Sweet Potatoes, yum! They are great baked or used as an ingredient in breads, muffins, cakes, casseroles or waffles. Not only do they taste great, they are also high in vitamins A and C, and a good source of fiber. I like to plant my sweet potato plants the first part of June and harvest in October. In the photos above sweet potato plants rest in their shipping box before being planted in a garden bed covered with black plastic. The 3rd photo shows that the sweet potatoes harvested last fall have kept very well over the winter (they need a temperature between 55 and 60 degrees for storage - do not put them in refrigerator). What more could we want? They keep well without time-consuming processing, taste great, are nutritious and can be used in many different ways! The following recipe will satisfy your sweet tooth while providing much nutrition. A combination usually lacking in sweets that you purchase.
4 eggs 3 teaspoons cinnamon
1 cup canola oil 1 teaspoon salt
2/3 cup water 2 cups mashed sweet potatoes
2 cups whole wheat flour 1/2 cup raisins
2 cups unbleached flour 1 cup pecans
Cook, cool and smash sweet potatoes. Preheat oven to 325 degrees. Coat the inside of three, 4 x 8 loaf pans with canola oil, then flour. Cream sugar and eggs, blend in oil; add water and all dry ingredients. Mix well. Add sweet potatoes and mix well. Stir in raisins and nuts. Pour into the three loaf pans and bake for 1 hour or until done. These loaves freeze well.