You know that sweet potatoes are one of my favorites, if not my favorite thing to grow. They are hardy, easy to care for, and fantastic fun to dig! Besides all that, they are one of the most nutritious garden plants in the world.
The sweet potato is so incredibly versatile. If you search for sweet potato recipes the problem will be deciding which ones to try because you will find so many.
Narrowing down our choices here on the farm is difficult. We eat sweet potatoes 5-7 days a week once we dig them and no one ever grows tired of them or says, “Sweet Potatoes again?” NEVER. I picked out the three I would consider our “Farm Favorites.”
This first one is for my four-legged friends. We are just as concerned and watchful of what our animals eat as we are for ourselves. Doggie treats are always in supply here. There are certain times they will sit and wait for the treat if you forget, especially after doing chores.
I save the smallest tubers from the harvest to give them for treats. Who would guess that dogs love sweet potatoes as much as humans!
Sweet Potato Doggie Biscuits ~ Organic, Non-gmo
- 2 yard eggs – organic
- ½ cup baked sweet potato
- 1 Tablespoon organic milk or use water
- ¼ tsp real salt
- 2 ½ cups organic, non-GMO flour (I recommend brown rice flour)
- Preheat oven to 350F
- Mix the eggs and sweet potatoes in a large bowl until smooth.
- Add the milk and salt and combine well.
- Add the flour 1/2 cup at a time mixing well between each. This will make a stiff, somewhat dry dough.
- Turn it out onto a lightly floured surface (use the same flour you make the biscuit with) and knead until well combined.
- Use a rolling pin to roll the dough to 1/4″ – 1/2″ thick depending on how thick your pooch likes their biscuit!
- Use a knife, cookie-cutter, biscuit cutter, just whatever, depending on what shape you want your biscuit, and cut the dough.
- Collect any scraps and shape them into biscuits as well. The size you cut the biscuit determines the number you will get.
- Place on a baking sheet – ungreased, unlined – and bake for 20 minutes.
- Take them out and carefully turn them over and bake for 20 minutes more.
- Remove to a cooling rack and allow to cool completely before feeding them to your dog.
The number of biscuits depends on the size you want the biscuit to be, but generally you can expect 50-75
My next choice is something I made up a couple of years ago. I wanted to make a breakfast casserole using the veggies from our harvest. I created several versions depending on what we had on the counter waiting to be eaten.
When we dug the sweet potatoes, I didn’t want to wait until lunch to have one, so I made this and boy was it wonderful. This recipe is one of those that I have included in the recipe book I am writing for my boys, so it is written conversationally between them and me.
Sweet Potato Breakfast Casserole
- 2 cups flour
- 1 Tablespoon baking powder
- 2 tsp real salt
- Pinch baking soda
- 4 Tablespoons butter keep chilled until ready to use
- 5 eggs
- 1 cup buttermilk may need a little more
- ½ cup water
- 4 slices of bacon sausage, or ham works well too
- 1 Medium sized sweet potato chopped into small bite size pieces
- ½ cup chopped bell pepper
- ¾ large onion chopped
- 1 clove garlic chopped (optional)
- ½ – 1 cup grated cheese optional
- Coconut oil for bottom of skillet
- Heat oven to 400.
- Cover the bottom of your pan, I use my 10 inch cast iron skillet, with coconut oil.
- Mix the dry ingredients in a medium-large mixing bowl.
- Chop the butter into pieces and add to flour; cut it in until it is in tiny pieces like when you make biscuits or pie crust. I use a pastry hook, but you can use a fork.
- Crack eggs into this and pour in buttermilk. Mix well.
- Add the other ingredients and combine well.
- Add water to make the dough pourable. It will be thicker than biscuit dough, but not as runny as pancake batter.
- Pour into your pan and place in oven. Check it after 30 minutes. If it is brown enough, you can take it out and pierce a piece of sweet potato to see if it is done. Probably not, put back in for 5-10 minutes longer checking after 5 minutes.
- Remove from oven and let sit for 5 minutes (if you can) and then slice out what you want. Yummy!
The last one is the best sweet potato casserole ever. It was a recipe of the boys’ grandmother. They called her, “BB.” I made one for Thanksgiving when Tommy was about 3. He told me, “It’s good Mommy, but it’s not like BB’s.” She so sweetly wrote down her recipe for me and I have made it her way ever since. I guess you shouldn’t mess with perfection! It is so good my husband eats it as dessert.
- 3 cups cooked mashed sweet potatoes (this is about 3 medium potatoes)
- 1 cup sugar
- 1 tsp sea salt
- 1 tsp vanilla
- ½ cup milk
- 2 eggs beaten
- ¼ cup butter cut into chunks
- Topping: May cut in half if you want
- 2 cups brown sugar
- ⅔ cups melted butter
- ¼ cup flour
- ⅔ cup oatmeal
- ¾ cup chopped pecans
- Preheat oven to 350
- Butter the casserole dish you want to use – I use a 9 x 13 glass pan
- Beat sweet potatoes in mixer until smooth. Add other ingredients and blend well.
- Melt butter, add other ingredients and blend well. Sprinkle/spread over top of casserole and bake for 20 – 30 minutes until brown on top and bubbling in middle. Serve warm.
I hope you enjoy these recipes. Let me know how they turn out for you.