Sweet Potato Supreme

Sweet Potatoes with Apples

Honey Roasted Sweet Potatoes

Sweet Potatoes!
	Excellent source of vitamin A, antioxidants, and fiber.
	Thin skin is edible.
	Store in a cool, dark place. Do not refrigerate.

Sweet Potato Supreme

Serves 8-10

5 lbs. sweet potatoes, unpeeled

1 Tbs. butter or margarine

6 oz. pitted dried plums, chopped

6 oz. dried apricots, chopped

1 cup water

1/2 cup packed brown sugar

1/4 cup all purpose flour

2 Tbs. butter or margarine

1/3 cup chopped pecans

2 cups fresh or canned pineapple, diced

Cook the potatoes whole, unpeeled, in enough water to cover them, until they are very soft. Drain the potatoes, allow them to cool, and peel them. In a large bowl, mash the potatoes and one tablespoon butter with an electric mixer. Preheat oven to 350¼F. In a small saucepan, cook the prunes and apricots in one cup of water for 5 minutes. Add the fruit, the cooking liquid, and the pineapple to the potatoes, mixing to combine. Place the potato mixture in a large ovenproof casserole. Bake for 30 minutes. In a small bowl, mix brown sugar, flour, 2 tablespoons butter, and pecans until crumbly. Sprinkle crumb mixture over top of casserole. Bake uncovered about 20 minutes more, until heated through and topping is golden brown.

-Jane Brody's Good Food Book

back to top | back to this week's specials

Serves 6

3 apples, peeled cored, and thinly sliced

1 Tbs. lemon juice

1-1/2 lbs. sweet potatoes, peeled, halved lengthwise, and thinly sliced

1/4 cup apple cider or juice

1 Tbs. butter or margarine, melted

Preheat oven to 350 degrees F. In a bowl, toss the apple slices with the lemon juice. In a baking dish, arrange layers of potatoes and apples. Save the most attractive potato slices to form a pinwheel design as the top layer. Pour apple cider or juice and melted butter over all. Cover and bake 1 hour. Uncover and bake 15 minutes more.

back to top | back to this week's specials

Honey Roasted Sweet Potatoes

Serves 8

4 lbs. sweet potatoes cut into thin wedges

1/2 cup honey

4 Tbs. butter or margarine, melted

1 tsp. dried thyme

1/2 tsp. garlic powder

Salt and pepper, to taste

Preheat oven to 400 degrees F. Combine all ingredients in a large bowl. Spread in a single layer onto baking pan. Bake about 1 hour, stirring occasionally, until potatoes are slightly crispy.

back to top | back to this week's specials