Hinchinbrook Region, North Queensland

Archive for the ‘Anna’s Kitchen’ Category

Hayden’s Sweet Potato Pie

Posted by dibella-admin

A beautiful dessert that will please the whole family.

Prep time 50min

Cooking time 1 hours and 40mins


1/2 kg of Northern Star Sweet Potato

1/2 cup of soften butter

1 cup of caster sugar

1/2 cup of milk

2 large eggs

1/2 teaspoon of ground nutmeg

1/2 teaspoon of cinnamon

1 teaspoon of vanilla extract.

Pie Crust – can use already made pastry of use your own.


Place whole sweet potato in a saucepan cover with water and bring to a boil. Reduce to medium heat and simmer for 40 to 50mins until tender.

While sweet potato is cooking preheat the oven at 180 degrees.

Once sweet potato are cooked remove from the stove and run under cold water. When cool to touch peel skin and discard skin.

Cut sweet potato into small pieces and place in a food processor. Next add butter and give is a quick blend until its well combined.

Transfer into a mixing bowl then add sugar, milk, eggs, nutmeg, cinnamon and vanilla.

Next use a electric beater and beat on medium speed until smooth and mixed well.

Once mixture is well combine and pour into unbaked pie crust. Place another piece of pie crust on top. Brush with beaten egg and cook for approximately 55 to 66 mins.

Remove from oven and let cool. Serve with whip cream.

Slow cooked Lamb Shanks served with Mashed Sweet Potato

Posted by dibella-admin


3 Medium Northern Star Sweet Potato

2 Tablespoon of Butter

1/4 cup of Milk

4 Lamb Shanks

1 Large onion finely chopped

2 – 4 cloves of garlic crushed

2 Carrots peeled and sliced

2 cups of vegetable stock

2 teaspoon brown sugar

2 Tablespoon of tomato paste


  1. Peel northern star sweet potato and chopped into small pieces and place in a saucepan with water and bring to the boil and simmer for 10 to 20 mins until sweet potato are quite soft.
  2. While sweet potato and cooking, fry lamb shanks briefly on frying pan just to make them brown in colour. They do not need to be fully cooked as they will be cooking longer in the slow cooker.
  3. Once lamb shanks have been browned. Add chopped onion and garlic to the bottom of the slow cooker. Then add lamb shanks, carrots, vegetable stock, sugar and tomato paste.
  4. Mix well with a spoon and cook in the slow cooker for 4 to 6 hours or until lamb shanks start falling off bone.
  5. While lamb shanks are cooking drain water from the sweet potato add butter and milk and mash until there are no lumps. If need be you can add more milk if needed to get it to the right consistency.
  6. Once lamb shanks are cooked served immediately with mashed sweet potato.

Sweet Potato and Date Cake

Posted by Rusty

This is one recipe that is great to serve at any morning or afternoon tea.

Preparation Time: 15 min | Cooking time: 60 min | Serves: 12

Ingredients for cake

Ingredients for Icing


Step 1

Preheat oven to 180°C. Grease and line a 20cm round cake pan

Step 2

Place flour, sugar, mix spice, bicarbonate of soda, sweet potato and dates. Make a well in the centre. In another bowl combine oil, eggs and orange rind and pour into the flour mixture. Stir mixture until well combined and pour into prepared cake pan.

Step 3

Bake for 1 hour or until skewer inserted in centre comes out clean. Set aside in pan for 5 mins before turning onto a wire rack to cool

Step 4

Once cake has cooled. Mix cream cheese, butter and icing sugar in a bowl using a electric beater. Keep beating until light and fluffy. Spread over the cake and decorate with orange zest.

Sweet Potato & Spinach Cannelloni

Posted by Rusty

Preparation Time: 15 min | Cooking time: 50 min | Serves: 4



Step 1

Preheat oven to 180°C or 160°C fan forced oven. Peel and chopped Sweet Potato and place in a large saucepan of boiling salted water and cook for 10 to 15mins or until you can put a fork through with ease. Drain. Place Potato back into saucepan and mash until smooth. If you like you can use a food processor too.

Step 2

In a food processor add butter beans, spinach, basil, egg yolk and sweet potato until well combined and smooth. Cut lasagna sheets in half. Place ¼ cup of the mixture along the long edge of each piece. Roll up to enclose filling and place seam side downward so it doesn’t unroll. Repeat with remaining mixture and lasagna sheets.

Step 3

Spread half the passata tomato puree over the base of a 6cm deep, 25cm x 35cm (Base) ovenproof dish. Arrange filled lasagna, seam side down, on sauce. Top with remaining sauce. Sprinkle with cheese. Bake for 30 to 35minutes or until lasagna is tender and cheese is golden brown.

Sweet Potato Stacks

Posted by Rusty

This recipe is great as an entrée or a side dish with BBQ Steak.

Sweet Potato Stack

Step 1

Slice Bayou Belle Sweet Potato 4mm thick long ways with skin on. Spray with cooking oil and place on grill until tender. Do not over cook as they will fall apart.

Step 2

While Sweet potato are cooking on grill. Finely chop a small red onion and basil, chop tomato into bite size squares, place all in a bowl with crumble feta cheese. Add salt and pepper to taste and mix gently.

Step 3

Place your prepared tomato mixture on top of your grill sliced sweet potato. Garnish with basil and drizzle a little red balsamic vinegar.

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