Tuesday , October 4 2022

Sweet Potatoes on Vacation Food & Recipes from the Farm


The following information applies to both sweet potatoes and sweet potatoes. What is commonly called yam in the US is a variety of a sweet potato. Yam varieties have a relatively moist texture and deep orange flesh. Traditional white varieties are drier and have a more stable texture.

To save time during the preparation of holiday meals, let's look at some semi-prepared or fully prepared options for sweet potatoes that can be frozen until they are ready to be reheated and served.

To prepare the sweet potatoes sprinkled, cook the potatoes until almost tender. cool to room temperature until you can handle it and peel. Pulp. Mix 2 tablespoons of orange juice or lemon juice with all olive oil from crushed sweet potatoes to avoid the darkness. Packaging in containers, allowing the 1/2 inch headspace. Seal and refrigerate. For use, defrost in the refrigerator. Reheat at least 165 F. Add sweeteners, nuts or fruits if desired.

Cooked potatoes can be cooked by heating the cooked potatoes in the oven at 350 F, without peeling, until slightly soft. Cool completely, remove the peel and wrap the aluminum foil separately. Place in plastic freezer bags and freeze. Use within two to four weeks. To serve, leave the potatoes wrapped in their foil and bake in a 350 F oven just before serving.

Sweet potato balls can be made from sweet potatoes that have been fermented by forming balls and brushing with melted butter. Wrap on crushed cereal flakes or chopped nuts. Freeze the sweet potato balls on a baking sheet until it is solid and pack in plastic freezer or freezer bags. Fill air spaces with freezer paper. The recommended freezing time is one month. To serve, bake in an oily baking sheet at 350 F at an internal temperature of at least 165 F, about 25-30 minutes. They should warm up before feeding.

Sweet Potato Pineapple Casserole

In a pot, combine:

1 square cupped sweet potatoes

1 cup drained pineapple lit in juice

1 soup spinach or pancake syrup

1/4 cup brown sugar

1/2 teaspoon ground cinnamon (optional)

1/4 teaspoon of ginger (optional)

Add if you like.

1/4 cup toasted pecan

Thin with added pineapple juice or orange juice, if necessary.

Bake at 350 F for 30 minutes or until it is warmed up. For a festive finish, top with miniature marshmallows about 10 minutes before baking time is over. Continue to bake until the marshmallows are golden-brown.

To prepare in front, mix the ingredients and freeze without the marshmallows in a refrigerator-oven. Allow extra baking time.

Sweet potatoes combined with vegetables or fruits make delicious appetizing soups or nutritious ingredients. Remnants from the following recipe may freeze. Or you could make a double recipe and freeze meals for meals during the busy holiday breaks.

Sweet potato carrot

2 cups peeled, sweet potatoes in cubes

3 cups of carrots in cubes

1 cup chopped onion

2 tablespoons of olive oil or vegetable oil

1 teaspoon of each cumin, fennel seeds, wormwood seeds, fennel seeds and coriander seeds

Salt and pepper to taste

6 cups of water or apple cider

Combine vegetables, oil and spices in a 3- or 4-square-centimeter deep-boiled pot on medium heat. Shake for about 7 minutes. Reduce the temperature to a simmer, cover and cook for 5 to 10 minutes, stirring occasionally. Vegetables should cook gently. do not leave them coffee. Add some water to avoid lime if necessary. Add the remaining liquid, return to boiling. Lower the warmth and simmer the soup until the vegetables are soft, about 20 minutes.

Throw the soup and add extra water or cider apple to dirty if you want.

Serve salt and pepper. Heat the serving temperature.

This recipe makes 6 servings.

If you have food retention questions, an economist is available to answer questions on Wednesday afternoon. until 2 pm, calling 717-394-6851 or writing the extension of Penn State, Lancaster County, 1383 Arcadia Road, Room 140, Lancaster, PA 17601.

The well-kept news column is being prepared by the Penn State Extension.

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