Sweet Potato Pie

Sweet Potato Pie

Sweet Potato Doughnuts Recipe by Paula Deen – Blast from the Past

Who doesn’t like a good doughnut? This is a unique recipe using sweet potatoes to make a great doughnut

for frying vegetable oil
1 cup sour cream
1 cup cooked mashed (about 1 medium potato) sweet potato
2 large lightly beaten eggs
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup sugar
3 1/2 cups all purpose flour
1 cup finely chopped pecans
2 2/3 cups confectioner’s sugar
3 to 4 tablespoons milk
1/4 teaspoon maple extract

1. In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. In a large bowl, combine eggs, sour cream and sweet potato.

2. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky).

3. Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.

4. In a Dutch oven, heat vegetable oil over medium heat to 360 °F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans.

Maple Icing:

In a small bowl, combine confectioners’ sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.

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Sweet Potato Pie

Filet Mignon Recipe by Paula Deen – Blast from the Past

Fliet Mignon is a delicious piece of steak that can be quite tender. Paula makes a romantic dinner for Michael with Filet Mignons as the center piece of the dinner.

5 slices bacon
4 teaspoons steak sauce
5 fillets 1 1/2 – 2 inches thick beef tenderloin
1 (8 oz) bottle zesty Italian salad dressing
4 teaspoons water


1. Pour the salad dressing into a shallow pan, place the steaks in the pan and let them marinate for 3 to 4 hours.

2. Prepare a fire in a charcoal grill or over a stove top grill. Wrap a strip of bacon around each steak, securing it with a toothpick or kitchen twine.

3. Grill the steaks over hot coals or on medium high heat for stovetops for about 8 minutes per side (5 minutes per side for rare).

4. Baste with a mixture of steak sauce and water. For perfect steaks, turn them only once.

Recipe from Paula Deen:

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Sweet Potato Pie

Hearty Italian Potato Pie


1 lb.of Yukon gold
2 tbsp. of unsalted butter
2 tbsp of cream
Several slices of chopped ham
1/2 lb of gruyere cheese
1 large eggs
Salt and white pepper to taste
3/4 cups of plain bread crumbs


Boil the potatoes until well cooked
Drain and cool a bit
Mash the potatoes with a riser (I use this one:
Keep the potatoes fluffy – use a fork to mix in the ingredients
Add butter, eggs, cream, salt and pepper
Prepare a baking dish with butter and bread crumbs
Spoon in one layer of potatoes
Sprinkle the ham on top of the potatoes and then sprinkle the cheese
Then add the rest of the potatoes on top of the cheese
Sprinkle more bread crumbs and dot some small butter lumps on the top of the potatoes
Bake at 350 F degree for 30 minutes until the surface becomes golden


Bushwick Tarentella – Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution license (

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Sweet Potato Pie

7 Vegan Dipping Sauces (3 Creamy + 4 Fat Free)

Chipotle Vegan Mayo, Magic Green Avocado Sauce, Peanut Sauce with Almond Butter, Spicy Sriracha Soy Sauce, Korean Sauce, FAT FREE Cream Sauce, No oil, Nut Free, Soy Free, Dairy Free, Gluten Free

Sauces perfect for fries and sweet potato fries, wraps, fresh spring rolls, dumplings, falafel, rice, beans, pasta, chinese food, indian food, korean food, etc! Add to your vegan meal preps!


Cheap Vegan Recipe Ebook:

*Our Music*

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Sweet Potato Pie

Lady and Sons Mac and Cheese – What’s cooking with Paula Deen Podcast

Ever wonder how Paula makes her famous Lady and Sons Mac and Cheese? In today’s podcast, Paula walks you through how she approaches here Mac and Cheese.

1. Start with 2 cups of raw noodles and put in a pot of salted boiling water. Make sure its salted, so the pasta has salt on it while cooking.

2. Cook the pasta until it’s soft. The soft pasta will keep the pasta from absorbing the water in the mac and cheese. When you drain the pasta, make sure remove as much water as possible by stirring them in the colander. This keeps the sauce from being watery.

3. Mix in the warm past with 2 cups of sharp cheddar, a block of medium cheddar and then stir it in with butter. Then add 1/2 a block of cream cheese in bits. Once the cream cheese in, add two heaping teaspoons of sour cream.

4. Add 1 can of evaporated milk into the cheese sauce.Add regular milk until the sauce becomes the consistency of pancake batter.

5. Once the mixture has cooled, add two beaten eggs. This will make the mac and cheese back up like a souffle.

6. Pour into a prepared pan that has been coated in a non stick cooking spray and bake uncovered in a 350 degree oven for about 45 min. About half way through, give the mac n cheese a stir.

7. After 45 minutes, cover the top with grated cheddar cheese and put back into the oven for an additional 5 minutes.

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Sweet Potato Pie

Spicy Chicken Empanadas by Paula Deen – Blast from the Past

A wonderful Mexican recipe we make in the Dean household is chicken empanadas


2 tablespoons vegetable oil
1 medium finely diced yellow onion
1 can diced green chiles
1/2 seeded and finely diced, optional jalapeño
2 cloves minced garlic
1/2 teaspoon ground cumin
1 picked and finely chopped rotisserie chicken
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
2 cup grated pepper Jack cheese
1 1 mixed with 1 tablespoon of water, for egg wash egg
1 jar prepared salsa verde
1/4 cup fresh orange juice
1/8 teaspoon or 1/2 teaspoon hot sauce cayenne pepper


1. Heat vegetable oil in a medium sauté pan, add onions, green chiles, jalapeños, garlic and cumin and sauté until onions are translucent.

2. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.

3. Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.

4. Heat a deep-fryer to 325 °F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.

5. Cool slightly and serve with Orange Salsa Verde dipping sauce.

Cook’s Note: Make sure to flip so both sides cook evenly.

Orange Salsa Verde:

In a large bowl combine salsa verde, orange juice and cayenne pepper or hot sauce.


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