Why did Qanon and ANTIFA Agree on this Sweet Potato Cake Recipe?

Where We Go One and Eat, We Go All and Eat Together.

Yummy Sweet Potato Cake

Qanon and ANTIFA agree on this sweet potato recipe because it is easy to make and it is yummy to the last crumb. 


Try other easy sweet recipes below:

How to Make Sweet Potato Pie with Condensed Milk- Easy Sweet Potato Pie Recipe

How to Make Utah Sweet Potato and Zucchini Bread

Homemade Post Workout and Sports Recovery Drink Recipe - Sweet Potato Recipes

How to Make Patti Labelle's Sweet Potato Pie- Southern Soul Food Recipes

Republicans, Democrats, Gays Agree On Old Fashioned AMERICAN Sweet Potato Pudding

Republicans, Democrats, Gays Agree On Old Fashioned AMERICAN Sweet Potato Pudding

Creamy and delicious sweet potato pudding

What are the benefits of eating sweet potatoes?

Just one medium sized sweet potato gives you 400% of the vitamin A you need each day. This helps keep your eyes healthy as well as your immune system.

Sweet potatoes are also rich in:

Zinc
B vitamins
Vitamin C
Vitamin D
Calcium
Iron
Magnesium
Phosphorus
Potassium
Thiamin

Sweet potatoes not only contain complex carbohydrates, which will help you sleep better. 

Potassium can help relax your muscles, leading to better quality sleep all night long.

OLD FASHIONED GRATED SWEET POTATO PUDDING RECIPE

If baking Southern sweet potato pie is quite complicated for you, then try this pudding recipe. This easy sweet potato pudding recipe is just like traditional American grandmas used to make at home since 1887.

The sweet potatoes retain some texture as the pudding bakes. If you miss the warm, autumnal spices from your traditional recipes, go ahead and add a dash of cinnamon or nutmeg to the mixture before baking.

You can also add pecans on top before baking if you like. ;-)


INGREDIENTS:

A large sweet potato, weighing two pounds
Half a pound of sugar 
Half a pound of butter

½ cup of sweet cream (4 US ounces)
½ cup strong wine or brandy (4 US ounces)
One grated nutmeg (use whole nutmeg, smells more amazing than pre-grated)
A little lemon peel
4 eggs


COOKING PROCEDURE:

1) Boil the sweet potato until thoroughly done, mash up fine, and while hot add the sugar and butter. Do not forget to remove the skin.

2) Set aside to cool while you beat the eggs light and add the other ingredients and seasonings last. 

3) Line tin plates with oil or butter to prevent sticking, and pour in the mixture.

It is important to thoroughly coat the sides and bottoms of the tin plates or baking pan with solid shortening or non-stick cooking spray, particularly in the corners. A missed spot will result in sticking.

Use a non-stick baking pan or plate if you have.

4) Preheat an oven to 350 degrees F (175 degrees C) and bake the mixture. Bake it until hot and golden brown on top, about 30 minutes

5) When the puddings are drawn from the oven, cover the top if you like with thinly sliced bits of preserved citron or quince marmalade. 

6) Strew the top thickly with granulated white sugar and serve, with the addition of a glass of rich milk for each person at table.

COOKING TIPS: Old Fashioned Sweet Potato Pudding

How do you crack and grate whole nutmeg with shell?

The outer part of the seed is called Mace. Its flavor is similar to nutmeg inner core (perisperm) but more delicate.

It's the inner part of the seed (perisperm) that is grated. This inner core is the part that gives fragrant smell and contains essential oil.

The proper way to crack whole nutmeg is to split the shell by smashing it. Wrap first the nutmeg with a cloth or place it inside a cloth bag.

Use the flat side of the knife and press the nutmeg on a wooden cutting board. Don’t use the counter top of the tiled floor, it might break or crack.

Use Nutmeg Grater to grate only what you need for the freshest, ground nutmeg. Freshly ground nutmeg is stronger so you might consider using a little less than your recipe calls for.

The best kind of grater to use is a Microplane grater because it has sharper edges than a standard grater.

This tool can make your job a lot easier.

How do you know a sweet potato is bad?

Some frequent traits of bad sweet potatoes are discoloration and growths through the skin. 

The sweet potato will begin to get soft and water will leak out and then turn brown or black.

If part of the sweet potato goes bad, the whole potato should be discarded as the flavor is affected when used in cooking or baking.


Can you overcook sweet potatoes?

YES, you can overcook the sweet potatoes. Bake them in foil, steam, roast or barbecue. Roasting would give them an even smoky flavor. 

Get the sweet potatoes overcooked so they become soft and you can mash them with a fork easily.


What is the healthiest way to cook sweet potatoes?

When compared to baking or roasting, boiling has also been shown to have a more positive impact on blood sugar regulation and give sweet potatoes with a lower glycemic index (GI) value. 

In one scientific study, the average GI value for roasted sweet potato was 82, for baked sweet potato 94, and for boiled sweet potato 46.

Boiling sweet potatoes retains more beta-carotene, and makes this nutrient easier for the body to absorb.


How do you know when a sweet potato is done?

Since sweet potatoes are not always uniform in shape and size, you may need to cook them a little bit less or a little bit longer, depending on size. 

You can tell if your sweet potato is cooked through if it pierces easily with a fork or knife.


At what temperature is a sweet potato done?

Raw sweet potatoes are mostly starchy fibers, but they also contain an enzyme that will break down the starch into sugar at certain temperatures. 

The enzyme happens to work best when the sweet potato is between 135°F and 170°F.


Is it better to steam or boil potatoes?

Don't waste your time boiling sweet potatoes for Old Fashioned Sweet Potato Pudding or other dishes, use steaming instead. Steaming has all the benefits of boiling, but at a fraction of the time. 

You need just half an inch or 1.5 inches water to soften the sweet potatoes up, as opposed to waiting for water to boil.


How long does it take to steam sweet potatoes?

Approximately 30 minutes. Put the sweet potatoes in the steamer and bring the water to a boil. 

Once the water is boiling, cover the steamer pot, reduce the heat to medium and allow the sweet potatoes to steam until you can insert a fork or knife without resistance.

How long to pressure cook sweet potatoes?

Sweet potatoes should be cooked in a weighted pressure cooker at 10 pounds pressure for 35 minutes for pint jars and 40 minutes of quart jars if you live at an altitude of 1,000 feet above sea level or less.


Puddings are very quick and easy to cook, you should try other Easy Pudding Recipes:

How to Make Saffron Rice Pudding- Easy Saffron Recipes

How to Make Arrowroot Milk Blancmange (American Style)? Old Fashioned Blancmange Recipe

How to Make Jasmine Rice Pudding- Quick Recipe for Jasmine Rice Pudding without Coconut Milk

How to Make Jamie Oliver’s EASY Plum Pudding- An English Christmas Pudding Recipe

Xìngrén Jelly- Chinese Almond Pudding- Molecular Gastronomy Recipe

Is the white sap in a sweet potato safe to eat? 

The white leak in your sweet potato is perfectly fine to eat. It is made up of polysaccharides. It is an edible starch that your body can use as energy. 

You do not have to discard your sweet potato out and can still cook it as normal and enjoy this delicious root crop.

Can I cut off the sweet potato part infected by molds?

If you notice some sprouts on your sweet potato, just cut off the growth sprouts and cook as soon as possible.

Select better sweet potatoes for better sweet potato pudding

You can also remove the spots, and cook and enjoy the rest of the sweet potato. 

The exception is mold spots; if a sweet potato has begun to mold throw the whole sweet potato away.

Can sweet potatoes cause food poisoning?

YES, sweet potato with black spots on it. If there are some black spot on the sweet potato, this is caused by the infection of bacteria.

It may cause food poisoning after eating.



REFERENCES:

Mrs. F.L. Gillette. 1887. The Whitehouse Cookbook, The Whole Comprising A Comprehensive Encyclopedia of Information for the Home. Public Domain Book. Project Gutenberg

Jenne Claiborne. 2018. Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul: A Cookbook. Harmony. ISBN-13: 978-0451498892. https://amzn.to/2PY6no3

HUNGRY? Let’s Eat Yummy Blueberry Chocolate Cake!

 Let’s Eat Yummy Blueberry Chocolate Cake!

What does blueberries do for the body?

Blueberries are Antioxidant Superfood

Naturally packed with antioxidants and phytoflavinoids, these berries are also highly loaded  in potassium and vitamin C, making them the best choice of doctors and nutritionists. 

Antioxidants and phytoflavinoids are compounds that protect our bodies from stress.

Blueberries not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory.

YOU CAN GET ALL THESE BENEFITS IF YOU EAT FRESH AND WHOLE BLUEBERRIES NOT PROCESSED. ☺



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Do like Japanese Snack Foods? Why Japanese Crispy Rice Snacks (Okoge) is Better than Thai Crispy Rice Cracker?

What to Serve with German Potato Pancakes?

German Potato Pancakes (Kartoffelpuffer) are savory grated or mashed potatoes. Using grated potatoes and just a few basic ingredients, you can fry up this delicious and inexpensive dish in minutes.

These gluten free potato pancakes are perfectly fast addition to any dinner meal.

Click to get the easy and original recipe… How to Make Delicious Kartoffelpuffer (German Grated Potato Pancakes)?

What Food and Sauce goes Good with Potato Pancakes?

1) Applesauce

2) Horseradish Sauce. This sauce is creamy and smooth.

3) Sour cream

4) Sauerkraut

5) Roasted Beets 

6) Sautéed Brussels sprouts

Are Potato Pancakes the Same as Hash Browns?

Potato pancakes or kartoffelpuffer are held together, usually with egg, sometimes flour as well. 

Hash Browns on the other hand, are usually just the potato, maybe onion and seasonings.

Vegan German potato pancakes do not use eggs as binder. Instead, rice flour and chickpea flour is used.

Why are Latkes Served with Applesauce?

Applesauce is light and fruity. When eaten on top of a hot fried potato and onion latke, it is a perfect food combination for a hungry stomach. 

The applesauce hides the oiliness of the potato, while creating a blast of food flavors in your mouth.


Related Recipe: How to Make Spaghetti Squash Fritters Keto? - Spaghetti Squash

How to Make Jamie Oliver’s EASY Plum Pudding- An English Christmas Pudding Recipe

What should I have for Christmas dinner? Try making an English Christmas pudding. This is a vegan Christmas pudding recipe. It is a modern easy plum pudding recipe which gives you a much lighter result or taste than a traditional Christmas pudding. 

It has more dynamic flavors, and is super-easy to make. This is exactly the way you like it best. You will enjoy it!

This easy plum pudding recipe was created specifically so that it can be cooked in your microwave. (Don’t have a microwave? Turn to the traditional method of cooking or baking below.)

The “plum” in plum pudding refers to dried prunes. Over the years, some recipes evolved to exclude the prunes in favor of raisins. Today it can be made with all manner of dried and candied fruits you prefer or available.

Quick Background about English Christmas Pudding

Plum pudding (English Christmas pudding) or raisin pudding is another Christmas delicacy with origins older than Catholic religion itself. Druids or Celtic priests believed that Dagda, the god of fertility and agriculture, celebrated the winter solstice by mixing up a pudding of the earth’s bounty, including variety of fruits, meats, and spices. 

For centuries the pudding was somewhat unceremoniously boiled in a sack. The Victorians finally utilized the pudding in a mold or basin to give it the more uniform shape we have today.

In England and Australia, a homemade plum pudding is usually enormous and steamed in a big heatproof bowl for hours. You can use a typical 6-cup tubed steamed plum pudding mold to reduce the cooking time. 

It can be aged for days, weeks, or even months, just like a fruitcake, doused every week with about 1/4 cup of brandy, dark rum, or both. For American discerning and sophisticated tastes, a couple of days are enough. 

HOW TO MAKE EASY PLUM PUDDING? - AN ENGLISH CHRISTMAS PUDDING RECIPE

YOU SHOULD TRY THIS! If you decide to cook a Christmas pudding, so make your celebrations less stressful or demanding by cooking it in advance and simply reheating when needed.

COOKING TIME: 15 MINUTES
SERVES 10

PUDDING INGREDIENTS:

Butter, for greasing
90g (3 oz) plain flour
¼ tsp salt
90g (3 oz) vegetable suet
½ tsp mixed spice
¼ tsp ground cinnamon
45g (1½ oz) breadcrumbs
60g (2 oz) caster sugar
60g (2 oz) chopped mixed candied peel
60g (2 oz) dark soft brown sugar
60g (2 oz) glacé cherries, chopped
90g (3 oz) currants
90g (3 oz) raisins
120g (4 oz) sultanas
45g (1½ oz) blanched almonds, chopped
30g (1 oz) peeled, cored and chopped cooking apple
Juice and finely grated zest of ½ unwaxed lemon
2 tsp golden syrup
2 tsp gravy browning
4 tbsp brandy
2 eggs, beaten
4 tbsp milk

Brandy butter or rich white brandy sauce, to serve


COOKING PROCEDURE:

1) GREASE A 1.7-LITRE (3-pint) pudding basin. Sift the flour and salt together into a large mixing bowl, and then add all the dry ingredients on the list, down to and including the apple and lemon zest and mix until combined. Stir in all the remaining ingredients and pour the pudding mixture into the greased basin.

2) COVER SECURELY WITH A LID or double layer of greaseproof paper. Cook in an 800W (or above) microwave on the High setting for 5 minutes, leave to stand for 5 minutes, then repeat. 

3) Transfer the pudding mold to a wire rack and let cool for 10 minutes. Invert the pudding onto a plate. Cool completely. Wrap the pudding in aluminum foil and refrigerate at least overnight and up to 3 days.

4) You can serve straight away or store in the fridge until needed and reheat as described below. 

5) Douse in rum or brandy, set alight if you wish, and serve with your choice of brandy butter, rich white brandy sauce, custard or cream. 

6) You can either drizzle it with golden syrup and a swig of Bourbon or be a bit flashier and gently heat a good few swigs of Bourbon and flame the plum pudding.

HOW TO FLAME A CHRISTMAS PUDDING? In a small saucepan, heat the brandy over low heat just until warm. Do not allow the brandy to come to a boil. (Brandy won’t flame unless it is warm, but if overheated, it could unexpectedly ignite.) 

Carefully pour the warm brandy over the pudding and light the brandy with a match. Present the flaming pudding, spooning the brandy over the top of the pudding until it extinguishes. You can serve it hot, with the Hard Pudding Sauce.

When the flame subsides drizzle with golden syrup. Serve with cream, custard or even ice cream.

7) TO REHEAT A PUDDING COOKED IN A MICROWAVE, REMOVE THE PUDDING from the basin and sprinkle with 1½ teaspoons of water. Cover with cling film and cook in the microwave for 4 minutes. Leave for 4 minutes, and then cook for a further 3 minutes.

HOW TO BAKE A TRADITIONAL CHRISTMAS PUDDING?

1) Grease two 1.1-litre (2-pint) pudding basins or one 2.3-litre (4-pint) basin. Pour the mixture into the greased basin(s), right up to the top. 

2) Cover securely with a lid or foil and steam the smaller puddings for 6 hours or the larger one for 10 hours.

3) When the time’s up, lift out the bowl, remove the foil and paper, then carefully turn the pudding out on to a plate ready to serve, or leave to cool and reheat just before you need it. 

HOW TO MAKE AN APPETIZING CHRISTMAS PUDDING SAUCE?

Some hard-line traditional cooks wouldn’t dream of serving plum pudding without hard sauce (creamed butter and confectioners’ sugar spiked with brandy). Most people prefer the coolness of vanilla ice cream or whipped cream with the warm pudding. It’s up to you!

1) How to Make Hard Sauce?: In a medium bowl, using a handheld electric mixer set at high speed, beat  1 cup (2 sticks) room temperature unsalted butter until creamy, about 1 minute. 

2) On low speed, gradually beat in 1 cup confectioners’ sugar. 

3) Beat in 2 tablespoons brandy, 2 tablespoons dark rum, and 1 /4 teaspoon freshly grated nutmeg. 

4) Serve at room temperature. (The hard sauce can be prepared up to 1 day ahead, covered tightly and refrigerated. Return to room temperature.)

HOW TO REHEAT PLUM PUDDING OR ENGLISH CHRISTMAS PUDDING?

To reheat plum or raisin pudding, butter the steamed pudding mold well. Unwrap the pudding. To heat by steam, slip it back into the mold. Place the mold in the pot and steam again in simmering water until heated through, about 1 hour. 

To reheat, steam the smaller puddings for about 1 hour; the larger for 2 hours. 

To reheat in a microwave, place the pudding, upside down, in a large microwave-safe bowl. Cover the pudding with plastic wrap. Heat on Medium-High (70 percent power) until heated through, 10 to 15 minutes, depending on the wattage of your oven (the higher the wattage, the less time needed to reheat the pudding). 

The pudding is heated through when an instant-read thermometer inserted in the center reads 165°F. Be careful of the steam when you uncover the pudding. Invert the pudding onto a rimmed heatproof plate.


FAST AND EASY PUDDING COOKING TIPS:

1) Cold plum pudding leftovers are delicious with a slice of British cheese, such as Lancashire.

2) How long can you keep a Christmas plum pudding? Plum pudding is usually aged for a month or more, or even a year; the alcohol content of the pudding prevents it from spoiling during this time.

3) Old recipes for plum pudding call for beef suet, the hard, crisp fat around the kidneys. My grandmother prefers to use butter because it’s easier to find, but you can substitute shredded beef suet.

4) Suet (beef suet) can be bought in natural form in many supermarkets. As it is the fat from around the kidneys, the connective tissue, blood and other non-fat items must be removed. 

It then needs to be coarsely grated to make it ready to use. It must be kept refrigerated before use and used within a few days of purchase, just like meat. 

Pre-packaged suet sold in supermarkets is dehydrated suet. It is mixed with flour to make it stable at room temperature. Because of this, some care is needed when using it for older recipes that call for fresh suet as the proportions of flour to fat can alter. Most modern recipes specify packaged suet. 

5) Caster sugar, often spelled castor sugar, is a term that is used in England, but most of us here in the U.S. of A. have never heard of it. It is actually just superfine granulated sugar and you may find it labeled as plainly superfine.


Try Other Pudding and Related Recipes:

How to Make Saffron Rice Pudding- Easy Saffron Recipes

How to Make Sweet Potato Pie with Condensed Milk- Easy Sweet Potato Pie Recipe

11 Yummy and Easy Pudding Recipes without Oven (Video Recipes)

Sansa Lemon Cakes Medieval Recipe- Game of Thrones Food Recipes

HOW TO MAKE VEGETARIAN CHRISTMAS PUDDING (PLUM PUDDING/ RAISIN PUDDING)?

Vegetable suet is available in supermarkets in the United Kingdom and also on Amazon.com, made from fat such as palm oil combined with wheat flour (Atora/Tesco) or rice flour (Morrisons). 

It resembles shredded beef suet, and is used as a vegetarian substitute in recipes, but with slightly different results from animal suet. Vegetable suet is also available in light versions with lower fat content. Please refer PUDDING INGREDIENTS list above if you want to purchase one.



REFERENCES:

Jamie Oliver. 2017. Jamie Oliver's Christmas Cookbook: For the Best Christmas Ever. Flatiron Books. ISBN-13: 978-1250146267

Rick Rodgers. 2009. Christmas 101: Celebrate the Holiday Season from Christmas to New Year's (Holidays 101). HarperCollins e-books. ASIN: B000W93BJQ

The Pudding Club (Author). 2014. Great British Puddings: 140 Sweet, Sticky, Yummy, Classic Recipes from the Pudding Club of Great Britain. Ebury Press. ISBN-13: 978-0091945428

How to Make Sweet Potato Pie with Condensed Milk- Easy Sweet Potato Pie Recipe

An excellent source of vitamins A and C, sweet potatoes boost your immune system and help keep your skin healthy. They also have a very low glycemic index, providing a steady supply of energy to your body.

This easy sweet potato pie is subtly spiced and slices beautifully.  An old-fashioned, Deep South simple sweet potato pie that's creamy, mouth-watering and full of flavor.

This “sweet potato pie recipe condensed milk” is the easiest to bake compared to other recipes found on Youtube, Pinterest, Facebook and Instagram. 

Highly recommended for busy mommy’s and stay at home dads. It is not your fault that you have so much to do but have so little time. This recipe is a match for your busy lifestyle. Practically stress-free!

Remember that it is thoughtful to bake up a few sweet potato pies around the holidays and other special days to give to friends and family.

Makes 12 servings


EASY SWEET POTATO PIE INGREDIENTS:

1 and 1/2 cups canned sweet potatoes, drained
3/3 cup sugar
1 cup firmly packed brown sugar
1/2 cup margarine
1 tablespoon vanilla extract
2 eggs
1 pc. 14-ounce can sweetened condensed milk
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
½ teaspoon cinnamon
2 pcs. 9-inch unbaked pie shells


BAKING PROCEDURE:

1) Preheat the oven to 425°. 

2) In a food processor puree the sweet potatoes. Add the sugar, brown sugar, and margarine, and process until creamy. 

3) Add the vanilla, eggs, and condensed milk, and beat until smooth. 

4) In a separate bowl combine the flour, baking powder, nutmeg, and cinnamon. 

5) Add the dry ingredients to the sweet potato mixture and mix well. 

6) Divide among the pie crusts. Place on a baking sheet. 

7) Bake for 40 to 45 minutes.


Quick Baking Tips:

a) If you prefer to use fresh sweet potatoes, store sweet potatoes at cool room temperature, away from sunlight. Avoid storing them in the fridge, as this causes them to lose flavor.

b) Choose varieties of sweet potato that have vibrant orange flesh, as these contain more beta-carotene. Beta-carotene is a phytochemical that supports healthy skin.

SWEET POTATO NUTRITION: Reasons Why Sweet Potato is Good for You

Skin Health. Sweet potatoes contain high levels of vitamins A and C. Vitamin A helps form and maintains healthy skin, while vitamin C helps your body produce collagen, a protein that is essential for skin health. Sweet potatoes also contain the phytochemical beta-carotene, which helps improve skin color and tone.

Immune Boost. The high quantities of vitamin C in sweet potatoes help protect the cells that make up the immune system, and support white blood cells in fending off bacteria and viruses.

Energy Balance. Sweet potatoes have a low glycemic index (GI), which means that the digestive system converts them into sugar slowly. This helps avoid spikes in blood sugar and provides a steady supply of energy to the body.


Other Related Yummy Pastry Recipes:

How to Make Patti Labelle's Sweet Potato Pie- Southern Soul Food Recipes

Patti Labelle's Easy Pumpkin Pie Recipe- Southern Soul Food

Pastéis- Turnovers- Brazilian Food Recipes- #BrazilianFood

Easy and Moist Southern Coconut Cake Recipe with Coconut Milk by Bobby Flay - Southern Foods Recipes

How to Make Saffron Rice Pudding- Easy Saffron Recipes

How to Make Homemade Honey Marshmallows- Awesome Classic Recipe



REFERENCES:

Caroline Bretherton and Fiona Hunter. 2017. Super Clean Super Foods: Power Up Your Plate, Boost Your Health, 90 Nutritious Foods, 250 Easy Ways to Enjoy. DK Publishing. ISBN-13: 978-1465456298

Lyniece North Talmadge (Author) and Madeleine Watt (Illustrator). 2010. The Sweet Potato Lover's Cookbook: More than 100 ways to enjoy one of the world's healthiest foods, 2nd edition. Cumberland House. ISBN-10: 9781402239113

How to Make Utah Sweet Potato and Zucchini Bread

What are the benefits of eating sweet potatoes?

Sweet potatoes have been cultivated for more than 5,000 years. Originally from South America, sweet potatoes are now grown all over the world. Loaded in fiber, protein, vitamins A and C, and the minerals iron and calcium, sweet potatoes are also full of anthocyanins and carotene —the potent antioxidants.

The Center for Science in the Public Interest ranked the baked sweet potato the most nutritious of all vegetables with a score of 184. That’s 100 points higher than the runner-up, the baked white potato.

Sweet Potato Nutrition. One medium sweet potato baked with skin provides 117 calories, 2 g protein, 3.4 g dietary fiber, 0.1 g fat, 27.7 g carbohydrate, 24877 IU vitamin A, 28 mg vitamin C, 26 mcg folic acid, 397 mg potassium, 11 mg sodium, 63 mg phosphorus, 23 mg magnesium, and32 mg calcium.

Sweet Potato and Zucchini Bread Recipe

Sweet potatoes are also available canned and frozen, but you must read food labels carefully to avoid sugar- and fat-filled versions. The United States Department of Agriculture requires that sweet potatoes be labeled as such rather than as yams, although the term “yam” can still be used along with it.

Makes 1 loaf

INGREDIENTS:

2 Cup All purpose flour (If you want gluten-free, I’ve tried this one, I’m satisfied Gluten Free All Purpose Flour Blend)
2 Teaspoon Ground cinnamon
1 Teaspoon Baking soda
1/4 Teaspoon Baking powder
1/4 Teaspoon Salt
2 Cup Sugar
3/4 Cup Vegetable oil or coconut oil
3 Large Organic Eggs
1 Teaspoon Vanilla extract
1-1/2 Cup Grated zucchini
1-1/2 Cup Grated peeled sweet potato
1 Cup chopped walnuts; toasted


COOKING DIRECTIONS:

1) Preheat oven to 350F. 

2) Butter and flour 9x5x3-inch loaf pan. 

3) Sift first 5 ingredients into medium bowl. 

4) Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato (either thinly sliced into cubes or finely grated).

Grated Sweet Potato

Grated Zucchini

5) Add dry ingredients and walnuts and stir well.

6) Transfer batter to prepared pan. 

7) Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. 

8) Cool bread in pan on rack 15 minutes. 

9) Cut around bread to loosen. 

10) Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.) 



Do sweet potatoes need to be refrigerated?

Sweet potatoes should be dry and firm, with no mushy spots or sprouts. Even if sweet potatoes can be cooked just about any way that white potatoes can, they do not store as well as white potatoes. 

Sweet potatoes should be stored in same cool, dry, dark conditions, but even so they may last only three to four weeks. If left at room temperature, they will last about a week. Don’t refrigerate raw sweet potatoes.


Related Post: How to Store Zucchini Long Term and Keep it Fresh Longer?


How to store sweet potatoes in freezer?

You can keep cooked sweet potatoes in a covered container in the fridge for four to five days. To freeze sweet potatoes, pack them in an airtight container, but leave some room for expansion. Frozen, they will keep up to ten months.


Try these related recipes. Just click one- you’ll love it. :-)

a) How to Make Chrissy Teigen‘s Zucchini Fries? - Chrissy Teigen Cookbook Recipes

b) Homemade Post Workout and Sports Recovery Drink Recipe - Sweet Potato Recipes

c) How to Make Patti Labelle's Sweet Potato Pie- Southern Soul Food Recipes



REFERENCE:

Deborah A. Klein. 2009. The 200 SuperFoods That Will Save Your Life: A Complete Program to Live Younger, Longer. McGraw-Hill Education. ISBN-10: 0071625755

How to Make Delicious Kartoffelpuffer (German Grated Potato Pancakes)?

Kartoffelpuffer or German Grated Potato Pancakes are shallow-fried pancakes of grated potatoes, flour and egg, often flavored with mustard, grated garlic or onion and seasoning. They may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese), to the sweet (such as applesauce or sugar), or they may be served plain. 

A regular snack at Christmas markets across Germany, Kartoffelpuffer are crisp and delicious potato pancakes served with a spoonful of tart applesauce. These make a perfect snack with a glass of cold beer, or try them with a warming glühwein, just as they would in Germany.

Kartoffelpuffer - German Grated Potato Pancakes Recipe

Makes about 20 Kartoffelpuffer, serving around 6 as a snack

INGREDIENTS:

1kg floury potatoes (Russet or Yukon Gold potatoes)
1 large onion
3 tablespoons plain flour
2 eggs
1–2 teaspoons horseradish sauce or mustard (optional)
vegetable oil, for frying
salt and freshly ground black pepper


For the APPLE SAUCE
2 Bramley apples
1 tablespoon granulated sugar, or to taste


COOKING DIRECTIONS:

1) For the applesauce, peel, core and chop the apples, dropping them into a saucepan as you go. Add 2 tablespoons of water and set over a medium heat, covering with a lid. Allow to cook until soft, about 5–8 minutes, mashing them with a spoon from time to time to help them along. Season to taste with a little sugar, bearing in mind that the sauce is supposed to be quite tart, and spoon into a bowl to cool a little. The sauce can be served warm or made in advance and served cold.

2) For the Kartoffelpuffer. Peel potatoes and keep in cold water until ready for use. Potato pancakes must be made just before they are to be eaten; they cannot be grated in advance as they will blacken very quickly. Grate them into a bowl.

3) Grate in the onion and add the flour and eggs, stirring well to mix. Season generously with salt and pepper and stir in the horseradish or mustard, if using. Set aside.

4) Add 2–3 tablespoons of vegetable oil or coconut oil to a large frying pan and set over a high heat. Once the oil is hot, dollop a few tablespoons of the potato mixture into the pan, flattening them out until around 1cm thick, and allow to fry for 2–3 minutes until crisp and golden.

5) Flip over with a palette knife and fry on the other side. 

6) Remove to a plate lined with kitchen paper and keep warm in a low oven (around 110°C/90°C Fan/Gas Mark 1/4) while you make the rest.

7) Serve hot with a dollop of applesauce on top.


German Grated Potato Pancakes Recipe Variations

1) Potato pancakes are often made without onion. At other times apple is added for flavor, an unusual and delicious touch. Grate 1 large peeled apple into potato mixture, with or without onion, and proceed.

2) Add 2 tablespoons minced parsley to drained potato mixture.

3) Instead of making small pancakes, German housemakers often make a huge pan-size cake and serve one to a portion, usually as a luncheon or supper dessert-entree, after a first course of soup, a vegetable casserole or a sausage platter. If a 10? skillet is used, this mixture will give 4 or 5 large thin pancakes. Usually onion is omitted and so is pepper. The finished pancake is sprinkled with granulated sugar or, sometimes, cinnamon.

4) A somewhat simplified version can be made by baking pancakes, all at once, in the oven, a dish known as Kartoffelkuchen (Potato Cake). Prepare potatoes with or without onion and/or apple. Put 3 or 4 tablespoons vegetable shortening or lard in an 8?-square cake pan and place on moderate heat until fat is quite hot. Turn mixture into pan and pour a little more melted fat over the top. Bake in a 425° oven about 45 minutes, or until potato mixture is very brown and crisp on top. Turn onto serving platter and cut into squares. This method is a little easier to handle when you have guests, as it saves you from having to fry individual pancakes just before dinner is served.


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Can you freeze kartoffelpuffer (German Grated Potato Pancakes)?

To freeze kartoffelpuffer, be sure they are completely cool; place them in a single layer on a baking sheet, and cover with plastic wrap. Once frozen, the Kartoffelpuffer may be transferred to a heavy-duty plastic freezer bag. Similarly, Kartoffelpuffer should be refrigerated in a single layer. Learn how to… 
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How do you reheat Kartoffelpuffer - German Grated Potato Pancakes?

Before serving, preheat the oven to 450 degrees F. If your Kartoffelpuffer are frozen, remove them from the freezer about 15 minutes before heating so that they partially thaw. Bake the refrigerated or partly frozen Kartoffelpuffer on an ungreased cookie sheet for about 5 minutes or until they are hot. 


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References:

Jean Anderson and Hedy Wurz. 1993. The New German Cookbook: More Than 230 Contemporary and Traditional Recipes, 1st edition. HarperCollins. ISBN-13: 978-0060162023

Linn Schmidt and Birgit Hamm. 2012. Grandma's German Cookbook. DK. 
ISBN-13: 978-0756694326

Mimi Sheraton. 1965. The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House. ISBN-10: 0394401387