Sweet potatoes can be a casserole and much more

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By Susan Lowery

I've been experimenting lately with sweet potatoes-trying to find recipes I like.

Sweet potatoes are so good for you and I've been pretty much stuck in a rut with my sweet potato casserole.

It's good and I still like it but it's more like dessert than a vegetable.

Here are two recipes you also might want to try.

The Sweet Potato "Fries" are spicy and crispy, but not actually fried.

The Hawaiian Baked Sweet Potatoes is a combination of pineapple and sweet potato with a crispy crust and quite tasty.

Sweet Potato "Fries"

1/2 t. cumin

1/2 t. salt

1/4 t. cayenne pepper

2 T. vegetable oil

2 large (about 1 1/2 lbs.) sweet potatoes

Mix cumin, salt and red pepper in a bowl. Set aside. Peel the sweet potatoes and cut in half, lengthwise. Cut each half into six wedges. Combine the potatoes, vegetable oil and spice mixture. Toss and stir until potatoes are coated as evenly as possible. Preheat oven to 400 degrees. Spray or grease a large baking pan and put the potato wedges on it in a single layer. Bake about 30 minutes until edges are crispy and potato is cooked through. Serve right away. Serves 4.


Baked Sweet Potatoes

4 large sweet potatoes (about 3 1/2 lbs.)

1 (8-oz.) can crushed pineapple, undrained

6 T. butter or margarine, melted (divided)

1/2 t. salt

Pinch black pepper

3/4 c. crushed saltine crackers

2 T. brown sugar, packed

Dash ground cloves (if you don't have, use cinnamon)

Boil sweet potatoes in a large saucepan until tender. Drain, cool and peel, then place in mixing bowl. Mash; then add pineapple and juice, 2 T. melted butter, salt and pepper. Mix well. Put in greased 2-quart baking dish. Combine saltines, brown sugar, cloves and remaining 4 T. melted butter; sprinkle over potatoes. Bake, uncovered, at 375 degrees for 30-40 minutes. Serves 8-10.