Thai Sweet Potatoes Over Rice

11⁄2 lbs. sweet potatoes, peeled and cut into 1⁄2 inch chunks
1 T. oil
1 onion, chopped
2 cloves garlic, minced
11⁄2 T. grated fresh ginger root
2 t. curry powder
1⁄8-1⁄4 t. crushed red pepper flakes
1 can coconut milk 
Up to 1⁄2 cup water as needed
1⁄2 t. salt
1 cup frozen green peas, thawed
1 T. grated lemon peel
4 cups hot cooked basmati rice or other white rice
2 T. unsalted dry-roasted peanuts
1⁄4 cup chopped fresh cilantro
 
Put sweet potatoes in a large saucepan. Cover with water. Heat until boiling; then cook 10 minutes. Drain and set aside. In a large skillet, heat oil. Add onion and saute until tender. Add garlic, ginger root, curry powder and pepper flakes. Cook, stirring occasionally for 3 minutes. Add sweet potatoes, coconut milk, water and salt. Heat to boiling. Reduce heat. Cover and simmer for 20 minutes or until potatoes are tender. Remove from heat and stir in peas and lemon peel. Place rice on a serving dish. Top with potato mixture. Sprinkle with peanuts and cilantro. Serves six.

Rachel Gross, North Manchester, Ind.

Sweet Potato Soup

1 leek, white part only, halved, rinsed and thinly sliced
2 stalks celery, chopped
1 T. butter or margarine
2 large sweet potatoes, peeled and cut into 2-inch pieces
4 cups chicken or vegetable broth
Salt and pepper to taste
1⁄2 cup toasted and chopped pecans (optional)

Saute leeks and celery in a large saucepan over medium heat in the butter or margarine, about 3 minutes. Add sweet potatoes and broth. Bring to boil. Reduce heat, cover and simmer about 30 minutes. Puree the soup in a food processor or blender. Return to pan and reheat to serving temperature. Season to taste with salt and pepper. Ladle into bowls. Garnish with toasted pecans if desired. Perfect with a spinach salad with bacon and honey mustard vinaigrette and a loaf of bread warm from the oven. (To toast pecans, preheat oven to 325 F. Scatter pecans on baking sheet and toast, stirring often until fragrant, about 10 minutes.

Patricia Strain, Terre Haute, Ind.

Sweet Potato Pudding

1⁄2 cup butter
11⁄2 cups sugar
4 eggs, well beaten
11⁄2 cups milk
4 cups grated raw sweet potatoes
1 t. nutmeg
1 t. cinnamon
1⁄2 t. salt

Cream butter and sugar and add eggs. Add milk, sweet potatoes, nutmeg, cinnamon and salt. Mix well. Pour into a buttered pan and bake slowly until set, about 50 minutes at 325 F. Option: After fully baked, cover with small marshmallows and allow to soften in oven.

Kim Brumley, Bloomington, Ind.

Sweet Potato Roast

3 med. sweet potatoes, peeled and cubed
1 green bell pepper, seeded and chopped
1 red bell pepper,  seeded and chopped
1⁄2 cup chopped onion
11⁄2 t. salt
1 t. pepper
1 t. thyme
1⁄2 t. garlic powder
3 T. olive oil
1 can (15 oz.) black-eyed peas, drained

Combine all ingredients, except black-eyed peas, and toss together. Place on a baking sheet. Bake 25 minutes in a 350 F oven. Add black-eyed peas to vegetables. Bake 5 minutes. Serve hot.

Pat Armstrong, New Salisbury, Ind.