En­joy the sweet side of po­ta­toes

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My fam­ily also dug their sweet po­ta­toes when the first frost hit. The trac­tor with small trailer at­tached was driven down the rows that had been dug. The sweet po­ta­toes were shaken free of the cling­ing dirt and placed in bas­kets, loaded on the trailer and driven up to the shed at­tached to the barn. They were placed be­side the bas­kets of white po­ta­toes, cov­ered with empty feed bags, ready for the win­ter feasts. Just an­other day of hard work down on the farm. Amaz­ing how this day was for­got­ten when we sat down at the din­ner ta­ble eat­ing baked sweet potato biscuits with home-churned but­ter melt­ing on the top and fresh baked sweet potato pie. Lets’ try some new and old recipes to­day.

South Carolina-style corn bread

Thank you, Carol, for shar­ing this great tast­ing recipe. Blend two eggs, 1 cup corn meal, 1/3 cup cook­ing oil, one small can creamed style corn, 1 tsp. salt and one 8-oz. con­tainer sour cream. Blend well in a bowl. Pour in a bak­ing pan that has been greased. Bake in a pre­heated 375 de­gree oven for 35 to 45 min­utes. This corn bread is light and fluffy. Goes well with seafood and wild game.

Sweet potato fries

In a bowl, com­bine 1 tsp. salt, 1/4 tsp. cayenne pep­per, 1/2 tsp. gar­lic pow­der and 1/2 tsp. cin­na­mon. Halve three large sweet po­ta­toes length­wise. Slice into 1/4-in. sticks. Cover sweet potato sicks with the dry mix­ture. In a large pot, heat canola oil. In batches, cook fries for five min­utes or un­til crisp. Drain on pa­per tow­els. Sprin­kle with more dry mix­ture if needed for taste.

Old-fash­ioned sweet potato pie

In a large mix­ing bowl, com­bine 2 cups cooked, mashed sweet po­ta­toes with 1 cup firmly packed brown sugar, 1/2 cup soft­ened but­ter, two beaten egg yolks, 1/2 tsp. ground gin­ger, 1/2 tsp. ground cin­na­mon, 1/2 tsp. ground nut­meg and 1/4 tsp. salt. Beat un­til fluffy. Add 1/2 cup evap­o­rated milk and mix just un­til com­bined. Beat the two egg whites un­til foamy and grad­u­ally add 1/4 cup sugar, beat­ing un­til stiff. Fold this into potato mix­ture. Pour into an un­baked 10-in. pas­try shell. Bake at 400 de­grees for 10 min­utes. Re­duce heat to 350 de­grees and bake an­other 45 to 50 min­utes or un­til set. Cool and top with whipped crème.

Sweet potato casse­role

Pre­heat oven to 350 de­grees. Mix to­gether 3 cups cooked and mashed sweet po­ta­toes with 1/4 tsp. salt, two beaten eggs, 2-1/2 tbsp. melted but­ter, 1/2 cup milk and 1 tsp. vanilla. Pour this mix­ture into a 9-by13-in. bak­ing dish. Make a top­ping of 2-1/2 tbsp. of melted but­ter, 1 cup brown sugar, 1/2 cup flour and 1 cup chopped pecans. Mix well and cover top of the sweet potato mix­ture with this mix­ture. Bake in the pre­heated oven for 35 to 45 min­utes.

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