Herself's Recipes

8-10 sliced sweet potato or yams
1/4 lb butter
1 cup unpacked brown sugar
12 oz. chicken broth
8 oz. pineapple juice
1 tbs. Molasses

Combine all ingredients in sauce pan on medium heat until steaming hot.
Layer potatoes and sauce in crock pot.
Cook on high for 4 hours or low for 8 hours.

Drain off excess sauce prior to serving.

Extra sauce is great for candied carrots, or to baste a ham.

Sweet potatoes are about the healthiest vegetable you can eat and it is one of the lowest in calories packing the most nutrition per calorie you are likely to find.

To entertain the children ( and cooks ) wash a sweet potato. Put toothpicks in the sides about 1/3 down from the top. Put the potato in a jar using the toothpicks to hold it up on the rim. Fill the jar with water. In a week and a half to two weeks the potato will bud and you’ll have a sweet potato vine growing in your kitchen. Down here in Houston they are grown as an ornamental plant in gardens.

8-10 lg potatoes, sliced
1 lg or 2 medium onions diced or sliced
2 cans of condensed cream of mushroom soup
2 cans of condensed cream of celery soup
24 oz chicken broth (more if thicker than desired)

Combine in a saucepan on medium heat until blended the broth and soup.

2 quart crock pot, layer sauce, potato slices, onions, sauce, potato slices, onion…. ending with sauce on top.

Cook on high 4 hours or 8 hours on low.

Waxy red or white potatoes work best in scalloped potato recipes.

If your potatoes turn black or gray when cooked it is because they were stored at too high of a temperature. Keep potatoes in the refrigerator until you are ready to use them.