… Sweet Potatoes

Sweet potatoes are among the most healthful foods we eat, and now that the weather is beginning to turn cooler, it will soon be time to harvest the bounty from beneath those luxuriant vines. Although weed potatoes will continue to grow until killed by frost, you can “steal” several samples at any time as long as you don’t disturb the plant’s other roots.

Sweet potatoes are a significant sources of vitamins A and C as well as iron ad thiamin. Because of the health benefits associated with them, we should find more ways to eat this food rich in fiber and complex carbohydrates. The way to do this is to make sweet potato flour, which can be added to breads, muffins, hotcakes, puddings, gravies sand stews.

To make sweet potato flour, wash and peel raw sweet potatoes, then slice into 1/4 inch rounds. When growing our own, this is an ideal way to use small, thin potatoes you would not be able to bake. Now, take the rounds and place in a dehydrator set at 120ź and dry until the rounds are as dry as a potato chip (they will snap when bent). If you wish to dry them in the sun, drop the rounds into boiling water for one minute to retard spoilage and discoloring then spread them on a plastic screen in full sun. The process may take several days with this method.

When the round slices are dry enough to “snap” when bent, it is time to grind into flour. You may use a food mill, a blender, or my favorite, a coffee bean grinder.

Since Every body loves potato chips, but some people can’t that much salt, make your own chips instead of grinding all the dried rounds. Sprinkle lightly with salt substitute and sugar, on to create a new taste, sprinkle with brown sugar and salt. You make bake lightly if you choose.

If you grand a quantity of sweet potato flour, and will not use it promptly, put the excess into tightly sealed jars and freeze. You may remove it as you need it but remember, it has not been heated enough to remove pathogens, and might spoil if not frozen.

SWEET POTATO PUDDING: 1 cup sweet potato flour; 4 cups milk, 3 beaten eggs, 3 tablespoons molasses, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice. Heat milk to boiling, whisk potato flour, remove from let cool. When cool enough not to cook the eggs, whisk them and the molasses along with the spices into the potato mixture. Preheat oven to 325ź Pour the potato mixture into about 7 custard cups and place these in a pan of hot water. Place pan in the preheated oven and bake about one hour. Serve as a side dish or a dessert.

SWEET POTATO HOTCAKES: 1/2 cup whole wheat flour; 1/2 cup sweet potato flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon cinnamon, 1/4 cup melted butter or oleo; 1/2 cup minced apple or pear or peach-etc minced into small pieces. Combine first five (dry) ingredients. Mix well-do-not beat. Whisk in all remaining ingredients, let rest 10 minutes. Heat an oiled skillet over medium heat. Spoon the batter into the skillet and cook over low heat until golden brown. Try to turn only once. For a nice variation, try these topped with a handful of black walnut pieces, whizzed into a blender.

When the holidays on the horizon, try this old time holiday favorite. Sweet potatoes used to be cheaper than canned pumpkin.

SWEET POTATO PIE: 1 nine inch frozen, deep dish, pie crust.. Preheat oven to 400ź Microwave about one pound of peeled sweet potatoes until tender, about 6-7 minutes. This should yield about 2 cuts massed, cooked sweet potato. You may also use a 22 ounce can of sweet potatoes. Combine in a large bowl: 2 cups drained, mashed sweet potatoes, 2 beaten eggs, 1/2 cup white sugar, 1/4 cub brown sugar, 1 can 12 ounces evaporated milk, 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/2 teaspoon salt. Mix well. Pour all ingredients into pie shell and place in preheated oven for 38-40 minutes, or until a knife inserted two inches from edge comes out clean.

Pat Biggerstaff is a local organic gardener who shares her expertise through this weekly column. Contact her via e-mail at editor@middlesborodailynews.com.