Sweet Potato and Apple Butter

Learning to Fly by frances robson

Good evening and come on in for a visit.  I love this picture I took back in the spring of a baby mockingbird sitting in a rose bush outside our window.  It was trying to learn how to fly and knew the rose bush would keep him safe and the rose was there to give him inspiration.  He rested there for several minutes admiring the beauty.

Our roses have been and are still blooming well.  I keep them trimmed back and they have done well but after all they are knockout roses and even I can grow them.  I enjoy cutting them and bringing them in the house for they smell like old-fashioned roses and last for days.  The bonus is that the more you cut them, the more they bloom.

I am still looking for low carb recipes and found a really good one.  Dr. Mansberger said his wife like the sweet potato butter she bought at a Mennonite bakery in Thomasville, GA so I bought some and agreed with her.  It is very good and I began looking for a recipe which would be similar.  I found one and am sharing it with you and of course I made a few changes like I always do. It called for water but I used lemonade for I knew it would a little tartness and a little extra flavor but next time it could be cranberry juice or whatever I have.  Apple juice would probably be best since you have apples in it.  Try it and let me know what you think.  Just click on the comment box at the bottom of the blog.

Sweet Potato and Apple Butter

Ingredients

• 4 cups peeled sweet potatoes, cut into slices about 1/8 to 1/4 inch thick
• 2 cups peeled, cored, and sliced apples
• 1 tsp. cinnamon or to taste
• 1/4 tsp. Nutmeg
• 1/2 cup lemonade – or apple juice, water, cranberry juice or juice of choice

How to make it

• Peel and slice the sweet potatoes and apples with a mandolin if possible. If you don't have a mandolin slice thinly with a sharp knife.
• Combine all ingredients in slow cooker and stir. Cook on high until sweet potatoes are fully cooked. Takes at least 4 hours.
• Mash or beat with an electric mixer until well blended.
• This mixture will be a little thicker than apple butter.
• If you put it in hot jars with fresh lids and bands it will seal and you can put in your pantry.
• If not canned it will hold in the refrigerator for several weeks
  

I plan to use it on toast, English muffins, pound cake, or eat it by the spoonfuls.

Ya'll come back and be careful going home.

Nuff Said,

The Georgia Peach





Sweet Potato Cupcakes

Well, good friends, I didn't do my intentions to post more often but last week was rather busy. There was a death in our extended family and we had to go out of town. We spent a couple of days taking care of our great-grandchildren so that their mother could take care of funeral details. So I was a tad tied up.

Our 2 year old, Noah, was in daycare most of the day but when he came to the motel all quiet was gone. His mother immediately put him in the tub for he brought most of the sand pile home with him. When he got out of the tub there was layer of sand in the tub which took 2 days to get rid off. I felt like we were at the beach. He likes to pour sand over his head, kick it with his feet, wallow in it, and just get down and dirty - a typical 2 year old, little boy.

Josie, his little sister who is 4 months old is a little doll. Her cheeks are like a chipmunk's with a walnut on each side. Her great bit blue eyes are so pretty and she has us wrapped around that little pinkie. As long as you keep her fed and dry, she is a happy baby but when she is hungry you have to have it ready, now, not later. She begins with a little cry but if you don't hurry it grows into a full grown holler. Her face turns red, the hands and the feet begin to wave and you best get that bottle in the mouth. Then she gives you a big grin around the nipple and all is well in her world.

I will say, we enjoyed being with our family but it was a little tiring. Yesterday, we rested most of the day. You know that old saying that "God knew what he was doing when He gave babies to young people", it is surely true. It is a lot of fun but I couldn't do it every day all day even though the perks of hugs and kisses are priceless.

We were brought plates with delicious funeral foods of the South. We had barbecue, chicken and dumplings, creamed corn, 12 layer stack cakes, fried chicken and , lots more. In the South we always carry food for deaths, babies, illness, and when you are new in town. Food is our way of saying, we are sorry, we hope you get better, and welcome to our town. It is a tradition which has been a part of our way of life for generations and I hope we never lose it.

Now there are always some foods you take to homes where there has been a death. Potato salad, fried chicken, stack cakes and deviled eggs are always taken. Some of the ladies will see just how many layers they can get on a "stack" or layer cake and I believe 13 is the most I have seen. The icing is always home made and that lemon layer cake I had last week was the best I have ever eaten.

Chicken and dumplings are always brought by one of the older ladies and of course the dumplings are start from scratch and light, fluffy and out of this world. Many will bring them in a great big pan and if you don't get to the front of the line, you don't get any for that dish goes quickly. This one we were privileged to enjoy was everything Southern cooking is all about. Thank you whoever brought it for we surely enjoyed it.

I have a recipe I want to share with you and no it is not for chicken and dumplings but a cupcake. When I was attending Weight Watchers we were given a pumpkin muffin recipe which I liked but it is more of a cupcake than a muffin. Last week I wanted to make some to take to the church but did not have any pumpkin but did have a can of sweet potatoes and thought why not? The turned out really well and the kids at the church ate every one of them. I'm glad Roy and I sampled them before the teens got them. It is simple, easy and delicious.

Sweet Potato Cupcake

1 box carrot cake, cake mix
1 can sweet potatoes or yams – no sugar
1 tsp. cinnamon
4 tablespoons orange juice
½ cup raisins
½ cup chopped pecans or walnuts

Pre-heat oven – 350 degrees

Place 16 cupcake liners in muffin tins

Drain the sweet potatoes and whip with mixer until smooth.
In large bowl, mix the dry cake mix and the cinnamon until combined well. Add the whipped potatoes and orange juice and mix well. Stir in the raisins and nuts. The dough will be fairly stiff.

Place one ice cream scoop of dough in each cupcake liner and bake about 20 min. Check with toothpick to see if done. Don’t overcook.
Remove cupcakes and cool on racks. While still warm, sprinkle with powdered sugar. They are so sweet, you don’t need an icing but if you want an icing, I recommend a cream cheese icing.
Copyright by Frances Robson 2010

It really is good and you can use spice cake mix also but I prefer the carrot cake.

I hope you enjoy this recipe and let me know.

Ya'll be careful going home and come back to see us.

Nuff said,

The Georgia Peach