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 PoneIngredients
- 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 PieIngredients
- 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.