Scones sweeten menu
Dear Betty,
I’m making up my Thanksgiving menu and am looking for a new idea for using sweet potatoes instead of my usual casserole. Can you help?
Gorham, Maine
Sweet potato casserole is a traditional favorite, but there are other scrumptious ways to bring the sweet flavor and brilliant color of sweet potatoes to your Thanksgiving dinner. Here are just a few:
—Mashed sweet potatoes. Put 6 medium sweet potatoes in a 2-quart saucepan and add just enough water to cover them. Bring to a boil, then cover and simmer for 20 to 25 minutes or until tender. Drain and let cool.
When the potatoes are cool enough to handle, slip off the skins. Add 2 tablespoons butter and 1/2 teaspoon salt. Mash with a potato masher until the potatoes are smooth.
—Sweet potato cups. Cut large oranges in half. Scoop out the flesh, finely chopping about 2 tablespoons and set aside. Make mashed sweet potatoes, stir in the chopped orange, a touch of brown sugar and a dash of cinnamon. Spoon the mashed potatoes into the orange cups, sprinkle with brown sugar.
Cover and refrigerate. Just before serving, warm the potato cups in the oven or microwave.
—Grilled sweet potatoes. Peel 3 pounds of sweet potatoes and cut into 1/2-inch slices. In a 3-quart saucepan, bring 1 inch of water to boil and add the potatoes. Cover and simmer about 12 minutes or until almost tender. Place the sweet potato slices on the grill and brush with 1/3 cup melted butter and 1/2 teaspoon salt. Grill over medium heat about 20 minutes or until tender, brushing with the butter mixture and turning once.
Sweet Potato Scones
A spud in a scone? They’re oh, so sweet, spicy and delicious! And kids will find fun shapes make them “taste like more.”
2 1/4 cups Gold Medal? all-purpose flour
1 cup mashed cooked sweet potato
1/2 cup shredded carrot
1/4 cup vanilla fat-free yogurt
1 teaspoon vanilla
1 egg white, slightly beaten, if desired
Granulated sugar, if desired
1/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/4 cup firm margarine
Heat oven to 400 degrees. Mix flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, salt and cloves in medium bowl. Cut in margarine, using fork or pastry blender, until mixture looks like fine crumbs.
Stir in sweet potato, carrot, yogurt and vanilla just until dough leaves side of bowl.
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times.
Roll dough 1/2 inch thick. Cut with 2 1/2-inch cookie cutter dipped into flour, or cut into diamonds with knife. Place about 1 inch apart on ungreased cookie sheet. Brush with egg white; sprinkle with granulated sugar.
Bake about 20 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Serve warm.
Health Twist: Eating enough vegetables can be quite a challenge for many children and even some adults. But you can hide veggies in a delicious, nutritious treat–scones!
Want more ideas? www.BettyCrocker.com
Questions? 1-888-ASK BETTY