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Sweet
Potato Salad |
| 2
lbs Jersey Fresh sweet potatoes,
cooked, peeled and diced
1½ cups mayonnaise
2 tsp Dijon mustard
¼ tsp salt
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4 Jersey Fresh eggs, hard cooked and chopped
1½ cups Jersey Fresh celery, finely chopped
8 Jersey Fresh scallions, sliced
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Place sweet potatoes
in large sauce pan, cover with water and boil until potatoes can easily
be pierced with tip of sharp knife (30-45 minutes). Do not overcook. Drain,
cool, peel, and dice. In a large bowl combine mayonnaise, mustard, and
salt. Stir in eggs, celery, and scallions. Add potatoes and stir gently
to mix. Cover and refrigerate 2 to 4 hours. Serves 8 to 10.
Contributed
by: Nell McCreery, Flemington, NJ
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Baked
Sweet Potato Croquettes |
3
lbs Jersey Fresh sweet potatoes, baked, peeled, and
mashed
½ cup butter (2 sticks) divided
½ cup Jersey Fresh celery, finely diced
½ cup Jersey Fresh onion, finely diced
1 medium Jersey Fresh tomato, peeled and chopped
fine
1 TBS Jersey Fresh parsley, chopped fine
¼ tsp salt
1/8 tsp mace
1 cup dry bread crumbs
1 Jersey Fresh egg, slightly beaten
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Bake sweet
potatoes in preheated 350 degree oven 40 minutes or until soft. Cool,
peel, and mash. Melt ¼ cup of butter in skillet, add celery and
onion, cook until tender. Turn into mixing bowl. Add mashed sweet potatoes,
tomatoes, parsley, salt, and mace and mix well. Shape into 8 croquettes.
Melt remaining ¼ cup of butter, mix with bread crumbs. Dip croquettes
in beaten egg, then roll in bread crumbs. Place on baking sheet. Bake
at 350 degrees for about 25 minutes.
Contributed
by: Beth Pool, Mickleton, NJ
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