Terms of Use & Privacy Policy

Healthcare Nondiscrimination

Accessibility

Virginia Consumer Privacy

Sunday Dinner

Traditions

Martin Luther King Jr.

Black History Month

Juneteenth

Caribbean American Heritage Month

Haitian Heritage Month

Holidays

Education

Community

All Recipes

Appetizers & Sides

Soups & Salads

Main Dishes

Desserts & More

Recipes

Savings

Shop

Facebook

Instagram

Pinterest

YouTube

Ingredients

Steps

Nutritional information

Sweet Potato Spoon Bread

Preheat oven to 350°F. Place in large, microwave-safe bowl: milk, butter, salt, and both peppers. Microwave on HIGH 3–4 minutes until warm and butter is melted; remove from microwave and whisk to combine.

Coat 13- x 9-inch baking dish with spray. Combine sweet potatoes, eggs, and corn muffin mix in second large bowl; add milk mixture slowly, whisking until combined. Pour batter into prepared baking dish.

Place apple butter in zip-top bag, then seal bag and snip off 1 corner. Squeeze lines of apple butter lengthwise on top of batter about 2 inches apart, then drag knife carefully though batter in the opposite direction to create design.

Bake 40–45 minutes until edges are golden and center is 160°F. Let stand to cool 10 minutes before serving.

Red Velvet Cupcakes

Preheat oven to 350°F. Place cupcake liners in muffin pans. Place butter and sugar in large bowl; beat with electric mixer 1–2 minutes until pale yellow and fluffy. Stir in vanilla, then add eggs 1 at a time, mixing well after each addition, until blended. Add cocoa powder, salt, and food coloring; mix until blended.

Alternate adding flour and buttermilk, mixing well after each addition, until blended. Combine baking soda and vinegar; mix into batter.

Spoon batter into cupcake liners, filling two-thirds full. Bake 18–20 minutes until toothpick inserted in center comes out clean. Remove from pans and let stand 10 minutes on wire rack to cool. Sprinkle with powdered sugar or top with frosting. Serve.

Irene’s Tri-Flavor Pound Cake

Prepare cake. Set butter and eggs out to come to room temperature. Preheat oven to 350°F. Coat Bundt pan with spray and dust lightly with flour.

Place butter and sugar in large bowl and beat with electric mixer until light and fluffy. Add eggs 1 at a time, mixing thoroughly between additions.

Gradually alternate mixing in flour, soda, and extracts. Mix on medium speed for 2 minutes until ingredients are well combined . Pour batter into prepared pan and bake for 1 hour until skewer inserted in center of cake comes out clean.

Cool in pan for 20 minutes, then remove cake from pan and cool on a rack for an additional 30 minutes.

Prepare glaze. Combine sugar and lemon juice in small bowl; mix until smooth. Add additional powdered sugar 1 tablespoon at a time if glaze is too thin. Drizzle over cooled cake.

Irene’s Corn Pudding

Preheat oven to 350°F. Coat inside of 1 1/2-quart baking dish with softened butter. Combine remaining ingredients in large bowl, then pour into prepared dish.

Bake for 25–30 minutes or until a knife inserted in the center comes out clean.

Fresh Strawberry Pound Cake

Preheat oven to 350°F. Coat 10- x 5- inch loaf pan with spray. Hull strawberries and cut into ½-inch cubes (1 cup). Place strawberries and baking mix in medium bowl and stir to combine.

Combine in large bowl: sugar, yogurt, eggs, extract, and oil; whisk until blended. Add strawberry mixture and stir gently (fold) until blended.

Spread batter evenly into loaf pan. Bake 50–60 minutes until top is golden and toothpick inserted in center comes out clean. Let cool 30 minutes in pan before removing and placing on wire rack to cool completely before serving.

Hummingbird Cheesecake

Prepare crust. Preheat oven to 325°F. Melt butter. Coat 9-inch springform pan with spray, wrap outside of pan with aluminum foil, and set aside.

Combine graham crackers, pecans, banana chips, granulated sugar, allspice, and salt in food processor bowl; pulse in very fine crumbs. Stir in melted butter until thoroughly blended.

Press crumb mixture firmly into bottom and partially up sides of prepared pan. Bake crust 10 minutes, then remove from oven and let stand 15 minutes or until cooled.

Prepare topping. Chop cold butter coarsely. Combine flour, brown sugar, and cinnamon. Cut in butter using pastry blender or 2 forks until mixture resembles fine crumbs. Stir in pecans and chill until ready to use.

Prepare filling. Set cream cheese out to soften; mash bananas (about ½ cup). Combine in large bowl: cream cheese, granulated sugar, pudding mix, flour, and salt. Beat with electric mixer until fluffy and blended. Mix in eggs 1 at a time, scraping down sides of bowl after each. Add vanilla and mashed bananas; mix until well incorporated. Pour filling into cooled crust.

Place springform pan inside roasting pan. Pour 2 inches warm water into roasting pan around springform pan; bake 75 minutes. Sprinkle with chilled topping and bake 12–15 more minutes until cheesecake center is nearly set.

Place roasting pan on wire rack to cool (about 1 hour). Remove springform pan from roasting pan; cover and chill 2 hours (or overnight) until cold. Drizzle with caramel sauce, if using. Serve.

Salted Caramel–Buttermilk Banana Pudding

Set cream cheese out to soften. Prepare pudding following package instructions (using listed buttermilk); set aside.

Beat heavy cream in large bowl until stiff peaks form. Beat cream cheese, condensed milk, and salt in second large bowl until blended and smooth. Stir (fold) whipped cream into cream cheese mixture.

Peel bananas and slice thinly. Arrange one-half cookies in even layer in bottom of large trifle dish. Spread one-half pudding evenly over cookies, arrange one-half banana slices over pudding, spread one-half cream cheese mixture evenly over pudding, and drizzle with ¼ cup caramel sauce; repeat layers. Cover and chill 1 hour (or until ready to serve). Drizzle with remaining ¼ cup caramel sauce before serving.

Açai Berry “Zak Bowl”

Slice ½ banana and fresh strawberries. Place in blender (in this order): remaining whole banana, almond milk, açai, ½ cup frozen blueberries, frozen strawberries, and Medjool date. Blend until thick and smooth.

Divide açai blend between bowls. Add rows of sliced bananas. Cover half the bowls with granola. Add sections of sliced strawberries, remaining 1 cup frozen blueberries, and almonds. Sprinkle with chia and hemp seeds. Drizzle with honey.

Sweet Potato Pie with Whipped Cream Recipe

Southern

Vegetarian

Nutritional Information

Sweet Potato Pie with Whipped Cream

Preheat oven to 350°F. Peel potatoes and cut into 1-inch cubes. Add potatoes to large Dutch oven; cover with water. Bring water to a boil on high; cook 10–12 minutes or until fork tender.

Drain potatoes and place in food processor bowl with butter; process until smooth. Transfer potato puree to large bowl.

Beat eggs. Add to potato puree: eggs, milk, ¾ cup sugar, 1 teaspoon vanilla, and cinnamon; whisk until well blended.

Unroll piecrust; place in pie dish and crimp edges (as desired). Fill with sweet potato pie filling. Bake 45–55 minutes until center is set and crust is golden. Let pie stand to cool. Refrigerate 1 hour or until pie is chilled completely.

Place cream in large bowl; beat with hand mixer on medium speed, until soft peaks form. Add cardamom, remaining 2 tablespoons sugar, and remaining ¼ teaspoon vanilla; beat until fluffy. Serve whipped cream with pie.

See the Caribbean and Southern style dessert recipes available from Publix Super Markets.