Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 Cooks Recipes | The Daily Recipe This looks good. Wanted to share, Julie THE DAILY RECIPE - A different recipe sent everyday from CooksRecipes.com! Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg, this recipe is destined to be the hit of the evening with its outstanding presentation and flavor to match. Sweet Potato Cranberry Galette 2 tablespoons margarine or butter 1 tablespoon olive oil 1 cup chopped onion 1 cup dried cranberries 1/4 cup packed light brown sugar 1 tablespoon ground ginger 2 to 2 1/2 pounds sweet potatoes (yams) 1.. Preheat oven to 400 degrees F. 2.. In a skillet, heat margarine and olive oil and sauté onions until tender, about 5 to 7 minutes. Add cranberries, brown sugar and ginger, stirring until mixed. 3.. Line a 9-inch round cake pan with aluminum foil and coat with non-stick cooking spray. 4.. Peel potatoes and slice very thin, preferably with a food processor. 5.. Spoon one tablespoon of cranberry mixture in center of cake pan. 6.. Arrange one third of the sweet potato slices in concentric circles, overlapping in bottom of pan. Spread half of cranberry mixture over potatoes. Top with another one third sweet potato slices, arranged in same manner. Top with remaining cranberry mixture ending with sweet potatoes. 7.. Coat a sheet of aluminum foil with nonstick cooking spray and cover sweet potatoes tightly. 8.. Bake for 40 minutes, uncover and continue baking for an additional 20 minutes or until brown and crisp on top and potatoes are tender. 9.. Place serving plate on cake pan and invert. Makes 8 servings. Per serving: CAL 236 (18% from fat); FAT 5g; PROTEIN 2g; CARB 47g; CHOL 0mg; SODIUM 53mg; SATURATED FAT 1g Recipe and photograph provided courtesy of Lousiana Sweet Potato Commission. Contact the Editor: Email Hope Pryor. (Important! The words in the subject line, " Subscriber Email " , must not be removed or altered. Do not reply with this recipe newsletter as it will be lost.) Click here to visit CooksRecipes.com. Click here for printing tip 2005 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating Click here to from The Daily Recipe. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 Hi Julie, Since we can only post tried and true I sure do hope you try it and tell us it was good so we can file it. Don't forget to do that ok? I really want to file it, cause it looks so yummy, but rules is rules is rules, LOL. Please don't forget, I am eager to hear. Hugs, Chanda - Julie Braswell Healthy_Is_Tasty ; Saturday, October 08, 2005 6:52 AM Fw: Sweet Potato Cranberry Galette Cooks Recipes | The Daily Recipe This looks good. Wanted to share, Julie THE DAILY RECIPE - A different recipe sent everyday from CooksRecipes.com! Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg, this recipe is destined to be the hit of the evening with its outstanding presentation and flavor to match. Sweet Potato Cranberry Galette 2 tablespoons margarine or butter 1 tablespoon olive oil 1 cup chopped onion 1 cup dried cranberries 1/4 cup packed light brown sugar 1 tablespoon ground ginger 2 to 2 1/2 pounds sweet potatoes (yams) 1.. Preheat oven to 400 degrees F. 2.. In a skillet, heat margarine and olive oil and sauté onions until tender, about 5 to 7 minutes. Add cranberries, brown sugar and ginger, stirring until mixed. 3.. Line a 9-inch round cake pan with aluminum foil and coat with non-stick cooking spray. 4.. Peel potatoes and slice very thin, preferably with a food processor. 5.. Spoon one tablespoon of cranberry mixture in center of cake pan. 6.. Arrange one third of the sweet potato slices in concentric circles, overlapping in bottom of pan. Spread half of cranberry mixture over potatoes. Top with another one third sweet potato slices, arranged in same manner. Top with remaining cranberry mixture ending with sweet potatoes. 7.. Coat a sheet of aluminum foil with nonstick cooking spray and cover sweet potatoes tightly. 8.. Bake for 40 minutes, uncover and continue baking for an additional 20 minutes or until brown and crisp on top and potatoes are tender. 9.. Place serving plate on cake pan and invert. Makes 8 servings. Per serving: CAL 236 (18% from fat); FAT 5g; PROTEIN 2g; CARB 47g; CHOL 0mg; SODIUM 53mg; SATURATED FAT 1g Recipe and photograph provided courtesy of Lousiana Sweet Potato Commission. Contact the Editor: Email Hope Pryor. (Important! The words in the subject line, " Subscriber Email " , must not be removed or altered. Do not reply with this recipe newsletter as it will be lost.) Click here to visit CooksRecipes.com. Click here for printing tip 2005 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating Click here to from The Daily Recipe. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 well, by golly, I'll have to cook it up tonight and make it true, lol!! let you know then, sorry, did not know I broke the rules, cause I hadn't read 'em, lol! It just looked too good and too easy to not be good. Julie Hi Julie, Since we can only post tried and true I sure do hope you try it and tell us it was good so we can file it. Don't forget to do that ok? I really want to file it, cause it looks so yummy, but rules is rules is rules, LOL. Please don't forget, I am eager to hear. Hugs, Chanda - Julie Braswell Healthy_Is_Tasty ; Saturday, October 08, 2005 6:52 AM Fw: Sweet Potato Cranberry Galette Cooks Recipes | The Daily Recipe This looks good. Wanted to share, Julie THE DAILY RECIPE - A different recipe sent everyday from CooksRecipes.com! Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg, this recipe is destined to be the hit of the evening with its outstanding presentation and flavor to match. Sweet Potato Cranberry Galette 2 tablespoons margarine or butter 1 tablespoon olive oil 1 cup chopped onion 1 cup dried cranberries 1/4 cup packed light brown sugar 1 tablespoon ground ginger 2 to 2 1/2 pounds sweet potatoes (yams) 1.. Preheat oven to 400 degrees F. 2.. In a skillet, heat margarine and olive oil and sauté onions until tender, about 5 to 7 minutes. Add cranberries, brown sugar and ginger, stirring until mixed. 3.. Line a 9-inch round cake pan with aluminum foil and coat with non-stick cooking spray. 4.. Peel potatoes and slice very thin, preferably with a food processor. 5.. Spoon one tablespoon of cranberry mixture in center of cake pan. 6.. Arrange one third of the sweet potato slices in concentric circles, overlapping in bottom of pan. Spread half of cranberry mixture over potatoes. Top with another one third sweet potato slices, arranged in same manner. Top with remaining cranberry mixture ending with sweet potatoes. 7.. Coat a sheet of aluminum foil with nonstick cooking spray and cover sweet potatoes tightly. 8.. Bake for 40 minutes, uncover and continue baking for an additional 20 minutes or until brown and crisp on top and potatoes are tender. 9.. Place serving plate on cake pan and invert. Makes 8 servings. Per serving: CAL 236 (18% from fat); FAT 5g; PROTEIN 2g; CARB 47g; CHOL 0mg; SODIUM 53mg; SATURATED FAT 1g Recipe and photograph provided courtesy of Lousiana Sweet Potato Commission. Contact the Editor: Email Hope Pryor. (Important! The words in the subject line, " Subscriber Email " , must not be removed or altered. Do not reply with this recipe newsletter as it will be lost.) Click here to visit CooksRecipes.com. Click here for printing tip 2005 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating Click here to from The Daily Recipe. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 No Julie, you didn't break any rules, LOL, I just didn't want to break any by filing it, but it sounds so good I want to file it! LOL so hurry up and try it and let us know! LOL I love sweet potatoes. Funny, I love them when I was a kid too, but none of my three kids like them. <shrug> go configure. hugs, Chanda - Julie Braswell Saturday, October 08, 2005 5:06 PM Re: Fw: Sweet Potato Cranberry Galette well, by golly, I'll have to cook it up tonight and make it true, lol!! let you know then, sorry, did not know I broke the rules, cause I hadn't read 'em, lol! It just looked too good and too easy to not be good. Julie Hi Julie, Since we can only post tried and true I sure do hope you try it and tell us it was good so we can file it. Don't forget to do that ok? I really want to file it, cause it looks so yummy, but rules is rules is rules, LOL. Please don't forget, I am eager to hear. Hugs, Chanda - Julie Braswell Healthy_Is_Tasty ; Saturday, October 08, 2005 6:52 AM Fw: Sweet Potato Cranberry Galette Cooks Recipes | The Daily Recipe This looks good. Wanted to share, Julie THE DAILY RECIPE - A different recipe sent everyday from CooksRecipes.com! Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg, this recipe is destined to be the hit of the evening with its outstanding presentation and flavor to match. Sweet Potato Cranberry Galette 2 tablespoons margarine or butter 1 tablespoon olive oil 1 cup chopped onion 1 cup dried cranberries 1/4 cup packed light brown sugar 1 tablespoon ground ginger 2 to 2 1/2 pounds sweet potatoes (yams) 1.. Preheat oven to 400 degrees F. 2.. In a skillet, heat margarine and olive oil and sauté onions until tender, about 5 to 7 minutes. Add cranberries, brown sugar and ginger, stirring until mixed. 3.. Line a 9-inch round cake pan with aluminum foil and coat with non-stick cooking spray. 4.. Peel potatoes and slice very thin, preferably with a food processor. 5.. Spoon one tablespoon of cranberry mixture in center of cake pan. 6.. Arrange one third of the sweet potato slices in concentric circles, overlapping in bottom of pan. Spread half of cranberry mixture over potatoes. Top with another one third sweet potato slices, arranged in same manner. Top with remaining cranberry mixture ending with sweet potatoes. 7.. Coat a sheet of aluminum foil with nonstick cooking spray and cover sweet potatoes tightly. 8.. Bake for 40 minutes, uncover and continue baking for an additional 20 minutes or until brown and crisp on top and potatoes are tender. 9.. Place serving plate on cake pan and invert. Makes 8 servings. Per serving: CAL 236 (18% from fat); FAT 5g; PROTEIN 2g; CARB 47g; CHOL 0mg; SODIUM 53mg; SATURATED FAT 1g Recipe and photograph provided courtesy of Lousiana Sweet Potato Commission. Contact the Editor: Email Hope Pryor. (Important! The words in the subject line, " Subscriber Email " , must not be removed or altered. Do not reply with this recipe newsletter as it will be lost.) Click here to visit CooksRecipes.com. Click here for printing tip 2005 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating Click here to from The Daily Recipe. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 I made one with fresh cranberries & pears... . but I didn't use enough sugar>. oh boy, it was TART! On Saturday, October 8, 2005, at 02:54 PM, PuterWitch wrote: > Hi Julie, > Since we can only post tried and true I sure do hope you try it and > tell us it was good so we can file it. Don't forget to do that ok? I > really want to file it, cause it looks so yummy, but rules is rules is > rules, LOL. > Please don't forget, I am eager to hear. > Hugs, > Chanda > - > Julie Braswell > Healthy_Is_Tasty ; > > Saturday, October 08, 2005 6:52 AM > Fw: Sweet Potato Cranberry Galette > > > Cooks Recipes | The Daily Recipe > This looks good. Wanted to share, > Julie > > > THE DAILY RECIPE - A different recipe sent everyday from > CooksRecipes.com! > > > Created by Louisiana Sweet Potato Commission spokesperson, > Holly Clegg, this recipe is destined to be the hit of the evening with > its outstanding presentation and flavor to match. > > > > Sweet Potato Cranberry Galette > > 2 tablespoons margarine or butter > 1 tablespoon olive oil > 1 cup chopped onion > 1 cup dried cranberries > 1/4 cup packed light brown sugar > 1 tablespoon ground ginger > 2 to 2 1/2 pounds sweet potatoes (yams) > 1.. Preheat oven to 400 degrees F. > 2.. In a skillet, heat margarine and olive oil and sauté onions > until tender, about 5 to 7 minutes. Add cranberries, brown sugar and > ginger, stirring until mixed. > 3.. Line a 9-inch round cake pan with aluminum foil and coat > with non-stick cooking spray. > 4.. Peel potatoes and slice very thin, preferably with a food > processor. > 5.. Spoon one tablespoon of cranberry mixture in center of cake > pan. > 6.. Arrange one third of the sweet potato slices in concentric > circles, overlapping in bottom of pan. Spread half of cranberry > mixture over potatoes. Top with another one third sweet potato slices, > arranged in same manner. Top with remaining cranberry mixture ending > with sweet potatoes. > 7.. Coat a sheet of aluminum foil with nonstick cooking spray > and cover sweet potatoes tightly. > 8.. Bake for 40 minutes, uncover and continue baking for an > additional 20 minutes or until brown and crisp on top and potatoes are > tender. > 9.. Place serving plate on cake pan and invert. > Makes 8 servings. > > Per serving: CAL 236 (18% from fat); FAT 5g; PROTEIN 2g; CARB 47g; > CHOL 0mg; SODIUM 53mg; SATURATED FAT 1g > > Recipe and photograph provided courtesy of Lousiana Sweet Potato > Commission. > Contact the Editor: Email Hope Pryor. (Important! The words in > the subject line, " Subscriber Email " , must not be removed or altered. > Do not reply with this recipe newsletter as it will be lost.) > Click here to visit CooksRecipes.com. Click here for printing tip > 2005 CooksRecipes.com. All rights reserved. Terms of > Use | Privacy Policy | Content Rating > Click here to from The Daily Recipe. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 LOL, picturing you with a fish face, LOL - Jenni Billings Saturday, October 08, 2005 5:18 PM Re: Fw: Sweet Potato Cranberry Galette I made one with fresh cranberries & pears... . but I didn't use enough sugar>. oh boy, it was TART! On Saturday, October 8, 2005, at 02:54 PM, PuterWitch wrote: > Hi Julie, > Since we can only post tried and true I sure do hope you try it and > tell us it was good so we can file it. Don't forget to do that ok? I > really want to file it, cause it looks so yummy, but rules is rules is > rules, LOL. > Please don't forget, I am eager to hear. > Hugs, > Chanda > - > Julie Braswell > Healthy_Is_Tasty ; > > Saturday, October 08, 2005 6:52 AM > Fw: Sweet Potato Cranberry Galette > > > Cooks Recipes | The Daily Recipe > This looks good. Wanted to share, > Julie > > > THE DAILY RECIPE - A different recipe sent everyday from > CooksRecipes.com! > > > Created by Louisiana Sweet Potato Commission spokesperson, > Holly Clegg, this recipe is destined to be the hit of the evening with > its outstanding presentation and flavor to match. > > > > Sweet Potato Cranberry Galette > > 2 tablespoons margarine or butter > 1 tablespoon olive oil > 1 cup chopped onion > 1 cup dried cranberries > 1/4 cup packed light brown sugar > 1 tablespoon ground ginger > 2 to 2 1/2 pounds sweet potatoes (yams) > 1.. Preheat oven to 400 degrees F. > 2.. In a skillet, heat margarine and olive oil and sauté onions > until tender, about 5 to 7 minutes. Add cranberries, brown sugar and > ginger, stirring until mixed. > 3.. Line a 9-inch round cake pan with aluminum foil and coat > with non-stick cooking spray. > 4.. Peel potatoes and slice very thin, preferably with a food > processor. > 5.. Spoon one tablespoon of cranberry mixture in center of cake > pan. > 6.. Arrange one third of the sweet potato slices in concentric > circles, overlapping in bottom of pan. Spread half of cranberry > mixture over potatoes. Top with another one third sweet potato slices, > arranged in same manner. Top with remaining cranberry mixture ending > with sweet potatoes. > 7.. Coat a sheet of aluminum foil with nonstick cooking spray > and cover sweet potatoes tightly. > 8.. Bake for 40 minutes, uncover and continue baking for an > additional 20 minutes or until brown and crisp on top and potatoes are > tender. > 9.. Place serving plate on cake pan and invert. > Makes 8 servings. > > Per serving: CAL 236 (18% from fat); FAT 5g; PROTEIN 2g; CARB 47g; > CHOL 0mg; SODIUM 53mg; SATURATED FAT 1g > > Recipe and photograph provided courtesy of Lousiana Sweet Potato > Commission. > Contact the Editor: Email Hope Pryor. (Important! The words in > the subject line, " Subscriber Email " , must not be removed or altered. > Do not reply with this recipe newsletter as it will be lost.) > Click here to visit CooksRecipes.com. Click here for printing tip > 2005 CooksRecipes.com. All rights reserved. Terms of > Use | Privacy Policy | Content Rating > Click here to from The Daily Recipe. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 we were definitely making the fish face... though I added some yummy soy dream on top to 'help' it was beautiful even if it was tart! LOL On Saturday, October 8, 2005, at 05:30 PM, PuterWitch wrote: > LOL, picturing you with a fish face, LOL > - > Jenni Billings > > Saturday, October 08, 2005 5:18 PM > Re: Fw: Sweet Potato Cranberry Galette > > > I made one with fresh cranberries & pears... . but I didn't use > enough > sugar>. oh boy, it was TART! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2005 Report Share Posted October 9, 2005 Ok, I made this tonight. It is good, although I would cut back the ginger to 1/2 - 3/4 the amount, replace what you take out with cinnamon, add about 1 cup of juice so it stays moist. Julie This looks good. Wanted to share, Julie THE DAILY RECIPE - A different recipe sent everyday from CooksRecipes.com! Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg, this recipe is destined to be the hit of the evening with its outstanding presentation and flavor to match. Sweet Potato Cranberry Galette 2 tablespoons margarine or butter 1 tablespoon olive oil 1 cup chopped onion 1 cup dried cranberries 1/4 cup packed light brown sugar 1 tablespoon ground ginger 2 to 2 1/2 pounds sweet potatoes (yams) 1.. Preheat oven to 400 degrees F. 2.. In a skillet, heat margarine and olive oil and sauté onions until tender, about 5 to 7 minutes. Add cranberries, brown sugar and ginger, stirring until mixed. 3.. Line a 9-inch round cake pan with aluminum foil and coat with non-stick cooking spray. 4.. Peel potatoes and slice very thin, preferably with a food processor. 5.. Spoon one tablespoon of cranberry mixture in center of cake pan. 6.. Arrange one third of the sweet potato slices in concentric circles, overlapping in bottom of pan. Spread half of cranberry mixture over potatoes. Top with another one third sweet potato slices, arranged in same manner. Top with remaining cranberry mixture ending with sweet potatoes. 7.. Coat a sheet of aluminum foil with nonstick cooking spray and cover sweet potatoes tightly. 8.. Bake for 40 minutes, uncover and continue baking for an additional 20 minutes or until brown and crisp on top and potatoes are tender. 9.. Place serving plate on cake pan and invert. Makes 8 servings. Per serving: CAL 236 (18% from fat); FAT 5g; PROTEIN 2g; CARB 47g; CHOL 0mg; SODIUM 53mg; SATURATED FAT 1g Recipe and photograph provided courtesy of Lousiana Sweet Potato Commission. Contact the Editor: Email Hope Pryor. (Important! The words in the subject line, " Subscriber Email " , must not be removed or altered. Do not reply with this recipe newsletter as it will be lost.) Click here to visit CooksRecipes.com. Click here for printing tip 2005 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating Click here to from The Daily Recipe. Quote Link to comment Share on other sites More sharing options...
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