 The
2nd graders harvest the sweet potatoes they planted in the spring, when
there were first graders, is a tradition on Granny's Gardens.
Lesson:
How much did you sweet potato weigh?
Write a story about, _____, the sweet potato that lived in Granny's
garden. What kind of adventures do you think it might have had during
the summer? |
 |
Sweet Potato Recipes
A freshly baked or boiled sweet potato is delicious
and nutritious. You need only to add a pat of butter or
serve it plain. Don't
feel that you must add high-calorie ingredients to make the sweet potato
acceptable.
Baked Sweet potatoes:
Rub a little fat or oil over clean and dry sweet potatoes of uniform size.
Place on baking
sheet and bake at 400
degrees F. until soft, 30 to 50 minutes, depending on size. Sweet potatoes
that are greased
before
baking peel easily.
Boiled Sweet potatoes:
Drop clean sweet potatoes into enough boiling water to cover them. Cover
pan
and return water to
boiling as quickly as possible. Lower heat and cook until tender. Drain
at once. Peel
and season with butter
and salt to taste. Use 1 medium sweet potato per person. Boiled sweet potatoes
can be used for pies,
cookies, casseroles, glazed, candied or frozen.
Deep Fat French Fried
Sweet potatoes: Pare and cut into length-wise strips, about 1/2 inch
thick. Heat
oil in fryer to 365
degrees F. Keep fry basket in fat as it heats.
Raise basket and add
enough sweet potato strips to cover bottom of basket. Lower basket slowly
into hot
fat. If fat bubbles
much, lift and lower basket until bubbling subsides. Fry until sweet potato
strips are
brown and tender. Remove
from hot oil and drain onto paper towels. Sprinkle with salt, if desired.
Spread
sweet potatoes on baking
sheet and place in a warm oven while others are being cooked.
Charcoal Broiled Sweet
potatoes: Rub a little fat over clean sweet potato skins. Wrap double
foil
loosely around sweet
potatoes. Cook in coals for about 45 minutes. Keep warm on edge of grill.
Skillet Sweet potatoes:
In large deep skillet, heat 1 1/2 inch deep vegetable oil to 365 degrees
F. Add
sweet potato strips
to cover bottom of skillet; fry 5 minutes or until brown and tender. Remove
from hot
oil and drain on paper
towels. Sprinkle with salt or powdered sugar.
Microwave Sweet potatoes:
For
best results, choose uniform size sweet potatoes. Pierce washed sweet
potatoes with a fork.
Place on paper towel on shelf of microwave oven 1 inch apart. Turn sweet
potatoes
over and rearrange after
half of cooking time. Cook on HIGH power level. Cooking time will vary,
depending on the number
and size of the sweet potato (5-9 minutes) .
Candied Sweet potatoes
4 medium size sweet
potatoes
¼ cup margarine
½
cup brown sugar
1/2 teaspoon cinnamon
• Peel potatoes and cook until barely fork tender. Cut in half (length
wise).
In skillet, melt margarine
and add brown sugar, cinnamon and 2-3 tablespoons water, and simmer until
syrupy.
Add potatoes and continue
cooking until heated through.
For a "fancier" dish,
add one cup of pineapple chunks, substitute pineapple juice for the water
and add a
sprinkling of pecans.
Sweet potato Butter
2 Garlic cloves
Freshly ground Pepper
to taste
2 Sweet potatoes
Fine Sea Salt to taste
2 medium Carrots
2 Tablespoons chopped
Parsley
1/2 to 3/4 Cup Vegetable
broth
2 Tablespoons chopped
Cilantro (Optional)
1 Tablespoon extra-virgin
Olive Oil
Put unpeeled garlic cloves
on aluminum foil and bake at 350 degrees F. in oven or toaster oven for
about
10 minutes, until soft.
Microwave or boil unpeeled
potatoes until done. Peel carrots, cut into large chunks and microwave
or boil
until soft.
Drain carrots, peel potatoes
and put both in a food processor. Squeeze in the baked garlic. Add 1/2
cup
broth and blend. With
motor running, add oil and keep blending, adding more broth until puree
is fairly
smooth and full.
Add salt and pepper to
taste. Dip can be made as long as a day in advance, covered and refrigerated.
Bring to room temperature
for serving and stir in the optional herbs right before serving with raw
vegetables and bread
sticks.
Makes 6 servings.
Sweet potato Pecan Pie
(Makes
one inch pie)
1 (9 - inch) unbaked
pastry shell
1 pound (2 medium) sweet
potatoes, cooked and peeled
1/4 cup margarine or
butter
1 (14 - ounce) can Eagle
Brand Sweetened Condensed Milk, (NOT evaporated milk)
1 teaspoon grated orange
rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
Pecan Topping
Preheat oven to 350 degrees
F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth.
Add remaining ingredients
except pastry shell and Pecan Topping; mix well. Pour into pastry shell.
Bake
30 minutes. Remove from
oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer
or
until golden brown.
Cool. Serve warm or chilled. Refrigerate leftovers.
Pecan Topping: In small
mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons
firmly
packed light brown sugar,
1 tablespoon margarine or butter, melted, and teaspoon maple flavoring;
mix
well. Stir in 1 cup
chopped pecans. |
