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You don't get much more "East Texan" than "whipping up" a batch of sweet potatoes for the holidays! Some of my fondest memories of my college days was when roommates and friends would come home with me for a visit, they always wanted sweet potatoes, as many of them were from the Hill Country of Texas and had never eaten them before. They were about like I was, when I went to their homes and ate bar-b-qued goat!

This is an irrigated field of sweet potatoes. However, here in East Texas, where we ordinarily have
sufficient rainfall, irrigation is not necessary. However, you can see what the plant looks like,
if you're not familiar with how they are grown.

Of course, being born and reared in East Texas, and my father raising sweet pototatoes commercially, they had been a staple on our table all of my life. The sweet potato is a tuberous root vegetable, belonging to the same family of plants as the morning glory, and is what one might consider an "Old South" food, in the United States. The sweet potato was cultivated and used in recipes in the Southern United States, since colonial times. The plant is native to Central America, but has been cultivated in the Southern U.S. since the 16th century.

Nurtritionally, the sweet potato is an excellent source of vitamin A and a good source of potassium and vitamin C. It is also a great source of riboflavin, copper, pantothetic acid, and folic acid, for the diet.

As most of us know, here in East Texas, when buying sweet potatoes, you should select firm potatoes, with no cracks or bruises. Store them in a cool, dark place, where ventilation is good. They will keep for practically all winter, if stored correctly.

The versatility of the sweet potato makes it a wonderful addition to almost any meal, pairing well with fruits, honey, lime, ginger, coconut, cinnamon, and nutmeg, the possibilities are endless.

With a few of the following recipes, sweet pototoes, if they aren't already a holiday tradition, will become one, once your family has tasted the richness of the recipes offered.

Sweet potato pie is one of my favorites for the holidays, and a perfect way to serve sweet potatoes.

Enjoy this truly East Texan favorite and make them a part of your holiday celebration.

INGREDIENTS

5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Note: This recipe is ideal for serving if you like a more natural
flavor, without the sweetness of the traditional sweet potato casserole.
Try it for a variation!

INGREDIENTS

DIRECTIONS

Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish; set aside.
Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry until cool enough to handle.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon coarsely; set aside.
Slip the skins off the potatoes and discard; blend the potatoes in an electric blender or food processor until smooth. Stir in the butter, cinnamon, nutmeg, cream, and milk. Mix well; season to taste with salt and pepper. Spread the potato mixture in the prepared baking dish.
Bake in the preheated oven until heated through, about 18 minutes. Remove from the oven; sprinkle the potatoes with the bacon. Return to the oven and bake for an additional 5 minutes.

INGREDIENTS

DIRECTIONS

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.