Seasoned Bake Sweet Potatoes

Yes, this can be either snack or dessert.

It is simple and healthy, easy as 1-2-3-4-5-6-7; buy it, wash it, cut it, season it, bake it and then eat it. Wait, here is the 7th, love it.

The seasonings that I used are, coarse sea salt, hand grind pepper, paprika and avocado oil, how much to use? Just enough to taste.

Anyone has question about how to cut those nice sweet potatoes while it’s still raw and hard; without cutting through the whole piece of it and evenly, well, almost, ha? Wait for it, here's the fun part about cutting.

First, of course, make sure you have a sharp knife, and if you are really good at cutting then feel free to cut it without any aid tool. Otherwise, you can use either 2 of the chopsticks or 2 piece of small cutting boards and have them on each side of the sweet potato and cut it, here, I prefer the small cutting boards, steadier.

I normally set the oven's temperature to 350°F for baking and bake until you can smell the good aroma of that food then it's done.

egg pudding

It's as easy as 1 - 2 - 3, especially with my new way of beating eggs.
You can easily beat the eggs nicely, within seconds, literally, no sweat, no spilling.
For you that didn't get to read my blog about it,
http://praisedance123.blogspot.com/2016/02/new-way-of-beating-eggs.html

milk : egg = 1 : 1
Like 1 t of sugar for 3 eggs, yeah, I have never enjoyed measuring.
Beat them altogether smoothly and divide into 3 equal portions into glass containers.
Then, the best part, steam them with either bamboo steamer, around 20-30 minutes.
It comes out real good, I even open the cover couples of times while steaming.
Or you can use stainless steel rice cooker, remember not the aluminum one.

flan

1-2-3 flan

1 can of sweeten condense milk

2 can evaporated milk (use the same can to measure milk)

3 eggs

I heard this from friend, not sure will it work correctly.

caramel candy

Again as usual, I’ll adjust the ingredients a little bit, not going to have corn syrup and vanilla.

1 cup sugar
3/4 cup corn syrup
1/2 cup butter
1 cup heavy cream
1/2 teaspoon vanilla

1

Combine all ingredients in a heavy saucepan and cook on medium-high flame. Stir consistently as the ingredients melt and combine.
2
Let mixture come to a rolling boil and continue stirring consistently.
3
Mixture will begin to thicken more and more the longer it is allowed to boil. The caramel will firm up considerably when it is cooled.
4
Cook to medium ball stage. Does the drop test to see how firm your caramel is?
5
DROP TEST: Get a small bowl and fill it with ice water. Set it to the side of the stove and when you think your Caramel is firming up, take a spoonful and drop it in the ice water. Wait about thirty seconds so it has time to cool, then take the caramel out of the ice water and squish it between your fingers. If it isn't as firm as you want it, cook the caramel for a bit longer and then does another drop test. Keep doing this until it has reached the stage you want. See how easy and simple that was?
6
Remove caramel from heat and let cool for a while in the pan.
7

When it is somewhat cooled, pour it out onto a greased counter, or onto parchment paper. Let cool to room temperature.
8
Use a pizza cutter to cut strip off the caramel, then cut the strip into small pieces and wrap in pieces of wax or parchment paper. The softer the caramel, the more likely it is to stick to the wrapping. So if you like it really soft, I would suggest you use parchment paper instead of the wax.
9
The best thing about this recipe is that it tastes good no matter how hard or soft you cook it. If you want caramel syrup, then you boil it for a very short while. If you want a caramel toffee, the flavor will still be as wonderful. I hope you enjoy this recipe as much as I have over the years.