Most of us have pet peeves. I get upset when I pass a barber shop with the red, white and blue pole. I think even the barber doesn’t realize how the pole came about. At one time, some barbers were bloodletters. Those barbers had a white pole with red stripes. This signified that they could let blood to relieve a person’s high blood pressure.
Now to the food. High on the list of all-star foods is the sweet potato. This super veggie is loaded with carotenoids, vitamin C, potassium and fiber. Try them baked and then mixed with applesauce or crushed pineapple. This will add extra moisture and sweetness.
Following are some sweet potato recipes from the Better Homes and Gardens cookbook of 1968.
Baked Sweet Potatoes
Scrub sweet potatoes. Bake in moderate oven (375-400 degrees) fro 40-45 minutes, or until done. Fork crisscross in top of each; press ends. Season; add butter.
Mashed Sweet Potatoes
Peel hot cooked sweet potatoes. Mash. Gradually add hot milk; beat till potatoes are light and fluffy. Beat in salt, pepper, and butter to taste. Serve with butter atop.
For variety, use orange juice in place of milk, and add a little orange peel.
Thoroughly combine 2 cups mashed sweet potatoes, 2 beaten eggs, 1/2 cup broken pecans, 1/2 cup honey and 3/4 tsp. salt.
Pour into greased 8-inch round baking dish. Bake a t 350 degrees for 30-35 minutes. Trim with extra pecans.
6 medium sweet potatoes, cooked and peeled
3/4 cup brown sugar
1 tsp salt
1/4 cup butter
1/2 cup tiny marshmallows
Cut potatoes in 1/2-inch slices. Place a layer in bottom of buttered 1-1/2 quart casserole. Sprinkle with brown sugar and salt; dot with butter. Continue layers till all ingredients are used, ending with sugar and butter.
Bake uncovered at 375 degrees about 30 minutes or till glazed. Add marshmallows last 5 minutes to melt, brown lightly.
This last thought from Ecclesiastes 3:1.
There is an appointed time
for every affair under the heaven.
Please send your quick, easy recipes to: The Vista, 24 Peavine Plaza, Suite 104, Crossville, TN 38571 or email to: [email protected]
Until next time,