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SWEET POTATO AT A GLANCE

Common name: Sweet potato

Species: Ipomoea batatas

Description: Frost-tender, warm-weather perennial grown for edible roots.

Culture: Sandy or sandy loam, well-drained soil. Start slips, which are rooted cuttings, by sprouting whole tubers in warm, moist potting soil or sand. You can sprout your own from grocery store-roots, but you'lll have to guess at the variety. Low to medium fertility; pH 5.2-6.5; needs temperature 70-85 degrees. Drought resistant once established; excess moisture not desirable during root enlargement.

Light: Sun.

Problems.: Rotate planting site from year to year to prevent stem rot or wilt; flea beetles, sweet potato weevil

Sources: Virginia Cooperative Extension, Taylor's Guide to Vegetables

SWEET POTATO SOUFFLE

  • 6 cups sweet potatoes, cooked and mashed
  • 1 cup brown sugar
  • 1/4 cup butter
  • 1/8 teaspoon nutmeg
  • pinch of salt
  • 3 eggs
  • 1/2 teaspoon vanilla

Preheat oven to 400. Combine all ingredients in large bowl and mix well. Pour into lightly buttered 2-quart casserole. Bake until light brown. Serves 8. Note: May be placed in orange halves and baked in same manner with marshamallows on top. Sweet potatoes stored in a cool room temperature keep several months.

Recipes courtesy of "Virginia Hospitality," ($15.95) a 600-recipe cookbook published by Junior League of Hampton Roads. To order, call 873-0281; also available at local book stores. Proceeds support community projects.

Nov. 1998

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Williamsburg Pottery

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