Monday, October 04, 2004
Don’t save sweet potatoes for the holidays
Sweet potatoes may be available nearly all year long, but this time of year is when they are at their best. Maybe that’s why so many people associate this moist and sweet vegetable with fall and winter holidays. But sweet potatoes are versatile, nutritious and colorful enough to make an appearance on the dinner table much more often.
Although you still might want to save your recipes for marshmallow-topped casserole and sweet potato pie for the holidays, but that doesn’t mean you can’t add mashed, baked or fried sweet potatoes to everyday meals. The canned and frozen varieties make a good substitute during those few times during the year that fresh sweet potatoes are difficult to find.
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Tropical Sweet Potatoes
4 large sweet potatoes (about 3-1/2 pounds)
1 8-ounce can crushed pineapple, undrained
6 tablespoons butter or margarine, melted
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup crushed saltine crackers
2 tablespoons brown sugar
In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer until tender, about 25 to 30 minutes. Drain and cool. Peel the potatoes and place in a mixing bowl; mash. Add the pineapple, 2 tablespoons melted butter, salt and pepper; mix well. Transfer potato mixture to a greased 2-quart baking dish. Combine saltines, brown sugar and remaining 4 tablespoons butter; sprinkle over potatoes. Bake, uncovered, until topping is golden brown, about 30 minutes. Makes 8 to 10 servings.
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Baked Sweet Potatoes
3 large sweet potatoes
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Preheat oven to 350 degrees. Peel the sweet potatoes and cut into cubes about 1 to 1-1/2 inches in size. Place the cubes in a baking dish and drizzle with oil; turn potatoes until evenly coated. Sprinkle with oregano, pepper and salt. Bake until potatoes are soft, about 1 to 1-1/4 hours. Makes 4 servings.
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Pantry Pointers
When buying sweet potatoes, look for potatoes without bruises, spots or extended roots.
Do not wash sweet potatoes before storing. Sweet potatoes keep best in a dark, dry location. Refrigeration, however, will cause the flavor to decline and is not advised. They don’t keep as long as regular potatoes, so try to use them within a week of purchasing them.
You can sweet potatoes for regular potatoes in most recipes and squash in many recipes.
The Practical Pantry ©2004 Tammy P. Olson