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It’s about sweet potatoes this week.  I was shopping in the produce department at Brink’s last week and was putting six or seven sweet potatoes in my cart.  A women standing next to me was doing the same thing. I asked her if she had ever baked a sweet potato as you would a white baking potato.  She had and proceeded to tell me another way to prepare them. This is her directions:  Wash and peel the potatoes, cut them in about 1/4 –inch strips (as you would a French fry). Put them in cold water for a few minutes; drain and put them on paper towel to absorb the water from them.  Place them on a lightly oiled baking pan, using olive oil.  Put potato strips on pan so they are not touching. Brush lightly with olive oil.  Bake at 375 degrees 20 to 30 minutes or until tender. From the horses’ mouth….they are really good!

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GLAZED SWEET POTATOES
3 medium sweet potatoes, peeled, cut into 3/4 –inch chunks
3 T. butter or margarine
1/4 c. pancake syrup
2 T. brown sugar
2 T. flaked coconut
1/3 to 1/2 c. chopped pecans
1-1/2 c. mini marshmallows

  In a saucepan, put potatoes with enough water just to cover them; bring to a boil; reduce heat; cover and simmer for 15 to 20 minutes or until tender. Drain and cool slightly.  Place in a sprayed  8x8 inch baking dish or pan.  In small saucepan, melt butter; stir in syrup, sugar and coconut.  Over low heat, cook, stirring 3 to 5 minutes until blended.  Sprinkle nuts over sweet potatoes; drizzle with syrup mixture.  Bake at 350 degrees for 25 minutes. Top with marshmallows; bake about 5 minutes or until mallows are lightly browned. WATCH SO THEY DON’T BURN. Makes six to eight servings.

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SWEET POTATO, CRANBERRY N’ CREAM CHEESE CASSEROLE
1 – 8 oz. can pineapple chunks, drained, saving syrup
Water
1/2 c. orange juice
1 – 8 oz. pkg. cream cheese, cubed
1/8 t. nutmeg
Pinch salt
2 – 17 oz. cans sweet potatoes, drained and sliced about 3/4 inch thick
1/2 c. sweetened dried cranberries
1/2 c. chopped pecans

 In  a measuring cup, put syrup; add enough water to measure 1/2 c.; place in saucepan.  Add orange juice, cream cheese, nutmeg and salt. Stir over low heat until smooth. Add sweet potatoes, cranberries and ¼ c. cranberries; mix lightly. Spoon mixture into a 1-1/2 qt. casserole. Sprinkle with remaining 1/4 c. pecans.  Bake at 350 degrees about 20 minutes or until hot.  Makes six servings.

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SWEET POTATO
CORNBREAD
1 c. flour
1 c. cornmeal
1/4 c. sugar
1T baking powder
3/4 t. salt
1/4 c. butter
1 egg
1 c. buttermilk
1-1/2 c. raw, peeled and shredded sweet potatoes

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.  Cut in butter until mixture is crumbly. In a small bowl, beat egg until frothy.  Stir in buttermilk and sweet potatoes.  Pour sweet potato mixture into flour mixture, stirring until just blended.  Pour batter into a greased or sprayed 9x9 inch square baking pan.  Bake at 425 degrees for 20 minutes or until center springs back when lightly pressed with fingertip.  Do not over bake.  Cool in pan on wire rack. Cut into squares.   Makes 12 squares.

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WARM TURKEY SALAD ON BUNS
2 c. cooked turkey, diced small (can use chicken)
1/4 lb. process American cheese, diced small
1 – 2 T. sweet pickle relish (can use dill pickle relish if you prefer)
1/4 c. salad dressing or mayo
2 T. each, minced onion and green pepper
Kaiser rolls

In a bowl, combine first 6 ingredients; mix well.  Spoon about 1/3 c. onto each roll, covering with top of roll. Wrap each tightly in foil.  Bake at 300 degrees 25 minutes.  Makes six to eight servings.

Thought for the Day: There’s a certain slant of light, winter afternoons and before long the slant will grow wider.  Won’t that be wonderful?

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