sweetpotato recipes

Here is a recipe I use every holiday, the family loves it: Sweet Potato Cobbler 2 pounds sweet potatoes, peeled and sliced 1/4 inch thick 3-1/2 cups water 1-1/2 cups sugar 3 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 3/4 cup butter, cubed PASTRY: 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 5 to 6 tablespoons cold water 2 tablespoons butter, melted 4 teaspoons sugar Whipped cream, optional In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain, reserving 1-1/2 cups cooking liquid. Layer potatoes in a greased 13-in. x 9-in. x 2-in. baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter. For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake at 400° for 30-35 minutes or until top is golden brown. Spoon into dishes; top with whipped cream if desired.

Sweet Potato Potato Salad SUBMITTED BY: Dee Weaver "Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you." INGREDIENTS 2 potatoes 1 sweet potato 4 eggs 2 stalks celery, chopped 1/2 onion, chopped 3/4 cup mayonnaise 1 tablespoon prepared mustard 1 teaspoon salt 1 1/2 teaspoons ground black pepper DIRECTIONS Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop. Combine the potatoes, eggs, celery and onion. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled. Louisiana Sweet Potato Pancakes SUBMITTED BY: Wendy L "These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce." INGREDIENTS 3/4 pound sweet potatoes 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 2 eggs, beaten 1 1/2 cups milk 1/4 cup butter, melted DIRECTIONS Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.