoes and the boiling liquid cool to room temperature.

Adjust the oven rack to the lower half of the oven, and preheat to 350F.  In a large bowl, whisk together the pumpkin and the sweet potato puree.  Whisk in the egg, egg yolk, melted butter, and reserved boiling liquid.  Sprinkle the sugar, brown sugar, flour, and salt over the pumpkin mixture and stir well until fully incorporated.  Blend in the coconut milk.

Pour the filling into the chilled pie crust and smooth the top.  Bake for 1 3/4 to 2 hour, rotating the pie occasionally so it bakes evenly.  The center of the filling should be firm, and a thin bladed knife inserted in the center should come out clean.  If the crust browns too much before filling is done, cover with strips of foil.  Let pie cool completely on a wire cooling rack.  Serve with whipped cream.  Makes one 9-inch pie, 8 to 10 servings. 

Enjoy!  -Cardamommy

Sweet Potato Toffee Pie

Sweet Potato Pie is a pleasure that I have only come to know in the past several years, but now that I have found it, it will hold a place in my recipe file forever.  This is a pie that I found in a Paula Deen Holiday magazine, and first tried last Christmas.  However, due to the brand new torturous orthodontic appliances stuck to my teeth, I was not able to enjoy much of this pie (because I couldn't suck it through a straw).  This year I vow to eat and enjoy every single piece that I can hoard, bribe, or steal from anyone who lays a finger on this pie (braces not withstanding).  No, I don't think that is excessive.

The filling for this pie uses sweetened condensed milk in it instead of sugar.  You can find toffee bits in the sweet potato filling as well as in the crumble top.  The filling is smooth and rich with a nice sweet potato flavor, and the crumble gives this tender pie a nice crunch.  When baked, the crumble top tends to fuse together in the center, so be gentle when cutting to not squish the pie.  Use whichever pie crust is your favorite.  My pie crust recipe can be found at the end of this post.  Finish this pie off with a (generous) dollop of whipped cream, and you'll fight for that last piece.

Sweet Potato Toffee Pie

1 9 inch unbaked pie shell (recipe at end, or use your favorite)
3 cups cooked mashed sweet potatoes
2 1/2 cups toffee bits, divided
1 (14 ounce) can sweetened condensed milk
1/2 cup unsalted butter, melted and divided
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup firmly packed brown sugar
1 cup all purpose flour, sifted
Garnish:  whipped cream, toffee bits

Preheat oven to 350F.  In a large bowl, combine sweet potatoes, 1 cup toffee bits, condensed milk, 1/4 cup butter, eggs, vanilla, cinnamon, nutmeg, and salt.  Beat at medium speed with an electric mixer until well blended.  Pour into prepared crust.  Bake loosely covered with foil, for 40 minutes. 

While pie is baking, in a  medium bowl, combine remaining 1 1/2 cups toffee bits, remaining 1/4 cup butter, brown sugar, and flour.  Stir until combined.  Gently spread on top of pie, and bake, uncovered, for an additional 20 minutes.  Cool for 1 hour.  Garnish with whipped cream and toffee bits, if desired.  Makes 1 9-inch pie.

Single Crust Pie Dough

1 1/4 cups all purpose flour, plus extra for rolling out the dough
1 Tablespoon sugar
1/2 teaspoon salt
3 Tablespoons vegetable shortening
4 Tablespoons (1/2 stick) butter, cut into 1/4 inch pieces
4 to 6 Tablespoons ice water

Process the flour, sugar, and salt in a food processor until combined.  Add the shortening and process until the mixture has the texture of coarse sand.  Scatter the butter pieces over the top and pulse until the mixture resembles coarse crumbs.  Transfer to a bowl.  To make without a food processor, mix the dry ingredients in a bowl, and cut in the shortening and butter using a pastry blender, fork, or two knives. 

Sprinkle 4 Tablespoons of the water over the flour mixture, then stir and press the dough together using a firm spatula, until the dough sticks together.  If the dough does not come together, stir in more water,  1 tablespoon at a time until it does.  Form the dough into a disk, wrap with plastic wrap, and refrigerate at least 1 hour.

On a floured surface, roll the dough into a 12-inch circle, then fit it into a pie plate.  Trim, fold, and crimp the edges as desired.  Freeze the unbaked pie crust for about 30 minutes before filling or baking.

Enjoy!  -Cardamommy