Cooked sweet potatoes mashed with milk and butter
Parmesan (about ½ cup)
Sugar (to taste)
Mix filling ingredients until well blended. Use for filling in your own homemade ravioli dough or fill pre-cooked jumbo shells. Set aside. Sauté garlic in butter. Whisk in milk and sour cream. Place one layer of stuffed pasta in a casserole dish or glass baking pan. Top with cooked bacon and slices of cheddar. Repeat pasta, bacon, and cheddar. Pour sauce over layers. Cover. Bake at 350 for about 30 minutes.
It seems that most people serve sweet potatoes as some sort of dessert dish. I have never cared for them that way, so for years I just didn’t eat them. Boy was I missing out! I have found many delicious uses for sweet potatoes and it all started with eating them baked with all the trimmings, just like a regular baked potato.
The advantage to baked sweet potatoes is that they are very nutritious and don’t do such a number on your blood sugar. The only disadvantage is that they take longer to cook. Here is how I make mine:
1 sweet potato
Preheat oven to 400-450. Rinse sweet potato, place it in a glass baking dish, and cover. Depending on the size of the potato, bake for 45min to 1½ hour. When it is soft and oozes juice, it’s done. Remove from oven and peel. Top as you would a regular baked potato; I use butter, sour cream, bacon bits, and salt. I also like chives on my potatoes, but find they don’t do much for a sweet potato.
One large sweet potato is usually enough for two people as a side dish or can be a meal in itself for one person.
I love zucchini, and it’s a good thing I do. We planted just two zucchini plants and have more than we know what to do with.
This is a beef soup, featuring zucchini. It also contains a small sweet potato. I use cinnamon and cayenne to compliment the squash flavor and the sweetness. The homegrown tomatoes give it a deep, rich flavor.
Brown the beef with the above ingredients.
Zucchini, cubed and lots of it
Small sweet potato, peeled and sliced
Place the browned ground beef and all other ingredients in your soup pot with some water and simmer as long as you can stand it (30 minutes to 2 hours). It is even better reheated the next day!
4 cups beef stock
1½ pounds ground beef
1 sweet potato
2 cayenne peppers
1 can petite dice tomatoes
1 Vidalia onion
1 bulb garlic
3 small apples
Roast onion, garlic, and apples at 400 degrees for 40 minutes. Brown ground beef, seasoning with salt, pepper, and onion powder. Place beef stock in a large soup pot. Salt if needed. Peel and slice sweet potato and add to stock. Add ground beef, tomatoes, and cayenne. Bring to a boil. Cover and simmer for 30 minutes (or longer). When onion, garlic, and apples have roasted and cooled, peel garlic and place whole cloves in soup. Process onion in the food processor or cut up very small, add to soup. Slice up apples and add to soup. Simmer uncovered for 30 minutes.
You can keep this warm, covered on very low heat for a long time.