Holiday Recipes from the Garden

 Kay Hinkle
Adams County Master Gardener

Potatoes and sweet potatoes, in their many different forms, are the customary backgrounds for the more elegant vegetable dishes.  The Sweet Potato Puff was introduced to us by my daughter-in-law Wanda a few years ago.

Sweet Potato Puff

3 c fresh cooked sweet potatoes
4 egg whites
c sugar (scant)
1 tsp. vanilla
2 T flour
tsp. salt

Topping:

3 T flour
c brown sugar
2 T butter
c chopped pecans

Preheat oven to 350. Apply vegetable oil spray to a one and one-half quart casserole dish. Smooth together all ingredients and pour into casserole dish. This part can be done ahead and refrigerated. Make topping by combining all ingredients except pecans in small bowl with a pastry cutter (or fork). Stir in pecans and pour over potato mixture. Bake 30 minutes uncovered until golden brown. Serves 8.

Read other recipes from the garden