Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook. Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
The November 2005 Recipe of the Month Chocolate Kahlua® Sweet Potatoes This recipe isn't just for holidays. It's a fun variation on sweet potatoes, and makes enough for a crowd. Can be halved if you like. We thank Margo Snyder of Tamaqua, Pennsylvania for this month's recipe. She says "this recipe is a winner each holiday. Everyone will ask for it next year!". But don't wait that long!
Ingredients 8 to 10 medium to large sweet potatoes 1/2 cup coffee liquer such as Kahlua ® 3 Tablespoons good quality cocoa powder 2 sticks (8 ounces total) butter 1 cup brown sugar, packed Directions Lightly scrub sweet potatoes (or, peel now or peel after par-boiling --Ed) Boil potatoes until par-boiled (that is, not mushy yet, as they will be baked for an hour as well --Ed) Heat the coffee liquer, cocoa, butter, and brown sugar in a heavy saucepan, cooking carefully over medium heat until a bit carmelized Place (peeled and partially boiled) sweet potatoes in large baking dish, chopped up a bit if you like Pour sugar mixture over sweet potatoes Bake approximately 1 hour at 350 degrees Fahrenheit, until cooked through and browning on top.   Serve at Thanksgiving or whenever your friends or family deserve a treat. Enjoy!