LEMON SWEET POTATO CASSEROLE
6 cups or 3 medium sweet potatoes, shredded and peeled
2 T. margarine or butter, melted
2/3 cup sugar
1 cup skim milk
2 large eggs
1/2 tsp. ground cinnamon
1 (4-serving) box instant lemon pudding and pie filling

Preheat oven to 325 degrees. Combine sweet potatoes, margarine, sugar, milk, eggs, cinnamon and pudding mix in a two-quart oblong casserole dish. Cover tightly with foil and bake for one hour. Remove foil and continue cooking 20 to 30 minutes or until top is golden brown. Yield: 10 to 12 servings.

Recipe courtesy of Family Features, March 2009

HEAVENLY YAM DELIGHT
1 cup all-purpose flour
1/4 cup plus 2/3 cup confectioners’ sugar
1/3 cup pecans, chopped
7 T. margarine
1 (8-oz.) package fat free cream cheese
1 (8-oz.) container fat-free frozen whipped topping, thawed and divided
2 (15-oz.) cans Louisiana sweet potatoes, drained, or 2 cups fresh sweet potatoes, cooked and cut into chunks
1/4 cup sugar
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees. In large bowl, combine flour, 1/4 cup confectioners’ sugar, pecans and margarine. Press into bottom of 13- by 9- by 2-inch baking pan. Bake 20 minutes. Set aside to cool. In mixing bowl, mix cream cheese and 2/3 cup confectioners’ sugar until creamy. Fold in 3/4 cup whipped topping. Spread cream cheese mixture over cooled crust. In mixing bowl, beat sweet potatoes, sugar and cinnamon until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Refrigerate. Yield: 16 servings.

Recipe courtesy of Family Features, March 2009

EASY COLORFUL VEGETABLE SOUP
1 onion, chopped
1 tsp. garlic, minced
4 cups canned low-sodium vegetable broth or chicken broth
3 cups fresh sweet potatoes, peeled and diced
1 (16-oz.) bag frozen mixed vegetables
2 (14.75-oz.) cans cream style corn
1 (10-oz.) can chopped tomatoes with juice
1 (6-oz.) can tomato paste
1 T. Worcestershire sauce
Salt and pepper to taste

In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender, about five minutes. Add broth, sweet potatoes, frozen vegetables, cream style corn, tomatoes, tomato paste, Worcestershire sauce and season to taste. Bring to boil, reduce heat, and cook until sweet potatoes are tender, 15 minutes. Yield: 12 servings.

Family Features test notes: If using canned sweet potatoes, drain, cut into chunks and add last five minutes of cooking. If you have leftover chicken, meat or seafood, toss in for a heartier version.
 
Recipe courtesy of Family Features, March 2009

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