Sweet ’taters bring sweet memories

Around this same time every year, I think of my Aunt Sylvia Biggerstaff and her family in the red-dirt piedmont area of Rutherford County, where sweet potatoes grow in abundance every year, along with gigantic pumpkins, gourds, and other fall specialties. I recall, as a young girl, spending as much time there as possible – and all I have to do now is close my eyes for just a moment, and I’m there once again –swinging in the huge tree in the yard of the regal colonial home perched on the hill, surrounded by lush fields overlooking the family dairy; the back porch filled with fruits of the family’s labor as harvest time arrives, the old cook stove heating up the most mouthwatering creamed corn anybody ever made, the quilting frames in the front room weighted down by a colorful project near completion, and on and on.
As we get older, those “good old days” seem to mean more than they once did, and while those times may be gone, the memories remain as a priceless treasure. You don’t necessarily have to go to Rutherford County for a sweet tater (I just wanted to share why they were special to me!), but you can enjoy these delectable dishes, just the same.

Sweet Potato Cheesecake

1- 9” graham cracker crust
Filling:
¾ cup mashed sweet potatoes
12 oz. cream cheese, softened
1/3 cup plus 1 Tbs. Sugar
3 Tbs. sour cream
1/8 cup whipping cream
2 large eggs

Combine filling ingredients and beat until smooth. Pour into crust and bake for 25-30 minutes in 350-degree oven or until toothpick comes out clean.

Topping:
¼ stick unsalted butter
1/3 cup plus 1 Tbs. golden brown sugar, firmly packed. Stir together over low heat until sugar dissolves. Increase heat and bring to boil, then mix in1/8 cup whipping cream and ½ cup chopped, toasted pecans.
Pour topping over cheesecake while still hot. Refrigerate.
(Indescribably rich and delicious!!)

Sweet Potato Casserole

3 cups cooked, mashed sweet potatoes
½ tsp. salt
1/3 stick margarine
1 tsp. vanilla
1 cup sugar
2 eggs
½ cup milk
1 tsp. cinnamon
Mix all ingredients and pour into greased baking dish. Mix the following and sprinkle on top:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts

Bake at 350 degrees for about 35 minutes.

Sweet Potato Pudding

3 cups milk
½ cup sugar
2 cups grated sweet potatoes
½ tsp. cinnamon
½ tsp. ginger
¼ cup margarine
3 eggs
¼ tsp. salt
½ cup chopped nuts
½ tsp. cloves
1 tsp. vanilla

Combine milk and eggs to make custard. Add grated potatoes to custard. Add melted margarine and spices. Bake at 300 degrees for 45 minutes.

Fresh Sweet Potato Salad

4 cups shredded raw sweet potatoes (about 3 medium)
1 medium apple, unpeeled and chopped
½ cup chopped pecans
½ cup sour cream
½ cup mayonnaise
1 tsp. grated lemon rind
2 Tbs. lemon juice
2 Tbs. honey
¼ tsp. dried whole tarragon
¼ tsp. salt
1/8 tsp. pepper

Combine sweet potatoes, apple, and pecans in large bowl; stir well. Combine remaining ingredients in a small bowl; stir well. Pour dressing over sweet potato mixture; stir well. Cover and chill. Serves 8.

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