According to the calendar, yesterday was the autumnal equinox.  On that day,  night and day are approximately the same length. Autumn is a time when the air gets cooler and the leaves start turning those vivid reds, yellows and oranges. For me, those orange colors remind me of that yummiest of Southern goodness, the sweet potato.

Now there’s a lot of misinformation about this wonderful tuber. Strangely enough, the sweet potato is part of a family of plants that includes morning glories, those colorful, fast-growing plants with flowers that usually last just a single day, dying off in the afternoon, but then blooming again the next morning.

Many folks make the mistake of calling the sweet potato a yam, which actually is quite different from the sweet potato and is native to Africa and Asia. Yams can grow to a length of nearly eight feet and weigh as much as 150 pounds. They have a much tougher skin than sweet potatoes, ranging in color from brown to light pink, and can be stored unrefrigerated for up to six months.

Baskets of sweet potatoes for sale at a N.C. farmers market. COURTESY PHOTO Advertisement

The sweet potato, on the other hand, has an average weight of up to a pound and is usually five to nine inches in length. It is grown on a perennial vine featuring heart-shaped or palm-like lobed leaves with lovely white flowers with colorful centers. The root itself is long and tapered, and its skin color can range between red, purple brown and white, with an edible flesh that can be anything from white to yellow, orange and purple.

Most sources say to store sweet potatoes in a cool, dark, dry place for up to two weeks and never refrigerate.

North Carolina is the largest producer of sweet potatoes in the U.S., and at one time, Louisiana was second. California has since surpassed Louisiana in cultivating sweet potatoes, as has Mississippi.

Sweet potatoes are rich in complex carbohydrates, fiber, beta carotene (vitamin A), vitamin C, vitamin B6, iron and calcium. They have been ranked as the vegetable highest in nutritional value and, despite the name “sweet,” it has been shown to stabilize blood sugar levels and lower insulin resistance, a boon for diabetics.

To start off the fall season, here are some great-tasting recipes for sweet potatoes. Enjoy!

Sweet Potato and Banana Casserole

4 medium sweet potatoes

1/2 cup chopped pecans

1/4 cup butter

3/4 cup brown sugar

1/2 cup flaked coconut

4 medium bananas, mashed

1 cup crushed corn flakes

1/4 cup pecans

2 tablespoons butter or margarine, melted

1/4 cup brown sugar

Cook potatoes in small amount of water until tender; peel and mash. Add pecans, butter, sugar and coconut. If the mixture is too dry, add a little cream or orange juice to moisten.

Pour half of the sweet potato mixture into a buttered casserole. Layer with mashed bananas and then top with rest of sweet potato mixture.

Combine crushed corn flakes, pecans, 2 tablespoons butter and brown sugar. Sprinkle over top of sweet potatoes.

Bake at 350° for 20 minutes. Serves 6 to 8.

Sweet Potato Fries

2 to 3 large sweet potatoes

oil for deep frying

salt and pepper

cinnamon or cinnamon-sugar

Cut sweet potatoes into 1/4 to 1/2- x 3-inch strips. Put strips in ice water until ready to fry. Dry with paper towels and fry in batches in 375° oil. When lightly browned and tender, transfer to paper towels to drain. Sprinkle with salt and pepper or salt and a little cinnamon or cinnamon-sugar. These are especially tasty with ham or pork.

Serves 4.

Ham and Sweet Potato Skillet

1/4 cup chopped onion

4 tablespoons butter or margarine

2 tablespoons flour

1 can (15 oz.) pineapple chunks, drained, reserve syrup

1/3 cup water

1/3 cup brown sugar, firmly packed

1 can (29 oz) sweet potatoes, drained and sliced

1 fully cooked ham steak, cut in serving-size pieces

Cook onion in butter or margarine for 2 to 3 minutes; stir in flour. Add reserved syrup and water. Cook, stirring constantly, until thickened. Stir in pineapple and brown sugar; top with potatoes and ham pieces. Cover and simmer for 20 to 25 minutes. Serves 4.

Crockpot Sweet Potato Casserole

2 cans (18 oz.) sweet potatoes, drained and mashed

1/4 cup butter, melted

2 tablespoons sugar

1/2 teaspoon clove

1 teaspoon cinnamon

2 tablespoons light brown sugar, packed

1 tablespoon orange juice

2 eggs, beaten

1/2 cup milk

1/2 cup chopped pecans

1/2 cup light brown sugar, packed

2 tablespoons flour

2 tablespoons butter, melted

Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.

Combine pecans, brown sugar, flour, and  2 tablespoons butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours. Serves about 6.

Orange-Glazed Sweet-Potatoes

1 pound sweet potatoes

3/4 cup orange juice

1/2 cup firmly packed brown sugar

1/4 tablespoon wheat germ

1 tablespoon margarine

2 tablespoons grated orange peel

1 teaspoon cinnamon

1/4 teaspoon fresh grated nutmeg

Heat oven to 350 degrees. Slice potatoes about 1/8 inch thick; spread evenly in an 8-inch square dish. Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg. Cover dish with foil or lid. Bake 1 hour, until potatoes are tender. Makes 4 Servings

Sweet Potato Biscuits

2 cups self-rising flour

3 tablespoons brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/4 cup butter

3 tablespoons shortening

1 cup mashed sweet potatoes

6 tablespoons milk

2 tablespoons butter, melted

Combine first four ingredients in a bowl. Cut in 1/4 cup butter and the shortening with a pastry blender or forks until mixture is crumbly. Add mashed sweet potato and milk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead just a few times.

Roll dough out to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet and brush with the melted butter. Bake at 400° for 12 minutes, or until nicely browned.

Makes about 15 to 18 biscuits.

Sweet Potato Pie

1/2 cup softened butter

1/2 cup firmly packed brown sugar

1 cup Mashed, cooked sweet potatoes

3 lightly beaten eggs

1/3 cup corn syrup

1/3 cup milk

1/2 teaspoon salt

1 teaspoon vanilla extract

1 pie shell, unbaked

Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs. Add next four ingredients; mix well. Pour into pie shell. Bake in a 425-degree oven for 10 minutes. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set. Serves 8.