Rosemary Roasted Sweet Potatoes

2 lbs. Sweet potatoes, roughly cut into1 1/2 inch pieces
3 large Cloves garlic, peeled and coarsely chopped
1 tbsp. Chopped fresh rosemary
2 tbsp. Olive oil
¼ cup Toasted pine nuts
2 tbsp. Chopped parsley
1 tsp. Salt
¼ tsp. Coarsely ground black pepper

In roasting pan, combine sweet potatoes, garlic, rosemary and oil. Toss to blend well. Roast at 375 degrees F. for 50 minutes, turning sweet potatoes occasionally. Just before serving, season with pine nuts, parsley, salt and pepper.
Makes 6 servings.

Nutritional Information Per serving:
calories 234
protein 4 g.
carbohydrate 38 g.
fat 8 g.
cholesterol 9 mg.
sodium 387 mg.
Vitamin A 30,430 IU

Fantastic Fritters

1 lb. Sweet potatoes, coarsely shredded
3 large Eggs, slightly beaten
¼ cup Thinly sliced green onions
¼ cup Chopped toasted pecans
3 tbsp. Flour
½ tsp. Salt
¼ tsp. Ground mace
¼ cup Oil

Wrap shredded sweet potatoes in clean dish towel; wring to remove to excess moisture.  In bowl, combine sweet potatoes with eggs, green onion, pecans, flour, salt and mace; blend well.  Heat 2 tbsp. oil in large skillet over medium high heat. Spoon tablespoonfuls of batter into skillet and cook until golden on both sides. Remove and drain on absorbent paper. Repeat with remaining oil and batter. Serve with Pear coulis (recipe below).
Makes 6 servings.

Pear Coulis
In bowl, combine 2 chopped ripe pears, 2 tbsp. toasted coconut, 2 tbsp. currants, 2 tbsp apricot preserves and 1 tbsp. finely chopped crystallized ginger. Chill or let stand at room temperature until ready to serve.

Nutritional Information Per serving:
calories 260
protein 6 g.
carbohydrate 36 g.
fat 11 g.
cholesterol 106 mg.
sodium 226 mg.
Vitamin A 15,378 IU

North Carolina’s Favorite Sweet Potato Pie

An Original Recipe Prepared Specifically for The North Carolina Sweet Potato Commission Recipe
by Marianne Langan

2 ¼ cups Cooked Mashed Sweet Potatoes
¾ cup Granulated Sugar
½ cup Firmly Packed Brown Sugar
½ cup Packaged French Vanilla Instant Pudding
¾ cup Evaporated Milk
2 large Eggs, room temperature
6 tbsp. Butter or Margarine, softened
1 tsp. Ground Cinnamon
1 ½ tbsp. Vanilla Extract
9 inch Unbaked Pie Shell

In a large bowl combine all ingredients and beat at medium speed until well blended. Spread evenly into unbaked pie shell. Bake at 450 degrees F. for 10 minutes. Reduce temperature to 350 degrees and bake for 40 minutes longer or until set. Cool on wire rack. If desired, garnish with whipped cream, raspberries and mint leaves.

Makes 8 Servings.

Nutritional Information Per Serving:
Calories  471kcal
Vitamin A 9,202 IU
Fat 19 gm
Sodium 432mg
Cholesterol 83mg

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