Sweet potatoes -the prehistoric Ipomoea batatas - are grown often in Louisiana and North Carolina and different from yams -Dioscorea Species - which are usually long and gnarly looking in Caribbean tropical climates - kind of like large tree roots - and can also have moist, orange flesh. In the tropics, the yam is nicknamed after the male anatomy.

Sweet potatoes display yellow or orange flesh and taste different than yams. The potato skin will be any of white, yellow, orange, red, or or even purple. I've never seen the red ones, but the orange are sometimes deep orange and almost red to my eye..

Sometimes shaped much like Michigan potatoes, the sweet potato often is longer, with pointy ends.

TYPES

• Beauregard - Developed at Louisiana State University as a high-yield crop of good-tasting quality. I've had the canned variety and they are very tasty.
• Bush Porto Rico - Never seen one, but they are said to be very good.
• Georgia Jet - Red! - never seen one.
• Jewell - We have these in some of our groceries in the Midwest.
• Sumor - These will grow where Irish potatoes grow and look like yellow potatoes.
• Vardaman - This is what we always seem to have in stores. At Thanksgiving, they are reduced to 50 cents per pound. other times, they are $2.00/pound.

VEGETARIAN RECIPE

• 2 1/2 pounds of sweet potatoes
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 small jalapeno pepper, diced
• 1 teaspoon cumin
• Pinch of cayenne pepper
• 1 green onion, sliced diagonally
• 2 teaspoons fresh lime juice
• Lime wedges
• 1/4 cup fresh cilantro, chopped

INSTRUCTIONS

• Put sweet potatoes in a large pan of salted water to cover 1 inch above potatoes.
• Bring to boil and then simmer until tender - 15 to 25 minutes, then drain water.
• Peel potatoes and cut crosswise into 1/2 -inch slices.
• Prepare BBQ grill on high heat.
• In a bowl, combine 1 teaspoon salt, oil, jalapeno, cumin and cayenne.
• Brush dry mixture over potatoes.
• Lay oiled foil onto grill rack.
• Grill potatoes on foil until golden brown and crispy.
• Arrange potatoes on a platter and sprinkle with green onion.
• Whisk the lime juice and rest of the dry mixture and drizzle it over the potatoes.
• Serve with lime wedges and sprinkle with cilantro.

To me, this pie is a meal in itself. When I make it, I eat it with a salad and iced tea.

INGREDIENTS

• 2 ROOM TEMPERATURE whole eggs, slightly beaten
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 teaspoon grated orange zest
• 1 3/4 Cups milk
• 2 1/2 Cups peeled and grated sweet potatoes
• 1 Tablespoon butter or margarine, melted
• 1 9-inch UNBAKED pie shell

MERINGUE

• 3 ROOM TEMPERATURE (set out for an hour before separating) egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 6 Tablespoons sugar - white or lite brown, or use HONEY instead

INSTRUCTIONS

• Combine eggs, sugar, salt, nutmeg, cinnamon, orange zest and milk. Stir. Add the sweet potatoes and then butter.
• Pour into pie shell and bake in 400 Degree F oven about 30-40 minutes, or until a knife inserted in the center comes out clean.
• Meringue: Put egg whites in a bowl with cream of tartar, salt and vanilla.
• Beat at medium speed with an electric mixer until frothy, not stiff.
• Add sugar gradually, beating well after each addition and avoid under-beating - keep beating until sugar dissolves or the meringue will ooze moisture later. Beat until stiff, pointed peaks occur when you take the beaters out. If you do this by hand, it will take a lot more work.
• Place spoons of meringue around the edges of the pie, spreading to touches inner edge of crust all around the circumference to seal it off in order to prevent shrinkage.
• Spoon remaining meringue in middle of pie and spread carefully to meet meringue around edge. The entire surface of the pie must be covered.
• With the back of a spoon or small spatula, lift the meringue gently all over to make points.
• Bake at 350 Degrees F for 12 minutes or until peaks are golden brown.
• Remove and cool on a cooling rack and serve.

INGREDIENTS

• 3 Whole eggs
• 2/3 Cup lightly packed brown sugar
• 1/2 Cup butter, melted
• 1 1/4 Cups sweet potato puree
• 1/2 Cup milk
• 1/2 teaspoon vanilla
• 2 Cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• Pinch of cloves (optional)
• 1/2 Cup chopped walnuts or pecans
• 1/2 Cup crumbled cooked bacon or sausage

INSTRUCTIONS

• Preheat oven to 400 Degrees F.
• Use cooking spray on muffin tins or line with paper or foil liners.
• In a bowl, combine eggs, brown sugar, butter, sweet potatoes, milk and vanilla and mix very well.
• In a smaller bowl, combine remaining ingredients and stir briskly.
• Add all dry ingredients, including bacon or sausage, and then stir carefully until mixed.
• Spoon the batter into muffin tins and bake only 20 minutes.
• Remove muffins and place cool on rack.

While considered a dessert by many, I enjoy these occasionally with a salad for dinner.

INGREDIENTS

• 4 teaspoons melted butter/margarine
• 2 Cups cooked and well-mashed [thanks, RUTHIE17] sweet potatoes
• 1 Cup milk
• 1 Tablespoon sugar
• 1/2 Cup flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 eggs, separated into yolks and whites
• Oil for frying
• Powdered sugar

INSTRUCTIONS

• Combine the butter with potatoes, milk, sugar, and egg yolks.
• Sift flour together with baking powder and salt.
• Add flour mixture to the potato mixture.
• Beat egg whites until stiff and carefully fold into potatoes. Do not over work the eggs.
• Heat the oil in a heavy saucepan to 365 degrees F with a kitchen thermometer.
• In small batches, drop the sweet potato batter by spoonfuls into the hot oil and fry until golden brown.
• With a slotted spoon, move fritters to paper towels and drain.
• Sprinkle powdered sugar over the fritters if desired. Maple syrup is another option.