Sweet Potatoes: Recipe

Sweet Potatoes

Why do you eat the foods that you do? Are you eating the same meals that were served to you when you were growing up or have you branched out into a different direction?

Our eating patterns can easily become a rut and we find ourselves preparing the same meals over and over again. Or ordering the same thing when we go out for a meal.

For example, when I first meet my brother-in-law, I noticed that he only ate meat with a small potato and sometimes, an even smaller, garden salad. Over the years we had a number of opportunities to dine out together. It soon became evident that he was afast food fan big time.

At that period of my life I was a vegetarian, so picking a mutually compatible place for us to eat was sometimes a problem. One day I asked him why he didn't eat more vegetables. He said as a child he was forced to eat anything that was put on his plate and this meant eating things that he didn't like, even after they got cold.

He vowed that when he became an adult he'd only eat the things that he liked and he liked franchise burgers and fries.

The point to all this is that our relationship with food is a very personal and intimate one.

I know my relationship with food is deep and personal. I enjoy eating. I also enjoy preparing meals and purchasing food. It is all related.

Several years back I started experimenting with sweet potatoes, I went beyond the traditional baked sweet potatoes, although they are tasty and added them to stir fries and stews. I have also used them instead of potatoes for home fries. Then, of course, there is sweet potato pie, a standard but a great one.

This week I want to focus on another of my favourite foods, the sweet potato. Now my enjoyment of sweet potatoes does not compare to my passion, almost obsession, with peanut butter, but as a popular food, it does rank fairly high, especially during Thanksgiving.

My favourite ways to eat sweet potatoes is as an ingredient in a stir fry with onions, celery, and green and red pepper;

dice all the ingredients,

get the oil in your wok good and hot,

add the ingredients.

Stir for five minutes.

Add to steamed rice with a little soy or hot sauce to make this a fun feed.

I also enjoy them baked with a dab of butter or sweet potato pie.

Sweet Potato Pie


4 large potatoes

1½ cups sugar

1 stick butter

1 cinnamon and nutmeg to taste

1 pie crust, buy one saves time.

1/2 cup milk

Boil the potatoes until tender.

Let sweet potatoes cool and then peel them.

Put them in a large mixing bowl and

mash them thoroughly using a potato masher.

Melt the butter and pour it and the other

ingredients in the bowl of potatoes. Stir

until well mixed.

Pour the potatoes mixture

into the crust.

Put into an oven preheated to 375 degrees.

Cook for about 35-40 minutes or until a toothpick

inserted in the center comes out dry.

You can enjoy this pie either hot or cold. Enjoy.

Like peanut butter, the sweet potato has links to George Washington Carver. Craver's use of sweet potatoes to rejuvenate the soil depleted by cotton served to increase their popularity as a food crop.

The sweet potato has an ancient history. If you have not yet tried one, give yourself an experience. Who knows what you may find.

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Comments 7 comments

cgull8m profile image

cgull8m 9 years ago from North Carolina

I used to eat lot of sweet potato pie when young, my mom used to boil them and we used to eat it hot by peeling the skin, it tasted wonderful. The stir fry recipe sounds good.

Bob Ewing profile image

Bob Ewing 9 years ago from New Brunswick Author

Stri fries are a favourite way for us to prepare meals, fast and tasty.

Mark Knowles profile image

Mark Knowles 9 years ago

Great recipe as usual Bob. Thanks.

Bob Ewing profile image

Bob Ewing 9 years ago from New Brunswick Author

Thanks Mark and you are most welcome.

ink 9 years ago

Stir fries are great -- so satisfyingly quick and easy!

Live N Learn profile image

Live N Learn 8 years ago from Las Vegas

I'd like to try to bake the pie, but with coco-sugar mixture on top. Kids'll like it! Thanks for the recipe--and the interesting story behind your food and eating:)

Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

you are welcome

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