Prize Winning Recipes:

Sweet Potato Pie

• 2c.mashed cooked or canned yams

• 2t. margarine

• 3/4 c. sugar

• 1/2 t. salt

• 1/2 t. cinnamon

• 1/2 t. ginger

• 1/2 t. allspice

• 2 eggs, slightly beaten

• 1c. milk

• 2/3 c. evaporated milk

  1 t. vanilla

  1 plain pastry shell

  3 T. chopped pecans, optional

Preheat oven to 350 degrees. Cook sweet potatoes, or heat canned potatoes in syrup until most of the liquid has evaporated. Beat potatoes with mixer, if available. Thoroughly mix in margarine, sugar, salt, spices. Add eggs, milk, evaporated milk, vanilla; mix well. Do not scrape stringy fibers from beaters. Pour into 9-inch pastry lined pie pan (have edges crimped high). Bake 30 minutes or until firm. Cool before serving.

Yam Candy:

• 2 Cups sugar

• 1/2c. evaporated milk

• 1/2 stick margarine 1 cup chopped pecans

• 1/2 cup cooked, mashed yams

• 1/2 teaspoon vanilla

• 3 tablespoons marshmallow cream

Bring sugar, milk, and margarine to a boil for 2 to 3 minutes; add pecans and yams. Cook until it starts to sugar. Remove from fire; add vanilla and marshmallow cream. Beat until candy loses gloss. Pour into buttered dish. Cut into squares. Makes approximately 42 pieces.

Louisiana Yambilee, Inc.

1939 W. Landry, Suite 103 Opelousas, LA 70570 Phone: 337-948-8848 1-800-210-5298