Sweet Potato Hash
4 sweet potatoes, peeled
2 cups dried cranberries
2 cups corn, blanched
1 cup red bell pepper, chopped
2 cups pecan, chopped
2 cups parsley, finely chopped
1 cup honey
1. Cut the sweet potatoes into cubes the size of the dried cranberries. Cook in water in a covered saucepan until tender but still firm, drain.
2. Mix the cranberries, corn, bell pepper, pecans and parsley in a large bowl. Add the sweet potatoes and honey; mix lightly to coat well.
This is a recipe I've had since well before I moved South as I have always been a big sweet potato fan. This is a simple sweet hash from a book called True Grits... Tall Tales and Recipes from the New South.
This is a great treat for healthy people. The taste is very rich and sweet but isn't terribly fattening. I prefer to make it with coconut that is chopped finer than the variety in the photo (the bigger chunks are very difficult to roll!).
This dessert is for those at the table who want just a little something sweet. Store truffles in an airtight container for up to five days.
2 1/2 cups whole pitted dates
2 cups slivered blanched almonds, toasted
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 cup flaked unsweetened coconut, toasted
1. Place first 5 ingredients in a food processor. Process 45 seconds, scraping down sides as needed, or until mixture forms a thick paste.
2. Place coconut in a shallow bowl. Shape the almond mixture into 36 (1-inch) balls. Roll balls in toasted coconut.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".