The Daily Southerner, Tarboro, NC

Food

September 12, 2012

Sweet Potato Time

TARBORO — It's time for us to dig up our sweet potatoes. I will can some of them. I will make sweet potato butter from some of them. That still leaves a lot of sweet potatoes to use up. So, each year I look for new recipes for the sweet potatoes. I hope that you enjoy these.

The first one is an old family favorite. My Aunt Daisy has been gone for several years now. But, boy could that woman cook! Everything she made was golden but her sweet potato pie was to die for. I hope you enjoy this as much as my family does.

I'm eating a lot of salads these days. I'm trying to get in shape. So, I'm walking and running (mostly walking) and eating more healthy. This will jazz up your salad! Sweet potatoes and bell peppers that are roasted and then added to your salad.

The third recipe is apple and sweet potato hash browns. Have you ever thought of making has browns from sweet potatoes? If not, give it a try. I don't think you will be disappointed.

The last one is a frittata. I love frittatas. This one could be meal all by itself! Just pair it with some fresh fruit and you have a wonderful breakfast or brunch.

Apple and Sweet Potato Hash Browns

2 tbsp canola oil

1 large granny smith apple, peeled and sliced into thin matchsticks

1/2 Cup thinly sliced onion

3 medium sweet potatoes, cut into thin matchsticks (about 2 cups)

cinnamon

In a large skillet, heat 1 teaspoon oil over medium-high heat. Add apple and onion and cook until soft (about 4 minutes). Set aside in a covered bowl.

Add 1 tablespoon oil to skillet. Spread potatoes in pan in an even layer and press them down lightly with a spatula. Cook until golden brown on the bottom (about 5 minutes). Drizzle with remaining oil and flip potatoes. Cook for about 5 more minutes.

Add apple and onion mixture to potatoes and heat through. Sprinkle with cinnamon and add salt and pepper to taste.

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