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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
Print (Without Pictures) -- Other print options at the bottom

Candied Sweet Potatoes

I really like sweet potatoes. Normally, when we cook them for Thanksgiving, we put them in the oven - but they have to compete with the turkey. This recipe allows you to cook them on the stove and then to finish them in the oven while the Turkey is resting.
 
I really love the flavor of the sugar and spice mix - it suits me perfectly - and the sweet potatoes are not mushy and retain a very sweet flavor.  The apples add a nice tang.  The spices all work very well together.
 
When I first started doing this, I topped it with marshmallows, but the brown sugar topping I use now is excellent, giving the dish a nice crunch.  No more marshmallows for me!

 

Ingredients

6 large sweet potatoes
2 large Granny Smith Apples
1/2 cup butter
1 cup white sugar
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon allspice
1 teaspoon Chinese 5 Spice
1 teaspoon Kosher Salt
1/2 teaspoon Anise Seed
1 tablespoon vanilla extract
 
Topping:
1/2 cup butter, softened
1/2 cup all-purpose flour
1 cup packed light brown sugar
2/3 cup chopped pecans

 

Cooking Directions

Mix the sugars and spices in a container, set aside (I normally do this hours before).
Peel the sweet potatoes and cut them into thick slices. Peel the Apples and cut into large cubes (or slices).  Give both a quick rinse in a colander.
 
Combine apples, potatoes and sugar/spice mixture.
 
Melt the butter in a heavy skillet on medium high heat.
 
Add apple/potato/sugar/spice to butter.  Cover skillet, reduce heat to medium low and cook for about 90 minutes (or until potatoes are "candied"). They should be tender but a little hard around the edges. Also the sauce will turn dark.
 
Stir occasionally during the cooking, but be careful not to mash the potatoes.
 
Drain the sweet potatoes, then stir in the vanilla.
 
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix (you can prepare this while the potatoes are cooking and set aside).
 
Carefully transfer potatoes to a baking dish.  Sprinkle the topping over the sweet potato mixture.  Bake at 400 degrees for 15 minutes, until topping is crisp and lightly browned.
 

 

Place sugars and spices in a container and mix (I cover and shake and then leave covered)

Place sugars and spices in a container and mix (I cover and shake and then leave covered)

 

Cut sweet potatoes in thick slices

Cut sweet potatoes in thick slices

 

Cut apples in cubes or slices and add to the sweet potatoes

Cut apples in cubes or slices and add to the sweet potatoes

 

Give the apples and sweet potatoes a rinse in the colander

Give the apples and sweet potatoes a rinse in the colander

 

I normally add half the mixture while in the colander, then transfer to a mixing bowl

I normally add half the mixture while in the colander, then transfer to a mixing bowl

 

Then add the rest of the sugar while in another bowl

Then add the rest of the sugar while in another bowl

 

Melt butter in a large stock pot.

Melt butter in a large stock pot.

 

Transfer to the stock pot (the sugar should be evenly distributed by now).

Transfer to the stock pot (the sugar should be evenly distributed by now).

 

Cover and cook for around 90 minutes, stirring periodically

Cover and cook for around 90 minutes, stirring periodically

 

Meanwhile, chop the pecans (and melt the butter)

Meanwhile, chop the pecans (and melt the butter)

 

Add pecans, flour and brown sugar (to same bowl as before to get the other spice residue)

Add pecans, flour and brown sugar (to same bowl as before to get the other spice residue)

 

Mix together, then add the melted butter and mix again.

Mix together, then add the melted butter and mix again.

 

Should end up like a crumble.  Cover and set aside until the sweet potatoes are done.

Should end up like a crumble. Cover and set aside until the sweet potatoes are done.

 

Periodically stir - try not to mash the potatoes

Periodically stir - try not to mash the potatoes

 

Sweet potatoes are done (you could serve them here if you wanted)

Sweet potatoes are done (you could serve them here if you wanted)

 

Drain and add the vanilla

Drain and add the vanilla

 

Place in ungreased 9 x 13 inch baking dish.  Flatten a little.

Place in ungreased 9 x 13 inch baking dish. Flatten a little.

 

Crumble topping evenly over top.

Crumble topping evenly over top.

 

Bake at 400 degrees for 15 minutes

Bake at 400 degrees for 15 minutes

 

Done (not the best picture, sorry)

Done (not the best picture, sorry)

 

Serve

Serve

 

Candied Sweet Potatoes with Brown Sugar Crumble Top

Candied Sweet Potatoes with Brown Sugar Crumble Top

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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