Sweet Potato Pie


  • 2 cups mashed fresh sweet potatoes
  • 4 ounces cream cheese
  • 1 cup sugar
  • 1/4 cup half-and-half
  • 4 tablespoons butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 9-inch deep dish pie shell


Prep time – 20 minutes
Ready in 1 hour 20 minutes

Preheat oven to 350 degrees F.

In large bowl, beat sweet potatoes and cream cheese until smooth.

Add sugar and half-and-half and beat for 5 minutes or until sugar dissolves.

Add butter, eggs, vanilla, and cinnamon and beat until blended.

Pour mixture into pie shell and bake for 1 hour or until edges are set and center only jiggles slightly.

Cool completely before serving.


Sweet Potato Pie – County Living

Paleo Sweet Potato Waffles


  • 2 tablespoons butter
  • 1 medium onion, chopped (about 1 cup)
  • 2 celery ribs, chopped
  • 1 medium leek, white and light green parts only, sliced (see How to Clean Leeks)
  • 1 clove garlic, chopped (1 teaspoon)
  • 1 1/2 pounds (about 2 large) orange-flesh sweet potatoes (a.k.a. yams), peeled, cut into 1-inch pieces (about 5 cups)
  • 4 cups chicken stock (use vegetable broth for vegetarian option)
  • 1 cinnamon stick
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup heavy cream
  • 3/4 cup milk
  • Salt
  • Pepper
  • 1/4 cup sour cream or plain yogurt


Prep time – 15 minutes
Cook time – 50 minutes
Makes 6-8 Servings

1 Cook the onions, celery, leeks, and garlic: Melt the butter in a large, thick-bottomed pot over medium-high heat. Add the chopped onions and sauté for 3 to 4 minutes, then add the celery and leeks and sauté for 5 more minutes until softened. Add the garlic and cook a minute more.

2 Make and simmer the soup: Add the sweet potatoes, chicken stock, cinnamon stick, and nutmeg. Increase the heat to high and bring to a boil. Reduce to a simmer, and simmer uncovered until the sweet potatoes can be easily pierced with a fork, about 20 minutes.

3 Blend the soup: Remove the cinnamon stick. Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.

4 Finish the soup: Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste.


Creamy Sweet Potato Soup – Simply Recipes

Southern Sweet Onion Casserole


  • 3 large sweet onions (peeled and thinly sliced)
  • 1/2 cup unsalted butter
  • 1/2 cup sour cream
  • 1/2 cup grated Mexican cheese blend
  • 1/2 cup Parmesan cheese
  • 1 cup Ritz crackers (crushed)


Prep time – 5 minutes
Cook time – 60 minutes
Ready in 65 minutes
Makes 4 Servings

Preheat oven to 350 degrees F.

Add butter to a large skillet over medium heat. Once melted, add in onions.

Reduce heat to low and cook onions for about 30 minutes, stirring occasionally.

Grease a small casserole dish and place in half of the onions.

Add half the sour cream and spread evenly.

Sprinkle half the Mexican cheese blend evenly over the top.

Top with half Parmesan cheese and half Ritz crackers.

Repeat the layers ending with Ritz crackers.

Bake uncovered for 25 to 30 minutes or until golden brown.

Nutrition Facts

Per Serving: 402 calories; 37g fat; 26g carbohydrates; 11g protein; 79mg cholesterol; 378mg sodium.


Southern Sweet Onion Casserole – Grits and Pinecones

Baked Onion Dip


  • 1 8 ounce package shredded Cheddar cheese
  • 2 cups mayonnaise
  • 2 cups chopped sweet onion
  • 2 tablespoons grated Parmesan cheese


Prep time – 10 minutes
Cook time – 45 minutes
Ready in 55 minutes

Preheat oven to 325 degrees F (165 degrees C) and lightly grease a baking dish.

In a medium bowl, mix Cheddar cheese mayonnaise and sweet onions. Put in baking dish and add Parmesan cheese on top.

Bake for 40 to 45 minutes or until lightly browned.

Nutrition Facts

Per Serving: 106 calories; 10.7g fat; 1.2g carbohydrates; 1.7g protein; 10mg cholesterol; 101mg sodium.


Baked Onion Dip II – AllRecipes

Beef and Pineapple Red Curry


  • 1 tablespoon vegetable oil
  • 1 pound sirloin steak (trimmed and cut against the grain in thin strips)
  • 2 cups large diced pineapple
  • 1 cup unsweetened coconut milk
  • 1/2 cup torn fresh basil leaves
  • 1/4 cup red curry paste
  • 1/2 pound green beans (trimmed and cut in half crosswise)
  • 1 1/2 cups low-sodium chicken broth
  • Cooked jasmine rice, for serving


Prep time – 30 minutes
Ready in 30 minutes
Makes 4 Servings

In a large skillet or wok, heat oil on medium-high.

Stir in curry paste and cook about 30 seconds or until fragrant.

Stir in steak and cook for about 2 minutes or until browned.

Stir in green beans and pineapple and cook for about 1 minute or until pineapple starts to release juices.

Add broth and coconut milk and bring to a boil. Reduce heat and simmer about 8 minutes until green beans are crisp-tender.

Serve over rice and top with basil.


Beef and Pineapple Red Curry Recipe – Martha Stewart

Grilled Pineapple Salsa


  • 5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Cooking spray
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons minced crystallized ginger
  • 2 jalapeño peppers, seeded and minced
  • 1 drained canned chipotle chile in adobo sauce, minced


Preheat grill.

Place first 3 ingredients on a grill rack coated with cooking spray. Grill 3 minutes on each side.

Discard stems and seeds from bell peppers; dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients. Toss gently.

Nutritional Information

Per Serving: 36 calories; 0.4 g fat; 0 g sat fat; 0.1 g mono fat; 0.1 g poly fat; 0.6 g protein; 8.7 g carbohydrate; 1.1 g fiber; 0 mg cholesterol; 0.7 mg iron; 11 mg sodium; 13 mg calcium.

Watermelon Pickles


  • 1 gallon water
  • 16 cups (1 – inch) cubes watermelon rind
  • 3 cinnamon sticks
  • 1 teaspoon whole all spice
  • 1 teaspoon whole cloves
  • 2 cups white vinegar (5% acidity)
  • 3 cups white sugar, or more to taste
  • 12 maraschino cherries, halved
  • 1 lemon, thinly sliced
  • 6 1 – pint canning jars with lids and rings


Prep time – 15 minutes

Cook time – 1 hour

Ready in 21 hours 15 minutes

  1. Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
  2. Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
  3. Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
  4. Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
  5. Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  7. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.




Watermelon Fire and Ice Salsa


  • 3 cups chopped watermelon
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped jalapeno pepper
  • 1/2 teaspoon garlic salt
  • Add all ingredients to list


Prep time – 15 minutes
Ready in 15 minutes

In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Nutrition Facts

Per Serving: 5 calories; 0 g fat; 1.3 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 29 mg sodium.


7373 E Doubletree Ranch Rd St B-180 | Scottsdale, AZ 85258

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