Roasted Sweet Potatoes
- Sweet potatoes
- Olive Oil
Peel sweet potatoes and cut into wedges. Drizzle olive oil and any spices you like on the potatoes. Toss to coat. Place on a cookie sheet and bake at 400 degrees for 30 minutes.
- 2 ½ cups fresh sweet corn
- 3 eggs
- 1 tablespoon flour
- 1 tablespoon suar
- 2 tablespoons butter or margarine
- 1 ½ cup evaporated milk
- ½ teaspoon salt
Beat eggs. Add salt, flour, sugar, milk, melted butter and corn. Stir. Pour into a greased baking dish and bask at 350 degrees for 45 minutes or until firm.
- 2 pounds butterbeans, fresh in the shell, or one 10-ounce package, frozen
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/4 teaspoon coarse ground pepper
Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving.