Sweet. sweet potatoes

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Sweet Potato Tropical

4 tbls. butter or margarine
2 (18 oz.) cans packed sweet potatoes
3 eggs
½ cup sugar
½ cup pecans, chopped
½ cup flaked coconut
½ cup orange juice
½ tsp. vanilla
1 cup miniature marshmallows
In a mixer bowl, melt butter, uncovered at high for 1 minute. Add potatoes and mash. Beat in eggs, sugar, pecans, coconut, orange juice, vanilla and ½ teaspoon salt. Turn into 2-quart casserole dish. Cook, covered at high for 10 minutes. Top with marshmallows; cook uncovered for 1 to 1 ½ minutes. Yields 8 to 10 servings. Lena Borntrager, Clark, Mo
 

Sweet Potato Balls the Hawaiian Way
4 large sweet potatoes or yams, cooked, mashed
2 to 3 tbls. butter
1 tsp. salt
1⁄8 tsp. black pepper
Pinch of cinnamon and nutmeg
3 tbls. packed brown sugar
1 ½ cup crushed cereal flakes
8 pineapple slices
8 maraschino cherries

Combine potatoes, butter, seasonings and brown sugar. Spread crushed cereal flakes on waxed paper. Drop 1⁄3 cup potato mixture onto paper and roll into a ball, making eight balls. Place pineapple slices in a buttered pan and place sweet potato balls on top of each slice. Top balls with a cherry. Bake at 350° for 20 minutes. Yields eight servings. Martha Powell, Centralia, Mo.

Pan-Roasted Sweet Potato Chunks
3 medium sweet potatoes    3 tbls. butter
Peel sweet potatoes and cut into 1-inch chunks. Melt butter in a 12-inch skillet over low heat. Add sweet potato chunks. Cover skillet and cook at medium heat 20 minutes; turning occasionally until potatoes are tender and browned on all sides. Yields 4 servings. Betty Blanchard, Sheldon, Mo.

Twice-Baked Sweet Potatoes
6 medium baked potatoes
¼ cup butter, cubed
2 (8 oz.) cups shredded cheddar cheese
6 bacon strips, cooked and crumbled
½ tsp. salt
1⁄8 tsp. pepper

Scrub and pierce the potatoes; bake at 375° for 1 ¼ hours or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a large bowl mash the pulp with butter. Stir in the cheese, bacon, salt and pepper. Spoon into potato shells. Place on a baking sheet and bake for 20 to 30 minutes or until heated through. Yields 6 servings. Mary Miller, Clark, Mo.

Sweet Potato Soufflé
1 (40 oz.) can or 2 lb. sweet potatoes peeled, cooked and drained
1 tbls. vanilla extract
½ tsp. salt
½ cup granulated sugar
½ tsp. cinnamon
½ tsp. nutmeg
1 cup brown sugar, packed
3 tbls. all-purpose flour
½ cup (1 stick) butter, room temperature, reserve ½
¾ cup pecans, coarsely chopped
4 extra-large eggs, beaten well
1 (20 oz.) can crushed pineapple, well drained, set aside
Heavily grease a 2-quart casserole dish or pan. Preheat oven to 350°. In a large bowl, or pan, beat sweet potatoes, salt, cinnamon and granulated sugar until smooth in consistency. Stir in drained, crushed pineapple. Pour into prepared 2-quart baking dish. In a small bowl, mix together remaining 1⁄4 cup butter, brown sugar, flour and pecans. Sprinkle over top of sweet potato mixture. Bake at 350° oven 35 to 40 minutes. Yields 6 to 8 servings. Debbe Baker, Newburg, Mo.

Sweet Potato and Apple Casserole
6 to 8 sweet potatoes, peeled and sliced
6 to 8 apples peeled, sliced
½ cup honey or maple syrup
½ cup butter
¾ tsp. salt
4 tbls. cornstarch

Mix 2 cups water with honey, salt and cornstarch and bring to a boil. Add butter and cook until mixture is thick. Grease casserole dish lightly with shortening and alternately layer with apples, potatoes, and sauce. Bake in 350° oven for 1 hour. Yields 8 servings. Roseanna Miller, Gibbs, Mo.

Crunchy Sweet Potato Casserole
2 cups mashed sweet potatoes
½ cup butter, melted
¼ cup brown sugar
2 eggs, beaten
½ cup milk or orange juice
1 tsp. cinnamon
½ tsp. nutmeg
Topping
1 cup crushed cornflakes
½ cup chopped pecans or walnuts
¼ cup brown sugar
¼ cup softened butter
Combine all ingredients (except topping ingredients) and mix well. Spoon into greased 1 ½ cup baking dish. Bake uncovered at 375° for 20 minutes. Combine topping ingredients, sprinkle over potatoes. Return to oven for 5 to 10 minutes or until slightly browned. Edna Mae Rissler. Versailles, Mo.

Sweet Potato Casserole
3 lbs. sweet potatoes, sliced
4 tbls. butter
1 small onion
1 cup shredded cheese
1 tbls. butter
1 cup crushed crackers
2 eggs, beaten
¼ cup mayonnaise
2 tsp. sugar
1 ½ tsp. salt
Dash of pepper
Cook sweet potatoes for 8 to 10 minutes or until tender; drain well. Melt 4 tablespoons butter; add onion and cook for 5 minutes. Remove from heat and add sweet potatoes, cheese, eggs, mayonnaise, sugar, salt and pepper. Spoon the mixture into a lightly greased 11 x 7-inch pan. Melt 1 tablespoon of butter and add crackers. Sprinkle over casserole. Bake at 350° for 30 to 35 minutes or until set. Yields 8 to 10 servings. Mrs. Henry Gingerich, Clark, Mo.

Candied Sweet Potatoes
¾ cup firmly packed brown sugar
½ cup light corn syrup
¼ cup butter
¼ tsp. salt
6 to 8 small sweet potatoes, peeled and halved lengthwise
In a skillet, combine brown sugar, corn syrup, butter and salt. Bring to a boil at 250°. Stir until butter melts and sugar dissolves. Add sweet potatoes. Baste with syrup. Reduce heat to simmer. Cook for 15 minutes. Uncover; cook basting occasionally for 10 minutes or until potatoes are well glazed. Reduce heat to warm for serving. Yields 6 to 8 servings. Mrs. Henry Yoder, Clark, Mo.

Sweet Potato Supreme
3 cups cooked mashed sweet potatoes
1 tablespoon orange juice concentrate
2 eggs, beaten
½ cup sugar
Salt to taste
¼ cup melted oleo
½ cup milk
1 ½ tsp. vanilla
Topping:
½ cup brown sugar
½ cup flour
¼ cup oleo, melted
½ cup nuts, chopped
Add 1 tablespoon orange juice concentrate to mashed sweet potatoes. Mix the first 7 ingredients together and put in a 2-quart casserole dish. Mix the topping together and sprinkle on top of the sweet potatoes. Bake at 350° for 35 minutes. Yields 10 to 12 servings, Malinda Rissler, Barnett, Mo.

This month’s recipes were tested by the southeast district of The Missouri
Association for Family and Community Education.

Gingerbread recipes will be featured in the Dec/Jan issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by Sept. 13. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
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