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Mississippi sweet potatoes

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  Mississippi Sweet Potatoes

Sweet Potatoes from Mississippi are making their way across the U.S., Canada and are shipped to Europe.  This great vegetable is nutrient dense in complete carbohydrates, Vitamin A, Vitamin C, Vitamin B6, Potassium and Manganese.

For 34 consecutive years, Vardaman, MS has celebrated the end of harvest with the weeklong National Sweet Potato Festival.

Sweet Potato Basics

To cook sweet potatoes:  wash, peel and cut off ends.  Cut into quarters.  Cook in enough boiling salted water to cover for 25 to 35 minutes. 

Or place 1 lb. peeled and cubed sweet potatoes in a casserole dish with ½ c. water.  Micro-cook, covered, on 100% power (high) for 10-13 minutes.  Cool, then mash. 

One medium sweet potato = 2/3 c. mashed

One 17-oz. can sweet potatoes = about 2 c. drained and mashed

Enjoy these recipes from the National Sweet Potato Festival.

Cider Baked Sweet Potatoes

  • ¾ c. apple cider or apple juice
  • 2 sweet potatoes, peeled and cut into thin slices
  • ½ tsp. Apple pie spice

Preheat oven to 350°.  Combine ingredients in a 2-qt. covered glass baking dish.  Bake for 1 hour or until tender.

Microwave Instructions:  Cook for 30-40 minutes until tender.  Check and stir product after 15 minutes.

Sweet Potato Sausage Balls

  • 1 lb. sausage, cooked and drained
  • 3 c. Bisquick
  • 2 c. cooked, mashed sweet potato
  • 1 c. sharp cheddar cheese, shredded

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

Sweet Potato Chewy Bars

  • 4 eggs
  • 1 box dark brown sugar (1 lb.)
  • 1 c. cooking oil
  • 2 c. Bisquick
  • 1 c. coconut
  • 1 c. chopped pecans
  • 1 tsp. vanilla
  • 1 c. finely shredded sweet potatoes

Combine all ingredients and pour into 9x13-inch pan.  Bake 45 minutes at 350°.

Sweet Potato Crunch

  • 3 large sweet potatoes                                    
  • 1/3 c. evaporated milk
  • 4 Tbsp. of butter                                            
  • 1 tsp. vanilla
  • 2 eggs                                                             
  • ½ c. sugar

Topping:

  • 1/3 c. butter, melted and cooled                    
  • 1 c. light brown sugar
  • ½ c. flour                                                        
  • 1 c. chopped pecans

Bake sweet potatoes at 350° until tender, approximately 45 minutes - 1 hour.  Remove outer skins and mash potatoes.  Combine potatoes and next 5 ingredients with a mixer.  Spread in 8x8-in. baking dish.

Mix topping ingredients and spread over potatoes.  Bake at 350° for 20 minutes or until desired brownness.

For more information, contact:
_______________________________________
Nancy A. Freeman, County Director
Harrison County Extension Service
nfreeman@ext.msstate.edu 
(228) 865-4227

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