Sweet Potato Baklava Sp5 Recipes

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
• Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
• Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
• Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
• Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Steps:

• Preheat oven to 350°F.
• Butter the bottom and sides of 8x8 glass baking dish.
• Place 2 sheets phyllo dough in bottom of pan and brush with butter.
• Repeat 3 more times.
• Spread Simply Potatoes Mashed Sweet Potatoes evenly over the phyllo dough. (it helps to use an offset spatula).
• Place 2 sheets phyllo dough over sweet potato layer and brush with butter.
• Sprinkle a third of your nuts over this layer.
• Add 2 more sheets phyllo dough and brush with butter.
• Repeat the phyllo, butter, nut layers 2 more times, making sure the last top layer has butter.
• Cut in half with a sharp knife.
• Make four slices the opposite direction, being sure to cut all the way to the bottom. You should have 8 pieces.
• Bake for 50 minutes until golden brown.
• Brush honey evenly over top and let cool.

Steps:

• First microwave Simply Potatoes Traditional Mashed Potatoes on high for 3 minutes with plastic film peeled on the corner for ventilation.
• Then peel off plastic film entirely and stir Simply Potatoes Traditional Mashed Potatoes thoroughly, then place back in microwave for 1 minute.
• Take Simply Potatoes Traditional Mashed Potatoes and pour into a mixing bowl.
• Add 1 2/3 cups of mayonnaise, 1 1/2 cups of finely chopped peaches, 1 1/2 cups of finely chopped ham and 2 tbsp of white cheddar cheese to mixing bowl. Stir until all ingredients are thoroughly mixed, then serve!

Steps:

• Heat non-stick sautee pan over medium heat. Cut andouille sausage on the bias. When the pan is hot, add sausage and cook until edges are golden brown (about 4-5 minutes). Set aside.
• Slice green tomatoes into 1/2 inch slices. In the same pan, turn up the heat to medium-high and heat 1/2 tablespoon of butter making sure to scrape all the brown bits left by the andouille sausage. When butter is foaming, add tomato slices and sautee 2 minutes per side. Tomatoes should have nice browning on both sides. Set aside.
• Open Simply Potatoes Mashed Sweet Potatoes and divide potatoes into 6 round balls (more or less if you are doing small appetizers or larger entree with this recipe). Using your hands, form flat patties with sweet potatoes (each should be about 1/2 inch thick). Heat 1/2 tablespoon butter in a large non-stick pan over medium heat and add sweet potato cakes. Cook approximately 4-5 minutes per side flipping once.
• Heat last 1/2 tablespoon of butter in sautee pan over medium heat and cook shrimp until shrimp turns pink (about 2-3 minutes) flipping shrimp to cook both sides.
• Plate the dish by placing one sweet potato cake on plate, top with one slice sauteed green tomato, followed by andouille sausage slices, and finish with a few sauteed shrimp. Serve immediately.

Steps:

• In a large bowl, combine mashed sweet potatoes and pepper jack cheese. Mix well.
• Using wet hands, form into popper shape, like small footballs about 1.5 inches long. Wet hands often to reduce sticking.
• Dip poppers into beaten eggs, then roll in panko bread crumbs to coat. Place coated poppers on a large plate.
• Place poppers into the fridge to chill for 30 minutes.
• Heat oil in a deep, heavy pot over medium-high heat to 350 degrees F. Carefully drop poppers into the hot oil. Fry in batches until golden brown, about 3 to 4 minutes.
• Remove with a slotted spoon, and drain on paper towels. Stick a toothpick into each popper and serve hot.