Sweet Potato Jalepeno Poppers

1 large sweet potato, baked, cooled, peeled and mashed
3 ounces cream cheese, cold and cut into 1/4 inch chunks
1-2 jalepeno peppers, seeded and cut into 1/4 inch pieces
1 cup panko breadcrumbs
1/4 cup sweetened shredded coconut
1 egg, lighly beaten with 1 tablespoon cold water
1/2 teaspoon kosher salt
4 cups peanut or vegetable oil

Heat the oil in a medium saucepan. Line a plate with a few paper towels and set aside.
In a shallow bowl mix together the panko bread crumbs, coconut and salt. Using about 2 tablespoons of sweet potato roll it into a ball, take a chunk of cream cheese and one piece of jalepeno and stuff them in the middle of the sweet potato ball.  Dip the ball into the egg then coat in the breadcrumb mixture. Repeat until you run out of sweet potato. When oil is hot enough (test it by putting a small piece of bread in. If it sizzles, the oil is ready) using a slotted spoon gently lower 3 poppers at a time into the oil and cook until golden brown. Remove and place on the paper towel lined plate. Repeat until all poppers are cooked. Serve warm.

Rustic Sweet Potato Tarts

(makes 4 small tarts)

1 tube refrigerated crescent rolls

1 medium to large sweet potato, baked, peeled and mashed

8 ounces brie, outer white rind removed and cut into slices

2 slices precooked bacon, crumbled

2 tablespoons dried cranberries

1 teaspoon lemon juice

5 teaspoons honey, (divided)

kosher salt

Preheat oven to 375.  In a small bowl mix the mashed sweet potato with 3 teaspoons honey and 1 teaspoon lemon juice. Mix well.  On a cookie sheet press 2 crescent rolls together to form a 5 inch circle.Repeat using the remaining crescent rolls. You will have 4 circles. Leaving a 1/2 inch border spread 1/4 of the sweet potato onto each crescent circle. Layer 1/4 of the brie slices on each. Sprinkle each with 1/2 tablespoon dried cranberries and 1/4 of the crumbled bacon. Drizzle each tart with 1/2 teaspoon honey and sprinkle with a pinch of kosher salt. Fold up the edges of each tart overlapping as you go. Bake at 375 for about 15 minutes or until golden brown. 

Sweet Potato Cream Cheese Frosting

This frosting is so yummy on vanilla cupcakes, spice cupcakes, bran muffins, banana bread, carrot cake, or if you are like me, eaten right off a spoon...

1/4 cup butter, softened to room temp
8 oz. cream cheese, softened to room temp
1 small sweet potato, baked, peeled and mashed (for about 1 cup mashed)
1 teaspooon vanilla extract
a pinch of kosher salt
6 to 7 cups powdered sugar

Cream butter and cream cheese with electric mixer until creamy and smooth. Add sweet potato, vanilla and salt and continue mixing until creamy again. Gradually add the powdered sugar one cup at a time until the desired consistency is reached. Use less powdered sugar if you want a glaze and more if you want a thick frosting. Refrigerate until ready to use. Bring to room temp prior to spreading.

Feeling a little crazy?...sweet potato frosted cupcakes topped with crisp bacon is a fun sweet-and-salty combination!



Or try some toasted coconut sprinkled on top!