Sweet Potato Recipes

Mississippi Sweet Potatoes

The Mississippi Sweet Potato industry has grown at a steady pace over the last five years.  In fact, in 2007 around 20,000 acres were planted.  Almost 90% of the Mississippi Sweet Potato crop is grown within a 40-mile radius of Vardaman, MS.  Mississippi Sweet Potato is also sold to food services such as Gerber, Outback, Longhorn, Fire Mountain/Ryan's and Golden Corral.

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 cup water.  Microwave, covered, on 100% power (high) for 10 to 13 minutes.  Cool, then mash.

  •  To mash, use an electric mixer or potato masher.
  • 1 medium sweet potato weighs about 7 ½ oz.
  • 1 medium sweet potato = 1 ¼ cups shredded
  • 1 medium sweet potato = 2/3 cup mashed
  • 1 large sweet potato weighs about 9 oz.
  • One 17-oz. can sweet potatoes = about 2 cups drained and mashed

Check out the National Sweet Potato Festival in Vardaman, MS. For more information, check out the festival Web site. Here are some prize winning recipes from last year's festival.

Source:  MS Sweet Potato Council

Sweet Potato Cobbler

Melt 1 stick margarine in a large 9x13 ovenproof dish.

Mix together:

1 c. self-rising flour

1 c. sugar

1 c. milk

Pour into  melted margarine.  DO NOT STIR.

Mix together:

2 c. cooked, but firm peeled and sliced sweet potatoes

1 c. sugar

½ c. light brown sugar

1 ½ c. water

1 tsp. vanilla

1 tsp. cinnamon or whatever spice preferred

Pour this into the melted margarine and batter.  DO NOT STIR.  Bake at 350° for 45 minutes or until light brown.

Cranberry-Sweet Potato Bread

3 ½ c. all-purpose flour

1 2/3 c. sugar

2 tsp baking soda

1 tsp. baking powder

1 tsp. pumpkin pie spice

¾ tsp. salt

2 c. mashed, cooked sweet potatoes (about 1 ½ lb.)

1 16 oz. can whole cranberry sauce

4 slightly beaten eggs

2/3 c. cooking oil

1 c. chopped pecans

Orange glaze (recipe below)

Grease bottom and 1/2-in. up the sides of two 9x5x3-inch loaf pans or four 7 1/2x2 1/2x2-in. loaf pans; set aside.

In an extra-large bowl, combine flour, sugar, baking soda, baking powder, pumpkin pie spice and salt; set aside.

In a large bowl, combine sweet potatoes, cranberry sauce, eggs and cooking oil.  Add egg mixture all at once to flour mixture; stir just until moistened.  Fold in pecans.  Spoon into prepared pans.

Bake bread in a 350° oven about 1 hr. for the 9x5-in. loaf pans or 40-45 min. for the 7 ½ x 3 ½ x 2-in. loaf pans or until a toothpick inserted near center comes out clean.  Cool in pans on wire racks 10 min.  Remove from pans.  Cool completely on wire racks.  Wrap in plastic wrap; store overnight before slicing.  Just before serving, drizzle with glaze over tops and sides.

*Orange Glaze:  In a small bowl, stir together 1 c. sifted powdered sugar and 1 c. frozen orange juice concentrate, thawed.

Sweet Potato Crunch


2 c. flour

2 sticks margarine

1 c. chopped pecans

Preheat oven to 350°.  Melt margarine and mix.  Pat into 9x13-in. pan.  Bake until light brown.  Let cool.


3 med. Sweet potatoes, cooked and mashed with:

3 Tbsp. margarine

1/3 c. sugar

1 tsp. vanilla

¼ tsp. almond extract

Cool filling.  Spread filling evenly over crust.


1 box confectioners' sugar

1 8-oz. whipped topping

1 8-oz. cream cheese, softened

Mix all ingredients together and spoon or spread over potato mixture.  Refrigerate.  Cut into squares or bars.