sweet country cookin'

   Charlotte Godwin's sweet potato pie is famous in the heart of North Carolina. As the wife of the owner, Anthony Godwin, "Mama" knows that to make the best pie around, you have to start with the very best sweet potatoes - and that's the real reason why Anthony works so hard to grow the highest quality sweet potatoes anywhere.

Ingredients:

• 1 (9-inch) pie shell

• 2 C. mashed, cooked sweet potatoes 

• 1 C. brown sugar

• 1/2 C. butter or margarine

• 1-1/2 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/4 tsp. salt

• 3 eggs, separated

• 1 C. evaporated milk

Combine mashed sweet potatoes, brown sugar and butter; cream well. Add spices, salt, beaten egg yolks and milk; mix well. Beat egg whites until stiff; fold into sweet potato mixture. Pour into unbaked pie shell. Bake at 350 degrees for 60 to 70 minutes or until silver knife inserted at edge comes out clean. Service with whipped cream, if desired.

Ingredients:

• 3 C. mashed sweet potatoes

• 1 C. sugar

• 2 eggs

• 1/3 stick melted margarine or butter

• 1/2 C. milk

• 1 tsp. vanilla

Mix potatoes, sugar, eggs, margarine, milk and vanilla together. Pour into a greased baking dish.

• 1 C. brown sugar

• 1/3 C. flour

• 1/3 C. softened margarine

• 1 C. nuts

• 1 C. coconut

Mix together and sprinkle over potato mixture. 

Bake at 350 degrees for 25 to 30 minutes

Ingredients:

• 2 C. cooked, mashed sweet potatoes

• 3 C. sugar

• 1 C. salad oil

• 4 eggs, beaten

• 3-1/2 C. self-rising flour

• 2 tsp. baking powder

• 1 tsp. cinnamon

• 2/3 C. water

• 1/2 C. nuts, if desired

Cream together sugar and oil. Add eggs and potatoes. Mix dry ingredients. Gradually alternate with water, ending with flour. Add nuts, if desired. Bake in 2 greased loaf pans 1hr. in preheated 350 degree oven. Serves 18 to 20.

For muffins, put into lined or greased muffin tins and bake for 25 minutes in 400 degree oven.

Ingredients:

• 1 Tbsp. canola oil

• 1 sweet onion, chopped

• 2 cups peeled, chopped carrots

• 11/3 cups peeled, chopped Sweet potato (1 large)

• 2 cups Tropicana orange juice

• 3 cups fat-free chicken broth

• salt and pepper as needed

• 1/4 cup low or nonfat sour cream

• 1/4 cup slice scallions

    Heat oil in a soup pot, add onions and carrots; sauté 34 minutes stirring often until glazed. Add Sweet potatoes, orange juice, and chicken broth and bring to a boil. Reduce heat and simmer soup over medium heat 25 - 30 minutes or until vegetables are tender.

    In a blender puree soup and adjust seasoning. Divide among four bowls and top each with 1 Tbsp. sour cream and 1 Tbsp. chopped scallions.

Ingredients:

• 2 cups Raw Sweet Potatoes, cut into julienne strips

• 3/4 cup Celery, cut in julienne strips

• 1/4 cup Thinly sliced green onions

• 2 tbsp. Toasted sesame seeds

• 1/4 tsp. Salt

• 1/8 tsp. Coarsely cracked pepper

• 1/4 cup Oil

• 2 tbsp. Lemon Juice

• 1 tbsp. Honey

In bowl, cover Sweet Potatoes with ice water. Let stand several minutes; drain. In clean bowl, combine Sweet Potatoes with remaining ingredients. Toss to blend. Chill until ready to serve to four (4) people.