Weekly Recipes For Your Inbox!

Powered by
Easy Automatic Newsletter Lite v2.7.2
Apr 182015

                                                      Wallace’s Sweet Potato Shuffle

Southern cooking at it's best!!

Southern cooking at it’s best!!


Wallace and Michelle Ausgood

I have been wanting some of our son-in-law’s recipes for quite some time now and got this one just in time for Easter. However, due to my daughter’s sending this recipe and not having her husband edit it before shipping it off to me, it was another problem for me when it came to cooking it without Wallace’s help and expertise. They were going to try to join us in the festivities, but due to circumstances beyond their control, it wasn’t meant to be…..
Okay two problems faced me:
1: She wrote down 8 to 10 fresh sweet potatoes, no size mentioned (Now when you read the recipe and see how long to cook it, you’ll see why I automatically had a red flag go up!)
2: Corn starch to thicken but no specific amount to be used?
So when it was time to prepare, I did what the recipe read (knowing damn well something was amiss!) You see, if you use fresh sweets, you were supposed to parboil them first per Wallace and depending on using fresh or canned this makes a HUGE difference, hence the red flag. Corn starch being second problem, I just kept adding, but it’s hard to determine the amount when the ingredients are cold as the corn starch thickens as it is heated! So here is the new revised version per Wallace and one I would try again as it was pretty tasty and won’t take the 3 hours in the oven like my daughter’s version, ha ha! Love ya Mish……………….

Wallace's Sweet Potato Shuffle
  • 1 cup orange juice, I used unsweetened
  • 1-1/2 cup pineapple juice, again I used unsweetened
  • 8 to 10 fresh sweet potatoes peeled, cut into 1-1/2 inch cubes and parboiled until just tender or 2 medium cans of sweet potatoes also diced into 1-1/2 inch cubes
  • ⅓ cup coke or coke zero which has less sugar
  • 1 teas vanilla
  • ¼ teas nutmeg
  • ½ cup brown sugar, not packed
  • ½ stick butter
  • Corn starch for thickening, about 3 tablespoons
  1. Preheat oven to 325 degrees.
  2. Place butter in a 9x13 inch baking dish and melt in preheated oven.
  3. Whisk together the juices, soda, brown sugar, vanilla and nutmeg in a large bowl, whisk in the corn starch a little at a time to thicken??
  4. Pack potatoes in the dish with the melted butter; pour liquid mixture over and bake for 30 to 45 minutes or until potatoes are nice and soft.

For added delight, sprinkle 1/2 cup to 1 cup of your favorite chopped nuts before you pour the wet ingredients over potatoes. Daughter’s favorite are walnuts and cinnamon pralines, my choice would be pecans…………Hope you enjoy now that we have the recipe under Wallace’s control and not my daughter’s, ha ha again!!!

Thanks Wallace and hope you get us another recipe to try!

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.

Jun 072014

Corn Bread Dressing With Pineapple

Awhile ago, I was going through a cookbook and came across a fruit and bread dressing and it gave this idea to go with ham steak. Again, Kenny wasn’t too sure of my idea but in my mind, I thought it would be great! As it turned out again, he left nothing on his plate….. I only made a small amount, you know, just in case, but my fears left me as soon as I took the first bite and heard nary a word from the peanut gallery! I had also mentioned my idea to my sister up north and she thought the same thing and wanted to know as soon as I tried it so she could enjoy it too. She’s the one without a computer so I have to literally take her though the recipe over the phone, thank God for free long distance!

Our Country Corn Bread went great with this recipe!

Our Country Corn Bread went great with this recipe!

Corn Bread Dressing With Pineapple
  • 3 cups dry cornbread (you can use the prepackaged or homemade bread as I did)
  • ½ cup chopped celery
  • ½ cup chopped red bell pepper
  • ¾ cup chopped, canned pineapple (I did not use the crushed pineapple as I wanted larger chunks)
  • Powdered cloves to taste (I used about 1-1/2 teaspoons)
  • Pineapple juice
  • Butter
  1. Saute celery and bell pepper in a little butter over medium heat until tender.
  2. In a bowl combine the cornbread with the celery, pepper, pineapple and cloves and mix.
  3. Add enough of the juice from the pineapple to moisten lightly, about ¾ of a cup or more.
  4. Place mixture in a baking dish that has been sprayed with cooking oil and dot top with butter.
  5. Bake in a 350 degree oven for about 30 minutes or until top is lightly browned.


Well I hope you enjoy and have a nice weekend! Later…………….

Related Posts Plugin for WordPress, Blogger...