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. |