Sweet Totties: 2 sweet potato recipes

New England Sweet Potato Casserole

1 pound sweet potatoes, thinly peeled and cut into 1/4-inch slices
2 very large green (tart) apples, cored and sliced
2 Tablespoons all-purpose flour
2 Tablespoons brown sugar
1/4 teaspoon salt
2 Tablespoons butter or margarine
1/2 cup fresh apple cider (if unavailable, substitute apple juice)
4 strips bacon

Pre-heat oven to 350 F degrees

In a bowl, combine flour with sugar and salt, blending well. Lightly dredge potatoes and apples with flour mixture. Grease a large casserole dish with butter or non-stick cooking spray. Arrange potatoes and apples in alternating layers, starting with potatoes. Dot top layer with butter. Pour cider over potato & apple layers. Arrange bacon strips, evenly spaced, over the top of casserole. Cover tightly with aluminum foil, and bake for 30 to 35 minutes. Uncover, and bake approx. 10 minutes longer, or until bacon crisps. Serves 4-6.


Hawaiian Sweet Potatoes

4 sweet potatoes, thinly peeled and sliced in half, lengthwise
3 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1/8 teaspoon salt
1 Tablespoon brown sugar
1 cup pineapple juice
Mini marshmallows (or cut up regular marshmallows if mini size unavailable)

Pre-heat oven to 350 F degrees.

In a large, deep skillet, melt butter, Fry sweet potatoes in butter until a light crust forms. Remove potatoes to a buttered casserole dish. In the butter, combine flour with salt and brown sugar, until a smooth paste forms. Gradully add pineapple juice, a little at a time, stirring, until you have a smooth sauce. Pour sauce over potatoes. Top with an even coating of mini-marshmallows. Place in oven, uncovered, for approx. 5 to 10 min., or until marshmallows turn light brown. Serves 4.