Enjoy Louisiana Sweet Potatoes this Holiday Season

Quincy L. Cheek  |  11/15/2016 7:32:22 PM

While 2016 will go down in history as a year of vast flooding, it will not go down as a year without LA Sweet Potatoes! These sweet treats are still plentiful in the grocery stores and farmers markets in Central Louisiana, so be sure to include them on your holiday menus. Take a look at the recipes on our website for new and different ways to cook them for friends and family.

Sweet potatoes are full of flavor and hold a long-standing position of tradition on Louisiana’s holiday tables. They are also considered a “superfood”. They are rich in antioxidants, high in fiber, vitamins A & C, minerals and are a good source of complex carbohydrates. They are filling, yet fat-free, cholesterol-free, and very low in calories – depending on how they are prepared.

Sweet potatoes can be substituted in almost any recipe that calls for apples, squash or white potatoes – so don’t be afraid to experiment with some of your old favorite recipes.

For more information on this or other nutrition topics, please contact the Area Nutrition Agent, Quincy Cheek at the Rapides Parish Extension Office of the LSU AgCenter 318-767-3968.

Ginger & Maple Sweet Potatoes
Yield: 6 servings

Provided by: Quincy L. Cheek, Area Nutrition Agent

4 medium to large sweet potatoes, peeled
1/3 cup sugar-free maple syrup
1 ½ teaspoons grated fresh ginger OR 1 teaspoon dry ginger
3 tablespoons butter, cut into small cubes

Heat oven to 350 degrees Fahrenheit.
Cut potatoes in 1-inch slices and cook in lightly salted boiling water approximately 8
minutes until almost tender. Drain well.

While potatoes are cooking, heat syrup and ginger in a small saucepan. Cook 3 minutes
on low to allow flavors to blend. Set aside.

Arrange potato slices in a greased 2.5 quart casserole dish. Arrange in a single layer.
Pour syrup & ginger mixture over potatoes.

Dot with butter cubes.

Cover with foil and bake 35 minutes, or until potatoes are very soft.

Sweet Potato Pecan Balls

Yield: 6 servings

Provided by: Quincy L. Cheek, Area Nutrition Agent

Baked sweet potatoes
2 egg yolks
½ teaspoon salt
½ cup brown sugar
8 Tablespoons melted butter
Pinch of ground cloves
Pinch of ground cinnamon
Pinch of ground nutmeg
12 tablespoons mayhaw jelly
2 cups roasted pecans, coarsely chopped


Preheat oven to 400 degrees Fahrenheit.

Scoop the meat from the baked sweet potatoes into a mixing bowl and mash.

Add egg yolks, salt, brown sugar and melted butter. Blend well into sweet potato mixture. Add cloves, cinnamon and nutmeg; stir well.

Using a large spoon, divide the mixture into six equal parts and roll each into a ball shape. Once shaped, use thumb to press a hole down into the center of each ball. Fill the indention with 1 teaspoon of mayhaw jelly. Close the indention by pushing potato mixture over the jelly.

Roll potatoes in the roasted pecans to coat evenly. Place pecan balls on parchment lined cookie sheet. Bake 10 to 12 minutes.

Remove from oven, place on a serving plate and top each potato with an additional teaspoon of mayhaw jelly.

Serve hot!

Download recipe files below.

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