Sweet Potatoes 2012

We just received the October 15 ‘Mississippi Market Bulletin’ featuring sweet potatoes.  Sweet potatoes give Mississippi a number 2 national ranking with 22,500 acres in sweet potatoes (It’s nice to see Mississippi near the top of a list, rather than the bottom); North Carolina is first with 64,000 acres. Harvest started in August and was 46 percent harvested by late September. The majority of the state’s sweet potatoes are grown within 40 miles of Vardaman in Calhoun County in the northeastern part of the state. The bulletin notes that Americans now consume about 5.7 pounds of sweet potatoes per person each year.

All Southern states produce sweet potatoes commercially so they are readily available this time of year. And they are quite healthy: rich in fiber; fat and cholesterol free, large amounts of Vitamin C, a respectable dose of Vitamin E and A, and folic acid, iron, copper, calcium and beta-carotene; they also have anti-tumor, anti-HIV, anti-muscular dystrophy, antifungal, antibacterial, anti-hypertensive and ant-diabetic effects.  However, most people eat their sweet potatoes with an added dose of sugar which is not so healthy.

The market bulletin had a page of ‘sweet’ sweet potato recipes but my husband only wants to eat them in savory dishes.  And as we began our own harvest of sweet potatoes I found this savory Vietnamese soup recipe in Louisiana Cookin’. This soup is a winner. It won first prize as a main dish at a contest at Delgado Community College in New Orleans.

Sweet Potato Vietnamese Soup

Makes 4 servings

1 tablespoon canola oil

1 pound ground pork

1 small onion, finely chopped (about ½ cup)

¼ cup chopped fresh basil, divided (It’s still growing in pots on our patio.)

1 (3-inch) piece lemongrass (I finally got to use some of the lemon grass we have been growing for years.)

3 cloves garlic, minced

1 jalapeno pepper, chopped

2 teaspoons grated fresh ginger

2 teaspoons ground cumin

1 ½ teaspoons ground cardamom

¼ teaspoon ground nutmeg

2 sweet potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)

1 quart chicken stock

1 (13.5-ounce) can light coconut milk

Garnish: chopped fresh cilantro, jalapeño pepper slices and basil

In large stockpot, heat oil over medium heat. Add pork, onion, 2 tablespoons basil, lemongrass, garlic, jalapeño, ginger, cumin, cardamom, and nutmeg. Cook until pork is browned and onion is soft, about 10 minutes.

Add sweet potatoes, chicken stock, and coconut milk. Bring to a simmer, cover and cook until sweet potatoes are tender, about 10 minutes. Uncover, remove lemongrass, and add salt and pepper to taste. Garnish with remaining basil, cilantro, and jalapeño. The soup gets better with standing and the second day I used small red Thai chilies as a garnish.

In the same magazine was a sweet potato side dish that was a winner also. Using sweet potatoes with macaroni sounds like a dish just made to savor.

Cheesy Sweet Potato Mac

Makes 8 servings

8 ounces macaroni (about 2 cups)

1 (15-ounce) can sweet potatoes (use fresh ones this time of year.)

2 tablespoons butter

2 tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon ground black pepper

1 cup heavy whipping cream

1 cup whole milk

1 cup shredded fontina cheese

½ cup soft bread crumbs

½ cup grated Parmesan cheese

½ cup chopped pecans (Picking those up now also. This looks to be a good year for pecans here.)

1 tablespoon pecan oil

Preheat oven to 350 degrees. Cook pasta according to package directions, and drain. Return to pot, and add sweet potatoes.

In a large saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper, and cook for 2 minutes. Whisk in cream and milk; cook, stirring frequently, until thickened, about 3 minutes. Stir in fontina ¼ cup at a time. Stir cheese sauce into pasta.

Transfer macaroni and cheese to a 2-quart baking dish. In a small bowl, combine bread crumbs, Parmesan, pecans, and oil; sprinkle over pasta.

Bake for 30 minutes or until bubbly and golden. Let stand 10 minutes before serving.