Thursday, November 29, 2012

Two Ways to Enjoy Gullah-style Sweet Potatoes

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Sweet potatoes are a staple of Gullah cuisine that can be traced all the way back to West Africa, where it was a vital part of the region's agriculture thousands of years ago. Yes, yams and sweet potatoes are technically different (from a botanical perspective, they’re not even distantly related!), but it wasn’t too difficult of a leap for descendants of West African slaves in the American South to replace one root with the other.

If you’re looking to delve into Gullah-style cooking, why not try some of these dishes? Here are two ways to prepare sweet potatoes as a perfect side or dessert to compliment a Gullah-Geechee meal.

Sweet Potato Pone


  • 2 tablespoons margarine

  • 2 eggs

  • 1 cup dark cane sugar

  • ½ cup sugar

  • 2 large sweet potatoes

  • ½ teaspon salt

  • 1 teaspoon nutmeg


Peel and grate sweet potatoes. Add other ingredients and mix thoroughly. Pour into greased baking dish and cook in slow oven at 300 degrees F until done, about 1 hour.


Sweet Potato Pie


  • 4 medium-sized sweet potatoes

  • 2 sticks butter

  • 3 cups sugar

  • 4 eggs

  • 2 teaspoons vanilla

  • 2 teaspoons lemon juice

  • Dash of cinnamon

  • Dash of nutmeg

  • ½ can evaporated milk


Cook potatoes until done in boiling water. Peel while hot and slice butter over them. Mash and beat with rotary beaters at high speed in a deep bowl. When smooth, rinse beaters and continue beating at high speed, adding sugar gradually. When dissolved, add eggs, vanilla, lemon juice, cinnamon and nutmeg. Beat a few more minutes. Stir in milk gently. Pour mixture into 2 unbaked 9-inch pie shells. Bake at 350 degrees F for 45 minutes or until firm in center.

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