I hope you had a glorious weekend. For those of you who have kiddos on summer vacation…bless your heart! Like I promised, I spent the last two days enjoying some me time. I actually got a little selfish for having to stop and bake a peach cobbler for my friends 60th birthday. After all the high five’n, undercover bribes for personal cobblers and my friends big grin on his face when I walked through the door carrying his birthday pie with the aroma of sweet peach nectar, it was well worth my time and more.
I spent about an hour in the yard pulling weeds and trimming my topiary sculpture named “Pearl”. Then I took a scenic route into the city and made a few pits stops including Trader Joe’s, where I picked up some flowers to make floral arrangements. I can’t wait to share them with you, but today, it’s all about sweet potatoes.
One of Donald’s favorite veggies is sweet potatoes. Wouldn’t you know his favorite veggie would not fall under the green family of veggies! Donald loves candied yams, so I make them just for my sweet hubby. Little does he know, until now… They are “easy as pie” to make. Here is my recipe for candied yams and in honor of celebrating our first year of blogging, I’ve included my recipe for sweet potato pie which is located here.
Check out the short video of me revealing my sweet potato pies from my YouTube channel. It’s far from being award worthy but you get to see me have some raw fun in the kitchen.
To see the full “How To” video on preparing my sweet potato pies, check out this video here.
Ingredients:
4 large sweet potatoes
1 cup granulated sugar
1 cup firmly packed brown sugar
1 1/2 stick butter cut into tablespoons
1 tsp. cinnamon
1 tsp. nutmeg
1 tbs. Vanilla extract
Directions:
Peel sweet potatoes and cut into medium diced cubes. Place potatoes in a casserole dish. In a bowl, combine white and brown sugar and spices. Spread over potatoes and mix to coat potatoes. Add vanilla extract and place butter throughout potatoes. Cover and place in a 350 degree oven for 1-hour. Remove from oven and gently sauté the potatoes with the juice created during the baking process. Un-cover and place potatoes back in the oven. Bake for thirty minutes or until the juice from the potatoes thicken.
