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Sweet Potato Cream Puffs with Cinnamon Drizzle

Written by brittany on . Posted in Desserts, Recipes.

Recipes

These sweet and flavorful cream puffs are perfect for fall and winter, offering a unique twist with the addition of sweet potatoes and a touch of cinnamon. They make for a delightful dessert or sweet treat for holiday gatherings and cozy evenings.

  • 1 h 15 min

    Total Time

  • Easy

    Difficulty

Ingredients 

Pâte à Choux (Cream Puff Dough)

  • ½ cup

    whole milk

  • ½ cup

    water

  • 8 tbsp.

    unsalted butter, cut into small pieces

  • ½ tsp.

    salt

  • 1 cup

    all-purpose flour, sifted

  • 4

    large eggs

Sand Candy™ Sweet Potato Pastry Cream

  • 8 oz.

    cream cheese, room temperature

  • 1 can

    sweetened condensed milk

  • 1 large

    vanilla instant pudding

  • 2 cups

    milk

  • 2 cups

    heavy whipping cream, whipped to medium peaks

  • 2 cups

    baked, Sand Candy™ Sweet Potatoes, mashed

Cinnamon Drizzle

  • 1 cup

    powdered sugar

  • 1 tsp.

    vanilla

  • ½ tsp.

    ground cinnamon

  • 2-4 tbsp.

    milk

Total Time

  • Preparation Time

    1 h

  • Cooking Time

    15 min

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Preparation

For Pâte à Choux

  • Preheat oven to 375°F.

  • Line 2 baking sheets with parchment paper.

  • Bring the milk, water, butter, sugar, and salt to a rapid simmer.

  • Dump the flour in all at once and stir with a wooden spoon over low heat. The dough will come together as a smooth ball and the bottom of the pot will have a skim of dough stuck to it. Do not scrape the skim.

  • Stir until no flour clumps remain.

  • Remove the dough from the pot and place it in the bowl of a stand mixer fitted with a paddle attachment.

  • Add the eggs one at a time, mixing well after each addition and scraping down the bowl after each addition. The mixture will come together in a smooth paste that is thick enough to hold its shape but thin enough to pipe easily.

  • Fit a 16” disposable Decorating Bag with a large Round Piping Tip and pipe the dough into mounds that are about the size of a quarter and 1″ apart. Should yield approximately 30 profiteroles per pan.

  • Place the sheets into the oven and bake for about 10 minutes, until they are puffy, but have little color.

  • Quickly rotate the trays from top to bottom and back to front. They may deflate a touch, but don’t worry, they will puff again as they continue to bake.

  • Bake for an additional 7 to 10 minutes or just until they start to turn golden brown. Open one of them and make sure it is not too wet inside. If so, continue to bake.

  • Set aside to cool and begin preparing filling. Cool the puff pastry completely before filling.

For Filling

  • Combine cream cheese and sweetened condensed milk.

  • Combine instant vanilla pudding powder and milk and stir until smooth. Let sit for 5 minutes to firm up.

  • Combine cream cheese mixture, vanilla pudding, heavy whipped cream, and mashed sweet potatoes until fully incorporated.

  • Chill in the refrigerator for 2 hours before filling puffs.

  • To fill the puffs: fill a 16” Disposable Decorating Bag with the Sweet Potato pastry cream fitted with a #7 tip. Puncture a small hole in the bottom of the puff with a paring knife and then fill through the bottom.

  • For the Drizzle: Stir together all ingredients beginning with 2 tablespoons of Milk and add more Milk until desired drizzling consistency is reached. Drizzle cream puffs to your heart’s desire, and enjoy!

Notes

The cream puffs can stay out for about 4 hours but then need to be refrigerated. We usually recommend consuming the cream puffs the same or the next day, after 2 days they will start to become soggy, especially if your refrigerator has a lot of humidity in it.

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Vidalia® Sweet Onion and Sweet Potato Stack

Written by brittany on . Posted in Recipes, Sides.

Recipes

Sweet Onion and Sweet Potato Stack

This recipe for Vidalia® Sweet Onion and Sand CandySweet Potato Stack is a delightful combination of flavors and textures. It features slices of Sand Candy Sweet Potatoes and Bland Farms® Vidalia® or Premium Sweet Onions, drizzled with olive oil, seasoned with salt and black pepper, and wrapped in bacon. The stacks are baked in the oven until the sweet potatoes are tender and the bacon is crispy.

  • 1 h 50 min

    Total Time

  • Medium

    Difficulty

Ingredients for 3 Servings

  • 8

    ½” sliced Sand Candy™ Sweet Potatoes

  • 8

    ½” slices of Bland Farms® Vidalia® or Premium Sweet Onions

  • 8

    Thick Cut Slices of Bacon

  • salt

  • pepper

  • olive oil (for brushing)

  • 2 cups

    Balsamic Vinegar

  • ½ cup

    Brown Sugar

Total Time

  • Preparation Time

    25 min

  • Cooking Time

    1 h 05 min

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Method

  • Preheat oven to 350°F

  • Brush Sweet Potatoes and Onions with Olive Oil. Salt and Pepper to taste.

  • Layer Sweet Potatoes and Onions creating 4 stacks.

  • Wrap each stack with 2 slices of Bacon in a cross pattern with the ends on the bottom.

  • Bake in the oven at 350°F on a foil-lined baking sheet until potatoes are tender and bacon is fully cooked, approximately 30 to 45 minutes.

  • While the stacks are baking, make the Balsamic Glaze.

  • To make the Balsamic Glaze, combine Balsamic Vinegar and Brown Sugar in a small sauce pan bringing it to a gentle boil, then reduce to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon.

  • Remove from heat and allow to cool completely before serving (about 15 minutes) over Sweet Potato Stacks.

Notes

To elevate the dish, this homemade Balsamic Glaze is prepared by simmering Balsamic Vinegar and Brown Sugar until it thickens to a rich, sweet, and tangy consistency. The glaze adds a burst of flavor that complements the sweetness of the onions and sweet potatoes. This dish is a perfect combination of savory and sweet, making it a crowd-pleasing side or appetizer for any occasion!

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Sweet Potato and Goat Cheese Tart with Caramelized Vidalia® Onions

Written by brittany on . Posted in Desserts, Recipes.

Recipes

Indulge your taste buds in a harmonious dance of flavors with our Sand Candy Sweet Potato and Goat Cheese Tart featuring lusciously caramelized Vidalia® onions. This sophisticated and savory tart is a culinary masterpiece, blending the natural sweetness of roasted sweet potatoes with the creamy tang of goat cheese, all crowned by the rich, golden elegance of caramelized Vidalia® onions.

  • 1 h 15 min

    Total Time

  • Medium

    Difficulty

Ingredients 

  • 1 tsp.

    olive oil

  • 1 box

    refrigerated rolled pie crusts (2 crusts)

  • 1

    Vidalia® onion, peeled and thinly sliced

  • 1

    cup Sand Candy™ Sweet Potatoes, mashed (half pound of potatoes)

  • 1 large

    egg

  • ¼ tsp.

    black pepper

  • 1 tbsp.

    light brown sugar

  • ¼ tsp.

    ground nutmeg

  • ¼ tsp.

    ground cinnamon

  • 3 oz.

    crumbled goat cheese

Total Time

  • Preparation Time

    1 h

  • Cooking Time

    15 min

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Preparation

  • For the caramelized onions: In a medium sauté pan heat oil over medium heat. Add onions; sauté until evenly browned. Remove from heat; let cool.

  • For the tart shells: Coat 2 (6-inch) tart pans with nonstick cooking spray. Cut pie crusts to fit into each pan, making sure to press and tuck pie dough into the bottom and sides of the pan.

  • For the tart filling: In a medium mixing bowl combine mashed sweet potatoes, egg, salt, pepper, brown sugar, cinnamon, and nutmeg. Spoon filling into prepared tart pans about 2/3 full. Top with crumbled goat cheese and caramelized onions

  • Bake at 375 ˚F for 8 to 10 minutes or until set. Serve warm or at room temperature.

Notes

For mashed sweet potatoes: Bake sweet potatoes until tender; peel and mash. Alternatively, peel sweet potatoes; boil until tender and mash. Makes 4 servings

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Sweet Potato Soup and Marinated Sweet Onions

Written by brittany on . Posted in Recipes, Soups and Stews.

Recipes

Embrace the warmth and comfort of colder, chilly days with our inviting Sweet Potato Soup accompanied by the vibrant burst of flavor from Marinated Sweet Onions. This soul-soothing soup is a celebration of autumnal goodness, marrying the earthy sweetness of tender sweet potatoes with the zesty kick of marinated onions. It’s a symphony of textures and tastes that will envelop you in a cozy embrace, making it the perfect companion for those crisp and cool evenings.

  • 1 h 15 min

    Total Time

  • Medium

    Difficulty

Ingredients 

Marinated Onions

  • ½ cup

    apple cider vinegar

  • 1 tbsp.

    sugar

  • ⅛ tsp.

    cinnamon

  • ⅛ tsp.

    nutmeg

  • 1

    Vidalia® onion, peeled and sliced in ⅛” rings

Soup

  • 2

    celery stalks, finely diced

  • ½

    Vidalia® onion, finely diced

  • 1 tsp.

    olive oil

  • 3 large

    Sandy Candy Sweet Potatoes, peeled and diced

  • 2 qts.

    chicken or vegetable broth

  • 1 tsp.

    salt

  • ½ tsp.

    white pepper

  • ¼ tsp.

    allspice

  • 2 cups

    heavy cream

Total Time

  • Preparation Time

    1 h

  • Cooking Time

    15 min

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Preparation

  • For the marinated onions: In a bowl combine vinegar, sugar, cinnamon, and nutmeg. Stir in onions. Cover and refrigerate at least 1 hour.

  • For the soup: In a large pot sauté celery and onion in oil over medium-high heat. Add sweet potatoes and broth. Bring to boiling. Reduce heat; simmer for 20 minutes or until potatoes are tender. Season with salt, pepper and allspice. Stir in cream.

  • Working in batches, ladle soup into a blender or food processor. Blend until smooth and transfer to a clean pot. Alternatively, use an immersion blender to blend the soup in the pot until smooth. Adjust seasonings to taste.

  • To serve, ladle soup into soup bowls and top with marinated onions.

Notes

Makes 4-6 servings

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Sweet Potato Curry

Written by brittany on . Posted in Main Dishes, Recipes.

Recipes

Transport your taste buds to a realm of vibrant flavors with our Sweet Potato Curry—an enticing fusion of hearty sweet potatoes, aromatic spices, and creamy coconut milk. This curry is a symphony of textures and tastes, marrying the natural sweetness of sweet potatoes with the bold and savory notes of curry spices. It’s a culinary journey that captures the essence of comfort and warmth, making it the perfect dish to savor on a chilly evening or to add a touch of exotic flair to your weeknight dinners.

  • 1 h 15 min

    Total Time

  • Medium

    Difficulty

Ingredients 

  • 2 tbsp.

    olive oil

  • 1 lb. or 3 cups

    medium Sand Candy™ Sweet Potatoes , peeled, and cubed into 1″ pieces

  • 14 oz.

    can Diced Tomatoes, drained

  • 15.5 oz.

    can of chickpeas, drained and rinsed

  • 13.5 oz.

    can coconut milk

  • ½ tsp.

    salt or to taste

  • ¼ tsp.

    black pepper, or to taste

  • 3 cloves

    minced garlic

  • 1½ Tbsp.

    garam masala

  • 1 tsp.

    curry powder

  • ¾ tsp.

    paprika

  • ¼ tsp.

    cumin

  • ¼ tsp.

    cumin

  • 3 cups

    baby spinach

  • 1

    lime, juiced

Total Time

  • Preparation Time

    1 h

  • Cooking Time

    15 min

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Preparation

  • Sauté onion in Olive Oil over medium heat until translucent, about 10 minutes.

  • Add minced Garlic and cook for 1 minute.

  • Add all spices and stir for about 30 seconds, until the spices become fragrant.

  • Add the tomatoes, chickpeas, sweet potatoes, and coconut milk. Stir to combine.

  • Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are fork-tender.

  • Stir in the spinach and the lime juice. Remove from heat. Taste and season with additional salt and pepper if desired.

  • Allow for the curry to cool slightly and for the spinach to wilt, about 3 minutes.

  • Serve over your favorite rice such as Jasmine or Basmati.

Notes

Garnish with lime and cilantro or serve it alongside warm naan bread, creating the perfect canvas to soak up the aromatic sauce.

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Sweet Potato Biscuits with Vidalia® Onion and Orange Marmalade

Written by brittany on . Posted in Recipes, Sides.

Recipes

Imagine sinking your teeth into a fluffy, golden biscuit with a hint of Southern charm. Our sweet potatoes lend a rich, earthy flavor that melts in your mouth, evoking memories of cozy family gatherings around the dinner table.

  • 1 h 50 min

    Total Time

  • Medium

    Difficulty

Ingredients for 6 biscuits

Marmalade

  • 2

    Vidalia® onions, peeled and thinly sliced

  • 2 cups

    orange juice with no pulp

  • 1 cup

    granulated sugar

  • ½ tsp.

    salt

  • ¼ tsp.

    white pepper

Biscuits

  • 3

    large sweet potatoes, peeled

  • 1½ cups

    all-purpose flour

  • ¼ cup

    cold butter

  • ¼ cup

    melted butter, for brushing

  • 1 – 2 tbsp.

    milk

  • 1 tbsp.

    light brown sugar

  • 4 tsp.

    baking powder

  • ½ tsp.

    salt

Total Time

  • Preparation Time

    25 min

  • Cooking Time

    1 h 05 min

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Preparation

  • For the marmalade: In a medium saucepan combine orange juice, sugar, and onions. Simmer over medium heat for 20 minutes or until slightly reduced and thickened, stirring often. Season with salt and pepper. Remove from heat. Refrigerate until cool.

  • For the biscuits: Bring a large pot of water to boiling.

  • Add sweet potatoes; boil until knife-tender. Drain and let cool.

  • In a food processor; process until smooth. Set aside.

  • Meanwhile, preheat oven to 400°F

  • In a large bowl sift together flour, brown sugar, baking powder and salt. Cut in cold butter.

  • Gently mix in 1 cup of the sweet potato puree.

  • Add milk 1 tablespoon at a time, mixing until soft dough forms.

  • Place dough on a floured board or surface. Knead gently until dough is smooth.

  • Roll dough out to 1-inch thick and cut with a biscuit cutter.

  • Place biscuits on a lightly greased baking sheet.

  • Bake 12 to 15 minutes or until golden brown.

  • Remove from oven and brush biscuits with melted butter.

Notes

To elevate this sweet-meets-savory experience, we’ve paired our Sand Candy Sweet Potato Biscuits with a luscious orange marmalade. The vibrant orange zest and tangy citrus notes of the marmalade provide a refreshing contrast, cutting through the richness of the sweet potatoes and Vidalia® onions. It’s a delightful play of flavors that leaves you craving for each and every bite.

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Roasted Sweet Potatoes and Sweet Onions

Written by brittany on . Posted in Recipes, Sides.

Recipes

Our sweet potatoes, carefully selected for their vibrant orange hue and rich, sugary taste, are expertly roasted to perfection. The result is a medley of tender, caramelized sweet potato cubes with a slightly crispy exterior, offering a delightful contrast of textures. The natural sweetness intensifies during the roasting process, making each bite a mouthwatering experience.

  • 45 min

    Total Time

  • Easy

    Difficulty

Ingredients for 4 servings

  • 3

    medium sweet potatoes, peeled and coarsely diced

  • 1

    Vidalia® onions, peeled and cut into 8 wedges

  • 1 tsp.

    vegetable or olive oil

  • 1 tbsp.

    melted butter

  • 1 tsp.

    salt

  • 1 tsp.

    pepper

  • ¼ tsp.

    allspice

  • ¼ tsp.

    paprika

  • 1 tsp.

    chopped garlic

  • 1 tsp.

    finely chopped fresh parsley

  • 1 tsp.

    minced fresh thyme

Total Time

  • Preparation Time

    15 min

  • Cooking Time

    25 min

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Preparation

  • Preheat oven to 400°F

  • In a large mixing bowl combine sweet potatoes and onion.

  • Add oil, butter, salt, pepper, allspice, paprika and chopped garlic; mix well to combine.

  • Spread the mixture evenly out onto a large baking pan.

  • Bake 20 to 25 minutes, stirring halfway through baking.

  • Remove pan from oven and transfer to a mixing bowl and sprinkle with parsley and thyme; toss to combine.

  • Place mixture in a serving bowl; serve hot.

Notes

Together, the roasted sweet potatoes and sweet onions form a symphony of tastes that is both comforting and wholesome. This delectable side dish is a versatile addition to any meal, adding a touch of elegance to your dinner table or a satisfying twist to your brunch spread. Savor the simplicity and warmth of this classic pairing with our Roasted Sweet Potatoes and Sweet Onions, a timeless culinary delight that celebrates the beauty of natural ingredients.

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Sweet Potato Soufflé

Written by brittany on . Posted in Recipes, Sides.

Recipes

Elevate your side dish game with the ultimate in comfort and elegance – Sweet Potato Soufflé. In this recipe, we’ll show you how to transform simple sweet potatoes into a velvety, airy soufflé that’s sure to steal the show at your next gathering.

  • 2 h

    Total Time

  • Easy

    Difficulty

Ingredients 

Sweet Potatoes

  • 2

    medium Sand Candy™ Sweet Potatoes (enough for three cups, mashed)

  • 1 ¼ cups

    granulated sugar

  • 2

    large eggs

  • 1 stick

    butter, melted

  • 1 tsp.

    cinnamon

  • 1 tsp.

    nutmeg

  • 1 tsp.

    vanilla

  • ½ cup

    evaporated milk

Topping

  • 1 stick

    room temperature butter

  • 1⁄3 cup

    all-purpose flour

  • 1 cup

    firmly packed brown sugar

  • 1 cup

    chopped pecans

Total Time

  • Preparation Time

    15 min

  • Cooking Time

    1 h 45 min

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Preparation

  • Preheat oven to 350°F.

  • Wash and dry sweet potatoes.

  • Rub with olive oil and bake at 350°F until fork tender.

  • Peel and mash with a fork.

  • Mix the sweet potatoes with the remaining ingredients and pour into a buttered 8” x 8” casserole dish.

  • For the Topping: Combine all ingredients and sprinkle over top of sweet potato mixture. 

  • Bake in a 350°F, pre-heated oven until top is golden brown, approximately 45 minutes.

Notes

Enjoy the delightful combination of sweet, airy, and aromatic flavors in your homemade sweet potato soufflé!

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Crab Cakes with Sweet Potato and Vidalia® Onion Hash

Written by brittany on . Posted in Main Dishes, Recipes.

Recipes

This culinary masterpiece combines succulent crab cakes with a flavorful hash, creating a symphony of textures and tastes that dance on your palate. Immerse yourself in the delicate richness of crab paired harmoniously with the hearty sweetness of sweet potatoes and the mellow complexity of Vidalia® onions, resulting in a dish that’s not just a meal but a celebration of culinary artistry.

  • 1 h 15 min

    Total Time

  • Medium

    Difficulty

Ingredients 

Crab Cakes

  • 1

    large Sand Candy™ Sweet Potato, peeled and diced

  • ½

    medium Vidalia® onion, diced

  • 2 tbsp.

    butter

  • ½ cup

    mayonnaise

  • 1 tbsp.

    Dijon mustard

  • 2 tsp.

    lemon juice

  • ½ tsp.

    Worcestershire sauce

  • 1

    large egg

  • 2 tsp.

    seafood seasoning

  • 6 slices

    white bread, crusts removed and cut into small cubes

  • 1 lb.

    lump or back fin crabmeat

  • 2 cups

    panko breadcrumbs

  • 3 tbsp.

    vegetable oil

Hash

  • 2 lbs.

    large Sand Candy™ Sweet Potato, peeled and diced

  • 2 tbsp.

    butter

  • 1

    large Vidalia® onion, peeled and finely diced

  • ¼ cup

    olive oil

  • 1 tsp.

    salt

  • ½ tsp.

    white pepper

  • 1 tsp.

    Caribbean jerk seasoning

Total Time

  • Preparation Time

    1 h

  • Cooking Time

    15 min

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Preparation

  • For the crab cakes: In a large sauté pan sauté sweet potatoes and onion over medium heat in butter. Remove pan from heat; let cool.

  • In a large bowl combine mayonnaise, mustard, lemon juice, Worcestershire, egg, and seafood seasoning. Add bread cubes sweet potatoes and onion. Gently fold in crabmeat, taking care to not break up crabmeat pieces.

  • Meanwhile, for the hash: In a large pot of boiling salted water cook sweet potatoes until slightly softened, about 3 to 4 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to a baking sheet covered in paper towels to dry.

  • Melt 1 tablespoon of the butter in a large heavy nonstick skillet over medium-high heat. Add onion; sauté until golden brown, about 8 minutes. Add potatoes; reduce heat to medium. Season with salt, pepper, and jerk seasoning. Spread mixture into an even layer covering the bottom of the pan; cook until golden brown and crispy, about 15 minutes.

  • Meanwhile, preheat oven to 400 ̊F. In a large shallow frying pan heat oil over medium-high heat. Add crab cakes; cook until well-browned on both sides. Transfer to oven; bake until cooked through (165 ˚F). Serve crab cakes hot with hash.

Notes

Makes 4 servings

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Sweet Potato Fries with Strawberry Jalapeño Jam

Written by brittany on . Posted in Recipes, Sides.

Recipes

Get ready to embark on a flavor adventure with our Sweet Potato Fries paired with a zesty twist – Strawberry Jalapeno Jam. This recipe combines the crispy satisfaction of perfectly baked sweet potato fries with the bold, sweet, and slightly spicy kick of homemade strawberry jalapeno jam for a tantalizing culinary experience.

  • 1 h 15 min

    Total Time

  • Medium

    Difficulty

Ingredients 

Sweet Potato Fries

  • 2

    medium Sand Candy™ Sweet Potatoes 

  • 1⁄3 cup

    cornstarch

  • 6 cups

    vegetable oil

  • 1 tsp.

    salt, additional salt for seasoning cooked fries

  • ¼ tsp.

    black pepper

  • ½ cup

    granulated sugar

Strawberry Jalapeno Jam

  • 1 cup

    of your favorite strawberry jam

  • ½ Tbsp

    balsamic vinegar

  • 6 cups

    vegetable oil

  • 1 tsp

    pickled jalapeno, finely diced

Total Time

  • Preparation Time

    1 h

  • Cooking Time

    15 min

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Preparation

  • Wash and peel 2 medium sized sweet potatoes

  • Cut the sweet potatoes into 3/8” wide sticks.

  • Rinse the sweet potatoes in cold water twice. Discard the water between each rinse.

  • Boil the fries in water for 4 minutes until slightly tender. Remove fries and place them in an ice bath.

  • Prepare a batter for the fries by stirring together 1/3 cups of cornstarch with 1/3 cups of water in a bowl.

  • Season the batter with 1 teaspoon of salt and 3/4 teaspoons of pepper.

  • Dip the fries in the batter and let them rest for 2 minutes on paper towels.

  • Heat a pot of vegetable oil to 350°F.

  • Deep fry the sweet potato fries in batches of 7-15 depending on the size of your pot. Make sure to break up clusters of fries and prevent fries from sticking to the pan as they cook.

  • Cook the fries for 5-7 minutes or until golden.

  • When the fries are done cooking, set them in a single layer on paper towels to drain.

  • Once fries have cooled slightly toss with Granulated Sugar and more salt if desired.

  • For the Jam: Combine all ingredients and let sit for 30 minutes for flavors to meld together. Enjoy with your Sweet Potato Fries!

Notes

These crispy fries, served with the sweet and slightly spicy jam, create a memorable side dish that’s perfect for snacking or as a crowd-pleasing appetizer.

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