Sweet Potatoes
Spud Great Taste
Sweet potatoes are one of
nature’s most nearly complete
foods! An average-sized sweet
potato baked in the skins provides
an excellent source of Vitamin A
providing 500 percent of the dairy
recommended amount and 47 per
cent of Vitamin' C. It is low in
sodium with 12 mg per potato and
118 calories.
Some people like potatoes plain
but many like sweeten them up a
bit Many people, such as Dave
Dennis, find that almost any
pumpkin recipe may be used by
substituting sweet potatoes in
place of pumpkin. Dennis wrote,
“It’s the spices that flavor the
pumpkin, so it makes little differ
ence whether it’s pumpkin,
squash, sweet potatoes, or even
carrots.”
Ivamae Love, East Waterford,
agrees. She wrote that she made
sweet potato pie and her family
thought it was pumpkin pie. They
thought it was so good that she
plans to make it again without
divulging that it is really sweet
potato pie.
Try these recipes to find out how
many ways sweet potatoes may be
served and how great they taste.
SWEET POTATO
CASSEROLE
Sweet potatoes
'A to '/a cup brown sugar
'/a cup crushed pineapple and
juices
'/a stick butter
'A teaspoon pumpkin pie spice
3 to 6 slices cooked bacon,
crumbled
Small jar cherries
The ingredients vary as to how
many potatoes you will be using
and how many guests you are
serving.
Bake sweet potatoes in oven or
microwave until soft. Peel and
slice and put into buttered oven
safe dish.
Simmer pineapple and juices,
brown sugar, butter bacon essence
and pumpkin pie spice.
Pour above over sliced sweet
potatoes. Top with crumbled
bacon and cherries.
Bake 30 minutes at 350 degrees.
This dish may be baked or warmed
in microwave.
Sue Pardo
Jarrettville, Md.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you sub
mit. Send your recipes to Lou Ann Good, Lancaster Farm
ing, P.O. Box 609, Ephrata, PA 17522. Recipes should
reach our office one week before publishing date.
November 19- Thanksgiving Dinner
26- Using Leftovers
December 3- Holiday Baking
10- Holiday Gifts from the Kitchen
Home On The Range
PRUETT’S SWEET
POTATO CASSEROLE
29-ounce can sweet potatoes,
drained, mashed
A cup butter, melted
1 teaspoon vanilla
1 cup granulated sugar
2 eggs
1 tablespoon cinnamon
'A cup coconut
1 cup mini marshmallows
'A cup chopped pecans
Mix sweet potatoes, butter, van
illa, sugar, eggs, and cinnamon
thoroughly. Fold in coconut,
marshmallows, and pecans. Trans
fer to deep casserole dish. Bake at
3SO degrees for 20 minutes.
Remove and top with the
following;
Topping:
'/> cup brown sugar
3 tablespoons melted butter
Mini marshmallows to cover top
of casserole
'/ cup shredded coconut
'/ cup chopped pecans
Sprinkle brown sugar and butter
over top. Cover with mini marsh
mallows, coconut, and nuts.
Return to oven until lightly
browned.
‘Talk about good this is out
standing. Love it, love it,” writes
contributor.
SWEET POTATO
COOKIES
1 pound butter
114 cups sugar
4 eggs
2 cups mashed sweet potatoes
2 teaspoons baking soda
2 teaspoons vanilla
14 teaspoon salt
Cream butter and sugar. Add
one egg at a time. Mix and add
remaining ingredients. Drop on
greased cookie sheet and bake for
12 to IS minutes at 373 degrees.
When cool, ice with orange icing.
Orange Icing:
1 pound confectioners’ sugar,
sifted
1 grated mange rind
'A cup orange juice
Mix together and ice cookies.
Mildren Brooks
Bridgeton, NJ.
Be creative In your use of sweet potatoes. Readers write that they find that almost
any pumpkin recipe is interchangeable with sweet potatoes. Both are good sources of
beta carotene.
SWEET POTATO
CASSEROLE
’/«cup sugar
4 cups sweet potatoes, cooked
and mashed
2 eggs, beaten
'/« cup melted butter
Vi cup canned milk
2 teaspoons vanilla
'A cup brown sugar
1 cup chopped nuts
'A cup flour
'/i cup melted butter
Mix sugar, sweet potatoes, eggs,
butter, milk, and vanilla. Place in a
casserole dish. In another bowl,
combine the remaining ingredients
and mix well. Sprinkle on top of
potatoes. Bake at 3SO degrees for
43 minutes. Serves 6 to 8.
“Listen to the raves of those who
don’t like sweet potatoes!”
Yvonne Horst
BJ. Light
Lebanon
YAM PARFAIT
First layer;
1 cup flour
1 stick butter
1 cup chopped nuts
Mix together and press in bot
tom of 12x8x2'/i -inch pan. Bake
in 350 degree oven for 20 minutes.
Cool thoroughly.
Second layer:
8-ounces cream cheese,
softened
1 cup confectioners* sugar
1 cup whipped topping
Whip together until light and
fluffy. Spread over crust. Next lay
er the following ingredients:
2 cups yams, whipped,
sweetened
12-ounce can crushed pineap
ple, sweetened and thickened
4-ounce package vanilla instant
pudding (according to package
directions)
Top with whipped topping.
Garnish with nuts and cherries.
Chill. Cut in 24 2x3-inch pieces.
YAM CANDY
2 cups sugar
'/> cup evaporated milk
'A cup butter
1 cup chopped pecans
'A cup cooked, mashed yams
'A teaspoon vanilla
3 tablespoons marshmallow
cream
Bring sugar, milk, and butter to
a boil for 2 to 3 minutes; add
pecans and yams. Cook until it
starts to sugar. Remove from heat;
add vanilla and marshmallow
cream. Beat until candy loses
gloss. Pour into buttered dish. Cut
into squares. Makes approximate
ly 42 small pieces.
Arnaudville High School FHA
Featured Recipe
When you buy sweet potatoes, choose Arm, well-shaped potatoes
with bright, clean, and smooth skin. Always keep sweet potatoes dry
and never refrigerate except after cooking.
Sweet potatoes are one of the most nutrtionally complete foods. One
medium sweet potato provides almost twice the recommended daily
allowance of vitamin A and more than one-third of the vitamin C
needed in the daily diet. Sweet potatoes also contribute vitamin 86.
iron, potassium, and fiber and are extremely high in producing beta
carotene.
The following recipe is from the Louisiana Sweet Potato Commis
sion. If you would like more sweet potato recipes, write to the Com
mission at Post Office Box 113, Opelousas, LA 70571-0113 or phone
(318) 942-3689.
SWEET POTATO MUFFINS
Y> cup oat bran
’//cup whole wheat flour
’/> cup sugar, granulated
I'A teaspoon cinnamon, ground
1 teaspoon baking powder
1 teaspoon baking soda
'/• teaspoon salt
'/i cup apples, skinless, finely chopped
1 cup baked, mashed or canned sweet potatoes
1 whole egg, large
2 egg whites, large
3 tablespoons canola oil
2 /j cup low-fat plain yogurt
Preheat oven to 350 degrees. In bowl, combine bran, flour, sugar,
cinnamon, baking powder, baking soda, salt, and apples. Add sweet
potatoes, egg, egg whites, oil, and yogurt. Stir all ingredients thor
oughly. Spray muffin tins with vegetable cooking spray. Spoon % cup
of batter per muffin.
Variation: Ad 1 cup raisins. Yields approximately 20 muffins.
EASY YAM COOKIES
3 sticks butter
3 cups sugar
3 eggs, beaten
6 cups flour
3 tablespoons baking powder
3 cups cooked yams
1 tablespoon vanilla
l‘/i teaspoon salt
Combine all ingredients. Mix
well. Drop by teaspoonful on coo
kie sheet. Bake at 3SO degrees until
bottoms are golden brown. Makes
about 210 cookies.
(Turn to Pago B 8)