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Show f . . . A - . :.. - . -:r ; k S - V ' . -f i weet potatoes STUFFED FOR STYLE SWEET potatoes are one of the useful root vegetables that seem to have everything to offer but style. Here, then, is an easy, yet delicious -way to "gild the lily" and to prepare a brand-new dish at the same time. The first step in preparing this dish is concerned with the sweet potatoes. Now the skins of sweet potatoes are apt to be a bit tough, while yams have thin skins which tear easily. Therefore if some shortening or oil is used to grease the skins of either one before baking, bak-ing, this procedure will make it easier to turn the trim pointed flaps of skin back without tearing, when the stuffing is ready. Such greasing gives the potatoes an appetizing ap-petizing glossy look, too, so please do' not overlook" that part of the recipe in preparing this dish. Then, as a short-cut, kitchen scissors will be helpful in slashing the neat openings where the potatoes are to be stuffed, if a good sharp paring par-ing knife is not readily at hand. Choose sweet potatoes for baking which are thick and "chunky," and is near the same size as possible, ivoid using potatoes with wrinkled snds, since that indicates old potatoes. pota-toes. But now with these prelimin-iry prelimin-iry suggestions out of the way, et me really give you the recipe. PINEAPPLE STUFFED SWEET POTATOES (Serves 6) 6 medium-sized sweet potatoes or yams 1 cup Hawaiian Crushed Pineapple, Pine-apple, well drained (No. 2 or 20-ounce can) Yi. cup brown sugar (firmly packed) Wash sweet potatoes, dry, and grease skins. Preheat oven to 400F. and bake potatoes about 1 hour. Remove from oven, make two cuts on top at right angles to each other. Turn back the flaps of skin and scoop out a spoonful of potato pulp. Combine Crushed Pineapple and brown sugar and heap about 2 tablespoons of this mixture within the opening. Return Re-turn to heated oven for 5 minutes. Serve immediately. The juicy topping of Crushed Pineapple and the melting brown sugar both compliment the mealiness meali-ness of the sweet potatoes or yams as I am sure you will agree. As a complete menu suggestion, however, how-ever, remember that ham, in any form, blends perfectly with the flavor of Pineapple. Add to this a salad of fresh vegetable greens blended with French Dressing, hot baking powder biscuits and fresh warm gingerbread topped if you like with whipped cream. The result? re-sult? Sighs of content as the meal disappears! Serving a simple yet successful dish like these "Sweet Potatoes Stuffed for Style" is a wonderful antidote for the feeling that all homemakers get at one time or another an-other that life consists merely of one meal after another. For when the family likes the food and does not hesitate to say so, that is payment, pay-ment, indeed, for all the planning that must be done and the hours that must be spent in getting meals. So try these Pineapple Stuffed Sweet Potatoes soon. |