Search Results: sweet

Easy S’mores Sweet Pizza

Easy S’mores Sweet Pizza

The first time I tried Easy S’mores, Sweet Pizza, I knew that I would love it. It is sweet, delicious, chocolaty, and most definitely a crowd-pleaser. So, it all started when my son’s girlfriend brought home a similar sweet pizza from our local pizzeria. Then,…

Buttery Sweet Potato Casserole

Buttery Sweet Potato Casserole

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. Buttery Sweet Potato Casserole is an appetizing and amazing side dish or dessert that will make any holiday dinner that much more special. The holiday season is…

Baked Sweet Potatoes

Baked Sweet Potatoes

Baked Sweet Potatoes

Baked Sweet Potatoes are one of my favorite Autumn treats. It warms your heart and soul, and the pleasant aroma is just enchanting.

I did not grow up with sweet potatoes. The first time I tried sweet potatoes I was 18 or 19 years old.

That being mentioned, when I tried them I instantly fell in love with the taste, texture, and aroma.

It reminded me of these delightful winter squash that we had every fall season. It was not a pumpkin, but not a butternut squash either, somewhere in between.

Tap here for a tasty side dish recipes

Baked Sweet Potatoes

I dearly savored it when I was a little girl. I could not wait until squash slices come out of the wood-burning oven. Mmhmm! It was all I wanted and more. The 80s were special in every possible way.

Nevertheless, my kids are not enormous fans of the sweet potatoes, but they would eat a spoon or two. Well, I heartily enjoyed them mostly by myself through the season and I am entirely fine with it.

Typically, I carefully wrap them with alum foil and roast a couple of them to last me a few days. However, since many do not like to use aluminum making them just like this is just fine as well.

Baked Sweet Potatoes

I would recommend making them both ways; sweet and savory. As I said before, I make many of them for later.

I love adding a pat of butter in the hot sweet potato and drizzle with delicious maple syrup. I would rather have that over any dessert, plus it is quite healthy.

Sweet Potato Casserole is coming soon. I cannot wait to share my tasty recipes in two ways, and just before Thanksgiving!

Recipes you might like:

Baked Potatoes

Twice Baked Potatoes with Chicken

Oven Roasted Chestnuts

Beef Chili Baked Potatoes

If you get inspired and make these delightful Baked Sweet Potatoes, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Baked Sweet Potatoes
Yield: Serves 4

Baked Sweet Potatoes

Prep Time: 5 minutes
Bake Time: 1 hour
Total Time: 1 hour 5 minutes

An easy and tasty recipe for delicious Baked Sweet Potatoes

Ingredients

  • 3-4 pounds organic sweet potatoes

Savory Topping

  • sea salt butter, a tablespoon of each potato
  • dash of salt
  • dash of ground black pepper
  • a sprinkle of dried parsley
  • A drizzle of olive oil

Sweet Toppings:

  • sea salt butter
  • Maple syrup or honey
  • chopped nuts

Instructions

1. Wash them.

The worst way to ruin a sweet potato casserole or stuffed sweet potatoes is with a gritty texture. Scrub the skins lightly before preparing. Pat dry after with kitchen paper towel or just regular kitchen towel.

2. Line your baking sheet with parchment paper or silicone mats.

Sweet potatoes tend to get a little juicy while baking, so lining the baking sheet first ensures easy cleanup. From time to time I forgot to do it or don't have any parchment paper on hand, but it is so much easier to clean up when you do have it.

3. Poke holes!

The pricking technique is always used when baking regular or sweet potatoes—it reduces the baking time and ensures the potatoes won't burst while baking. Poke the potato skin with a fork or knife in a few places before you bake it. We can't predict which potato might burst so this is always a wise idea.

4. Bake until tender.

How can you tell when they’re done? Stick a fork into the thickest part of the potato, if there’s no resistance it’s good to go.

  1. Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork.
  2. Bake until tender, 50 to 60 minutes, depending on the size of the potatoes.
  3. Let cool, then split the top open with a knife and top with a pat of butter.
  4. Season with salt and pepper dried parsley and serve. You may drizzle with olive oil just before serving.
  5. For the sweet option, add a pat of butter in each potato, then drizzle with maple syrup or honey, perhaps some chopped nuts or even chocolate and marshmallows.

Notes

Baked Sweet Potatoes

Sweet Pumpkin Porridge

Sweet Pumpkin Porridge

Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather. Ah, don’t you just love the smell of cooler weather approaching, beautiful Autumn scenery and comfort food? Alright, perhaps we look forward to comforting holiday food more than anything else, but fall…

Crepes with Sweet Cocoa, Coconut Sauce

Crepes with Sweet Cocoa, Coconut Sauce

My family’s favorite treat; Crepes. Sweet or savory, these hit the spot every single time. We simply love them. This time I changed things up a bit and added crepes in the delicious sauce. It was really satisfying and perfectly coated with sweet cocoa coconut flavors. Sometimes a picture could tell a thousand words instead of me pouring my heart…

Sweet Potato Pancakes (Gluten Free)

Sweet Potato Pancakes (Gluten Free)

Hello, helloooo… How are ya? I hope your week is going well!
I am sharing today amazingly delicious,  mind-blowing, fluffy PANCAKES! SWEET POTATO PANCAKES! Did ya hear me?

These are gluten-free, but you can make them with regular all-purpose flour. Also, they are packed with protein, healthy even with all the organic sugar that I added. I know those sweet potatoes are sweet already, but they need a bit more sugar to make your day start beautifully! Besides, if you have this for breakfast, most likely you won’t reach for that energy bar or chips to get you through the morning until lunchtime. Trust me! These will, in fact, keep you fuller for longer.


My family flipped-flopped over these pancakes, which I would usually say, “went bananas”… With that being said, when my 10-year old who by the way DO NOT like sweet potatoes approve of these, then you will love it too.

So, let’s get started…

Sweet Potato Pancakes

Course Breakfast, Brunch
Cuisine American
Keyword breakfast, holidays, brunch,
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 lbs. Sweet Potatoes mashed
  • 3 Tbsp. Sugar I used organic sugar
  • 1 Tbsp. Flaxseeds
  • 1 tsp. Baking Soda
  • 1 tsp. AllSpice
  • 1/8 tsp. Salt
  • 1 scoop All Natural Veggie Protein powder
  • 1/2 cup GF Rolled Oats I used Bob's, Red Mill
  • 2 large Eggs lightly mixed
  • 1 cup GF All-Purpose Flour I used Bob's, Red Mill
  • 1 cup or more Buttermilk
  • 1/2 cup Dried Cranberries
  • Oil for greasing the pan or unsalted butter

Instructions

  1. Roast sweet potatoes until soft, or use canned sweet potatoes.
  2. Add sweet potatoes in a large mixing bowl, mash more with a fork.
  3. Add sugar, flaxseeds, baking soda, allspice, salt rolled oats, then mix to combine.
  4. Add lightly mixed egg, flour, and buttermilk, mix again.
  5. Add dried cranberries, and mix well until all combined and smooth in texture The batter needs to be thicker, but not too thick that you would not be able to spoon it into the pan easily.
  6. Heat the heavy griddle or fry pan or similar then add a drizzle of oil or butter. I like oil better and at the very end, I add just a bit of butter to have that buttery flavor. Up to you!
  7. Add about 1/4 of a cup into a pan and tip to spread out or spread lightly with a spoon.
  8. When bubbles appear on surface and begin to break, turn over and cook the other side for a minute or two.
  9. The temperature for me is the best in the medium-low. I don't want them to burn, so after heating the pan, turn the temperature a bit lower.
  10. Serve the pancakes with granola, extra dried cranberries, and pure 100% organic maple syrup or honey if you prefer.

Recipe Notes

Protein powder is completely optional. I like to add in my waffles and pancakes. You can add whatever protein powder you use and like, I was just adding one that my family uses at this time. If you do not want to make gluten-free pancakes, then just add your normal rolled oats and all-purpose flour. Dried cranberries compliment these pancakes wonderfully. I recommend it!

Sweet Potato-Cocoa Waffles

Sweet Potato-Cocoa Waffles

Sweet potato cocoa waffles make a wonderful breakfast. When you add some cocoa and you have incredibly tasty waffles. With Stone Sour in my ears, I am ready to share a recipe for these delicious waffles. One morning last week upon my waking, I could…

Sweet and Spicy Pork Tenderloin

Sweet and Spicy Pork Tenderloin

Sweet and Spicy Pork Tenderloin

Sweet Bread filled with Red Bean Paste

Sweet Bread filled with Red Bean Paste

Sweet Bread filled with Red Bean Paste

I would be a fool to say that I do not like bread. Bread of any kind is my favorite thing ever, but sweet, delicious, warm, filled with red sweet bean paste…mmm! You feel me now? Well, you simply cannot say you do not like it because this bread is absolute, positively amazing.

This type of sweet bread is popular across Asia; from Japan (an-pan), Korea (danpat-bbang), China, Philippines etc. and of course, every country have their favorite way of making a similar type of bread.

However even here in the USA, you can find Asian baked goodies in almost any International or Asian Market, some are imported from another state, and some are made right there in the bakery if they have it.

CLICK HERE FOR MORE TASTY BREAD RECIPES

Also, I must add that Sweet bun, bread, and pastry of similar kind are widely popular all over the world, of course, probably mostly filled with some sort of jam.

Now, I got to mention that I do not use anything for kneading except my hands. You got to feel the dough, work with it to get the right moment to stop and let it rise.

Magical, I know!!! With that being said, you are more than welcome to save time and your hands just by using an attachment for kneading. 

Sweet Bread filled with Red Bean Paste

Also filling is optional, you might like sweet cheese better, sweet potato, green tea paste, Nutella or jam. I just happen to love, love sweet bean paste. I could eat it with the spoon like an ice-cream! Who else is guilty? I know you are out there.

We are bread eating family so my family loves it, and of course, two full pans of sweet bread were gone before you know it! Try it and I am sure you will love it too.

I separated the step by step instructions so you can see how I am making this bread. Little cuts or slips are completely optional, too. You can make it pressed and round without cutting, roll it into little a log, or make it like a dinner roll.

Sweet Bread filled with Red Bean Paste
  1. In the large mixing bowl add flour, salt, baking powder, and sugar; Mix all together and set aside. 
  2. In the separated cup add yeast, with 1/2 cup of warm milk or water and a pinch of sugar, let the yeast get activated first. 
  3. In the flour mixture add lightly mixed egg and activated yeast from step 2. Slightly mix, then start adding rest of the liquid (milk and water) mix and add butter (melted or room temp.). ADD liquid little bit at the time so you don’t end up with pancake mixture. (about 1 1/2 cup of liquid on 2.2 cups of flour -adjust liquid/milk to the amount of flour)
  4. Mix the dough very well with the wooden spoon. Once combined, transfer it to a lightly dusted working surface. Add more flour if needed. 
  5. Knead the dough for good 25-30 minutes. Place it back in the clean oiled mixing bowl, turn it few times so the dough could get glossy from oil. Cover and let it rest.
Sweet Bread filled with Red Bean Paste
  1. Once the dough doubled in size, knead for a minute or so, then separated into 9 or more equal portions (make balls). Set aside!
  2. Take the Sweet Red Beans out of the can and set aside. *You can make your own too! 
  3. Take each ball and roll out into thinner (1/2 inch thick) pancake about 4-5 inches wide disks. 
  4. Take the rolled disk into your hand and in the middle place about a tablespoon or so of sweet red bean paste. 
  5. Close all ends and make a ball, but make sure it is closed. With your whole hand press down on the filled dough ball into *approximately 1 to one and a half (1-1/2) inches thick disk. 
  6. You can leave it as it is, but you can make slips with your knife, scissors or pizza cutter. You can also roll into a log or any other shape.
Sweet Bread filled with Red Bean Paste
  1. Brush with melted butter or mixed eggs.
  2. Sprinkle with any topping that you desire as mentioned in the ingredient list.
  3. Place each sweetbread onto parchment paper lined the pan, or lightly oiled.
  4. Let the sweet bread rise for 15 more minutes before placing it into the preheated oven on 375 degrees Fahrenheit.  
  5. Bake until golden brown, about 20-25 minutes or more, if needed. 
  6. Allow to cool down for at least 15 minutes before eating. 

Sweet Bread filled with Red Bean Paste

Serves 6 | Total time: 1hr. 45 minutes (approximately) Prep time: 35 min. | Rising time: 45 min. | Cook time: 20-25 min.
Course Bread, Brunch
Cuisine Asian, Korean
Keyword korean, bread, baking
Prep Time 35 minutes
Cook Time 25 minutes
Rising time for at least 45 minutes
Total Time 1 hour
Servings 6
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 2.2 520g-3 cups All-purpose Flour + more for dusting
  • 1/2 tbsp. Baking Powder
  • 1/2 tbsp. Salt
  • 1/2 – 2/3 cup Sugar
  • 1 tbsp. Dry Yeast + Pinch of Sugar
  • 1/4 cup warm Water or milk to activate the yeast
  • 1 Egg  lightly mixed
  • 1 cup 236ml Warm Milk
  • 3 Tbs. Butter unsalted (room temp.) + for brushing
  • 1 Tbs. Oil for greasing + more for dough

Filling:

  • 1 Can Sweet Red Bean Paste or any other of your choice

Topping options:

  • Sugar, white or brown
  • Crushed nuts
  • Sugar and sesame seeds

Instructions

  1. In the large mixing bowl add flour, salt, baking powder, and sugar; Mix all together and set aside.
  2. In the separated cup add yeast, with 1/2 cup of warm milk or water and a pinch of sugar, let the yeast get activated first.
  3. In the flour mixture add lightly mixed egg and activated yeast from step 2. Slightly mix, then start adding rest of the liquid (milk and water) mix and add butter (melted or room temp.).

    ADD liquid little bit at the time so you don’t end up with pancake mixture. (about 1 1/2 cup of liquid on 2.2 cups of flour -adjust liquid/milk to the amount of flour)

  4. Mix the dough very well with the wooden spoon. Once combined, transfer it to a lightly dusted working surface. Add more flour if needed.
  5. Knead the dough for good 25-30 minutes. Place it back in the clean oiled mixing bowl, turn it few times so the dough could get glossy from oil. Cover and let it rest.

  6. Once the dough doubled in size, knead for a minute or so, then separated into 9 or more equal portions (make balls). Set aside.

  7. Take the Sweet Red Beans out of the can and set aside. You can make your own too!

  8. Take each ball and roll out into thinner (1/2 inch thick) pancake about 4-5 inches wide disks.
  9. Take the rolled disk into your hand and in the middle place about a tablespoon or so of sweet red bean paste.
  10. Close all ends and make a ball, but make sure it is closed. With your whole hand press down on the filled dough ball into *approximately 1 to one and a half (1-1/2) inches thick disk.
  11. You can leave it as it is, but you can make slips with your knife, scissors or pizza cutter. You can also roll into a log or any other shape.
  12. Brush with melted butter or mixed eggs.
  13. Sprinkle with any topping that you desire as mentioned in the ingredient list.
  14. Place each sweetbread onto parchment paper lined the pan, or lightly oiled.
  15. Let the sweet bread rise for 15 more minutes before placing it into the preheated oven on 375 degrees Fahrenheit.
  16. Bake until golden brown, about 20-25 minutes or more, if needed.

  17. Allow to cool down for at least 15 minutes before eating.

Recipe Notes

Kneading is a very important step, and should not be skipped.

Filling options are up to you. It can be in the fridge for 2 to 3 days, just reheat a bit and eat. The dough can be in the fridge for 3 days, and in the freezer for up to 3 weeks. Make sure to thaw it before using.

 

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Sweet Potato Noodle Stir Fry, Japchae

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