Sweet potato time: Harvest goodness from one of Mississippi's premier crops - The Commercial Dispatch

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Travelers through Calhoun County -- about an hour "up the road" -- may have noticed an uptick in traffic lately, especially near the family-run sweet potato packing sheds around the small town of about 1,300 people. No surprise. It's harvest season in this place called "the sweet potato capital of the world." The area's output helps keep the Magnolia State one of the top growers of sweet potatoes in the nation.

Fueled by consumer demand, sweet potato acreage in the state has increased 35 percent in the last decade, according to an Aug. 14, 2019, article in Mississippi Farm Country. In 2018, about 89 farms in Mississippi planted approximately 29,000 acres in sweet potatoes. The harvest of 540 million pounds of potatoes was valued at $118 million, per the Mississippi State University Agriculture, Forestry and Natural Resources Fact Book. A big part of that harvest is grown in the five-county area around Vardaman.

That is rightfully something for North Mississippi to be proud of, but let's get down to what's really important: visions of sweet potatoes smothered in brown sugar and marshmallows, or sliced into crispy wedges warm from the oven, or made into pancakes with cinnamon cream, or turned into spicy sweet potato chips. We can use Mississippi's sweet potatoes in soups, puddings, casseroles and baked goods, or even as a sub for white potatoes in some of our favorite recipes.

A few tips

When shopping, look for potatoes that are smooth, plump, dry and clean. Sweet potatoes should not be refrigerated unless cooked, says foodreference.com. Store them in a dry, cool place (55-60 F), but don't put them in the fridge. That can cause them to develop a hard core and an "off" taste.

Wash and dry sweet potatoes well before preparing. Cook them whole when possible; most of the nutrients are next to the skin, plus skins are easier to remove after they have been cooked.

Always use a stainless steel knife when cutting sweet potatoes. Using a carbon blade will cause them to darken.

In January 2019, Mississippi State Extension Service dietetic intern Emily Faquin told Farm and Family, "Like the name suggests, sweet potatoes can be cooked in ways that bring out the natural sugars and sweetness of the vegetable. To do this in a healthy way, I recommend baking the sweet potatoes in the oven. Then put them in a bowl with a little bit of butter and cinnamon and mix with a hand mixer to get the perfect mashed sweet potato dish."

Faquin continued, "They're already naturally sweet so adding excess sugar is unnecessary. Sweet potatoes can also have a savory taste, depending on how you cook and season them. I like to cube my sweet potatoes then roast them in the oven with a little bit of olive oil and rosemary for a nice savory side to go with my meal."

However your family likes them, there is no better time to have one of Mississippi's premier vegetables on your table. Look for the fresh fall harvest at area farmers' markets this month.

HARISSA SWEET POTATO FRITTERS

Prep: 20 minutes+standing

Cook: 5 minutes/batch

Makes 6 servings

6 cups boiling water

3 cups shredded and peeled sweet potatoes, slightly packed (about 2 medium)

2 large eggs

1/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon cornstarch

1 teaspoon seasoned salt

2 to 3 teaspoons harissa

1 small onion, grated

1/4 cup coconut oil

1/2 cup crumbled queso fresco

Sliced avocado, sliced tomato and minced fresh cilantro, optional

Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry.

In a large bowl, whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add the sweet potatoes and onion; toss to coat.

In a large nonstick skillet, heat 2 tablespoons coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco, and optional ingredients as desired.

Mix some harissa with mayonnaise for a great dipping sauce.

(Source: tasteofhome.com)

SWEET POTATO CHEESECAKE

Makes 14 servings

1 cup gingersnaps (finely crumbed, or graham crackers)

3 tablespoons butter (unsalted, melted)

8 ounces cream cheese (light, softened)

1 cup sweet potatoes (mashed, peeled and cooked)

1/3 cup sugar

1 1/2 teaspoons pumpkin pie spice

1 teaspoon orange peel (finely shredded)

1 teaspoon vanilla

5 egg whites

1 cup milk (evaporated, reduced fat 2 percent)

For the crust: Combine crumbs and butter. Press mixture into bottom and 1 inch up sides of an 8 inch spring form pan. Set aside

For filling: In a large mixing bowl, beat cream cheese, sweet potatoes, egg white, sugar, pumpkin pie spice, orange peel and the vanilla until combined. Do not over-beat.

Stir in milk. Carefully pour into prepared pan.

Bake at 350 F 60-70 minutes until center appears set. Cool on wire rack for 45 minutes. Cover and chill thoroughly.

Remove sides of pan. Garnish with dessert topping and orange peel.

(Source: choosemyplate.gov)

ORANGE SWEET POTATO PORK CHOPS

2 boneless pork loin chops

1 sweet potato (peeled)

1/2 orange (sliced)

1 dash cinnamon

1 dash salt (optional)

1 dash black pepper (optional)

Preheat oven to 350 F.

In a medium skillet, brown pork chops in a small amount of oil.

Cut sweet potato into 1/2-inch slices.

Spray a baking dish with nonstick spray. Place meat and sweet potato slices in the baking dish and sprinkle with seasonings. Top with orange slices.

Cover and bake for 1 hour until meat is tender. Pork is safely cooked when it has been heated to 145 degrees F, followed by a 3-minute rest.

(Source: extension.msstate.edu, Natasha Haynes)

SWEET POTATO PANCAKES WITH BALSAMIC MAPLE MUSHROOMS

Prep time: 45 minutes

Makes 4 servings

For pancakes:

3 medium sweet potatoes or yams (orange flesh)

1 cup non-fat milk

1 egg, beaten

2 tablespoons vegetable oil

1 cup whole-wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

For balsamic maple mushrooms:

1 pound cremini and/or white buttonmushrooms, quartered

1 tablespoon vegetable oil

1/3 cup maple syrup

1 tablespoon balsamic vinegar

Microwave sweet potatoes until soft; let cool. Peel and mash potatoes, using an electric mixer.

Add milk, egg, and vegetable oil to potatoes; mix. Sift together dry ingredients and add to potato mixture. Mix on low until just blended.

Heat non-stick skillet or griddle over medium heat; coat skillet with cooking spray.

Use 1/4 cup of batter per pancake, ladling into hot skillet. Wait until pancake bubbles and looks slightly dry on top before flipping over.

While pancakes are cooking, heat 1 tbsp vegetable oil in another skillet (do not use non-stick) over medium flame.

Add quartered mushrooms and toss coat with oil. Let simmer, stirring occasionally, until juices run.

Add maple syrup and balsamic vinegar to pan. Let simmer until sauce reduces and thickens.

To serve, stack 2-3 pancakes, alternating with balsamic maple mushrooms.

(Source: choosemyplate.gov)

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