Southern SweetPotato Pie

Ingredients:

  • 1/3 cup butter
  • 2 eggs, beaten
  • 2 cups mashed sweet potatoes (if using canned sweet potatoes, do not used syrup-packed)
  • 1 tsp. vanilla extract
  • 3/4 cup sugar
  • 3/4 cup evaporated milk
  • 1/4 tsp. salt
  • 1 unbaked 9-inch pie shell (if using a commercially frozen pie shell, use a 9-inch deep dish shell)

Preparation:

Preheat oven to 375 F. Cream butter and sugar together. Add eggs and stir. Add SweetPotatoes and mix well. Stir in milk, vanilla and salt, making sure all ingredients are thoroughly mixed. Pour into pie shell and bake 40 minutes.

Note: This is a plain SweetPotato pie for those who like the lush flavor of sweet potatoes accented only by vanilla. For extra flavor, you may want to fancy up the pie with the addition of 1/2 tsp. each of cinnamon and nutmeg, or a tablespoon of grated lemon rind and 2 tablespoons of lemon juice. This pie can also be made without using a crust. Pour ingredients into a buttered 9-inch pie plate and bake 40 minutes at 375 F. or until knife inserted in center comes out clean.

SweetPotato Cornbread Stuffing

Ingredients:

  • Stuffing or Potatoes? This quick and easy side dish is the best of both.
  • 2-1/2 cups California sweet potatoes, peeled and cut into small cubes
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 2 tbsp. diet margarine
  • 1/4 cup chopped fresh parsley
  • 1 tsp. ground ginger
  • 1 (16 oz) package cornbread stuffing (about 5 cups)
  • 1/2 cup chopped pecans
  • 1 (14.5 oz.) can chicken broth

Preparation:

Preheat oven to 375 degrees F. In a nonstick skillet sauté sweet potatoes, onion and celery in margarine for 7 to 10 minutes, or until onions and celery are tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to mix. Slowly add chicken broth and toss gently to moisten. Place stuffing in a casserole dish. Bake covered for 30 minutes. Then uncover and bake an additional 15 minutes, or until top is lightly browned and stuffing is heated through.

Makes 8 servings, or about 6 cups. Nutritional information per serving: calories 187, protein 5g, carbohydrate 26g, fat 7g, cholesterol 1mg, sodium 569mg, Vitamin A 8,609 IU, fiber 4g.

SweetPotato and Chickpea Soup

Ingredients:

  • 2 teaspoons Olive Oil
  • 2 large Onions, chopped (2 cups)
  • 2 large Cloves Garlic, crushed
  • 1/2 cup chopped Celery
  • 2 cup pealed, chopped Sweet Potatoes or Yams
  • 3 cups Broth or Water
  • 1 Bay Leaf
  • 2 teaspoons Paprika
  • 1 teaspoon Turmeric
  • 1 teaspoon Dried Basil
  • Salt, if desired to taste
  • Dash Cinnamon
  • Dash Cayenne
  • 1 cup chopped fresh Tomatoes
  • 3/4 cup chopped Green Pepper
  • 1-1/2 cooked Chickpeas
  • 1 tablespoon Tamari or Reduced Sodium Soy Saucea

Preparation:

In a large stock pot, heat the oil, and sauté the onions, garlic, celery, and sweet potatoes or yams for about 5 minutes. Add the broth or water, bay leaf, paprika, turmeric, basil, salt, cinnamon, and cayenne. Bring the soup to a boil, reduce the heat, cover the pot, and simmer the soup for 15 minutes. Add the tomatoes, pepper and chickpeas, and simmer the soup for about 10 minutes longer. Stir in the tamari or soy sauce, and serve the soup.

SweetPotato Casserole

Ingredients:

  • 3 cups cooked, mashed sweet potatoes
  • 1/2 cup sugar
  • 1/2 stick melted butter
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • 2 eggs
  • Combine and put in a 1-1/2 quart casserole dish and top with the following mix:
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 stick butter (melted)

Preparation:

Bake at 350 degrees for 35 minutes. At it best when served hot, but it’s also good refrigerated. Makes an excellent side dish to baked ham and roasted pork.

Fresh SweetPotato Sticks

Try this fun version! Easy and nutritious, plus your kids will love them. Wash and cut SweetPotatoes into kid sized sticks. Serve with a sauce for dipping… try a low-fat ranch dressing or apple sauce.

Remember, it is what you add to a SweetPotato that increases calories:

  • 1 small, baked in skin – 103 calories
  • 3-1/2 ounces, candied – 7 calories
  • 3-1/2 ounces canned, syrup pack – 108 calories

Microwave SweetPotatoes

For best results, choose SweetPotatoes that do not vary in width from center to ends. Pierce washed SweetPotatoes. Cook on high, turning each potato halfway through cook time. Remove cooked SweetPotatoes from oven, wrap in aluminum foil and allow to rest for at least 5 minutes before serving.

Cooking times:

  • 1 medium 3-4 minutes
  • 2 medium 5-6 minutes
  • 4 medium 7-8 minutes
  • 6 medium 8-9 minutes

Herbed SweetPotato Cheese Puff

Ingredients:

  • 2 cups mashed California SweetPotatoes
  • 1 (8 oz) package low fat Cream Cheese, softened
  • 1/4 cup Milk
  • 2 Eggs
  • 1/2 cup sliced Green Onion
  • 1/2 tsp. Basil
  • 1/2 tsp. Thyme
  • 1/2 tsp. grated Lemon Zest
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • Sour Cream, for garnish
  • A fresh sprig of Thyme or Parsley, for garnish

Preparation:

Preheat oven to 350 F. Place all ingredients in a mixing bowl and blend with electric mixer at medium speed until well combined. Then beat on high until light and fluffy, about 1 minute. Spoon mixture into a greased oven-to-table casserole dish. Bake uncovered for 35 to 45 minutes or until a knife inserted in center comes out clean. Cool 2 to 3 minutes. Garnish with a dollop of sour cream and a sprig of fresh thyme or parsley. Serve immediately.

Henry’s Famous Yam-Yam Pie

Ingredients:

  • 1-3/4 cups oven-baked, mashed Sweet Potatoes
  • 1-1/2 cups (12 fl oz) Evaporated Milk (for lower fat/calories, use low-fat or non-fat evaporated milk).
  • 1/2-3/4 cup Granulated Sugar
  • Salt, Cinnamon, Ground Ginger, Ground Cloves and/or other of your choice spices to tastes; i.e., 1/4-1/2 teaspoon
  • Optional: 2-3 tablespoons Custard Mix

Preparation:

Combine sugar, salt, cinnamon, ginger, cloves and/or other spices in small bowl. Beat eggs lightly in large bowl. Stir in sweet potatoes and sugar/spice mixture. Stir custard mix into evaporated milk; gradually stir evaporated milk into sweet potato mixture. Pour into pie shell. Bake in preheated 350 F oven for 40-50 minutes. Cool for 2 hours. Serves 8.

Cranberry Glazed SweetPotatoes

Ingredients:

  • 8 medium SweetPotatoes, cooked, peeled and sliced length wise
  • 1-1/2 cups Whole Cranberry Sauce
  • 4 tbsp. Orange Juice
  • 2 tbsp. Lemon Juice
  • 1 cup Light Corn Syrup
  • 2 tbsp. Melted Butter

Preparation:

Place sweet potatoes in a shallow baking pan. Mix cranberry sauce and juices and spoon over the sweet potatoes. Blend corn syrup and melted butter and pour over the mixture. Bake at 350 degrees F. for 25 minutes, basting occasionally.

Annette’s Twice-Baked SweetPotatoes

Ingredients:

  • 3 lbs. Sweet Potatoes, baked, peeled and mashed
  • 1/2 lb. (1 stick) Margarine
  • 3/4 cup Sugar
  • 1/2 tsp. All Spice
  • Mix and spread evenly in a 9″ x 13″ pan:
  • 1 tsp.Vanilla Extract
  • 1/2 tsp. Cinnamon
  • 3/4 cup Orange Juice
  • Mix, then spread evenly on top of the first layer:
  • 1/4 lb. (1/2 stick) Margarine
  • 1-1/2 cups Brown Sugar
  • 1-1/2 cups Chopped Nuts (walnuts or pecans)

Preparation:

Bake at 350 F for 25 to 30 minutes