Sweet Potato Recipes from Arkansas Living in the 80s

A member recently called the Arkansas Valley Electric office in search of a “Sweet Potato Fluff" recipe that she thought was published in Arkansas Living in the 80s. The member explained that it was the best sweet potato recipe she and her family had ever eaten, and it has become a Thanksgiving tradition. However, she has recently lost the recipe and was hoping to get another copy.

A few AVECC employees assembled to search through every publication of Arkansas Living from 1980 to 1989. Unfortunately, the delicious “Sweet Potato Fluff” recipe was not found in these issues, so from your family at AVECC, please enjoy all the sweet potato recipes that were published! 

Happy Thanksgiving and happy baking!

OUR PICKS

Mrs. Larry McCain, Mulberry, December 1987

Sweet Potato Puff

•      2 medium sweet potatoes cooked until tender, peel, and mash 
•      2 tablespoons brown sugar
•      Dash of cinnamon 
•      ½ teaspoon salt

Shape in Balls with marshmallows in middle. Roll in graham cracker crumbs. Bake about 10 minutes in 350 degree oven. 

Mrs. Diana Brister, North Little Rock 

Microwave Sweet Potatoes Brulee

•      1 can (17-oz) vacuum-packed sweet potatoes, mashed
•      2 tablespoons butter or margarine
•      3 tablespoons orange juice
•      Salt
•      ⅛ teaspoon chopped nuts
•      1/4 cup packed brown sugar

Setting: High

Combine potatoes, butter, orange juice, salt, and cinnamon in a 1-quart glass casserole. Sprinkle top with nuts and brown sugar; cover.  Microwave for 6-7 minutes or until hot. Let stand, covered for 3 minutes before serving.

YIELD: 4 to 5 servings 

Sweet Potato Cake

•      1 ½ cups cooking oil
•      2 cups sugar
•      4 eggs, separated 
•      4 tablespoons hot water
•      2 ½ cups sifted cake flour
•      3 teaspoons baking powder 
•      ¼ teaspoon salt 
•      1 teaspoon cinnamon
•      1 teaspoon nutmeg 
•      1 ½ cups gr. Raw sweet potato
•      1 cup chopped nuts
•      1 teaspoon vanilla flavoring

Combine cooking oil and sugar, beating until smooth. Add egg yolks, beat well. Add hot water, then dry ingredients sifted together. Stir in sweet potatoes, nuts, and vanilla flavoring. Beat well. Beat egg whites stiff then fold into mixture. Bake in three greased cake pans at 350 degrees for 25-30 minutes.

CASSEROLES

Mrs. James Story, Clinton 

Sweet Potato Casserole 

•      5 medium potatoes, cooked until soft and drained 
•      1 cup sugar
•      2 eggs
•      ½ cup butter
•      ½ cup milk

Mix all ingredients together and pour into baking dish. Bake at 350 degrees for 35 minutes. 

Sweet Potato Casserole

•      3 cups cooked mashed sweet potatoes
•      1 cup white sugar
•      ¼ cup milk
•      1 teaspoon vanilla
•      1 teaspoon salt
•      2 eggs beaten
•      1 stick melted oleo
•      1 cup coconut, optional

Combine all ingredients and place in 8x8 buttered dish. Bake at 350 degrees for 30 minutes. Sprinkle topping over the casserole. Serves 12. 

Sweet Potato Casserole 

•      3 cups mashed boiled sweet potatoes (drained) 
•      1 cup sugar
•      ½ teaspoon salt
•      1 egg slightly beaten
•      ½ stick margarine (soft)
•      ½ cup milk
•      1 teaspoon vanilla

Mix together. 

Sweet Potato Casserole Topping:

Melt one stick of margarine, Add 1 cup light brown sugar, ½ cup plain flour, 1 cup pecans, chopped. Mix and sprinkle on top of casserole. Bake at 350 degrees for 30-35 minutes.

Mrs. Etta Jean Hodges, Blytheville 

Sweet Potato Casserole 

•      3 cups mashed sweet potatoes 
•      1 cup sugar
•      2 eggs
•      ½ cup melted butter
•      1 teaspoon vanilla
•      ½ cup milk

Combine and mix well together. Top with the following.

•      ½ cup firmly packed brown sugar
•      ¼ cup flour 
•      2 /12 tablespoons butter
•      ½ cup chopped pecans

Mix with hands to make coarse crumbs. Bake at 350 degrees for about 25 minutes. 

Sweet Potato Casserole

•      2 medium cans of sweet potatoes mashed
•      ¾ cup coconut
•      ⅓ cup margarine melted
•      2 eggs
•      2 ½ cup sugar
•      ½ cup milk 
•      ⅓ teaspoon vanilla

Mix and pour into greased casserole dish.

•      1 cup brown sugar 
•      1 cup chopped pecans 
•      ⅓ cup flour 
•      ⅓ cup margarine melted

Mix and crumble over top. Bake at 350 degrees for 35 minutes. 

PIES

Sweet Potato Pie

•      2 cups mashed sweet potatoes
•      2 tablespoons melted butter 
•      1 cup sugar
•      ½ cup dark corn syrup
•      ½ teaspoon salt
•      ½ teaspoon cinnamon
•      ¼ teaspoon cloves
•      ½ teaspoon nutmeg 
•      ½ teaspoon ginger
•      ½ teaspoon allspice
•      1 or 1 ½ cups milk
•      2 eggs

Mix all ingredients. Beat eggs well. Pour into pie shell. Put in preheated oven of 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for about 50 minutes. 

Mrs. Benny M. Brigance, Jr., June 1983

Sweet Potato Pie

•      1 ¾ cups cooked mashed sweet potatoes 
•      1 teaspoon salt
•      1 ½ cups milk
•      2 large eggs
•      1 cup sugar
•      1 teaspoon cinnamon
•      ½ teaspoon nutmeg 
•      ½ teaspoon ginger
•      1 tablespoon melted butter

Mix all ingredients together. Pour into 9-inch pastry-lines pie pan. Bake at 375 degrees for 45-50 minutes or until table knife inserted comes out clean. 

Sweet Potato Pie

•      2 ½ cups cooked mashed sweet potatoes
•      4 eggs slightly beaten
•      2 ½ cups sugar 
•      1 teaspoon nutmeg (optional or other spices if you wish) 
•      1 teaspoon vanilla
•      Dash of salt
•      1 can Dime Brand milk
•      1 stick oleo, melted

Mix and pour into unbaked pie shell. Bake at 350 degrees until filling sets. Chill and serve. May be frozen for later use if only baked half brown. 

Sweet Potato Pie

•      2 cups mashed sweet potatoes 
•      4 eggs (keep 2 whites out)
•      ½ teaspoon nutmeg
•      1 can evaporated milk
•      1 teaspoon cinnamon 
•      1 stick butter
•      1 cup sugar
•      1 teaspoon nutmeg
•      Dash salt

Cook sweet potatoes and add all other ingredients. Beat two egg whites and add to mixture before pouring into unbaked pie shell. Bakes at 350 degrees until done. Makes 2 pies. 

Sweet Potato Pie

•      2 cups mashed cooked sweet potatoes (about 4 medium potatoes)  (or 1 can (17 oz) vacuum-packed sweet potatoes)
•      3 tablespoons butter or margarine, softened
•      ¾ cup maple-flavored syrup
•      3 eggs
•      ½ cup milk 
•      ½ teaspoon salt 
•      ¼ teaspoon ground nutmeg 
•      ¼ teaspoon ground allspice
•      ¼ teaspoon ground cinnamon
•      ¾ teaspoon vanilla 
•      1 unbaked 9-inch pie shell

Combine sweet potatoes and butter. Gradually blend in syrup. Add eggs, one at a time, beating after each addition. Stir in milk, salt, spices, and vanilla. Pour into pie shell and bake at 425 degrees for 10 minutes. Reduce heat to 325 degrees and bake 1 hour. Cool to room temperature.