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franklin county times

What's cooking Suzanne?

By Staff
This is a very special time of the year.
Why is it special? Well, we have cooler days and nights, ballgames to enjoy, wonderful fall colors and the renowned sweet potato.
What an incredible vegetable it is and as Lucy Ricardo use to say, "It's so tasty, too."
If you want to improve your completion join up with the wonderful sweet potato. It is full of vitamin A and so good for your skin.
We are featuring a variety of sweet potato recipes today. The recipes would be great for you to keep for the holidays and other days, too. Enjoy.
Sweet Potato Casserole
3 c. mashed sweet potatoes
2 eggs, beaten
1/4 c. milk
1 and 1/2 c. sugar
1 t. vanilla
Mix and put into buttered casserole
Casserole topping
1 c. light brown sugar
1/3 c. self rising flour, sifted
1 c. chopped pecans
1/2 c. melted butter or margarine
Mix dry ingredients and sprinkle on top of potato mixture. Drizzle melted butter over dry mixture. Bake 350 for 30 minutes.
Citrus-Sweet Potato Mash
2 lb. sweet potatoes, peeled and cubed
1 c. fat-free chicken broth
2 T. butter
1 orange, zested
3 T. chopped chives
Boil peeled and cubed sweet potatoes until soft. In a small saucepan, heat chicken broth and butter 2 minutes until butter is melted. Pour this into pot with drained cooked sweet potatoes. Mash potatoes. Stir in 2 tablespoons orange zest and chopped chives.
Healthy Sweet Potato Slaw
1 large apple
1 third to 1/2 c raisins
1/2 c. Hershey's Cinnamon chips
1/2 c. chopped pecans
1/4 c. mayonnaise (add a little water if mayonnaise is too thick)
1 lg. raw sweet potato peeled and grated
Mix all ingredients and refrigerate until ready to serve. Delicious treat!
Sweet potato cornbread
2 c. self-rising flour
1/4 c. sugar
1 t. ground cinnamon
1 and 1/2 c. milk
1 c. mashed cooked sweet potato
1/4 c. butter, melted
1 lg. egg
Whisk together all ingredients, whisking just until dry ingredients are moist. Spoon batter into a greased 8-inch cast-iron skillet and bake 425 for 20 minutes.
Fried Sweet Potatoes
2 or 3 sweet potatoes
1/4 c. canola oil
1/2 c. sugar
Peel and slice raw potatoes crosswise. Heat oil is skillet until hot. Fry sweet potatoes in oil, remove and sprinkle with sugar.
Mashed Sweet Potato Pie
1 unbaked 9-inch pie shell
2 cups sweet potatoes, mashed
2 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 2/3 cups light cream or evaporated milk
1/2 cup butter, melted
Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary. Mix all ingredients together and pour into pie shell.
Bake at 400 degrees F 50 minutes or until knife inserted 1-inch from edges of pie comes out clean.
Sweet Potato Custard Pie
1 unbaked 9-inch pie shell
2 eggs, slightly beaten
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon orange rind, grated
1 3/4 cups milk
2 1/2 cups raw sweet potato, peeled grated and slightly packed
1 tablespoon butter, melted
Combine eggs, sugar, salt, nutmeg, cinnamon, orange peel and milk. Add sweet potatoes, grated right before adding to milk mixture. Stir in butter. Pour into pie shell; bake at 400 degrees F for 45-50 minutes, or until knife inserted 1 inch from edge comes out clean.