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Yea!! February is over!

I am going to give you recipes using sweet potatoes today. This great-tasting, good-for-you veggie can be used in many ways, as in boiling, baking, frying or microwaving. They freeze well after being cooked, and don't put them in the fridge unless they are cooked. They get an A+ in nutrition. One medium sweet potato provides about 135 percent of the recommended vitamin A, more vitamin C than a tomato, plus vitamin E, B-12, potassium, fiber and just a trace of fat. All of this with only 130 calories.

 Eat lots of sweet potatoes. I think many of us use white potatoes much more. I used white potatoes often to “round-out” a meal, but have changed to eating the orange tubers. They are so good.

A couple sweet tips: They should never be kept in the refrigerator because their natural sugars will change to starch, making them less sweet. They'll keep up to three weeks in a cool dry place, as in a closet with the door closed. Don't stack them in a bag and for sure don't use a plastic bag to store them as they will accumulate moisture and not keep as long.

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PORK CHOPS ‘N SWEET POTATOES
6 pork loin or rib chops, 1/2-inch tick
¾ t. salt
1 medium onion, cut into 6 sliced
1/2 of a 12 oz. can of frozen orange juice, thawed, not diluted
¼ c. packed brown sugar
¼ t. cinnamon
3 T. lemon juice
¾ c. water
1-18 oz. can vacuum-packed sweet potatoes, drained

Trim fat from pork chops; Spray a 12-in. skillet. Cook chops over medium-high heat on both sides until brown; drain. Season with salt. Top each pork chop with onion slice. In a small bowl, combine orange juice, sugar, allspice, lemon juice and water; pour over pork chops. Heat to boiling; reduce heat. Cover and simmer 25 minutes. Arrange sweet potatoes on pork chops. Cover and cook until potatoes are heated through, 10 to 15 minutes. Makes 4-6 servings. Note: The recipe calls for a 6 oz. can orange juice concentrate. I spoke with the manager of the frozen foods department regarding 6 oz. cans of frozen juices and they are no longer available. That's that. So, put the thawed orange juice in a 2 c. measuring cup and take out half. Easy...make the rest of the undiluted orange juice with required amount of water and you now have fruit juice for breakfast!

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SWEET POTATO PUFF
1-1/2 c. cold mashed sweet potatoes (without added milk or butter)
¼ c. sugar
¼ c. butter or margarine,melted
1 egg, beaten
2 T. + 2 t. milk
½ t. vanilla
¼ c. flaked coconut
Topping:
¼ c. packed brown sugar
¼ c. chopped pecans
1 T. butter or margarine, melted
2 T. flour

In a mixing bowl, beat potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut. Spoon into a greased 2-1/2-qt. baking dish. In a small bowl, combine topping ingredients until well blended; sprinkle over, sweet potatoes, Bake at 350 degrees for 35-45 minutes or until golden brown. Makes 8 servings.

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BUTTERY SWEET
POTATO CASSEROLE
1 – 15-3/4 oz. can sweet potatoes, drained and mashed
¼ c. sugar
1 small egg, slightly beaten (use the smallest egg in the carton!)
2 T. butter, melted
¼ t. cinnamon
dash salt
Topping:
½ c. coarsely crushed butter-flavored crackers (about 13 crackers...Ritz)
¼ c. packed brown sugar
2 T. butter, melted

In a large bowl, beat together sweet potatoes, sugar, egg, butter, cinnamon and salt, until smooth. Transfer to a greased 8-in. square baking dish. In a small bowl, combine topping ingredients; sprinkle over sweet potato mixture.

Bake, uncovered, at 350 degrees for 20-25 minutes or until golden brown. Makes 6-8 servings.

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SWEET POTATO PIE
1-1/4 c. sugar
½ t. each, cinnamon and nutmeg
2 eggs
1 – 12 oz. can evaporated milk
1 t. vanilla
1-1/2 c. mashed sweet potatoes
1 – 9-in. unbaked pie crust

Topping:
1/3 c. each, butter or margarine and flour
½ c. each, packed brown sugar, shredded coconut and chopped pecans
Whipped topping, real whipped cream or ice cream

In a large mixing bowl, blend sugar and spices, set aside. In a medium bowl, beat eggs, add milk and vanilla. Add to sugar mixture. Stir in sweet potatoes; beat until smooth. Pour into pie shell.

Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake additional 30 minutes. Meanwhile, combine topping ingredients. Remove pie from oven; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Watch so it doesn't get too brown. Cool on wire rack. Store in fridge. Serve with whipped topping, real whipped cream or ice cream. Makes 6-8 servings. Note: About 1 hour before serving, take pie out of fridge so it's not so cold.

Thought for the Day: Great thoughts speak only to the thoughtful mind, but great actions speak to all mankind.

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