Sweet Potato Delight

As you can see, it disappeared before I could take a picture of the whole bubbling sweetness!

This recipe comes from the sister of my friend Lori Weston. Lori says, "I don't like sweet potatoes, but even I like these!"

Sweet Potato Delight

6 C. cooked and mashed sweet potatoes (I used half sweet potatoes, half yams)
1 tsp. Vanilla
1/4 C. butter, very soft
2 beaten eggs
1/2 C sugar (I used 2 TB splenda)

Mix and spread into greased 9x13 pan.

Topping:
1 C coconut
1/2 C. melted butter
1 C brown sugar
1 C chopped pecans or walnuts

Mix and spread over top of sweet potatoes. Bake 375 degrees until brown and bubbly, 20-30 minutes. Can easily be made a day ahead and refrigerated until needed. Also, if it looks like it may bubble over the top of the pan, put foil underneath to prevent sugary overflow into your oven--ick.

FYI--I didn't know this but when you boil yams/sweet potatoes, you boil them with the skin on, and then it peels right off after they are cooked!

Pesto and Roasted Eggplant Pizza

I was skeptical about this combination, until I tried it. Yumm! It is even better as leftovers. Also, note my pizza crust recipe--I use this weekly, it is my absolute favorite!

1 sm eggplant 3 Tbl olive oil 1/4 tsp salt 1/4 tsp pepper 2/3 cup prepared pesto (see recipe below) 1 12 inch pizza base (see recipe below) 1 1/2 cup shredded fontina cheese or cup shredded mozzarella cheese 1/2 cup diced plum tomato

Method:

Preheat oven to 425 degrees F. Cut eggplant into 1/2-inch thick slices; cut each in half crosswise. Brush baking sheet with 2 teaspoons of the oil; arrange eggplant in single layer on top. Brush with 1 tablespoon more of the oil; sprinkle with salt and pepper. Roast, turning halfway through, for about 30 minutes or until dark and tender. Raise oven temperature to 500 degrees F. Spread 1/2 cup of the pesto over pizza base; sprinkle with Mozzarella cheese. Arrange eggplant over top, then tomatoes. Combine remaining oil and pesto; drizzle over tomatoes. Bake in bottom third of oven for 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.

Fresh Basil Pesto Recipe
Ingredients

* 2 cups fresh basil leaves, packed
* 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
* 1/2 cup extra virgin olive oil
* 1/3 cup pine nuts or walnuts
* 3 medium sized garlic cloves, minced
* Salt and freshly ground black pepper to taste

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.
http://www.elise.com/recipes/archives/001329fresh_basil_pesto.php


The Best & Fastest Pizza Crust Recipe in the WHOLE World!!!

2-3 c. flour (I prefer a mixture of half white and wheat)
1 T. yeast
1/2 t. salt
1 T. sugar
2 T. oil
1 c. very warm water

Preheat oven to Bake 500 degrees. Mix 2 c. flour with dry ingredients. Add oil. Add water. Cover and let sit for 5 minutes. Add small amounts of flour until workable in hands without being too sticky. Be careful not to add too much flour or crust will be heavy. Grease warm pan and roll out dough. I like to put cooking spray on a glass cup and roll dough. Cook crust for 2-3 minutes, no longer! Put toppings on and cook till cheese melts (8-12 min. depending on amount of toppings). Let cool 5 minutes and enjoy!