Playing with Sweet Potatoes

Sweet potatoes are a veggie that isn’t too hard to get into my kids. They love to eat them and when they are made there usually isn’t a bite left.

We usually have them one of two ways, however, either as store bought fries or baked and served with honey butter and cinnamon. So when the opportunity for me to play in the kitchen on a cold day presented itself today I decided to see if you could make a scalloped sweet potato.

Quick search and I get this recipe from and I figured this could be a good way to start playing with this method of cooking sweet potatoes as there are several different recipes and styles that can be found when you do an internet search.

Ingredients from left: 6 sweet potatoes boiled, peeled and sliced, 2 granny smith apples, grated and brown sugar combined with salt, cinnamon and nutmeg

Ingredients from left: 6 sweet potatoes boiled, peeled and sliced, 2 granny smith apples, grated and brown sugar combined with salt, cinnamon and nutmeg

Whenever I used a recipe from I take the time to read through the comments from previous users and see what suggestions I can glean esp when I find I haven’t got an ingredient on hand. In this case I took a suggestion from a poster to grate the apples instead of slicing them and substituted the mace with a combination of half cinnamon and half nutmeg. I think next time I make I will give using apple slices a try.

Getting ready to soften my sweet potatoes.

Getting ready to soften my sweet potatoes.

Now this is the first time I’ve ever done a partial boil on a potato, sweet or otherwise. So I will admit to feeling just a bit overwhelmed by the thought because letting it go too far will, of course, make these potatoes far to soft to be peeled and sliced. When the water came to a boil I checked it every few minutes and once I could feel the potatoes getting soft, but not squishy, I took the pot off the heat and then pulled my potatoes out of the water and put them on a plate to cool.

After peeling.

After peeling.

I let the potatoes cool so that I could easily handle them and then went to peel the skins off. I used a small paring knife and for the most part the skins came off with little effort. There were some parts where the skins didn’t want to come easily but a small wiggle of the knife worked through them and there wasn’t many of them.

Sliced and ready to go. Amazing how much these look like carrots.

Sliced and ready to go. Amazing how much these look like carrots.

One of the things I am having to learn as I work on my culinary skills is how to estimate and visualize the amount you get when you break ingredients down. For example, when I had boiled and peeled the sweet potatoes but before I sliced them I was unsure that I would have enough for a 13 x9 pan. So I was really surprised as I was slicing the sweet potatoes to find I had really did a good amount to make this dish with.

First layer in the pan.

First layer in the pan.

The layering process went quickly. One quick layer of sweet potatoes and then I used the grated apple almost as you would use parmesan in a traditional style scalloped potato. With the sugar and spice sprinkled on top and the first butter layer you can a great idea how these flavours are going to come together.

Ready for the oven.

Ready for the oven.

The house smelled warm and welcoming as these cooked up and when I put the pan on the table the kids were very excited to try and my eldest called dibs on seconds after taking the first bite.

I am looking forward to making these again.

Scalloped Sweet Potatoes and Apples

Recipe from


  • 6 sweet potatoes
  • 1 1/2 cups peeled, cored, and sliced apples (I used two Granny Smith apples and grated them)
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground mace (I used the suggestion of 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg)
  • 1/4 cup butter


  1. Place sweet potatoes in a large pot with enough water to cover, and bring to a boil. Boil until tender, then cool, peel, and cut into 1/4 inch slices.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  3. Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer half of the apples over the sweet potatoes. In a small bowl, mix together brown sugar, salt, and mace, then sprinkle half of the mixture over the apple layer. Dot with half the butter. Repeat layers of sweet potato and apple, and top with remaining brown sugar mixture and butter.
  4. Bake in the preheated oven for 50 minutes, until apples are tender and top is golden brown.

Pancake Tuesday

Mardi Gras is here!

Which for many means pancakes for supper.

So I want to share with you my favourite basic pancake recipe real quick today. I found this one morning when I realized I was out of boxed pancake mix and this recipe came up as the first search result and I went with it.

The nice thing about this recipe is that is very basic and allows for you to add items like fresh or frozen fruit as well as make substitutions of apple sauce for the butter component.

It isn’t in the recipe but I always like to add 1 teaspoon of vanilla in with my liquid ingredients.

This evening I will be adding some blueberries to my batter as all 3 of my kids enjoy blueberry pancakes and pairing them with some bacon that will be sprinkled with some brown sugar and baked in the oven to candy it.

Good Old Fashioned Pancakes

As found on


  • 1 1/2 cups All-Purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted


In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Makes 8 servings