Mississippi Sweet Potato Pie

4 ounces butter
2 cups cooked and mashed sweet potatoes
2 cups granulated sugar
1 small can (5 ounces, about 1/2 cup plus 2 tablespoons)
evaporated milk
1 teaspoon vanilla
3 eggs, beaten
1 1/2 teaspoons cinnamon
2 prepared pie shells, unbaked

Mix potatoes, sugar and sugar until well blended. Add vanilla,
eggs, and cinnamon; mix well. Pour into the prepared pie shells.
Bake in a 350° oven for about 1 hour, until set.
                    Sweet Potato Hash

5 tablespoons extra-virgin olive oil
2 lb sweet potatoes, peeled and cut into 1/2-inch cubes
3/4 lb hot Italian sausages, casings discarded and sausage coarsely
crumbled
1 cup chopped onion (1 medium)
1 lb sweet Italian frying peppers, seeded and cut into 1/2-inch pieces
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
6 large eggs
Put oven rack in middle position and preheat oven to 200°F.

1. Heat 2 tablespoons oil in a 12-inch nonstick heavy skillet over
moderately low heat until hot but not smoking, then cook sweet potatoes,
stirring occasionally, until tender and browned, about 15 minutes.
2. Meanwhile, heat 1 tablespoon oil in a 9- to 10-inch heavy skillet over
moderate heat until hot but not smoking, then cook sausage, stirring
occasionally and breaking up large lumps, until browned, about 8
minutes. Add onion and cook, stirring occasionally, until softened, 8 to 10
minutes, then add peppers and cook, stirring occasionally, until tender,
about 5 minutes.
3. Add sausage mixture, cilantro, salt, and pepper to potatoes in skillet
and toss to combine, then transfer to a large shallow serving dish and
keep warm in oven while you prepare eggs. (Wipe out nonstick skillet with
a paper towel.)
4. Carefully break eggs into a bowl without breaking yolks.
5. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over
moderate heat until hot but not smoking, then pour eggs into skillet and
season with salt and pepper. Cook eggs, covered, until edges of whites
are crisp and browned but yolks are still soft, 2 to 2 1/2 minutes. Slide
eggs onto hash and serve immediately.
Baked Sweet Potatoes with Scallions and Cilantro

4 small slender sweet potatoes (2 lb total)
3 tablespoons unsalted butter, softened
2 scallions, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper

Prick potatoes several times with a fork and put directly on oven
rack in middle position. Put a sheet of foil on lower rack (to
catch any drips) and heat oven to 450°F. Bake potatoes until
soft when squeezed, 30 to 35 minutes.
Mash together butter, scallions, cilantro, salt, and pepper. Slit
potatoes lengthwise and put some butter mixture in center of
each.  
 
 
 
              Sweet Potatoes and Broccoli

3/4 pound sweet potatoes
1/4 pound broccoli florets
1 tbsp olive oil
Salt and freshly ground pepper

Peel potatoes and cut into 1-inch pieces. Place in large saucepan
and add cold water to cover. Cover with lid and bring to a boil. Boil
3 minutes. Add broccoli and boil 2 minutes more. Drain. Add olive
oil and salt and pepper to taste. Toss well.  
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Sweet Potato Recipes