Carolyn's Soup for the Soul

8 cups vegetable stock, or 8 cups water and 5 cubes vegetarian bouillon

1 large onion, chopped

6 cloves garlic, chopped

4 sprigs fresh rosemary

16 medium shiitake mushrooms, trimmed , cleaned and sliced

2 large sweet potatoes, peeled and cut into large chunks

Salt and pepper, to taste

Bring stock or water and bouillon cubes to boil. Add chopped onions, garlic and rosemary. Simmer for 5 minutes. Add mushrooms, stir and cook another 5 minutes.

Add chopped sweet potatoes and simmer until tender. Remove soup from heat; remove and discard rosemary. Using slotted spoon, transfer half of vegetables to blender or food processor. Puree vegetables until smooth and return to pot. Season to taste with salt and pepper and reheat soup. Makes 8 to 12 servings.

Carolyn Wallace

Gail's Sweet Potato Casserole

4 cups mashed sweet potatoes

1 cup brown sugar

2 eggs, beaten

1/2 cup heavy whipping cream

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon vanilla

1/2 stick butter, melted

TOPPING

1 cup brown sugar

1/3 cup flour

1/2 stick butter, melted

1 cup chopped pecans

Mix casserole ingredients well and pour into buttered 8-inch casserole. Combine topping ingredients and stir a little into casserole (optional); sprinkle remaining mixture over top.

Bake uncovered in a preheated 350-degree oven for 40 to 45 minutes. Makes 8 to 10 servings.

Gail Billings

Buttered Fried Sweet Potatoes

5 tablespoons butter

3 medium sweet potatoes, peeled, thinly sliced

3 to 4 tablespoons balsamic, sherry or red wine vinegar

1/4 cup chopped fresh thyme

Salt and pepper, to taste

Melt butter in saute pan or skillet. Add sweet potatoes and saute over high heat, stirring frequently. While still crunchy, add vinegar. Stir quickly and season to taste with thyme, salt and pepper. Makes 6 servings.

Sweet Potato Cookbook (out of print)

Sweet Potatoes with Horseradish

4 small to medium sweet potatoes, about 11/2 to 13/4 pounds

3 tablespoons grated horseradish

1 cup whipping cream

Preheat oven to 400 degrees. Peel sweet potatoes and slice evenly into 1/4-inch disks. Toss all ingredients together to coat potato slices evenly, then turn into casserole. Cover with foil and bake 30 to 45 minutes, until sweet potatoes are slightly soft. Makes 4 to 6 servings.

New Southern Cook (Bantam; $16.95)