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ABCRADABRA BARS

AMBROSIA STUFFED SWEET POTATOES

BAKED POSSUM AND SWEET POTATOES

COCONUT CRUST SWEET POTATO PIE

CURRIED SWEET POTATO AND CORN

FANTASTIC FRITTERS

FAT FREE SWEET POTATO STEAKS  

GARLIC SWEET POTATO BISCUITS

GOLDEN GLOW SOUP

MAPLE SWEET POTATO MUFFINS

MARGARITA FRUIT SALSA SWEET POTATO TOPPER

ROAST TURKEY BREAST WITH SWEET POTATO PINEAPPLE

ROSEMARY ROASTED SWEET POTATOES

SWEET AND SOUR SLAW

SWEET AND WHITE POTATO PANCAKES

SWEET POTATO AND HAM CHOWDER

SWEET POTATO AND NUTS SLAW

SWEET POTATO BANANA MUFFINS

SWEET POTATO

BLACK BEAN SALAD

SWEET POTATO BUTTERMILK CORNBREAD

SWEET POTATO COBBLER

SWEET POTATO LEMON CREAM PIE

SWEET POTATO PIE FROM NORTH CAROLINA

SWEET POTATO PONE

SWEET POTATO PUDDING

UPSIDE DOWN PINEAPPLE SWEET POTATO CAKE

VEGGIE BURRITOS

WALDORF SWEET POTATO SALAD

ZESTY SWEET POTATO CORN SALSA

SWEET POTATO BUTTERMILK CORNBREAD  > Back to Top <

1 cup all-purpose Flour
1 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup butter
1 egg
1 cup buttermilk
1-1/2 cups peeled and grated sweet potatoes 

Preheat oven to 425°F. In large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. In a small bowl, beat egg until frothy. Stir in buttermilk and sweet potato. Pour sweet potato mixture into flour mixture, stirring just until blended. Pour batter into greased 9 x 9 x 2-inch square baking dish. Bake 20 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack. Cut into squares.

Makes 12 servings.  

CURRIED SWEET POTATOES AND CORN   > Back to Top <

1 large Vidalia onion, chopped
1 medium Clove Garlic, minced
1 tablespoons Oil
2 cups Cubed sweet potatoes
2 cups Fresh corn kernels
1 teaspoon Ground cumin
1 teaspoon Curry powder
1/3 cup Vegetable bouillon
1/2 cup Sour cream
2 tablespoons Chopped cilantro
1 tablespoon Lime juice  

In skillet, sauté onion and garlic in oil until tender. Add sweet potatoes, corn, cumin, curry powder and bouillon. Cover and simmer 10 minutes, until sweet potatoes are tender. Gradually blend in sour cream, cilantro and lime juice. Garnish each serving with 1/2 lime slice and cilantro sprig. 

Makes 6 servings.  

MARGARITA FRUIT SALSA SWEET POTATO TOPPER   > Back to Top <

1/2 cup chopped mild onion
2 cups diced fresh or thawed frozen peaches
1 to 2 tablespoon finely minced, seeded Serrano or
other small hot chili pepper
2 tablespoons chopped fresh cilantro
3 tablespoons tequila
2 teaspoons grated lime peel
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin (optional)

In a medium bowl, mix all ingredients, blending well. Serve as a topper on a baked sweet potato. If possible, make ahead and refrigerate several hours or overnight to allow flavors to blend. Makes about 3 cups.

Suggestion:
Also try one of these quick and easy topping ideas on a sweet potato:
packaged crushed cran-fruit sauce for chicken
chopped broccoli and warm cheese sauce
butter and cinnamon sugar
mandarin oranges blended with crushed pineapple
warm honey and chopped pecans
cinnamon flavored applesauce
vanilla flavored yogurt and cinnamon sugar
prepared pecan-praline sauce

ROAST TURKEY BREAST WITH WARM SWEET POTATO PINEAPPLE RELISH  > Back to Top <

A boneless breast roasts in only 40 minutes, and carving it is a cinch. Retire your canned cranberry sauce for this ginger-infused , sweet and chunky one.

2 boneless Turkey Breasts with Skin (1-1/2 pounds each)
Salt and Fresh Ground Pepper to Taste
1/2 cup Pineapple Juice reserved from relish
1/2 cup Chicken Broth

Relish
1 (20-ounce) Can Pineapple Chunks
2 tablespoons Butter
2 cups Sweet potatoes, peeled and cut into 3/4-inch chunks
2 teaspoons Grated Fresh Ginger
1/2 cup Packed Golden Brown Sugar
1/2 cup Granulated Sugar
1/2 teaspoon Salt or to Taste
1 (12-ounce) Bags fresh or frozen cranberries (not necessary to thaw)

Preheat oven to 400°F. Grease or coat a 9 x 13-inch baking dish with nonstick spray. Rinse breasts and pat dry. Sprinkle both sides with salt and pepper. Place skin side up in baking dish. Pour pineapple juice and broth around breasts. Bake 40 to 45 minutes until thermometer reaches 160°F. Remove from oven; let stand 10 minutes. (The meat will go on cooking and the temperature will rise to 170°F or 175°F. If the turkey has a popper in it, it should pop up while the turkey rests).

Meanwhile, make relish:
Drain pineapple, reserving juice. In a large skillet, melt butter over high heat. Add sweet potatoes and sauté, stirring, until barely tender, 3 to 4 minutes. Stir in 1/2 cup reserved pineapple juice, ginger, sugars and salt. Stir in cranberries. Cook, stirring, until berries begin to pop, about 3 minutes. Stir in pineapple chunks. Remove from heat and let stand 5 minutes.

Remove turkey from pan and slice thinly. Serve with relish. Makes 6 to 8 servings. Relish can be doubled or tripled. 

ZESTY SWEET POTATO CORN SALSA > Back to Top <

2 cups Diced cooked sweet potatoes
1 can (15-1/4 ounces) Whole kernel corn, drained
1/4 cup Diced red pepper
1 Fresh jalapeno pepper, seeded and chopped
2 tablespoons Chopped fresh cilantro
1 small Clove garlic, minced
1/4 teaspoon Seasoned Salt
2 tablespoons Fresh lime juice

In medium bowl, combine all ingredients. Blend well. Cover and chill at least 30 minutes to blend flavors. Use to add new flavor to grilled chicken, pork or fish. Makes about 12 servings.

SWEET POTATO BLACK BEAN SALAD   > Back to Top <

1 pound Cooked cubed sweet potatoes
1-1/2 cups Black beans
1 cup Julienned roasted peppers (combine red, yellow and green)
1 medium Ripe papaya, peeled and sliced
3/4 cup Watercress
1/2 cup Chopped purple onion
1/2 teaspoon Chili powder
3 tablespoons Garlic flavored oil
2 tablespoons Red wine vinegar
1/4 teaspoon Hot pepper sauce

In large bowl, combine all ingredients. Toss to blend. Cover and let stand at room temperature for 15 minutes or refrigerate for 1 hour. To serve, spoon onto fresh greens and garnish with crisp fried tortilla strips. 

Makes 8 servings.

SWEETS 'N NUTS SLAW   > Back to Top <

2 cups Shredded raw sweet potatoes
1 cup Diced apples
1 tablespoons Lemon juice
1/2 cup Thinly sliced celery
1/2 cups Raisins
1/3 cup Sunflower seeds or toasted slivered almonds
2 tablespoons Chopped parsley
1/3 cup Reduced fat mayonnaise

In bowl, toss sweet potatoes with ice water. Let stand several minutes; drain. In clean bowl, toss apples with lemon juice. Add sweet potatoes and remaining ingredients; blend well. Chill until ready to serve. 

Makes 4 servings.

WALDORDF SWEET POTATO SALAD   > Back to Top <

You may be surprised by the use of shredded raw sweet potatoes, but wait until you taste them in this salad. It's bright, crunchy, nutritious, delicious and low in fat.

Salad
1/3 cup Walnuts
3 cups Raw Sweet Potato peeled and grated
1 medium Red Apple, unpeeled, cored and coarsely chopped
1/2 cup Chopped Celery
1/2 cup Red Seedless Grapes, cut in half
1/3 cup Crumbled blue cheese, (Optional)
Red Leaf Lettuce Leaves, for serving, (optional)

Dressing
2 tablespoons Vegetable Oil
3 tablespoons Apple Juice
1 tablespoon + 1 teaspoon White Wine Vinegar
1 teaspoon Sugar
1/2 teaspoon Salt

Toast walnuts in an oven or toaster oven at 350 degrees F until golden, about 10 minutes. Cool. Place all salad ingredients in a bowl.  

To make dressing, whisk all ingredients to blend. Pour over salad and toss well. If desired, serve on red leaf lettuce leaves. 

Makes 6 servings.

SWEET POTATO AND HAM CHOWDER   > Back to Top <

2 pounds Ham, cubed
1/4 cup Vegetable Oil
6 pounds Sweet potatoes, peeled and cubed
2 cups Chopped Onions
8 quarts Chicken or Vegetable Broth
2 cups Thinly Sliced Carrots
2 cups Thinly Sliced Celery
1 tablespoon Garlic Powder
1 tablespoon Thyme, crushed
3 cups Frozen Peas
1 pound Pasteurized Process Cheese Spread, cubed

In large pot, brown ham in oil. Add sweet potatoes and onions; sauté 8 minutes, until onions are tender. Stir often. Add chicken broth, carrots, celery, garlic and thyme. Bring to boil; reduce heat and simmer 20 minutes, until vegetables are tender. Add peas and cheese. Cook, stirring often until cheese is melted and chowder is smooth. 

Yield: 50 servings, 8 ounce each.

CRUNCHY VEGETABLE BURRITOS > Back to Top <

1-1/2 quarts Shredded Raw Sweet potatoes
1-1/2 quarts Chopped Broccoli
1 quart Kidney Beans, drained
3 cups Chopped Tomatoes
1-1/2 cups Sliced Green Onions or Chopped Purple Onion
1 cup Canned Chopped Green Chilies
2 quarts Low-Fat Plain Yogurt
2 cups Low Fat Ranch Dressing
1 tablespoon Chili Powder
1 tablespoon Garlic Powder
2 teaspoon Ground Cumin
50 (10-inch) Flour Tortillas
6 cups Shredded Monterey Jack or Cheddar Cheese

In large bowl, combine first six ingredients. In second bowl, combine yogurt, dressing, chili powder, garlic powder and cumin. Blend well. Pour over vegetables; toss to blend. Lay tortillas flat on counter. Using #8 scoop vegetable mixture in center, top with 2 tablespoons cheese; spread evenly in center of tortilla, leaving 1-1/2 inches at bottom. Fold up bottom of tortilla to cover filling. Fold sides over filling. Cover and serve chilled or heat in microwave on high for 25 seconds to serve warm. If desired, arrange in shallow pan and bake at 350°F for 5 minutes. 

Makes 50 servings, 1/2 cup vegetable mixture and 2 tablespoons cheese 

BAKED POSSUM AND SWEET POTATOES   > Back to Top <

2 young Possums, 2-1/4 to 2-1/2 pounds each, dressed
1 Baking Potato, 1/2 pound
7 cups Cold Water
2 pounds Sweet potatoes
4 teaspoon Salt
3/4 teaspoon Black Pepper
1/8 teaspoon Red Pepper
3 tablespoons Flour
1/4 cup Cold Water
2 to 3 cups Possum Broth
Parsley

Clean possum carefully and remove scent glands and any clinging hair. Pare baking potato, wash and cut in quarters lengthwise Lay potato inside possum Fit into a 5-quart kettle. Add water, cover kettle but leave open space on one side for steam to escape. Heat to boiling and boil gently 15 to 20 minutes, then skim froth that collects. Pour off about half the broth. Add 3 cups fresh hot water

Return to heat, again partially cover and boil gently until meat is tender, but not tender enough to pull away from the bone. Remember possums will not become more tender after they are placed in a roasting pan. Sprinkle outside well with seasonings that have been well mixed in a cup.

Make gravy by sprinkling flour over cold water, mix to a smooth paste, then blend with 3 cups of broth drained from kettle in which possums were parboiled. Mix and pour around possum.

Arrange pared, washed sweet potatoes around possum. Cover pan and bake until possums and potatoes are almost tender. Now uncover and bake until possums and potatoes are tender and beautifully browned or from 35 to 40 minutes. Baste every 10 minutes with the gravy in the pan Remove meat and potatoes to platter and garnish with parsley. Pour gravy into separate dish and serve meat and gravy piping hot. 

Makes 5 to 6 servings.

SWEET and WHITE POTATO PANCAKES > Back to Top <

2 Large White Potatoes, peeled and grated
1 large Sweet Potato, peeled and grated
1 small Onion, minced
3 tablespoons Finely Chopped Parsley
3 Eggs, Beaten
Salt and Black Pepper to Taste
1/4 cup Plain Bread Crumbs
1/4 cup Unbleached Flour
1/4-1/2 cup Soybean or Vegetable Oil for Frying

Place the grated white and sweet potatoes in a colander. Press out as much liquid as you can with your hands. Turn into a bowl. Stir in the onion, parsley, eggs, salt, pepper, bread crumbs and flour, combining well. Heat the oil in a nonstick skillet over medium heat. Test by dropping in a pinch of batter. When it quickly rises to the top, you can begin frying. Drop heaping tablespoons of the batter into the hot oil. Do not crowd the pan or the pancakes will be oily. Cook each side until golden brown, about 2 minutes. Turn each pancake carefully. Transfer the cooked pancakes to a double thickness of paper towels to drain while you fry the remaining batter. 

Makes 6 servings.

FAT FREE SWEET POTATO STEAKS  > Back to Top <

4 medium North Carolina Sweet potatoes 

Slice sweet potatoes lengthwise into 1/4-inch steaks Brush with your favorite steak sauce (Worcestershire, A-1, Heinz 57). Let sit for a while. Place on BBQ Grill. Turn once. Take off when tender (fork slides through easily). 

Makes 4 servings

AMBROSIA STUFFED SWEET POTATO  > Back to Top <

One of the most popular ways to serve sweet potatoes is simply to bake them. When stuffed with low-fat condiments, baked sweet potatoes offer a powerhouse of nutrition without a lot of extra calories. Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked Chicken, turkey or lean ham.

1 medium sweet potato, about 8 ounces
3 tablespoons light sour cream
2 tablespoons marshmallow crème
1 tablespoon sweetened flaked coconut
1 tablespoon chopped pecans
4 teaspoons drained crushed pineapple
4 dried apricot halves, chopped

Preheat oven to 400°F. Wash the sweet potato, pat dry and pierce in several places with a fork. Bake for 45 to 50 minutes or microwave for 5 to 7 minutes, or until tender when pricked with a fork. Let cool slightly.

Combine the remaining ingredients in a bowl; blend well. Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but 1/4-inch of the flesh from each half. Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well. Spoon this mixture back into the potato skins and top each with the remaining ambrosia. 

Makes 2 servings.

FANTASTIC FRITTERS > Back to Top <

1 pound Sweet potatoes, coarsely shredded
3 large Eggs, slightly beaten
1/4 cup Thinly sliced green onions
1/4 cup Chopped toasted pecans
3 tablespoons Flour
1/2 teaspoon Salt
1/4 teaspoon Ground mace
1/4 cup Oil

Wrap shredded sweet potatoes in clean dish towel; wring to remove to excess moisture.

In bowl, combine sweet potatoes with eggs, green onion, pecans, flour, salt and mace; blend well.

Heat 2 tablespoons oil in large skillet over medium high heat. Spoon tablespoonfuls of batter into skillet and cook until golden on both sides. Remove and drain on absorbent paper. Repeat with remaining oil and batter. Serve with Pear coulis (recipe below). 

Makes 6 servings.

Pear Coulis:

In bowl, combine 2 chopped ripe pears, 2 tablespoons toasted coconut, 2 tablespoons currants, 2 tablespoons apricot preserves and 1 tablespoon finely chopped crystallized ginger. Chill or let stand at room temperature until ready to serve.

ROSEMARY ROASTED SWEET POTATOES   > Back to Top <

2 pounds Sweet potatoes, roughly cut into 1-1/2-inch pieces
3 large Cloves garlic, peeled and coarsely chopped
1 tablespoon Chopped fresh rosemary
2 tablespoons Olive oil
1/4 cup Toasted pine nuts
2 tablespoons Chopped parsley
1 teaspoon Salt
1/4 teaspoon Coarsely ground black pepper

In roasting pan, combine sweet potatoes, garlic, rosemary and oil. Toss to blend well. Roast at 375°F for 50 minutes, turning sweet potatoes occasionally. Just before serving, season with pine nuts, parsley, salt and pepper. 

Makes 6 servings.

MAPLE SWEET POTATO MUFFINS > Back to Top <

1 cup Mashed sweet potatoes
1-1/2 cups All-purpose flour
3/4 cup Firmly packed brown sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
3/4 teaspoon Ground cinnamon
Dash salt
2 large Eggs, slightly beaten
3/4 cup Salad oil
1/4 cup Maple syrup
1/2 cup Chopped toasted pecans
1/2 cup Currants  

In large bowl, combine sweet potatoes, flour, brown sugar, baking powder, baking soda, cinnamon and salt. Add eggs, oil and maple syrup; blend well. Stir in pecans and currants.  

Spoon evenly into greased muffin cups, filling each 3/4 full. Bake at 350°F for 15 minutes or until muffins spring back when lightly touched. Remove muffins from pan and serve warm. 

Makes 1-1/2 dozen muffins.

SWEET POTATO BANANA MUFFINS > Back to Top <

1-3/4 cup Unsifted All-Purpose Flour
1/2 cup Firmly Packed Brown Sugar
2 teaspoons Baking Powder
1 teaspoon Ground Allspice
1/2 teaspoon Salt
1-1/2 cups Mashed Sweet potatoes
2/3 cup Mashed Ripe Banana
1/4 cup Melted Butter or Margarine
2 eggs Slightly Beaten
3/4 cup Milk
1/2 cup Chopped Toasted Pecans

Well grease 2 dozen 2-inch muffin pans. In medium bowl, combine flour, sugar, baking powder, allspice and salt.

In large bowl, combine sweet potatoes, bananas, butter, eggs and milk. Blend well. Add flour mixture and pecans; stir to blend. Fill prepared muffins pans two-thirds full. Bake at 400°F for 20 minutes or until tops spring back when lightly touched. Remove to wire racks. Serve warm. 

Makes about 24 muffins.

Note: Leftover muffins may be used in a sweet potato Bread Pudding.

GARLIC SWEET POTATO BISCUITS   > Back to Top <

1-1/4 cups All-purpose flour
1 tablespoon Baking powder
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Nutmeg
1/4 cup Cold unsalted butter
1 cup Cold mashed sweet potatoes
1/4 cup Half and Half
2 tablespoons Melted unsalted butter
1 tablespoon Finely chopped parsley
1/4 teaspoon Garlic powder

In a large bowl, sift together flour, baking powder cinnamon, salt and nutmeg. Cut butter into mixture using pastry cutter until mixture resembles coarse meal. Add sweet potatoes and half and half; stir until mixture comes together.

Transfer mixture to lightly floured board and knead about 30 seconds. Pat to about 1-inch thickness and cut into 2-inch circles using biscuit cutter. Arrange on ungreased baking sheet. Bake at 425°F about 15 minutes, until puffed and golden. Transfer to wire rack. Combine melted butter, parsley and garlic powder. Brush over hot biscuits. Serve biscuits warm. 

Makes 18 biscuits.

ABRACADABRA BARS  > Back to Top <

An Original Recipe Prepared Specifically for The North Carolina Sweet Potato Commission Please note: This was prepared as a School/Food Service recipe.

3 Cups Granulated Sugar
1-1/2 cups Shortening
3 cups Mashed Cooked Sweet potatoes
2 tablespoons Vanilla Extract
6 cups Unsifted all-purpose flour (1-1/2 pounds)
1 tablespoon Baking Soda
1-1/2 teaspoons Salt
1 teaspoon Ground Cinnamon
3/4 teaspoon Ground Cloves
3/4 teaspoon Ground Ginger
3/4 teaspoon Ground Nutmeg
3 cups Raisins or Chopped Dates
1-1/2 cups Crushed Bran Flakes
1/2 cup Butter or Margarine, melted
3 cups Confectioners' Sugar
2 -3 tablespoons Milk

In electric mixer bowl, beat together sugar and shortening until light and fluffy. Add sweet potatoes and vanilla and beat well to blend. In large bowl, combine flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. With mixer at low speed, gradually add dry ingredients to sweet potato mixture; beat until well blended. Stir in raisins. Spread mixture evenly into three 11 x 17-inch greased baking pans. In bowl, blend melted butter and bran flakes. Sprinkle over batter in baking pans; pat gently. Bake at 350°F for 15 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack. In small bowl, combine confectioners' sugar and milk until smooth. Drizzle over cooled bars. Cut into bars or diamonds. 

Yield: 120 cookies.

UPSIDE DOWN PINEAPPLE SWEET POTATO CAKE > Back to Top <

Here's the best of two American classics. The addition of two gingers to the topping and pineapple juice in the cake make this simple dessert extra-special.

1 (20-ounce) Can Store Brand Sliced Pineapple
1 tablespoon Butter
1/4 cup Packed Light Brown Sugar
1 teaspoon Ground Ginger
1/4 cup Dried Cranberries
1 Package (14 or 14-1/2-ounce) Gingerbread Cake Mix
2 Eggs
1-1/2 cups Sweet potato, peeled and grated

Preheat oven to 350°F. Drain pineapple, reserving 3 tablespoons and 1/2 cup juice. Set aside 1 whole pineapple slice; cut 5 slices in half. (Save remainder of pineapple and juice for another use).

Place butter in 9 x 2-inch round cake pan in oven until butter is melted. In small bowl, combine brown sugar, ginger and 3 tablespoons pineapple juice. Pour in pan and tilt to evenly distribute. Place whole pineapple ring in center; arrange half slices in crescents around center. Fill in spaces with dried cranberries.

In a bowl, combine cake mix (dry), eggs, sweet potato and 1/2 cup pineapple juice. Using a fork, stir vigorously about 2 minutes, scraping sides until well mixed. Spread over pineapple in pan. Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes Invert onto platter, replacing any fruit that remains in pan. Serve warm or at room temperature. 

Makes 10 servings.

SOUTHERN SWEET POTATO PUDDING > Back to Top <

6 cups Grated Sweet potatoes (about 3 medium)
2-1/2 cups Milk
3 large Eggs, slightly beaten
1 cup Light Brown Sugar
2 teaspoons Ground Cinnamon
2 teaspoons Vanilla Extract
1/2 cup Lightly Toasted Chopped Almonds
1 teaspoon Grated Orange Peel
2 tablespoons Softened Butter or Margarine

In bowl, combine sweet potatoes, milk, eggs, sugar, cinnamon and vanilla. Blend well. Stir in almonds and orange peel. Spoon into buttered 2-quart shallow baking dish. Dot with butter. Bake at 300°F for 1-1/2 hours or until pudding is set. Serve hot with country ham or roasted chicken. 

Makes 12 servings

Note: If desired, spoon about 1/3 cup bourbon over pudding just before serving, or top with 2/3 cup miniature marshmallows and bake 5 minutes longer to melt marshmallows.

COCONUT CRUSTED SWEET POTATO PIE   > Back to Top <

2 -1/4 cups Shredded sweetened coconut
1/2 cup Chopped macadamia nuts
1/3 cup Melted unsalted butter
2-1/4 cups Mashed sweet potatoes
3 large Eggs, lightly beaten
1/2 cup Sour Cream
2 tablespoons Grated orange peel
1 teaspoon Ground Cinnamon
2 tablespoons Fresh orange juice

In bowl, combine coconut, macadamia nuts and butter; blend well. Press against bottom and sides of 9-inch pie plate. Bake at 300°F for 15 minutes or until lightly golden.

In large bowl, combine remaining ingredients. Beat at medium speed until well blended. Spread mixture evenly into prepared pie crust. Bake at 350°F for 30 minutes or until set. Cool on wire rack.

To serve, garnish with vanilla flavored whipped cream and fresh mint. If desired, sprinkle with additional chopped toasted macadamia nuts. 

Makes 8 servings.

SWEET POTATO PIE   > Back to Top <

2-1/4 cups Cooked Mashed Sweet potatoes
3/4 cup Granulated Sugar
1/2 cup Firmly Packed Brown Sugar
1/2 cup Packaged French Vanilla Instant Pudding
3/4 cup Evaporated Milk
2 large Eggs, room temperature
6 tablespoons Butter or Margarine, softened
1 teaspoon Ground Cinnamon
1-1/2 tablespoons Vanilla Extract
1 (9-inch) Unbaked Pie Shell

In a large bowl combine all ingredients and beat at medium speed until well blended. Spread evenly into unbaked pie shell.

Bake at 450°F for 10 minutes. Reduce temperature to 350°F and bake for 40 minutes longer or until set. Cool on wire rack. If desired, garnish with whipped cream, raspberries and mint leaves. 

Makes 8 Servings.

SWEET POTATO COBBLER    > Back to Top <

4 large sweet potatoes, peel and slice 1/2-inch thick (8 cups)
Lightly Salted Water to Cover
2 cups Sugar
4 tablespoons Flour
1 teaspoon Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 cup (1 Stick) Unsalted Butter
2 (9-inch) Rounds Unbaked Pie Pastry
2 tablespoons Milk
1 tablespoon Sugar
1/4 cup Chopped Pecans, optional

Place sweet potato slices in a large saucepan with lightly salted water to cover. Bring to a boil, then reduce heat to medium and simmer about 7 to 8 minutes, or until slices are just tender but still firm. Drain all but 2 cups cooking liquid from pan. Reserve sweet potato slices.

To liquid in pan, add sugar, flour, cinnamon and nutmeg. Stir to combine. Add butter. Place pan over medium heat and stir until sugar and flour dissolve and butter melts. Return sweet potato slices to pan and let syrup bubble up. Remove from heat. Preheat oven to 400°F.

Layer slices in the bottom of an 8 x 10-inch glass baking dish. Pour syrup over. Cut pie pastry into 3/4-inch strips and layer on liberally like latticework. Brush pastry top with milk and then sprinkle with sugar. Scatter pecans over top, if desired. Bake 20 to 25 minutes, or until pastry lightly browns and juices bubble up. Serve warm with vanilla ice cream. 

Makes 10 to 12 servings.

SWEET POTATO LEMON CREAM PIE > Back to Top <

2 Eggs, slight beaten
1 teaspoon Cinnamon
2 cups Cooked and Mashed sweet potatoes
2/3 cup Sugar
1/2 teaspoon Salt
1/2 teaspoon Ginger
1-1/3 cups Half and Half
Sour Cream Layer
1 cup Sour Cream
2 tablespoons Brown Sugar
1 tablespoon Lemon Juice
1/2 teaspoon Finely Grated Lemon Peel
1 (9-inch) pie shell
1/4 cup Chopped Pecans

Mix first seven ingredients together. Pour mixture into pie shell. Bake at 425°F for 15 minutes. Reduce heat to 350°F and continue baking for 40 to 45 minutes or until inserted toothpick comes out clean. Cool for 20 minutes. For topping, blend together sour cream mixture evenly over the pie. Bake 10 minutes more. Sprinkle top with chopped pecans. Serve warm or cold.

GOLDEN GLOW SOUP  > Back to Top <

1 tablespoon canola oil
1 sweet onion, chopped
2 cups peeled, chopped carrots
1-1/3 cups peeled, chopped sweet potato (1 large)
2 cups Tropicana orange juice
3 cups fat free chicken broth
salt and pepper as needed
1/4 cup low or no fat sour cream
1/4 cup slice scallions

Heat oil in a soup pot, add onions and carrots; sauté 34 minutes stirring often until glazed. Add sweet potatoes, orange juice, and chicken broth and bring to a boil. Reduce heat and simmer soup over medium heat 25 to 30 minutes or until vegetables are tender.

In a blender puree soup and adjust seasoning. Divide among four bowls and top each with 1 Tablespoon sour cream and 1 tablespoon chopped scallions.

SWEET POTATO PONE  > Back to Top <

2 cups grated raw sweet potatoes
1 egg, beaten
1/2 cup unsulphured molasses
3 tablespoons sugar
3 tablespoons melted butter
grated rind of one orange
2 cups milk
1/2 teaspoon grated fresh or ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
heavy cream or ice cream 

Preheat the oven to 275°F. Combine all the ingredients and pour into a 1-1/2 quart baking dish. Bake three hours. Serve warm with heavy cream or ice cream. 

Six servings

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