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We love sweet potatoes. Often, after a day of tasting all sorts of foods for THE NIBBLE, we have a simple baked sweet potato for dinner. Sometimes we’ll eat it plain. Sometimes, we’ll add butter. And sometimes we give it the white potato treatment of sour cream and scallions. Recipe by Becky of A Calculated…
Continue reading “TIP OF THE DAY: Sweet Potato Toppings”
[1] A Pumpkin Bundt Cake, studded with chocolate chips and walnuts (photos #1 and #3 © North Carolina Sweet Potato Commision). [2] Make sure to buy pumpkin puree, and not pumpkin pie filling. The latter has sugar and spices mixed in (photo © Jessica Gavin | Culinary Scientist). [3] Looking for something lighter? Try this…
Continue reading “PUMPKIN & CHOCOLATE RECIPES: Pumpkin Chocolate Chip Cake, Sweet Potato Chocolate Chip Bread”
[1] In this recipe, baklava is moved from its original pan recipe to a fusion with tart shells, which are a Medieval European invention (photo © Hannah Kaminsky). [2] For comparison, a classic piece of baklava, which is made in a sheet pan like brownies, but cut on the diagonal (photo © Recchiuti Confections). [3]…
Continue reading “RECIPE: Baklava Tart (No Struggling With Phyllo Leaves)”
Here’s a recipe that adds to the festivities during the holiday months of November and December, and cheers up the gray months of January, February and March. If you’ll be focusing on healthier eating in the new year, note the healthful ingredients in the recipe. The recipe was contributed to the North Carolina Sweet Potato…
Continue reading “RECIPE: Stuffed Sweet Potatoes For November, December & The New Year”
This sweet potato dip has asian ingredients: rice wine vinegar and white miso. We like the fusion feature that welcomes people from beyond European cultures to Thanksgiving. The recipe was created for the North Carolina Sweet Potato Commission by Domino Ireland of Raleigh. You can also thin it with oil and serve it as a…
Continue reading “THANKSGIVING RECIPE: Sweet Potato Dip”
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