4 medium size sweet potatoes
1 tbsp whipped butter, (not me!!!)
2 tbsp frozen apple juice, concentrate
1 salt to taste
1 pepper to taste, size apple; peeled diced
6 whole cloves
1 ground nutmeg
Directions
Place sweet potatoes in a saucepan and cover with water. Bring to a
boil and cook 30 to 40 minutes or until tender. Remove from water,
peel and mash. Add butter, apple juice, salt and pepper. Stir in
apple, cloves and dash of nutmeg. Place in an ovenproof serving dish
and warm in 350 degrees oven to minutes before serving. Food
Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FRUIT EXCHANGE
CAL: 116, CHO: 6mg; CAR: 24g; PRO: 1g; SOD: 80mg; FAT: 2g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and yours via Nancy O'Brion and her Meal-Master
Servings: 4 sweet ones
Apple & Sweet Potatoes Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Potato; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes back into distant history, at least as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, these, early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. During Roman times 25BC a man called Apicius compiled a number of scripts describing recipes prepared by the Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, entrees and afters, a style of dining still practiced today. He also informs us how the ancient Romans were skilled in the use of a good variety of herbs, including some that we all recognise such as bay, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an increase in manuscripts on cooking, some of which still exist in private libraries. For the decades that followed, the rich families of Wesstern Europe competed with each other to serve the most extravagent banquests, and because of this the best chefs and their recipes were at a premium. However, it was during the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the time we get to the 20th century, cooking publications are in high demand, as a result of higher levels of literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Apple & Sweet Potatoes recipe.
