These Sweet Potato Fries are easy to make, baked to slightly crispy, lightly seasoned and paired with a delicious Toasted Marshmallow Dipping Sauce to satisfy your salty and sweet cravings!
We plant sweet potato slips every Spring to harvest fresh sweet potatoes from our garden in the Fall. I love any time we can use produce that comes out of the garden, that we’ve grown ourselves. I sure enjoy that sweet potatoes can be prepared savory or sweet and taste wonderful both ways. For this recipe it is a nice and light mix between the two!
For sweet potato fries, I enjoy a little crisp on the outside and soft on the inside. Baking the sweet potato fries using Clabber Girl Corn Starch will give you a crispy sweet potato fry that is perfectly crispy on the outside and still soft and flavorful on the inside.
This recipe is easy to make. You simply cut the sweet potatoes into long strips, about 1/4 inch wide. They then are soaked in water for about 30 minutes. This helps them to soften up a little for baking.
The dipping sauce comes together quickly.
Sweet Potato Fries with Toasted Marshmallow Dipping Sauce
Sweet Potato Fries:
2 sweet potatoes, peeled
2 Tbsp. olive oil
2 Tbsp. Clabber Girl Corn Starch
1/2 tsp. garlic powder
1/2 tsp. black pepper
Fine sea salt, to taste
Toasted Marshmallow Dipping Sauce:
1 bag large marshmallows
1/2 C. heavy cream
1 tsp. ground cinnamon
1 tsp. brown sugar
1/2 tsp. ground nutmeg
Peel and slice the sweet potatoes into long, thin strips. About 1/4-inch-wide, so all the strips are evenly cut. Place the fry strips into a large bowl of water and soak for about 30 minutes.
After the 30 minutes, remove the fries from the water and pat dry with a clean towel. Add the fries to a medium sized bowl. Drizzle the olive oil over the fries and use a spatula and mix so all the fries are well coated.
In a separate bowl, add the Clabber Girl Corn Starch, garlic powder and pepper and whisk together until well blended. Sprinkle the corn starch mixture over the prepared sweet potato fries and toss so they are all well coated. Evenly space on a Parchment paper lined baking sheet and place in the oven for 15 minutes at 425° F.
Remove the baking sheet, then using a spatula flip over the sweet potato fries, keeping them evenly spaced. Then place them back in the oven for an additional 15 minutes. Remove the baking sheet and lightly sprinkle the sweet potato fries with the fine sea salt and let cool for 5 minutes. Serve warm with the Toasted Marshmallow Dipping Sauce.
Toasted Marshmallow Dipping Sauce:
Evenly place the large marshmallows on a baking sheet and place in the 425° F. oven. Watch for the marshmallows to become lightly toasted, about 2 minutes. Once the marshmallows are toasted, remove them from the oven. Using a blender, add the heavy cream, marshmallows, cinnamon, brown sugar and nutmeg and blend until well mixed and combined. Pour the blended sauce into dipping bowl.
Enjoy the Sweet Potato Fries with the Toasted Marshmallow Dipping Sauce.
You will want to make the sauce right at the time you are ready to serve the fries, as the sauce will set up after a while.
This is a great snack to enjoy at home or to serve for a pot luck meal. The sweet and salty pairing is so yummy!
Apple recipes are some of my very favorite recipes to make! I love to try forever favorites and new apple recipes as well. This Apple Brown Betty recipe will be one I make time and time again.
Here in the Midwest, apples are in season in the fall. We don’t grow our own apples, but we love to take a family trip to some local orchards and pick up some apples or pick them fresh from the trees.
The delicious flavors of fresh apple and spice blend together wonderfully in this dish. This Apple Brown Betty recipe is super easy to make and a delicious ending to any meal, a yummy snack, or even for breakfast! A sweet and tasty treat and a great use of your favorite apples!
One great thing about this recipe is that it doesn’t require a lot of ingredients and most likely you have them on hand and easy to throw together. Transforming bread into a sweet and spiced dessert, this old fashioned dessert is suitable for any occasion. If you love the apple pie flavors, you’ll love Apple Brown Betty!
Apple Brown Betty Ingredients:
8 bread slices (any kind of bread will do, I used wheat bread)
4 apples (any apples will do, I prefer more of a tart apple and used Granny Smith)
1/2 cup brown sugar +1/4 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup water
1/2 stick of butter, cut into slices
Pull apart or cut the bread slices into small pieces/cubes, place in a bowl and set aside. Peel, core, and slice the apples. Dice the apples and place them in a medium mixing bowl tossed with some lemon juice. Add the brown sugar, cinnamon, nutmeg, and mix together so the apples are coated well. Using a greased pie baking dish or a 9×9 baking dish, layer the apple mixture and the bread pieces alternately topping off with the bread pieces. Pour the water evenly over the prepared mixture in the baking dish and sprinkle the top with the remaining brown sugar. Top off with slender slices of butter placed all around the top. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for an additional 5 minutes. Serve cold or warm with a tablespoon for whipped topping for extra deliciousness!
Favorite flavors of fall all packed in one recipe! You’ll be sure to want to give it a try!
Add a little tartness and crunch to your ice cream dessert! These apple puffs from the Rumford Complete Cookbook are a great addition to a nice bowl of vanilla ice cream. The apple puffs have a slight crunchy outside with the inside a cake texture with bits of tender apples inside. When pairing it with ice cream, I also drizzled caramel on top to complete the taste. The apple puffs recipe is on page 97 of the Rumford Complete Cookbook!
Here is my version of the recipe with some modifications for the puffs to take shape.
Apple Puffs Ingredients:
2 cups flour
1/2 cup sugar
3 apples, peeled, and chopped
1 tsp Rumford Baking Powder
1 cup milk
Pinch of salt
Mix together the flour, salt, and baking powder in a medium size mixing bowl. Add the sugar and chopped apples. Add the egg and milk and mix to a rather stiff batter. Drop spoonfuls of batter into a hot deep fryer and cook until the puffs are golden brown. Remove and drain puffs on a paper towel on a plate. Serve warm with ice cream.
I prepared these apple puffs and enjoyed with vanilla ice cream drizzled with my favorite caramel sauce to top it off. So delicious!!
I love blueberry muffins in the morning for breakfast! Especially homemade muffins. I love sitting down with a fresh cup of my favorite vanilla chai and a muffin some mornings as the day is getting started. I am excited to share this easy recipe with you. These blueberry streusel muffins are great for a weekday grab and go breakfast. They are great for a snack and even nice enough for a dessert.
A tasty and moist muffin with bursts of blueberry goodness, topped with a yummy cinnamony streusel topping.
Blueberry Streusel Muffins
2 c. flour
1 1/2 tsp. Clabber Girl baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 tsp. vanilla extract
1/2 c. milk
1/4 c. plain yogurt
1 c. blueberries
1 c. sugar
2/3 c. flour
1/2 c. butter
1 tsp. cinnamon
In a medium bowl, prepare streusel topping by combining all the ingredients and mix together with a fork to get a crumbly texture. Do not over mix. Set streusel topping aside.
In a large bowl, add the butter and sugar. Beat together to a cream. Add the eggs, vanilla, milk, and plain yogurt. Beat the mix all together well. Add the flour, baking powder, and salt. Continue to beat the mixture together well. Stir in the blueberries. Prepare the muffin pan by greasing using a cooking spray or lining with paper muffin liners. Divide the batter evenly between the muffin cups. Heavily sprinkle each muffin cup with the streusel topping. Bake at 350° F. for 25 minutes. When muffins are done, cool in the muffin pan for a few minutes before removing. Then cool the rest of the way on a wire rack. Recipe makes approximately 2 dozen muffins.
We are counting down the top ten recipes on our website in 2016! These are the top ten most visited recipes on our website throughout the year in 2016. It should be no surprise that our Old-Fashioned Biscuits (as shown on the back of the Clabber Girl Can) are at the top of our list!
Clabber Girl Baking Powder Hamburger Buns – Our hamburger buns are quick and easy to make – no yeast and no rising time. Now, admittedly, the dough is sticky, and things can get a little messy when you scoop it out and plop it on the baking sheet. But just keep a bowl of water handy and wet your fingers before you scoop and shape the dough to make it easier to handle.
Baking Powder Biscuits – You can use this basic baking powder biscuit recipe and with a few minor changes make buttermilk, drop, cheese, sour cream or cornmeal biscuits.
Good Ole Fried Chicken – This fried chicken comes out moist with a crispy crust; it’s the ideal old fashioned recipe that has withstood the test of time.
Lemon Drop Cookies – These cookies are bursting with lemon flavor-you actually bake them with lemon zest and use frozen lemonade concentrate as your liquid.
Orange Cake – Originally featured in our Brickyard to Backyard cookbook, this has become a favorite for the holidays when oranges are in season. The cake is light and delicate, the orange glaze is packed with flavor.
Applesauce Spice Bars – There are 3 different spices in this bar, giving them so much flavor! Top them with cream cheese frosting for an extra decadent dessert.
Golden Corn Bread – This corn bread only requires 8 ingredients and first appeared on the back of the Clabber Girl Baking Powder can.
Chocolate Texas Sheet Cake – This recipe is another one of my favorites I have learned from my grandma! I know I have said it before with some other recipes, that I am wanting to learn some family recipes that everyone loves and that are favorites of mine. Texas Sheet Cakes are like a family tradition, you might have eaten it as a kid as well as your parents may have as well. Enjoyable every time!
Irish Cream Bundt Cake – This cake is perfect for fans of Irish cream liqueur; it is an ingredient in both cake and glaze. Perfect for St. Patrick’s Day or a fun event where a special Irish-inspired cake is called for.
With Christmas rolling around, I get to thinking about what are my favorite treats I most look forward to and mincemeat bars are definitely one of them! Now they can surely be made any time of the year, but I think I’ve had them most around the holidays.
If you have read many of my other recipes, you know I have shared several family recipes that are my favorite that I have learned to make myself. Several of the recipes have been passed down through the generations. This is another one of them! My mom got this recipe from my grandma, where she is sure it was a family recipe that she learned as well.
So many flavors mixed together in mincemeat bars they are mouthwatering delicious!
1 1/2 cup flour
1/2 tsp cinnamon
1/s tsp salt
1/4 tsp baking soda
1/4 cup shortening
3/4 cup sugar
3/4 cup mincemeat
1/2 cup chopped walnuts
1/2 cup crushed pineapple (drained)
1 1/2 cup powered sugar
1 1/2 Tbsp hot pineapple juice
In a medium bowl mix together the flour, cinnamon, salt, and baking soda and set aside. In a separate bowl combine the sugar and shortening and cream together. Then add the eggs, mincemeat, chopped walnuts, and crushed pineapple. Mix it together. Then combine the dry ingredients with the wet ingredients and mix it all together. Pour mixture into a greased 9×13 pan. Bake at 350 degrees for 20-25 minutes. Prepare the icing by combining the powdered sugar and the hot pineapple juice together and mixed well. Pour the icing mixture over the warm mincemeat bars and spread evenly. Cook completely and serve.
How to make the mincemeat:
1 1/2 pints chopped tart apples (peeled)
1 pint chopped green tomatoes
2 tsp cinnamon
1 tsp each salt, all spice, ground cloves
3 cups sugar
1 pound raisins
1/4 cup vinegar
1 cup ground suet
Mix all the ingredients together in a pot and bring to a rapid boil. Then reduce heat and simmer until thickens. Pour into sterilized jars and seal. Jars will self seal.
If you like a spice cake/fruit/moist cake with light icing you will love these! They are seriously so so good!
Once again, I am enjoying the many flavors of fall! Don’t you just love all the flavors of fall!!? Fall time is when we harvest some of my favorite vegetables! Sweet potatoes! I love them prepared so many ways! From sweet recipes to savory recipes, sweet potatoes are delicious so many ways. Definitely as a favorite with this Garlic Parmesan Roasted Sweet Potato recipe.
This recipe with the garlic and Parmesan brings in some savory flavors to blend with the sweet potato sweetness. It’s an easy side dish packed full of flavors.
Fall is when sweet potatoes are dug in the garden. It’s always nice to use fresh produce that we have grown to prepare different recipes and enjoy!
These Garlic and Parmesan roasted sweet potatoes are well liked in our house and are a great side dish paired with any meal. Especially in the fall season, when we mostly think of having sweet potatoes.
Garlic Parmesan Roasted Sweet Potatoes
3 medium sized sweet potatoes (peeled or skins on, cut into cubes)
1/2 of a small onion, chopped
3 Tbsp olive oil
2 Tbsp garlic powder
1 Tbsp chopped parsley
Grated Parmesan cheese
Shredded Parmesan cheese
Preheat oven to 400° F. Peel and cube the sweet potatoes (you can leave the skin on if you prefer). Chop the onion. Place the onion and cubed sweet potatoes in a bowl. Add the olive oil, pepper, and garlic powder to the bowl and mix coating the onion and sweet potatoes well. Spread the mixture onto a baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove from oven and sprinkle with grated Parmesan cheese, shredded Parmesan cheese, and chopped parsley. Serve warm.
Be sure to give these Garlic Parmesan Roasted Sweet Potatoes a try as a side dish this fall! Add them to your Thanksgiving feast!
Persimmon pudding is an old fashioned classic in the Midwest during the late fall and winter months. A dense, moist, sweet and almost custardy type dessert – a delicious flavor to enjoy along with all the other favorite fall flavors!
Persimmon is in season here in Indiana in the fall months. Persimmon are grown in the southern part of Indiana. There is even a Persimmon Festival in September. Persimmon pudding is a favorite old fashioned dessert for the fall and winter months.
I was introduced to persimmon pudding a few years ago! It’s actually one of my dad’s favorite recipes that my grandma makes this time of year. I had always heard them mention it, but had never tried it until a few years ago. I loved it too!! This is a recipe my grandma learned from her mom, I asked her if she minded if I shared it here.
1 cup sugar
1/2 cup butter, softened
2 1/2 cup milk
1 tsp salt
1 1/2 cup flour
2 1/2 tsp Clabber Girl baking powder
1 pint persimmon puree
Combine all ingredients into a large mixing bowl and mix with a handheld mixer until mixed well. Pour mixture into a 9×13 baking pan and bake for 50 minutes at 350 degrees. Stick a butter knife or toothpick in the center at the end of the 50 minutes to check if the pudding is baked all the way through. Bake a little longer if it’s not. Cool to somewhat warm before serving. Top it off with cool whip before serving. Serve it in cut out squares or dolloped in a bowl.
Once cooled, the persimmon pudding can be stored at room temperature for about 8 hours. Then in the refrigerator for a day or 2. Simply reheat until warm in the microwave to enjoy more.
Persimmon pudding is a lightly spiced, with its own flavor, baked pudding that is similar to a custard with a pumpkin pie texture.
Thanksgiving is almost here and it would be paired perfectly with a big Thanksgiving feast. Add persimmon pudding to your Thanksgiving menu this year and years to come.