We’re featuring sweet potato recipes today and, of course, one of them can be made with canned potatoes, but I do hope you will buy fresh ones. They make a much better tasting dish, not to mention putting up with all the strings you get in a can of the potatoes.
Many sweet potato recipes call for mashed sweet potatoes, and all you have to do is bake a big pan full and you’ll have enough potatoes for several recipes!
Today’s cobbler recipe calls for fresh, raw potatoes. I’ve always preferred the potato with the dark skin, whether orange or red. The red ones we buy locally come from Mississippi and are called Mississippi Reds. They are much sweeter and the flesh is always smooth without the strings you get in some potatoes.
After reading about the nutrition provided by the sweet potato, I’m even more convinced they are especially important on the table.
Sweet potatoes can be served in so many ways. You can fry, bake or boil them and, after they are baked or boiled, “the sky is the limit” for making different dishes with them.
Sweet potatoes have been declared one of our most nutritious foods, providing beta carotene, lutein, vitamin c, vitamin k, calcium, phosphorus, potassium and other vitamins.
The recipe for Sweet Potato Dumplings comes from former Sylacaugan, Chef Michael Burton who now lives in North Carolina and has his own gourmet catering business.
The cobbler recipe was taken from the cookbook, “A Sense 0f Good Taste,” put out by folks at Alabama Institute for Deaf and Blind. The cobbler recipe belongs to Lynn Hanner’s mother, Laverel Hanner. Lynn is director of Institutuional Relations at AIDB.
SLICED SEEET POTATO COBBLER PIE
Raw sweet potatoes
1 cup sugar
1 stick butter
1 teaspoon vanilla
Roll pastry thin and cut into strips (I used refrigerated pastry from the grocery). Grease the bottom and sides of a deep dish and line the bottom and sides with the pastry strips. Cover the bottom of the dish with very thinly sliced raw sweet potatoes. Cover the potatoes with one-half cup of the sugar and slice half of the stick of butter over all. Add another layer of sweet potatoes, remaining sugar and butter. Cover top with strips of pastry, lattice fashion. Put vanilla extract in a quart of water, place in a saucepan and bring to a boil. Pour the boiling water over the pie and bake 40 minutes at 375 degrees (I used 4 medium-sized potatoes to make the cobbler).
SWEET POTATO DUMPLINGS
1 small can sweet potatoes, or
2 medium sized baked potatoes,
baked, cooled and peeled
one-half cup brown sugar packed
1 teaspoon vanilla extract
1 tablespoon butter
One-fourth cup chopped pecans (optional)
1 can crescent rolls
1 stick butter
1 cup sugar
1 (12 ounce) can Sprite
Mash sweet potatoes; mix well with brown sugar, vanilla extract. Place the ingredients in the refrigerator at least 20 minutes to chill.
Separate crescent rolls. Place 1 tablespoon potato mixture on the large end of the crescent roll. Roll up, and place in a greased 9x13-inch casserole, seam side down.
Put sugar, butter and Sprite in a saucepan and heat just until the butter is melted, stirring frequently. Pour the mixture over the crescent rolls. Place in a preheated 375 degree oven and bake for 20 minutes or until dumplings are golden brown. Spoon syrup over dumplings when serving.