The Mountain Laurel
The Journal of Mountain Life

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Sweet Potatoes

By Susan M. Thigpen © 1989

Issue: January, 1989

Here are a few different ideas of ways to spice up your Sweet Potatoes. We hope that you enjoy them.

Stuffed Baked Sweet Potatoes

Cut three large baked Sweet Potatoes in half lengthwise. Carefully scrape out the insides leaving a little of the potato as a lining for the skins.

Mash and season the scooped out potato with butter, grated orange rind and orange juice. Stuff back into the skins. Brush the tops with butter and reheat. Diced marshmallows and nuts may also be added before reheating.

Sweet Potato Bake

3 cups of Sweet Potato mashed
1 cup of sugar
2 eggs
1 teaspoon of vanilla
1 stick of margarine

Stir this together and put in a casserole dish.
Top with:

1 cup of brown sugar
2/3 stick of margarine
1/3 cup of flour
1 cup of nuts
Bake at 300° for 30 minutes.

Sweet Potato Pudding

1 egg
Sugar to taste (about 3/4 cup)
Raisins (optional)
1/4 cup of butter
1 large grated Sweet Potato
Enough sweet milk to make mushy

Put ingredients into a pan. Cook about 45 minutes to an hour at 350°. Stir often.

Grated Sweet Potato Pudding

3 cups of grated raw Sweet Potato
1 cup corn syrup or 3/4 cup brown sugar
1/2 teaspoon ginger
2 teaspoons cinnamon
2 tablespoons melted butter
2 egg whites

Combine all ingredients except the egg whites. Put the mixture into a baking dish and bake about 2 1/2 hours or until done in a low oven stirring occasionally during the first of cooking. During the last 30 minutes, discontinue the stirring allow to brown. Just before pudding is done, beat egg whites until they are stiff but not dry. Add 4 tablespoons of sugar. Put meringue mixture on top and brown.