It’s sweet potato time in Avoyelles Parish, and yes they are plentiful with a great varieties available throughout the area. Choose from Beauregard, Orleans, Evangeline, Bayou Belle or even purple or white fleshed! Here are some tips for perfect sweet potatoes:
• Fresh sweet potatoes can be stored for up to a month at 55° to 65°F, but should not be refrigerated until after they are cooked.
• Always use a stainless steel knife when cutting a sweet potato; using a carbon blade will cause the yam to darken.
• One 15-ounce can of sweet potatoes equals one cup of fresh sweet potatoes.
• Canned sweet potatoes are pre-cooked, so add them at the end of a recipe.
• Visit www.sweetpotato.org for additional prize-winning recipes.
As requested, here is another recipe for Sweet Potato Casserole and a Sweet Potato Pecan Pie.
Sweet Potato Casserole
2 Eggs, Beaten
4 Cups Cooked Mashed Sweet Potatoes
1/2 Cup Sugar
1/2 Cup Raisins
1/2 Cup Packed Brown Sugar
1/2 Cup Chopped Pecans
1/4 Cup Butter, Melted
1/4 Cup All-Purpose Flour
2 Tablespoons Cold Butter
1 Teaspoon Vanilla
1/2 Teaspoon Salt
In a large bowl, stir together eggs, sugar, melted butter, vanilla and salt. Stir in cooked sweet potatoes and raisins. Spread mixture in an ungreased 2-quart baking dish. For the topping, combine brown sugar and flour. Cut in cold butter until coarse, then stir in pecans. Sprinkle over potato mixture. Bake, uncovered in a 350 degree oven for 35 to 40 minutes.
Sweet Potato Pecan Pie
5 Sweet Potatoes
1 Can Carnation Evaporated Milk
1 Stick Butter
1 Cup Sugar
1 Cup Brown Sugar
1 Cup Chopped Pecans
1/4 Cup Flour
2 Tablespoons Vanilla Extract
2 Teaspoon Nutmeg
1 Teaspoon Cinnamon
1 9-Inch Pie Shell
Boil sweet potatoes until soft; mashing thoroughly after draining. Add all ingredients, mixing well. Pour into pie shell and bake 350 degrees for 25 minutes.
Recipes courtesy of Southern University Ag Center. Contact your local LSU & SU Ag Center for additional recipes and tips for healthy living. The Avoyelles Ag Center can be reached by calling (318) 964-2245. Happy fall, y’all!