Sweet Potatoes!

My family LOVES sweet potatoes. I always bake too many and always have leftovers. No one ever stops me from putting too many in the oven, I think because they like what I do with the leftovers! Here are two recipes that make great use of leftover baked sweet potatoes, or pop a couple in the oven, slip them out of their jackets when they are done, mash 'em up and add them to the following:

Sweet Potato Cornbread

(Bob's Red Mill brand make an awesome Gluten Free Cornbread mix that I use instead of regular cornbread mix, but here's the original recipe:)

2 cups self-rising cornmeal bread mix

1/4 cup sugar (I usually cut that in half and add some honey)

1 teaspoon ground cinnamon

1 1/2 cups milk

1 cup mashed cooked sweet potato

1/4 cup of butter, melted

1 large egg, beaten

Whisk together all ingredients, whisking just enough until dry ingrdeients are moistened. Spoon batter into a prepared 8" pan.

Bake at 350* until a pick inserted in middle comes out clean, approx 20-25 minutes.

 Sweet Potato Pie (Andrew's All Time Favorite Pie)

From Shelly, and her wonderful Blog "My Vintage Kitchen"

http://myvintagekitchen.blogspot.com

Crust (this is out of the 1950's Betty Crocker Cookbook)
3/4 stick of cold butter
1 cup flour (substitute RICE Flour for a Gluten Free version)
3 Tablespoons water (adjust if needed)
I just use a pastry cutter until everything is incorporated and starts to stick. Roll in a ball and put on a floured surface. Roll out...makes a 9" pie crust. 
Pie Filling
2 cups cooked and mashed sweet potatoes
2 tablespoons butter, softened
2 eggs, beaten
1 cup white sugar
1 tablespoon all-purpose flour (again, substitute Rice flour for this to be Gluten free)
1/2 teaspoon salt
1/2 cup milk
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
Bake in preheated oven for 70 minutes, until set in center.