Grannys Sweet Rice Recipes

GRANNY'S SWEET POTATO BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
• Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
• Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
• Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
• Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
• Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.

GRANNY'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 12x9-inch baking dish with cooking spray.
• Beat yams, eggs, 1 cup water, evaporated milk, 1 cup brown sugar, 1 cup white sugar, 1 cup butter, and vanilla extract together in a large bowl with an electric hand mixer until smooth; spread into prepared baking dish.
• Mix flour, 1 cup butter, 1 cup brown sugar, 1 cup white sugar, 4 teaspoons water, and baking powder together in a separate bowl. Stir pecans and coconut into the flour mixture and sprinkle over the yam mixture.
• Bake in preheated oven until the topping is lightly browned, about 45 minutes. Cool at room temperature 10 to 15 minutes before serving.

GRANNY'S APPLE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set aside. In an 8- or 9-in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat.
• Alternately arrange potato and apple slices in a single layer in same skillet. Combine 3/4 cup Parmesan cheese, cream, thyme, salt and pepper; pour over top.
• Bake, uncovered, 50 minutes. Top with bacon and remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender and top is lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, sprinkle with parsley.