Our Top Three Sweet Potato Recipes

on October 28, 2014
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nutritious sweet potato

 

You know from my last blog post on sweet potatoes, that sweet potatoes are one of my favorites, if not my favorite thing to grow. They are hardy, easy to care for, and fantastic fun to dig! Besides all that, they are one of the most nutritious garden plants in the world. The sweet potato is so incredibly versatile. If you search for sweet potato recipes the problem will be deciding which ones to try because you will find so many. Narrowing down our choices here on the farm is difficult. We eat sweet potatoes 5-7 days a week once we dig them and no one ever grows tired of them or says, “Sweet Potatoes again?” NEVER. I picked out the three I would consider our “Farm Favorites.”

This first one is for my four legged friends. We are just as concerned and watchful of what our animals eat as we are for ourselves. Doggie treats are always in supply here and there are certain times they will sit and wait for the treat if you forget, especially after doing chores. I save the smallest tubers from the harvest to give them for treats.Who would guess that dogs love sweet potatoes as much as humans!

 

Sweet Potato Doggie Biscuits ~ Organic, Non-gmo
Yields 50
These dog biscuits are sure to be a hit. They are not only nutritious, but also delicious. My dogs have learned when I am making them and sit anxiously awaiting them to cool off so they can have one!
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 2 yard eggs - organic
  2. 1/2 cup baked sweet potato
  3. 1 Tablespoon organic milk or use water
  4. 1/4 tsp sea salt
  5. 2 1/2 cups organic, non-gmo flour (I recommend brown rice flour)
Instructions
  1. Preheat oven to 350F
  2. Mix the eggs and sweet potatoes in a large bowl until smooth. Add the milk and salt and combine well. Add the flour 1/2 cup at a time mixing well between each. This will make a stiff, somewhat dry dough.
  3. Turn it out onto a lightly floured surface (use the same flour you make the biscuit with) and knead until well combined.
  4. Use a rolling pin to roll the dough to 1/4" - 1/2" thick depending on how thick your pooch likes their biscuit!
  5. Use a knife, cookie cutter, biscuit cutter, just whatever, depending on what shape you want your biscuit and cut the dough. Collect any scraps and shape them into biscuits as well. The size you cut the biscuit determines the number you will get.
  6. Place on baking sheet - ungreased, unlined - and bake for 20 minutes. Take them out and carefully turn them over and bake for 20 minutes more.
  7. Remove to a cooling rack and allow to cool completely before feeding them to your dog.
Notes
  1. Since many dogs have allergies to wheat based products (I feed my dogs food without corn, soy, or wheat) it is best to use brown rice flour.
  2. The number of biscuits depends on the size you want the biscuit to be, but generally you can expect 50-75
The Farmer's Lamp http://thefarmerslamp.com/

My next choice is something I  made up a couple of years ago. I wanted to make a breakfast casserole using the veggies from our harvest. I created several versions depending on what we had on the counter waiting to be eaten. When we dug the sweet potatoes, I didn’t want to wait until lunch to have one, so I made this and boy was it wonderful. This recipe is one of those that I have included in the recipe book I am writing for my boys, so it is written conversationally between them and me.

 

Sweet Potato Breakfast Casserole
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Ingredients
  1. 2 cups flour
  2. 1 Tablespoon baking powder
  3. 2 tsp sea salt
  4. Pinch of baking soda
  5. 4 Tablespoons butter, keep chilled until ready to use
  6. 5 eggs
  7. 1 cup buttermilk (may need a little more)
  8. 1/2 cup water
  9. 4 slices of bacon (sausage, or ham works well too)
  10. 1 Medium sized sweet potato, chopped into small bite size pieces
  11. 1/2 cup chopped bell pepper
  12. 3/4 large onion, chopped
  13. 1 clove garlic, chopped (optional)
  14. 1/2 - 1 cup grated cheese (optional)
  15. Coconut oil for bottom of skillet
Instructions
  1. Heat oven to 400.
  2. Cover the bottom of your pan, I use my 10 inch cast iron skillet, with coconut oil.
  3. Mix the dry ingredients in a medium large mixing bowl. Chop the butter into pieces and add to flour; cut it in until it is in tiny pieces like when you make biscuits or pie crust. I use a pastry hook, but you can use a fork. *Next*, crack eggs into this and pour in buttermilk. Mix well. Next add the other ingredients and combine well. Add water to make dough pourable. It will be thicker than biscuit dough, but not as runny as pancake batter.
  4. Pour into your pan and place in oven. Check it after 30 minutes. If it is brown enough, you can take it out and pierce a piece of sweet potato to see if it is done. Probably not, put back in for 5-10 minutes longer checking after 5 minutes.
  5. Remove from oven and let sit for 5 minutes (if you can) and then slice out what you want. Yummy!
Notes
  1. Of course, you know that all my ingredients are non-gmo, organic and/or farm raised. Use what you have. I don't always add cheese and garlic, just depends on how I feel 🙂
The Farmer's Lamp http://thefarmerslamp.com/
The last one is the best sweet potato casserole ever. It was a recipe of the boys’ grandmother. They called her, “BB.”  I made one for Thanksgiving when Tommy was about 3. He told me, “It’s good Mommy, but it’s not like BB’s.” She so sweetly wrote down her recipe for me and I have made it her way ever since. I guess you shouldn’t mess with perfection! It is so good my husband eats it as dessert.

BB's Sweet Potato Casserole
Serves 6
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Ingredients
  1. 3 cups cooked, mashed sweet potatoes (this is about 3 medium potatoes)
  2. 1 cup sugar
  3. 1 tsp sea salt
  4. 1 tsp vanilla
  5. 1/2 cup milk
  6. 2 eggs, beaten
  7. 1/4 cup butter, cut into chunks
  8. Topping: May cut in half if you want
  9. 2 cups brown sugar
  10. 2/3 cups melted butter
  11. 1/4 cup flour
  12. 2/3 cup oatmeal
  13. 3/4 cup chopped pecans
Instructions
  1. Preheat oven to 350
  2. Butter the casserole dish you want to use - I use a 9 x 13 glass pan
  3. Beat sweet potatoes in mixer until smooth. Add other ingredients and blend well.
Topping
  1. Melt butter, add other ingredients and blend well. Sprinkle/spread over top of casserole and bake for 20 - 30 minutes until brown on top and bubbling in middle. Serve warm.
Notes
  1. All of my ingredients are non-gmo, organic and/or raised here on the farm.
The Farmer's Lamp http://thefarmerslamp.com/

I hope you enjoy these recipes. Let me know how they turn out for you. If you have a recipe you want to share, email it or comment below and I will add it to my Pinterest board Yummy Sweet Potato Recipes with a link back to you or your website – whichever you want.

Safe and Happy Journey,

Rhonda and The Pack

 

 

 

 

 

 

 

make your own cream of mushroom soup

3 Comments

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