Recipes

SWEET POTATO PARTY PUNCH
1 quart cooked sweet potatoes, pureed
1 (46 ounce) can apricot nectar
1 (46-ounce) can pineapple juice
2-quart orange sherbet
2-quart cold ginger ale
1 (16-ounce) bottle 7-Up

Combine sweet potato puree and apricot nectar, mixing well. Chill everything. Just before serving. Combine sherbet, sweet potato and apricot nectar mixture in punch bowl. Gently stir in other ingredients. Yield: 2 gallons.

C.J.'S OATMEAL SWEET POTATO COOKIES
In a large mixing bowl combine:
1-cup shortening
1-cup brown sugar
1-cup white sugar

Cream well and add:
1-tablespoon vanilla
2 eggs, beaten
3/4 cup cooked and pureed sweet potatoes

Beat well and add:
2 cups flour
1-teaspoon salt
1-teaspoon soda
1/2 teaspoon pumpkin pie spice
3 cups 1-Minutes Oats
1/2 cup walnuts, chopped

Roll into 3 rolls. Wrap in foil and freeze. Slice and bake at 350 degrees for 8 to 10 minutes or until golden brown. Yield: 6 dozen.

SWEET POTATO SAUSAGE BALLS
3 cups biscuit mix
1-cup sharp cheddar cheese, shredded
2-cups cooked, mashed sweet potatoes
1-pound sausage

Combine all ingredients well. Roll into balls and place on greased sheet pan. Bake at 350 degrees for 20 minutes, until brown. Yield: 120.

SWEET POTATO MINI-MUFFINS
3 1/2 cups sugar
1-cup oil
4 eggs
2 cups cooked, mashed sweet potatoes
3 1/2 cups all-purpose flour
1-teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) box dates, chopped
1-teaspoon nutmeg
1-teaspoon cinnamon
1-teaspoon allspice
1-teaspoon vanilla
1 cup chopped nuts, walnuts or pecans
1/4 cup all-purpose flour

In a large mixing bowl cream sugar and oil. Add eggs (one at a time). Add vanilla, sweet potatoes, 3 1/2 cups flour, soda, salt, and spices just until blended. An electric mixer may be used. Coat nuts and dates with 1/4 cup flour and fold into batter.

Grease mini muffin pans and fill 2/3 full with batter. Bake at 325 degrees for 25 minutes. (This bread is better if stored for a few days. Freezes well.) Yield: 12 dozen.

SWEET POTATO BON-BON CANDY
1 pound dried apricots or peaches, finely chopped
4 cups coconut
2 cups chopped pecans, toasted
1 1/2 cups cooked, sweet potato puree
1 (14 ounce) can sweetened condensed milk
2 pounds powdered sugar

Mix all ingredients in large bowl. Chill 2 hours or until firm enough to shape into 1-inch balls. These can be served with a pecan on top or dipped in white chocolate to coat. Store tightly covered in refrigerator.

EASY SWEET POTATO COBBLER
Melt 1 stick margarine in a large 9" x 12" ovenproof dish.

Mix:
1-cup self-rising flour
1-cup sugar
1-cup milk

Pour into center of melted margarine, DO NOT STIR.

Mix:
2 cups cooked, but firm, peeled and sliced sweet potatoes
1-cup sugar
1/2 cup light brown sugar
1 1/2 cups water
1-teaspoon vanilla
1-teaspoon cinnamon or whatever spice preferred

Pour this into center of melted margarine and batter. DO NOT STIR. Bake at 350 degrees for 45 minutes or until light brown.

MAKENZI'S SWEET POTATO-COCONUT CAKE
1 butter cake mix
1 cup cooked, mashed sweet potatoes
2 cans cream of coconut
12 ounces whipped topping
12 ounces coconut

Mix cake mix and sweet potatoes together. Continue preparing cake according to directions on the box. Bake in 9%u201D x I2%u201D pan. Remove from oven, poke holes in cake and pour 2 cans cream of coconut over cake. When cool, top with whipped topping and sprinkle coconut on top.

SWEET POTATO PARTY DIP
3/4 cup cooked, mashed sweet potatoes
3 cups (12-ounces) shredded sharp cheddar cheese
1 (8-ounce) package cream cheese, softened
1-cup dairy sour cream
1/2 cup chopped onion
1 (2.5-ounce) package smoked, sliced beef, chopped
1 tablespoon Worcestershire sauce
Dash hot pepper sauce
Sweet potato dippers

Combine cheddar cheese, cream cheese and sour cream, mixing until well blended. Add sweet potatoes, onion, beef, Worcestershire sauce and hot pepper sauce; mix well.
Spoon mixture into serving dish and chill until serving time.

Dippers:
Cut raw sweet potatoes into 3 to 4-inch strips. Refrigerate in cold salt water if preparing ahead of time.

SWEET POTATO HOLIDAY SALAD
1 (8-ounce) can crushed pineapple, undrained
1 cup apricot nectar
1 (3-ounce) package apricot flavored gelatin
1 (8-ounce) package cream cheese, cubed and softened
1 cup shredded raw sweet potatoes
1 cup chopped pecans
1 cup frozen whipped topping, thawed

Combine pineapple and apricot nectar in a saucepan, bring to a boil. Add gelatin, stirring until gelatin dissolves, add cream cheese, stir until melted. Chill until the consistency of unbeaten egg white. Fold in sweet potatoes, pecans and whipped topping. Pour into five-cup mold or 9-inch square dish. Chill until firm. Yield: 9-12 servings.

JO'S CUSTARD PIE
1 1/4 cups cooked sweet potatoes
1 stick oleo
1 1/2 cups sugar
1 can sweetened condensed milk
3 eggs
1-teaspoon vanilla
2 unbaked pie crusts

Mix potatoes, sugar, and oleo well. Add other ingredients and mix well, Pour into crusts. Bake I hour at 350 degrees. Makes 2 pies.

SWEET POTATO CARAMEL PIE
1/4 cup butter or margarine
1 (7-ounce) can flaked coconut
1/2 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1 1/2 cups cooked sweet potato puree
1 (14-ounce) can sweetened condensed milk
2 (8-ounce) contained whipped topping, thawed
2 vanilla wafer pie shells
1 (12-ounce) jars caramel ice cream lopping

Melt butter in large skillet. Add coconut and pecans. Cook until golden brown, stirring frequently. Set mixture aside. Combine cream cheese, sweet potatoes and condensed milk. Beat until smooth Fold in whipped topping. Spread 1/2 of cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let stand at room temperature 5 minutes before serving. Yields 2 large pies. If bought graham cracker crusts are used, it makes 3 pies.

RAW SWEET POTATO WITH CURRY DIP
Peel and slice in desired shape raw potato and place in cold, salt water and store in refrigerator. Serve well drained with favorite dip. For curry dip, combine 1-cup mayonnaise, 2 tablespoons curry powder, 1-tablespoon Worcestershire sauce, 3-tablespoons ketchup, dash garlic salt, 1 1/2 tablespoons grated or flaked onion, salt and pepper to taste.

Sweet Potato Log Roll
3 eggs
1 c. sugar
3/4 c. all-purpose flour
2 t. cinnamon
1/4 t. salt
1 c. chopped pecans
3/4 c. cooked mashed sweet potatoes
1 t. lemon juice
1 t. baking powder
1/2 t. ground cloves
1/4 t. ground ginger
powdered sugar

Grease and flour bottom and sides of a 15 x 10 x 2 inch jelly roll pan; line bottom of pan with waxed paper.

Beat eggs at high speed of electric mixer until thick and lemon colored (about 5 min.); gradually add sugar, beating 5 additional minutes. Continue beating, and gradually add sweet potatoes and lemon juice.

Combine dry ingredients and stir into sweet potato mixture. Pour batter into prepared pan, spreading evenly. Sprinkle with pecans. Bake at 375 degrees for 12 to 15 minutes or until done.

Sift powdered sugar in a 15x10 rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down. Unroll cake and remove towel. Spread cake with filling; reroll.

Chill until serving time. Yield, 8-10 servings.

Filling:
1/4 c. softened margarine or butter
1 c. powdered sugar
1/4 t. butter flavoring
1/2 (8 oz.) pkg. cream cheese
1/2 t. vanilla
pinch of salt

Combine butter and cream cheese, beating until light and fluffy. Add powdered sugar, flavorings and salt; beat until smooth.

Sweet Potato Caramel Pie
1/4 c. butter or margarine
1 1/2 c. cooked sweet potato puree
1 (7 oz.) can flaked coconut
1/2 c. chopped pecans
1 (14 oz.) can sweetened condensed milk
2 (8 oz.) packages whipped topping, thawed
1 (8 oz.) package cream cheese, softened
2 vanilla wafer pie shells
1 (12 oz.) jar caramel ice cream topping

Melt butter in large skillet. Add coconut and pecans; cook until golden brown, stirring frequently. Set mixture aside. Combine cream cheese, sweet potatoes and condensed milk; beat until smooth. Fold in whipped topping.

Spread 1/4 of cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture over each pie. Repeat layers with remaining ingredients, cover and freeze until firm.

Let stand at room temperature 5 minutes before serving. Yield: 2 large pies. (If pre-made graham cracker crusts are used, the recipe yields 3 pies.)

Sweet Potato Pie
1 stick margarine
2 c. cooked sweet potatoes
2 c. sugar
I small can evaporated milk
2 unbaked pie crusts
1 t. vanilla
3 eggs
1 1/2 t. cinnamon

Mix potatoes, sugar and margarine well. Add other ingredients and mix well. Pour into crusts. Bake 1 hour at 350 degrees. Makes 2 pies.

Sweet Potato Holiday Salad
1 (8 oz.) can crushed pineapple, undrained
1 c. apricot nectar
1 (3 oz.) package apricot flavored gelatin
1 (8 oz.) package cream cheese, cubed and softened
1 c. shredded raw sweet potatoes
1 c. chopped pecans
1 c. frozen whipped topping, thawed

Combine pineapple and apricot nectar in a saucepan; bring to a boil. Add gelatin, stirring until gelatin dissolves, add cream cheese, stir until melted. Chill until the consistency of unbeaten egg white. Fold in sweet potatoes, pecans and whipped topping. Pour into five-cup mold or 9 - inch square dishes. Chill until firm. Yield, 9 - 12 servings.

Sweet Potato Bread
3 c. sugar
2/3 c. flour
1 c. vegetable oil
4 eggs, beaten
2 c. grated, raw sweet potatoes
3 1/2 c. sifted all-purpose flour
1 1/2 t. soda
1 1/2 t. salt
1/2 t. nutmeg
1 t. cinnamon
1 c. chopped nuts


Dissolve sugar in water and oil before adding eggs. Add all dry ingredients to this. then add grated potatoes and nuts. Blend well. Pour into a tube or loaf pan that has been well greased. Bake 1 hour at 350 degrees.

Sweet Potato Cocoons
2 sticks margarine, minus 1 T.
4 T. confectioners' sugar
2 c. sifted flour
2 t. vanilla
1 t. water
1/2 c. cooked, mashed sweet potatoes
1 c. chopped pecans
confectioners' sugar

Cream margarine with sugar; add flour, vanilla, water, potatoes and pecans. Mix well. Roll pinches of dough into small oblong rolls. Bake on cookie sheet in 300 degree oven for 30 minutes. Let cool completely and roll in confectioners' sugar.

Sweet Potato Cheese Ball
1 pkg. (8 oz.) cream cheese, softened
1/2 c. cooked, mashed sweet potatoes
1 pkg. (2.5 oz.) smoked beef, chopped
2 c. (8 oz.) shredded sharp cheddar cheese
1/4 c. crushed pineapple, well drained
1 T. chopped onion

Combine cream cheese and potato, mixing well. Stir in beef, cheddar cheese, pineapple and onion; mix well. Form into ball and chill. Serve with crackers.

Sweet Potato Chewy Bars
4 eggs
3/4 c. cooking oil
1 c. coconut
1 t. vanilla
1 box dark brown sugar
2 c. Bisquick
1 c. chopped pecans
1 c. finely shredded sweet potatoes

Combine all ingredients and pour into oblong pan (9" x 13"). Bake 45 minutes at 350 degrees.

Sweet Potato Crunch
CRUST:
2 c. flour
2 sticks margarine
1 c. chopped pecans

Preheat oven to 350 degrees.

Melt margarine and mix. Pat in 9x13 inch pan. Bake until light brown. Let cool.

FILLING:
3 medium size sweet potatoes, cooked and mashed with:
3 T. margarine
1/3 c. sugar
1 t. vanilla
1/4 t. almond extract

Cool filling. Spread filling evenly over crust.

TOPPING:
1 box powdered sugar
1 (8 oz.) whipped topping
1 (8 oz.) cream cheese, softened

Mix all ingredients together and spoon or spread over potato mixture. Refrigerate.

Sweet Potato Casserole
3 c. mashed sweet potatoes
1 c. sugar
1/2 c. margarine
2 eggs
I t. vanilla
1/2 c. raisins
Mix all ingredients and pour into casserole.

TOPPING:
1 c. light brown sugar
1 c. chopped pecans
1/4 c. margarine
1/2 c. flour

Mix well and spread over potatoes. Bake in moderate oven (350 degrees) for 20 minutes.

Sweet Potato Fudge
3 c. sugar
1 1/2 t. pumpkin pie spice
2 sticks butter
1 (7 oz.) jar marshmallow creme
1 small can pet milk
2 t. vanilla extract
18 oz. butterscotch morsels
1 c. chopped nuts
1 c. cooked mashed sweet potatoes

In heavy sauce pan, combine sugar, butter, milk, sweet potatoes and spices; bring to a boil, stirring constantly. Continue boiling over medium heat, stirring constantly until mixture reaches 228 degrees on candy thermometer, about 10 minutes. Remove from heat; stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla, mixing until well blended. Quickly pour into buttered 9x13 inch pan, spreading just until even.

Cool and cut into squares. Store tightly wrapped in refrigerator.

 
 
MISSISSIPPI SWEET POTATO COUNCIL
P.O. Box 100, Vardaman, MS 38878 • Phone: 662-769-7300


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