Wednesday, April 3, 2013

Louisiana Love: Celebrating the Sweet Potato










Hello! In an effort to expand my blog a little bit I'm creating a new series called Louisiana Love. Here in Louisiana we love a festival, a parade, a reason to throw beads, eat moon pies and celebrate with good food and plenty of drinks. With this series I will highlight a celebration or festival going on in our great state and provide a fun recipe, free printable or a DIY tutorial. I've already created the schedule for the year and let's just say...it's going to be fun!


So to start off I'm celebrating the Sweet Potato. The North Louisiana Sweet Potato Festival is this weekend in Oak Grove, Louisiana. This festival features a carnival, arts and crafts vendors, food and much more. We won't be attending because my family will be celebrating Jackson's 2nd birthday, more on that in another post. I created a fun little recipe to share with you.

Sweet Potato Pockets
Pockets and filling:
2 Packages of refrigerated crescent rolls
3 - 4 Sweet potatoes, cooked and mashed
1 Bag of mini marshmallows (you won't use the whole bag)

Icing:
2 Tbs. cream cheese (softened)
2 Cups of powdered sugar
2 Tbs. of milk
1 tsp. vanilla
2 Tbs. butter (softened)
2 Tbs. water
Pecans (optional)

Preheat your oven to 350 degrees. Unroll your crescent rolls and lay flat on a lightly greased cookie sheet. Place a little bit of the mashed sweet potatoes in the thickest part of the triangle. Place 1 - 2 mini marshmallows on top of the filling.

*Note - some people are anti-marshmellow so you can omit this step. It just adds a touch of extra sweetness.

Place another crescent triangle on top of the base triangle and pinch the edges together, sealing the mixture inside. After all the pockets have been assembled place in the oven and bake for 12 to 17 minutes or until the edges are golden brown.

While your pockets are baking prepare your icing. Combine all your icing ingredients together and vigorously whisk. Once mixed you can pour the icing in a squeeze bottle to make it easier to dispense or you can use a spoon to drizzle it over the pockets.

Once you remove your pockets from the oven take them off the cookie sheet and allow to cool slightly. Drizzle the glaze over the pocket. Sprinkle the tops with chopped pecans (again, optional). Serve warm.


Photo: Beth Dreiling Hontzas

My go to source for recipes, Southern Living, has a wonderful article called 16 Ways with Sweet Potatoes. Check it out for some very yummy treats for your dining table.

Enjoy!









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