Weekly Recipes For Your Inbox!

Powered by
Easy Automatic Newsletter Lite v2.7.2
Oct 282015

Sweet Tater Cornbread

sweetpotatocorbread sky 011

You know, I never even knew this kind of cornbread existed, no not kidding, really! Now, I don’t keep up with TV shows on cooking too much and I just like to see a recipe in a cookbook (especially my older ones, like me) and try to adapt it to the food we like. This recipe was originally for pumpkin instead of sweet potatoes and as pumpkin is not one of our all time favorite foods, I decided to go with sweet potato with a few other changes! I have to say, I made my Southern boy really, really happy, oh my, just what I love to do! This weekend is our 24th anniversary and I am trying to think of something special to fix for dinner as he is still trying to cope with eating, but by Thanksgiving, all should be back to the norm or at least it better be, ha ha! So let’s get to the recipe on hand and not dwell on tomorrow, okay?

sweetpotatocorbread sky 012


Sweet Tater Cornbread
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1 teas baking soda
  • 1 tsp Kosher salt
  • ¼ cup light brown sugar, packed
  • 2 large eggs
  • 1 cup sweet potato puree, I had some baked off already and use them
  • ¼ cup olive oil
  • 1 tbsp honey
  1. Combine all dry ingredients in a large bowl.
  2. Whisk together the remaining ingredients and add to the dry, stirring until just combined.
  3. Pour into a greased 8 X 8 greased baking dish, smoothing out top as much as possible.
  4. Bake in a 400 degree oven for 30 minutes or until tests done with a toothpick (Southern style) or a knife comes out clean.

Hope you enjoy as much as Kenny did, and me for that matter too! I think this would be great with any ham or pork dish especially now with sweet taters in! And, oh yes, got my pumpkins at the fireplace for Halloween……………….

sweetpotatocorbread sky 007

Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

Jan 232015

Baked Tater Skins

STOP right there! Don’t throw away another potato peel, either white or sweet before reading this. Some of you might already be doing this, but for me, I just tried it not long ago and they are a tasty delight with hamburgers or sandwiches! As most of you know, we live out in the boondocks and garbage collection is not an option unless you want to pay out the ying-yang,,, not us old retired fogies! For one thing, all vegetable waste goes to the compost pit if it’s not something to my chicken’s taste buds and all meat waste products goes to either the cats or to our dog Jingles; no wonder she’s getting so fat but she does like her people food……..

Goes great with burgers!

Goes great with burgers!

A while back, I saw this idea and was intrigued because as you know, most of our nutrition in potatoes is in the skin and I as I did know that, (always eat the skin of my baked taters ;) I never thought to save the skins when I peel them for mashed potatoes. Now my daughter tells me she leaves the skin on even for mashed, but I’m sorry folks, mine have to be without lumps and nice and fluffy, oh YES! I also found, that when I peel them all I have to do is take the potato peels and put them in an air tight container, drizzle with a little bit of olive oil, toss to coat and keep them in the frig for future use; usually within a couple of days. Another plus factor here is that you can do the same thing with your sweets and when it’s time to cook them off, just season with a little ginger and brown sugar; shouldn’t be doing this as it is almost supper time and it’s making me even more hungry, stomach is already growling GRRRRR!

Kenny likes a little ketchup! You know!

Kenny likes a little ketchup! You know!

5.0 from 1 reviews
Baked Tater Skins
  • Peelings from baking potatoes that have been scrubbed clean and all dark spots removed
  • Olive oil to coat lightly, DO NOT overdose!
  • Your favorite seasoning such as seasoning salt, Italian spice mix or just plain old sea salt
  1. Spread oiled potato skins on a baking sheet in a single layer.
  2. Sprinkle with seasoning.
  3. Bake in a 350-375 degree oven until desired crispness is achieved, about 10-15 minutes for me, turning after about 5 or so minutes.
  4. Drain on paper towels.

Hope you enjoy and we’ll be back soon if all this rain today does not cause us to get out of Dodge…………..

And don’t forget to like us on Facebook or join our news letter to keep up with the latest recipe!

Related Posts Plugin for WordPress, Blogger...