March is Brain Awareness Month, and Allens vegetables is celebrating March as the month of the sweet potato. Indulge in sweet potatoes for their rich and creamy flavor but know that you're also getting a food packed with carotenoids, antioxidants and Vitamin A - all contributing to brain health, protecting our delicate cells and also helping to create new neurons. So get smart and add some tasty sweet potatoes to your diet this month. Below are three delicious sweet potato recipes the whole family will love.
Sweet Potato Soup
1 29 oz. can Princella or Sugary Sam Cut Sweet Potatoes, drained
2 cups Chicken bouillon Dash cloves
2 cups Milk
1 tsp. Brown sugar
1/8 tsp. Grated nutmeg
Salt to taste
Simmer sweet potatoes and the bouillon in a covered saucepan until tender. Puree through blender, processor or sieve. Add other ingredients except cream. Whip cream until stiff; fold gently into soup just before serving. Serve cold. May serve with hot buttered croutons.
Cinnamon Swirl Sweet Potato Bread
8 to 8 1/2 cups All-purpose flour, divided
1 cup Sugar, divided
1 1/2 tsp. Salt
2 tsp. Cinnamon, divided
2 packages Quick-rise active dry yeast
1 1/2 cups Milk
3/4 cup Butter or margarine, melted, divided
2 Eggs, room temperature
1 can (15 oz.) Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
1 cup Seedless raisins, divided
Preheat oven to 375°F. Combine 3 cups flour, 1/2 cup sugar, salt, 1 teaspoon cinnamon and yeast in large bowl; Stir until blended; set aside. Combine milk and 1/2 cup butter in small saucepan and heat to 120°F over medium-high heat. Add warm milk mixture, eggs, sweet potatoes and 1/2 cup raisins to flour mixture, and stir until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface and knead 10 minutes until smooth and elastic. Lightly grease bowl. Return dough to bowl, turning once to grease entire surface. Cover and let rise in warm, draft-free place until doubled in bulk, about 30 minutes. Punch dough down and divide in half. Cover and let rest 10 minutes.
Grease two 9 x 5 inch loaf pans, set aside. Roll out each half of dough on lightly floured surface into 18 x 9 inch rectangle. Brush each with 1 Tablespoon melted butter. Combine remaining 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup raisins. Sprinkle evenly over each rectangle. Roll up rectangles, jelly-roll fashion, beginning at narrow end. Pinch ends to seal and fold under. Place loaves, seam-side down, in prepared pans. Cover and let rise until doubled in bulk, about 30 minutes. Brush loaves lightly with remaining 2 Tablespoons melted butter. Bake 10 minutes. Reduce oven temperature to 350°F and bake 40 to 45 minutes until loaves are golden brown and sound hollow when tapped on bottom. Remove from pans and cool completely on wire racks.
For cinnamon rolls, bake 1 loaf as directed and shape remaining dough into 12 rolls. Bake at 350°F in greased 13 x 9 inch baking pan 20 minutes until lightly browned. Cool on wire rack.
Topsy Turvy Sweet Potato Pockets
1 8 oz Roll phyllo dough thawed
1 (15 oz) Can Princella or Royal Prince Sweet Potatoes, drained and mashed
1/4 Cup Brown sugar
2/3 Cup Half and Half
1 tsp Cinnamon
1/3 tsp Ginger
1/4 tsp Cloves
1/3 tsp Nutmeg
1 tsp Vanilla
4 oz Cream cheese, room temperature
1/4 Cup Pecans, chopped
1/4 Cup Butter, divided
1/4 Cup Maple syrup
1/3 Cup Brown sugar
In small bowl combine pecans, cup butter, maple syrup and 1/4 cup brown sugar. Spray 12 count muffin tin with cooking spray. Place 1 tablespoon mixture into bottom of each cup. Combine sweet potatoes, sugar, egg and half and half in medium bowl. Add spices and vanilla. Stir until well blended. Measure cup of sweet potato mixture into small mixing bowl. Add softened cream cheese and beat until smooth. Unroll phyllo. Remove single sheet and fold into 4th. Place phyllo over muffin opening and gently press dough down onto pecan mixture. Place 1 teaspoon cream cheese mixture into bottom. Top with 2 Tablespoons sweet potato mixture. Fold phyllo over sweet potato mixture brushing with remaining butter after each fold. Repeat until all muffin cups are filled. Bake 25 minutes at 350°F. Remove from oven and let cool for 2 to 3 minutes. Flip muffins over onto cookie sheet. Move to cooling rack. Serve warm with whipped cream. A quick, easy and elegant dessert, your guests will love!
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