WHAT's COOKING: Sweet Potatoes

Trying to cut carbs? Try a sweet potato. They’re high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They’re also incredibly rich in beta-carotene, which is converted to vitamin A to support good vision and your immune system.

Last month we presented recipes for potatoes, this month its sweet potatoes.

Sweet potato is a root tuber native to Central and South America. Sweet potatoes come in a few varieties and are orange, purple, or even white in flesh. The most common type of sweet potato has bright orange flesh with smooth, rosy brown skin.

Let us get started with an easy recipe.

Oven Baked Sweet Potato Fries

3 large sweet potatoes

3 T. olive oil

1 1/2 teaspoons kosher salt

1 to 2 tablespoons spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spiced, pumpkin pie spice, etc.

Preheat oven to 450, for more crispiness to 500. Place roasting pan in the preheated oven.

Peel and cut potatoes into wedges. Cut each wedge into 1/4 or 1/2 thickness.

Toss with oil and spices.

Spread out onto the preheated pan, single layer.

Bake for 10 minutes. Turn potatoes over. Bake for another 5 to 15 minutes, or until brown.

Serves 6.

Roasted Summer Squash

2 medium squash

1 to 2 T. olive oil

2 T. parmesan cheese, grated

1 T. panko bread crumbs

1 tsp. lemon pepper seasoning

1/2 tsp. paprika

1.2 tsp. kosher salt or to taste

Preheat oven to 400.

Cut squash into 1/2 slices. Toss with olive oil.

Combine remaining ingredients and roast for 12 to 14 minutes or until squash is tender. Broil 1-2 minutes or until crumbs are lightly browned.

Classic Sweet Potato Pie

3 sweet potatoes all ready cooked, about 1 1/4 pounds, cut in half lengthwise (makes about 2 cups, mashed)

1 9-inch frozen pie shell, homemade or store-bought

2 large eggs

1/2 cup packed dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground or freshly grated nutmeg

3/4 teaspoon salt

2 tablespoons unsalted butter, melted

1 1/2 cups half and half

Preheat oven to 350.

Peel and mash the potatoes:

Briefly whisk the potatoes. Add the eggs, one at a time, whisking until each is incorporated. Whisk in the brown sugar, cinnamon, ginger, nutmeg, salt, and melted butter. Finally, whisk in the half-and-half.

Bake the pie:

Set the pie pan on a baking sheet and pour in the filling. Bake for 45 to 55 minutes, or until the edges of the filling puff slightly and a toothpick inserted into the center comes out clean.

If the pie crust starts to brown before the filling is done, cover the edges with strips of aluminum foil or a pie shield to prevent burning.

Cool to room temperature and serve.

Annunciation’s St. Vincent de Paul Food Pantry provides food to those needing assistance in the area, including dairy, various proteins, fresh vegetables, fruit, and canned and boxed goods.

What good is the assistance if you don’t know what to cook with the groceries provided? Volunteers at the St. Vincent de Paul Food Pantry want to provide recipes to help people use their groceries.

People in need of assistance – either with food or to check on bill assistance available - call at 812-531-3637 or stop by the next food pantry event held each Tuesday.

Tax-deductible donations can be sent to Annunciation Church, 19 North Alabama Street, Brazil, 47834.