October 2021 – Sweet Potatoes

Baked Sweet Potatoes

Lauren Zimmerman, Akron

  • 2 to 4 sweet potatoes, peel and cubed
  • 2 teaspoons minced garlic
  • 1 tablespoon olive oil
  • 2 tablespoons melted butter
  • 4 tablespoons Parmesan cheese
  • ½ teaspoon garlic salt
  • ½ teaspoon Italian seasoning

Preheat oven to 400°F. Place foil on a cookie sheet and spray lightly.

Place garlic, oil, butter, salt, cheese and Italian seasoning in a Ziplock bag and mix well. Add potatoes and shake till coated.

Spread potatoes evenly on prepared cookie sheet. Bake for 18 to 22 minutes. Sprinkle with parsley before serving.


Sweet Potato Casserole

Tera McFarland, Reinholds


  • 5 medium sweet potatoes or 1 large plus 1 small can yams, mashed
  • ½ teaspoon salt
  • ¼ cup butter
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg


  • ¼ cup melted butter
  • ¾ cup brown sugar
  • 3 tablespoons flour
  • ½ cup pecans

Mix all potatoes ingredients and put in a buttered 8” square pan. Combine topping ingredients and place on top of potatoes.

Bake at 350°F for 30 minutes.


Sweet Potato Meringue Pie

Pat Roth, Ephrata

  • 1¼ cups cooked, mashed sweet potatoes
  • 2/3 cup sugar
  • ½ cup evaporated milk
  • ½ cup flaked coconut
  • ¼ cup plus 2 tablespoons butter or margarine, melted
  • ½ teaspoon lemon extract
  • 2 eggs, separated
  • unbaked 9” pie shell
  • ¼ cup sugar
  • ½ teaspoon vanilla extract

Combine the sweet potatoes, 2/3 cup sugar, evaporated milk, coconut, butter, lemon extract and egg yolks, mixing well. Spoon the mixture into the pie shell.

Bake at 350°F for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

Beat the egg whites (at room temperature) until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, and vanilla, beating until stiff peaks form.

Spread the meringue over the filling, sealing to the edge of pie. Bake at 400°F for 10 minutes, or until meringue is golden brown.


Sweet Potato Pound Cake

Pat Roth, Ephrata

  • ½ cup shortening
  • ½ cup butter or margarine, softened
  • 2 cups sugar
  • 6 eggs
  • 3 cups all purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • 1 cup cooked, pureed sweet potatoes
  • ½ teaspoon almond extract
  • ¼ teaspoon coconut extract
  • ¼ cup slivered almonds, toasted and finely chopped
  • ¼ cup flaked coconut

Cream shortening and butter; add sugar and beat well. Add eggs, one at a time, beating after each one.

Combine the flour, salt, baking soda and baking powder and stir well. Add this to the creamed mixture, alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the sweet potatoes and flavorings.

Grease and flour a 10” Bundt pan. Sprinkle almonds and coconut over the bottom. Pour the batter into the pan and bake at 350°F for 1 hour and 15 minutes. Cool for 10 minutes and remove from the pan.


Orange Glazed Sweet Potatoes

Pat Roth, Ephrata

  • 8 medium sized sweet potatoes
  • 2 tablespoon grated orange rind
  • 1 cup orange juice
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons butter or margarine, melted
  • ¼ teaspoon salt

Cook sweet potatoes in boiling water for 20 to 25 minutes, or until they are tender. Allow the potatoes to cool to the touch, then peel and slice. Arrange the slices in a lightly grease 3-quart baking dish.

Combine the remaining ingredients in a small saucepan. Cook, stirring constantly, until thickened. Pour the glaze over the sweet potatoes.

Bake, uncovered, at 350°F for 30 minutes.

Yield: 10 to 12 servings


Sweet Potato Croquettes

Maryann Good, Terre Hill

  • 2 cups cooked and mashed sweet potatoes
  • 1 teaspoon salt
  • 1½ teaspoons butter
  • 1 tablespoon brown sugar
  • 6 marshmallow
  • 1½ cups crushed corn flakes
  • 1 beaten egg

Season the sweet potatoes with salt, brown sugar and butter. Shape the potato mixture around each marshmallow. Chill in the refrigerator for 30 minutes.

Dip balls into beaten egg, then roll in corn flake crumbs. Place in a flat, greased baking dish. Bake at 375°F for 20 minutes, or until golden brown.

Yield: 6 croquettes


Sweet Potato Bake

Maryann Good, Terre Hill

  • 3 to 4 cups cooked and mashed sweet potatoes
  • ¼ cup milk
  • ¼ cup orange juice
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 3 tablespoons melted butter
  • ½ teaspoon nutmeg


  • 1/3 cup butter
  • ½ cup brown sugar
  • ½ cup rice krispies
  • ¾ cup chopped pecans

Beat together potatoes, milk, juice, eggs, vanilla, sugar, salt, melted butter and nutmeg. Beat until well blended. Pour into a 2-quart casserole dish.

In a bowl, mix the butter, brown sugar, rice krispies and pecans for the topping. Mix until crumbly, and sprinkle over the top of the potato mixture.

Bake at 350°F until heated through.


Baked Sweet Potatoes

Maryann Good, Terre Hill

  • 4 cups cooked sweet potatoes
  • 1 cup brown sugar
  • 1 teaspoon flour
  • ½ cup cream
  • small marshmallows

Place sweet potatoes in a greased casserole dish. Add brown sugar, flour and cream.

Bake at 350°F for 20 to 30 minutes.

Remove from oven and cover top with marshmallows. Return to oven until marshmallows melt and brown lightly.


Upside-Down Pineapple Sweet Potatoes

Joann Shirk, New Holland

  • 2½ lbs. sweet potatoes
  • 4 tablespoons (½ stick) unsalted butter
  • ½ cup lightly packed brown sugar
  • 7 slices canned pineapple, drained and dried
  • ¼ cup blueberries (optional)
  • 2 large eggs, beaten
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • pinch black pepper

Preheat oven to 350°F. Coat a 9” round pan with cooking spray.

Rub sweet potatoes lightly with oil and on oven rack bake until soft, about 40 to 60 minutes. Set aside to cool.

Melt butter with brown sugar. Pour into baking pan. Arrange pineapple slices on top. Add blueberries.

Peel and mash sweet potatoes. Add eggs, cinnamon, baking powder, salt and pepper. Place on top of pineapple. Rap the pan sharply on the counter three or four times to knock out air bubbles.

Bake for 40 minutes. Cool 10 minutes. Run knife around edge of pan. Invert on a serving plate.


Apple Yam Casserole

Gloria Dougherty, Akron


  • 1¼ lb. yams
  • ½ cup water
  • 1 lb. apples, peeled and cut into ½” slices
  • 1 cup apple juice
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • ¼ cup honey
  • 1/3 cup wheat germ

Preheat oven to 350°F.

In a large pot with a tight-fitting lid over medium high heat, steam yams in water for 15 to 20 minutes, or until tender. Peel and slice yams into 1/2” thick pieces. In an 8” square dish, layer yams on the bottom. Lay apple slices on top of yams in dish.

In a small pan over medium high heat, bring apple juice to a boil. Add cornstarch and water to juice. Cook until sauce is clear and thickened. Add honey to sauce. Spoon sauce over apples and sprinkle with wheat germ.

Bake until apples are tender, about 30 minutes to 1 hour.


Baked Sweet Potatoes

Rachel Hoover, Ephrata

  • 6 medium sweet potatoes
  • ¼ cup butter
  • 2 eggs, beaten
  • 1/3 cup pancake syrup
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Peel, cook and mash sweet potatoes. Combine with remaining ingredients. Put in a casserole dish and bake at 350°F for 20 minutes.


Layered Potatoes

Rachel Hoover, Ephrata

  • 2 large sweet potatoes, cooked and peeled
  • ½ cup grated cheddar cheese
  • ½ cup sour cream
  • 8 oz. pkg. cream cheese
  • 2 large white potatoes, peeled and cooked
  • ½ cup Parmesan cheese
  • milk

Mash sweet potatoes. Add cheddar cheese, half of sour cream and half of cream cheese.

Mash white potatoes and add Parmesan cheese plus remaining sour cream and cream cheese. Use a little milk to reach desired consistency.

In a glass baking dish, layer half of white potatoes, half of sweet potatoes, then remaining white potatoes and remaining sweet potatoes. Sprinkle with cheddar and Parmesan cheese if desired. Bake at 375°F for 15 to 20 minutes.

Will keep up to a week in the refrigerator.


Roasted Sweet Potatoes

Janice Hoover, Denver

“This is my favorite way to enjoy sweet potatoes. We like to make chicken, peas and mac & cheese to eat with them.”

  • 3 tablespoons butter or coconut oil
  • 4 medium sweet potatoes
  • Season All
  • nutritional yeast flakes (optional)

Heat oven to 350°F.

Melt butter in a 9”x13” pan while you peel sweet potatoes. Place on a cutting board and slice potatoes in 1/4” rounds. Toss with butter and sprinkle with seasonings.

Bake 1 hour or until soft.

Note: Orange sweet potatoes work best, as they are moister than yellow ones.


Glazed Sweet Potatoes

Christina Hursh, Ephrata

  • 2 lbs. cooked sweet potatoes
  • 1/3 cup brown sugar
  • ¼ cup butter
  • 1/8 teaspoon cinnamon
  • ¼ teaspoon salt

Combine all but sweet potatoes and cook over medium heat, stirring constantly, until mixture blends and bubbles. Arrange sweet potatoes in the skillet. Cover and cook 10 minutes over low heat. Uncover and cook 5 minutes more, basting frequently.


Fluffy Sweet Potatoes

Christina Hursh, Ephrata

  • 2 large sweet potatoes
  • ¼ cup butter
  • 2 tablespoons brown sugar
  • ½ teaspoon ground turmeric (optional)
  • salt

Cook sweet potatoes until soft. Mash with a fork.

Cook the rest of the ingredients till warm or heat in microwave. Add to sweet potatoes. Mix well.