Sweet-Potato Salad and Opal's Dreamy Date 'Pudding'

 Sweet-Potato Salad is an unexpected and colorful addition to holiday meals, fall pot-lucks ( around here they're called "carry-in's") and family meals. I've tried a few similar recipes over the years and this one remains the favorite. My best guess is that it came from a  magazine -maybe  Woman's World, in the 80's.

Cook 2 lbs sweet potatoes ( just boil gently) until they are barely done. Mushy potatoes will make a totally different dish! Sizes vary a lot so toss them on the hanging scale in the produce dept. to see what you have, probably 3 or 4 potatoes. Cool, then easily pull the skin off and cut in quarter-size cubes. They'll break down slightly when stirred, so keep them fairly large.   In a large bowl mix 1/2 c sour cream with 1/2 c mayonnaise, 1 heaping TB of brown sugar, and 1/2 tsp each cinnamon and salt. Gently add the sweet potatoes, 1/2 c. raisins, 2 large apples, chopped ( leave the skin on) and 1/2 c chopped pecans. Chill for several hours before serving. This makes a large bowl to serve a dozen people, but the recipe is easily halved.

Sweet potatoes are still best just baked, then topped with with butter and brown sugar and salt.. ... and good for us, too. I recall years ago a nutritionist was asked to choose only one food that was the most perfect for humans, nutritionally, and she named sweet potatoes.



Along with pumpkin pie and pumpkin cheesecake, a tradition in our family is Grandma Opal's Date Pudding which originated with my kids great-grandmother, so it's at least 100 years old. It is not much like pudding or anything else I can describe, other than to say it's essentially a date- nut cake, dried, and mixed with whipped cream and let chill for 8-12 hours, and becomes a heavenly fluffy 2dessert. It's quick to make and very inexpensive but a surprise taste treat. In all the zillions of recipes I have read over the years, I have not seen anything like this anywhere.

Beat 2 eggs by hand, add a pinch of salt, then add 1 c. brown sugar. Mix well. Mix in 1 c. flour with 1 tsp baking powder, 1 c. chopped dates ( buy them already- chopped for ease, in the same area you find raisins) and 1. chopped walnuts. This won't look like the usual cake batter. Pour onto a heavily-greased or sprayed 15" jellyroll pan ( cookie sheet with sides), and bake in a preheated 350 oven for about 25-30 minutes.

Let it cool in the pan. Trim off any burned edges and discard, then cut or tear the rest into nickel- sized cubes. Spread onto paper towels in 1 layer, cover with more toweling, and let side overnight on your kitchen counter to dry. The next day, whip 2 c. heavy cream til stiff, and fold in the cake cubes. Chill at least 6 hours or overnight. It's dreamily delicious! It looks festive served in stemmed glasses.