4 c. shredded raw potato (1 lb.) 1 c. water 1/2 c. packed brown sugar 1/2 tsp. salt 1/4 tsp. ground ginger 2 tbsp. butter or margarine

Combine potatoes, water, sugar, salt and ginger; turn into 1 quart casserole. Dot with butter. Bake at 350 degrees until potatoes are tender and caramelized, stirring occasionally, about 2 hours. Makes 4 servings

1 c. shortening 1/2 c. melted oleo 3 1/2 c. all purpose flour 1 tsp. baking powder 1 tsp. cinnamon 2 1/2 c. chopped pecans 1-1/2 c. mashed sweet potatoes  1/2 tsp. almond extract 6 eggs 1 tsp. salt 1 tsp. soda 1 tsp. allspice 1 1/4 c. buttermilk

Cream shortening and oleo; add sugar; beat well. Add eggs, 1 at a time. Beat well each egg (1 minute each). Combine next 7 ingredients. Stir well to cream mixture, alternately with buttermilk beginning with flour and ending with flour, tablespoon at a time. Grease and flour 1 (10") bundt pan. Sprinkle nuts over bottom of pan and on top of cake. Bake at 350 degrees for 1 hour and 10 minutes. Cool 10 minutes in the pan.

1 lg. sweet potato, grated 1 c. sugar 1 c. milk 1 tsp. vanilla 1/4 tsp. salt 1/2 stick butter, melted 3 eggs 

Beat sugar, eggs, milk, add other ingredients. Mix well. Pour into a dish greased with a little butter. Bake at 350 degrees for 30 to 45 minutes.

DRESSING 3/4 c. mayonnaise 3/4 c. plain low-fat yogurt 1-1/2 tbsp. curry powder 1/2 tsp. salt  2-1/2 lbs. sweet potatoes (about 7 med. sized), cooked, peeled, cooled, & cut into 3/4 inch chunks (5-1/2 cups) 2 med. sized Granny Smith apples, cut in 1/2 inch pieces 1 (20 oz.) can juice packed pineapple idbits, drained 1/2 c. raisins  

Whisk dressing ingredients in large bowl. Add potatoes, apples, pineapple and raisins. Toss gently to mix and coat. Cover and chill at least 1 hour for flavors to develop, or up to 3 days. Makes 8 cups.

Can also be served as side dish. 4 c.  thinly sliced unpeeled tart apples 2 tsp.  instant minced onion 2 tsp. salt 1/2 c.  maple syrup 1/2 c. apple juice 1/4 c.  melted butter 1 lb. pork sausage 1/3 c.  dry bread crumbs Preheat oven to 350  degrees. Grease 2-quart casserole.  Arrange alternate layers of apples and  sweet potatoes in casserole sprinkle  each sweet potato layer with onion  and salt. Thoroughly combine syrup,  apple juice and butter and pour mixture  over casserole. Cover and bake for 1 hour.  Meanwhile, brown sausage, stirring with  wooden spoon until crumbly. Drain sausage  and mix with bread crumbs. After the hour,  uncover casserole and spread sausage  mixture on top. Bake, uncovered an additional  20 minutes. Serves 4 as main dish, 6-8 as side dish. 

NOTE: Raisins may be sprinkled on layers, if desired

In a nonstick sprayed covered casserole, alternate layers of: 3 peeled, sliced apples Pour over the top a mixture of: 1 tsp. sweet spices Zest of 1 orange Cover and bake approximately 1 hour at 350 until potatoes are tender. Serves 6.

2 c. mashed sweet potatoes 1/2 c. sugar 1/2 stick margarine 2 eggs 1 tsp. vanilla 1/2 c. milk  TOPPING: 1 stick butter or margarine 1/4 c. flour 1/2 c. sugar 1 egg 1 sm. can crushed pineapple

Mix sugar and flour and add to butter or margarine. Add egg and pineapple. Pour over sweet potatoes. Bake at 350 degrees for 30 minutes.

1 c. butter 1 lb. box of light brown sugar 3 eggs 1 tsp. vanilla 1 c. mashed sweet potato (from baked sweet potato) 3 c. flour 1 tsp. cinnamon 2 tsp. soda 1/2 c. milk Cream cheese flavoring

Cream butter; add sugar gradually, beating until light and fluffy. Add eggs one at at ime, beating well after each addition. Beat in vanilla, then beat in sweet potato. Sift together flour, cinnamon and soda. Add to creamed mixture alternately with milk. Pour batter into two 9-inch greased and floured pans. Bake at 350 degrees until firm to touch, about 40-45 minutes. Let cool in pans 5 minutes, then invert onto racks to finish cooling. Cool completely before layering and icing.

CREAM CHEESE FROSTING With an electric mixer, beat 4 ounces of room temperature cream cheese, 3 tablespoons room temperature butter, 1-1/2 cups confectioners' sugar and 1/2 teaspoon vanilla until smooth.

2 lg. sweet potatoes or yams 1 stick butter or margarine 1 tsp. cinnamon 1 1/2 tsp. allspice 1 1/2 tsp. nutmeg 1/4 tsp. salt 3 tbsp. sugar 5 tbsp. flour 2 eggs

Preheat oven to 425 degrees. Peel, boil and mash sweet potatoes. Mash in butter. Stir in all other ingredients except eggs. Beat eggs separately, while sweet potato mixture cools slightly. Add eggs and mix thoroughly. Grease a loaf pan and pour mixture into pan. Bake for 30 minutes. Serve hot or refrigerate and cut into slabs for the lunchbox. Serves 4

1 c. flour 1 stick oleo 1/2 c. chopped pecans, chopped fine  Melt oleo and mix flour and pecans all  together. Press in a long dish. Bake at  350 degrees for 10 to 12 minutes. Cool  completely.  FILLING: 1 lg. instant Jell-O pudding, vanilla 1 c. milk 1 can mashed yams, or 1 can pumpkin 1 tsp. pumpkin pie spice for pumpkin pie 1 tsp. cinnamon for yam 1 tsp. vanilla Cool Whip 

Whip all together, except Cool Whip, and pour over cool crust. Top with Cool Whip. Sprinkle crushed pecans on top.

1 c. vegetable oil 2 c. sugar 4 eggs, separated 1/4 c. hot water 2 1/2 c. cake flour, sifted 1 tbsp. baking powder 1/4 tsp. salt 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 1/2 c. grated raw sweet potatoes 1 c. pecans or walnuts, chopped 1 tsp. vanilla extract Creamy Coconut Frosting Pecan halves  Combine oil, sugar, egg yolks and water;  beat at medium speed of electric mixer  just until combined. Combine dry ingredients,  and add to oil mixture; mix just until moistened.  Stir in sweet potatoes, pecans and vanilla. Beat  egg whites until stiff but not dry; fold into  batter.   Spoon batter into 3 greased 9 inch cake pans.  Bake at 350 degrees for 25 to 30 minutes or  until cake tests done. Immediately invert  layers on wire cooling racks. Cool 5 minutes  and remove from pans; cool completely. Spread  Cream Coconut Frosting between layers and  on top and sides of cake. Garnish with pecan  halves.   CREAMY COCONUT FROSTING 1 (13 oz.) can evaporated milk 1 c. sugar 1/2 c. butter or margarine 3 egg yolks 1 tsp. vanilla extract 1 1/2 c. flaked coconut  Combine milk, sugar, butter, egg yolks  and vanilla in a heavy saucepan; cook over  medium heat, stirring constantly, about  12 minutes or until thickened. (Mixture  will be consistency of a pudding.) Remove  from heat, and stir in coconut. Cool  completely. 

3 med. sweet potatoes  1/2 stick margarine or butter, at  room temperature until soft 1 tbsp. flour 2 eggs, beaten 1/4 plus 1/2 tsp. nutmeg, cinnamon and/or spice 1/3 c. milk  CRUST Buy pie crust mix or make dough as follows:  1-1/2 c. flour 3 tbsp. shortening 3 tbsp. water  Boil potatoes and let cool. Peel potatoes  when cool and mash them. (Beat with eggbeater  to make smooth.) Mix dry ingredients into  potato, then add milk, butter, and eggs.  Season to taste; add more sugar, if needed.  Set aside.   PREPARE DOUGH: On wax paper, sprinkle flour.  Take off a small piece of dough. Use rolling  pin (flour rolling pin) and roll out dough.  Sprinkle flour on dough as needed so it wouldn't  stick to rolling pin. Put in center of dough  approximately 4-6 tablespoons of filling. Fold  over to cover filling. Take fork and press around  the edges to seal. Set aside each turnover.  Separate with wax paper to prevent from sticking  together until all the dough is used up. Take  a skillet. Heat enough oil to deep fry. Place  turnover in hot oil. After one side is medium  brown, turn to the other side. Place on hand  towel to drain excess oil. Let cool.  

1-1/2 c. mashed sweet potatoes 1 c. skim milk 2 egg whites 2 tsp. canola oil 1 c. whole wheat flour 2 tsp. baking powder 

Place the sweet potatoes, milk, egg whites and oil in the bowl of a food processor. Process until blended. Add the flour and baking powder. Process until smooth. Preheat a waffle iron according to the manufacturer's directions. Coat the grids with nonstick spray. Add 3/4 cup of the batter. Bake for approximately 8 minutes, or until they are cooked through. Repeat to make 3 more waffles. Serve 4. Note: These waffles are wonderful topped with Apricot and Sour Cherry Compote or drizzled with warm maple syrup.

6 lg. sweet potatoes 3 tbsp. melted butter 3 tbsp. brown sugar 2 eggs Salt to taste 1/2 c. nut meats 

Pare, boil and mash potatoes. Add beaten egg yolks with milk enough to whip. Add butter and seasonings; fold in stiffly beaten egg whites. Pile roughly in buttered baking dish, sprinkle with nut meats. Bake 30 minutes in moderate oven.

1 c. mashed sweet potatoes 1/2 tsp. butter flavoring 1/2 tsp. grated orange rind 3 tbsp. orange juice 1/4 tsp. salt 1/2 tsp. cinnamon 4 hollow orange rind cups 

Heat oven to 375 degrees. Combine ingredients and place 1/4 cup mixture in orange rind cups. Bake in covered pan 15 minutes. Remove cover and bake until brown. Makes 4 servings.