As the seasons changed my mother’s cooking always changed to reflect the harvest. In the fall, she often served candied yams or sweet potatoes baked in their “jackets” (skins), split and topped with melted butter. Holidays are special and call for special dishes like her brown sugar, butter and pecan topped sweet potato casserole and sweet potato pies. We loved that sweet earthy sweet potato flavor!
It’s great to see that Southern cooks and chefs have recently embraced the traditional foods of the South and in many cases, introduced them to a whole new generation – a generation with very little food heritage. I think the first glimmer of the sweet potato in restaurants was the wonderful baked sweet potatoes featured as standard fare on my mother’s table.
It was only a matter of time before the beloved sweet potato would find its way into delicious Southern baked goods like Sugar-Crusted Sweet Potato Biscuits. For a quick sweet potato dessert, a convenient Martha White® Sweet Potato Muffin Mix can easily be turned into these delicious Red Carpet Sweet Potato Cupcakes. With the holidays fast approaching, you’ll want to check out this Sweet Potato Casserole recipe!
I would love to hear about your favorite ways to serve sweet potatoes.