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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!

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Apr 022015

Twice Baked Sweet Potato With Sausage Stuffing

Have been thinking about trying this for awhile and with sweet potatoes so cheap right now just before Easter, it was a must! For this I just used our homemade sausage which really made it stand out as an A-Plus for me but not so much for husband who didn’t get overly thrilled when I mentioned the idea! I mean, don’t you eat sweet potatoes with ham? And isn’t ham pork? And ain’t sausage made from pork? ……MEN, UGH! But after Easter it might be good to try with some of that left-over ham chopped up instead of sausage which I think would appeal to husband more better. And maybe add a little crushed pineapple to it too if you need that extra sweetness. I did serve this up with some extra sausage patties and biscuits which did smooth things over a tad bit.

It wasn’t to bad..he ate the whole thing!!

I have another sweet potato recipe that hails from our son-in-law that I have been meaning to share since Thanksgiving (I think I already mentioned that way back when) and by golly, I’m gonna git er done this time!

Meanwhile I hope you enjoy this recipe.

Twice Baked Sweet Potato With Sausage Stuffing
  • 2 large sweet potatoes per serving
  • ½ pound fresh ground or store bought breakfast sausage (not links)
  • Olive oil
  • Salt and pepper to taste
  1. Brush olive oil over sweet potatoes, place on a baking sheet and bake at 400 degrees until tender, about an hour or so, (this will depend on the size of the potatoes).
  2. Let cool slightly so to handle; cut in half and scoop out meat into a bowl leaving a ¼ inch shell.
  3. While potatoes are cooking, saute sausage until slightly browned and no longer pink, chopping up as it cooks; drain off any fat.
  4. Using only two of the shell halves, divide the sausage into each. Save other shells to sprinkle with a little brown sugar and crumbled, cooked bacon for another tasty treat baked in the oven.
  5. Mash or rice potatoes with a little salt and pepper and divide over top of each shell.
  6. Return to oven under the broiler to reheat and brown a little on top.

Well, I hope you enjoy………..And don’t forget to like us on Facebook  and Twitter or join our Saturday news letter to keep up with the latest recipes.


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