|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
Results 1 - 10 of 34 for unpeeled sweet potato
Result Page: 1
In a large pan, boil potatoes until tender. When done, cool, peel, and cube. Chop eggs, celery, and onion. In a large bowl, combine the mayonnaise, ...
Cook sweet potatoes in boiling ... over apple mixture. Spoon over sweet potatoes. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.
Combine first 3 ingredients in a large bowl. Stir well. Pour dressing over sweet potato mixture. Stir well. Cover and chill. Yield: 6-8 servings.
Cook sweet potatoes in boiling ... colored; stir into potato mixture. Beat egg ... fold into potato mixture. Spoon into an ungreased 1 quart souffle dish.
Cook potatoes until tender about 15 minutes. Then cut into 1/4 inch slices. Cook beans in boiling water until crisp and tender about 1 1/2 to 2 ...
Boil the sweet potatoes until tender, ... to 30 minutes at 350 degrees. Calories: 108. Protein: 1 gram. Fat: 4 grams. Sodium: 15 grams. Cholesterol: 0 mg.
Wash potatoes and ... ingredients; stir well and pour over potato mixture. Toss gently; cover and chill. Yield: 9 servings (72 calories per 1/2 cup serving).
In heavy 3 quart saucepan, cook potatoes in 4 cup boiling water with 1/2 teaspoon salt for 15-18 minutes or until almost tender. Drain; cut potatoes ...
Wash potatoes and ... ingredients; stir well, and pour over potato mixture. Toss gently; cover and chill. Yield: 9 servings (72 calories per 1/2 cup serving).
Place 1/2 the ... add rest of sweet potatoes. Combine pineapple, ... sprinkle with coconut. Cover and bake in 325 degree oven for 35 to 45 minutes. Serves 6.
Result Page: 1
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