Sweet Potatoes Are Here!

Fresh Mississippi grown sweet potatoes are available in our markets. Mississippi ranks 5th among sweet potato producing states in the number of acres planted, and the crop contributes $19 million to the economy of the state.

Sweet potatoes can be stored without refrigeration from time of fall harvest through April.  They're high in carbohydrates, but what a nutritional wallop they pack.

A large sweet potato has no cholesterol or saturated fat and is low in sodium. It has 7 grams of dietary fiber, and even 4 grams of protein. It is a good source of Vitamin B6 and potassium. It is a very good source of Vitamin A, Vitamin C and manganese.

Enjoy these recipes that are published by the Mississippi Sweet Potato Council.

Sweet Potato Pecan Pie

  • 3 eggs, slightly beaten
  • 1 cup corn syrup
  • 1 cup mashed, cooked sweet potatoes (about 3/4 lb.)
  • 1 cup sugar
  • 2 Tbsp. self-rising cornmeal or regular cornmeal
  • 2 Tbsp. butter, melted
  • 1 Tbsp. vanilla
  • 1 cup pecans, chopped
  • 1 9-inch unbaked pastry shell
  • Whipped cream (optional)

For filling, in a large bowl, stir together eggs, corn syrup, sweet potatoes, sugar, cornmeal, butter and vanilla.  Stir in pecans.  Place pastry shell on the oven rack.  Carefully pour the filling into the pastry shell.  Cover the edge of the pie with foil to prevent scorching.  Bake in a 350 degree oven 30 minutes.  Remove foil.  Bake 30 to 35 minutes more or until a knife inserted near the center comes out clean.  Cool.  Refrigerate within 2 hours; cover for long storage.  Serve with whipped cream, if desired.

Cider Baked Sweet Potatoes

  • 3/4 cup apple cider or apple juice
  • 2 sweet potatoes, peeled and cut into thin slices
  • 1/2 tsp. apple pie spice

Preheat oven to 350 degrees.  Combine ingredients in a covered, glass baking dish.  Bake for 1 hour or until tender.

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

Creamy Sweet Potato Soup

  • 2 medium Mississippi sweet potatoes, peeled and cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • salt to taste
  • 1 tsp. dried thyme
  • 1/8 tsp. cayenne pepper
  • 2 cups fat-free chicken broth
  • 1 cup low-fat buttermilk
  • 1 cup skim milk
  • 1 Tbsp. lime juice
  • 3 Tbsp. cilantro, chopped (optional)
  • For a hearty variation, add 1/2 cup cooked ham, chopped

In a large pot, combine potatoes, onion, garlic, bay leaf, salt, thyme, cayenne and chicken broth.  Bring to a boil.  Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.  Pour mixture into food processor and blend until smooth.  Return to pot.  Add buttermilk, skim milk, and lime juice.  Cook over low heat until heated through; do not boil.  Sprinkle cilantro on each serving if desired.

Sweet Potato Cobbler

  • 1 stick margarine
  • 1 cup self-rising flour
  • 2 cups sugar
  • 1/2 cup light brown sugar
  • 1 cup milk
  • 1 1/2 cups water
  • 2 cups sweet potatoes, cooked but firm, peeled and sliced
  • 1 tsp. vanilla
  • 1 tsp. cinnamon or preferred spice

Melt 1 stick margarine in a large 9x12-inch baking dish. Mix together flour, 1 cup sugar, and milk. Pour into center of melted margarine. DO NOT STIR. Mix sweet potatoes, remaining 1 cup sugar, brown sugar, water, vanilla, and cinnamon. Pour this into center of melted margarine and batter. DO NOT STIR. Bake at 350 degrees for 45 minutes or until light brown.