Quoting Dale Shipp to Ruth Haffly <=-

sweet potatoes

if you like them.

I do, Gail does not -- which is why I order them from the
restaurant here.

I am fond of them; Roslind is not. Right now she is in Alberta
visiting kids, grandkids and that one great grand. Three relatives
are celebrating three birthdays in the course of three days:
Charlee, my youngest granddaughter is now 15, Neekha's half brother
is 18 and Neekha's little boy is one year old. I told Charlee that I knew
what all the parents did on the Canada Day holiday long weekend. She
counted and started to giggle. I then told her that Uncle Bobby, me
and five of my friends were all born on Nov. 10, another even larger
cluster. She did some more counting backwards and burst out
laughing, "Valentine's Day!".

In any event I couldn't go as I had two huge deals with large
commissions closing March 31 and April 1 which needed constant last
minute attention. I earned six month's income those 2 days.

So I took advantage of being on my own and stocked up on both sweet
potatoes and eggplant which is another vegetable she is not fond of.

(When she is here, if I let her go the store unsupervised, she will
bring home rutabagas!)

I like my sweet potatoes spicy not sweet. I would use cayenne and
garlic powder not brown sugar and cinnamon on dries or chips.

I often used them in curried soups.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jamaican Sweet Potato Soup
Categories: Caribbean, Curry, Soups, Chicken
Yield: 6 Servings

3 lg Sweet potatoes; peeled,cubed
1 c Diced onion
6 c Chicken stock
2 ts Curry powder
1/2 ts Allspice
1 c Heavy cream
Salt and fresh ground pepper
1/2 c Raisins and
1/2 c Sliced almonds; for garnish

Place the sweet potatoes, onion, and stock in a large soup pot.
Bring to a boil and simmer until the sweet potatoes are very tender.
Add the curry powder and allspice and cook for 5 more minutes.

Remove from the heat and add the cream. Puree in batches in a
blender or food processor until smooth. Add more stock if the soup
seems too thick. Season with salt and pepper.

Pour into individual bowls and garnish with the raisins and
toasted almonds.

Recipe by: Country Inns and Back Roads Cookbook - Linda Glick

I would add celery and perhaps mild chilies to the onion and omit
the raisins. Crushed peanuts subbed for almonds is nice too. -JW

MMMMM


Cheers

Jim


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