Posts Tagged by sweet potatoes
Breakfast Sausage Harvest Hash
September 15, 2019 | Posted by Wendy Perry under apples, casseroles, gluten free, here piggy piggy!, Mindless Mutterings from the Teacher's Lounge, published, roasted goodness, skillet cookery, sweet potatoes, turnips |
…this rustic hash features your favorite breakfast sausage and good old North Carolina Sweet Potatoes!
…gone to the dogs! Homemade “Frosty Pet nICE Cream” treats!
July 9, 2017 | Posted by Wendy Perry under contest creations, cook & eat nekkid, cook'n with NC goodies, doggie delights, feastivals & festivals, honey, ice cream & frozen treats, peanut butter, sweet potatoes, wendy's signature recipes |

My sweet Chamblee’s resting place….
Four years ago today, my sweet Speagle Chamblee crossed the rainbow bridge.
As I sat here looking at our pictures in this heat wave, and having seen a friend post pictures on facebook last night of commercially sold pet “ice cream,” I came to realize I’d never posted this pet recipe here on my blog!
On a last minute thought, I threw this together several years ago and entered it into the NC Sweet Potato Festival Contest “Miscellaneous” category where it won 2nd place! (It seems the last minute recipes I “throw together” are the ones that do best in contests.)

Frosty Pet “nICE Cream” Treats!
My sweet Chamblee was my guinea pig, and he did love my sweet potato “nIce Cream” treats. And guess what? They are people friendly too. So while making them for your fur babies, you can lick the bowl and spoon. This is a perfect recipe to get your kiddos involved in the kitchen. They will love these healthy snacks and feel so proud they made them for their furry best friends too.
Now being the North Carolina made foods evangelical that I am, y’all know I used NC made peanut butter (lots to choose from so use your favorite or quickly and easily make your own)…. and of course North Carolina Sweet Potatoes…. these grown just a few miles down the road!
So without further ado…. I will leave you with a little bit of my stroll down memory lane today of Chamblee…. who was by my side for 15 years.

My sweet Speagle Chamblee…. I miss him so.
And I think since I keep packets of baked sweet potato in my freezer (you DO do that don’t you?), in his memory, I will make my sweet little June Bug some today…. also a Speagle!

My sweet Speagle girl June Bug… I love her so!
Y’all have a “nICE” week… stay cool, and treat your babies to some “nICE Cream” treats too! A fun thing to do inside the air conditioning on a hotttt summer’s day.

- about 1 cup cooked and mashed sweet potato
- about 1 cup nonfat yogurt SEE NOTES
- about 1/2 cup peanut butter, smooth or crunchy
- 1 squirt honey adult dogs only
- a few crumbled sweet potato chips, optional garnish
-
Throw everything into a small bowl and stir together until well mixed. Portion out into small custard cups; cover and freeze. Remove from freezer a few minutes before serving to soften.
NOTE: Chamblee l.o.v.e.d. spicy hot potato chips (and so does June Bug), so if I have some on hand, I sometimes crush a couple of chips and/or sweet potato chips on top of his nICE Cream... making him his own little nICE Cream Sundae!
BE SURE THE YOGURT YOU -- -- USE IS FREE OF SWEETENERS, NATURAL OR ARTIFICIAL!
*** There are many people foods that are not safe for your pets. Before adding ingredients you might like in your nICE Cream to your pooch’s, be sure to look at safe pet food lists. The last thing you want to do is harm your baby with a treat.
Cooked any good Groundhog lately?
February 2, 2012 | Posted by Wendy Perry under casseroles, cook'n with NC goodies, Ground Hog Day, here chickie!, here piggy piggy!, here's the beef!, not yo' mama's meats!, pot pies and layered dishes, sweet potatoes, wendy's signature recipes |
To celebrate the day, the lazy blogger is sharing this annual post originally from 2011! However, that’s about to change and routine blogging is about to commence this week. I’m ready with all sorts of goodies for you and I hope you are too…
So, what exactly IS a groundhog? As I researched to see exactly what they are, I learned that they are also ‘woodchucks’ (huh?) or ground beavers! Oh great, that tells me a lot. I’m not sure, but I don’t think we have this particular specie of hog in my vicinity here in central North Carolina. We have hogs with snouts and hogs with tailpipes, but pretty sure no ‘ground’ hogs. However, I’ve been known to be wrong so somebody correct if that be the case. This is a really good pie. I have made it, just was fresh out of ground hog, so I used ‘regular’ hog instead. I hope you will give it a try… with good old NC Sweet Potatoes and some good local pork from wherever you are.
That whole shadow thing has always confused me… as I already have brain overload and remembering this is not of vital importance so I never saw fit to ‘file’ this up there. If he (or she?) sees a shadow, which is it? More winter or less? And best I remember, predictions of weeks of future weather offered up by a ground beaver is about as accurate as our local weather folks when they say those proverbial words… “we’re on the line and don’t think there will be significant accumulation,” only to wake up to a FOOT of snow!
So since groundhogs aren’t worth much when it comes to weather forecasting, I wondered if they may, perhaps, be edible. Always one to explore new culinary adventures, a-googling I went! Turns out, this hog is dark meat, similar to squirrel or rabbit. Now I haven’t cooked either one of those lately either… so I dig deeper. If you get yourself a hog that’s been hibernating, you are gonna need to remove the layer of fat that has piled up under the skin… and while in there, you’ll need to yank out their ‘stinky’ glands. If your hog is a senior citizen, parboiling is going to be necessary before cook’n. (Apparently inspecting the hog’s teeth will give clues as to age, but unless you’re a wildlife dentist, I’m not sure how to know this!).
So, since PIE is on top of all the 2011 trend Lists as ‘hot stuff’ this year, I salute thee, Pie… Groundhog Pie! If you have a favorite Groundhog recipe, do tell… and share it! And MY prediction… Sunny Skies ahead for all… whether you’re east, west, north or south of me… especially to my friends in the midst of Snowpocolypse this week… better y’all than me!
(still learning all the bells and whistles to the new recipe print feature… a few kinks to get worked out…stay tuned!)
Southwestern Groundhog Shepherd’s Pie with Sweet Tater Topping
TOPPING:
- 3 large sweet potatoes, cooked and mashed (I cook mine in the micro)
- 1 tall can evaporated milk
- 1 chipotle in adobo sauce, coarsely chopped (more if you like it hotter)
- 1 tablespoon adobo sauce
- dash cinnamon
- 1 heaping teaspoon sea salt
FILLING:
- About 2 pounds lean ground groundhog
(if you must, you can sub ground beef, turkey, pork, chicken) - 1 large sweet onion, roughly chopped
- 3 tablespoon garlic oil, divided
- 1-14 ounce can Mexi-Corn, drained*
- 2-15 ounce cans fire roasted tomatoes
- 1-7 ounce can diced roasted chilies
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups grated Monterey Jack Cheese, divided
- fresh cilantro
Preheat oven to 375°.
TOPPING:
Combine (cooked) mashed potatoes, milk, chipotle pepper, adobo sauce, cinnamon and salt. Mix well; set aside.
PIE FILLING:
In oven-safe skillet or small roasting pan, brown ground groundhog and onion in 2 tablespoons garlic oil; drain and set aside. Add remaining tablespoon of garlic oil and corn, stirring several minutes to lightly toast corn. Stir in tomatoes, chiles, chili powder, cumin and oregano. Cook until hot and well-blended and juices reduce. Remove from heat and mix in meat-onion mixture. Add 1 ½ cups cheese into mixture. Top with sweet potato mixture, spreading to edges. Sprinkle top with remaining ½ cup cheese. Bake in 375° oven for 25-30 minutes until hot and bubbly.
What to throw together...
- TOPPING:
- 3 large sweet potatoes, cooked and mashed (I cook mine in the micro)
- 1 tall can evaporated milk
- 1 chipotle in adobo sauce, coarsely chopped (more if you like it hotter)
- 1 tablespoon adobo sauce
- dash cinnamon
- 1 heaping teaspoon sea salt
- FILLING:
- About 2 pounds lean ground groundhog
- _ (if you must, you can sub ground beef, turkey, pork, chicken)_
- 1 large sweet onion, roughly chopped
- 3 tablespoon garlic oil, divided
- 1-14 ounce can Mexi-Corn, drained*
- 2-15 ounce cans fire roasted tomatoes
- 1-7 ounce can diced roasted chilies
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups grated Monterey Jack Cheese, divided
- fresh cilantro
- Preheat oven to 375°.
- TOPPING:
- Combine (cooked) mashed potatoes, milk, chipotle pepper, adobo sauce, cinnamon and salt. Mix well; set aside.
- In oven-safe skillet or small roasting pan, brown ground groundhog and onion in 2 tablespoons garlic oil; drain and set aside. Add remaining tablespoon of garlic oil and corn, stirring several minutes to lightly toast corn. Stir in tomatoes, chiles, chili powder, cumin and oregano. Cook until hot and well-blended and juices reduce. Remove from heat and mix in meat-onion mixture. Add 1 ½ cups cheese into mixture. Top with sweet potato mixture, spreading to edges. Sprinkle top with remaining ½ cup cheese. Bake in 375° oven for 25-30 minutes until hot and bubbly.
- Garnish with chopped fresh cilantro! Serve with side of black beans topped with a dollop of sour cream.
Garnish with chopped fresh cilantro! Serve with side of black beans topped with a dollop of sour cream.
* Put corn juice into your freezer soup pot…more on that to come!
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