Sharing - Letters from our readers - Letter to the Editor

Thank you for the information in your November issue. It is extensive, user-friendly and useful. I was wondering if the sweet potato recipe that Darra Goldstein mentions in "Pilgrims' Progress" (p. 54) will be available?

Jan Brendes * Via email

We're glad you found the issue so useful. As for the recipe, Darra says that she can't remember where she first came across it, but she hopes you enjoy!

Tangerine-Sweet Potato Pudding

SERVES 6-8

  3 lb. sweet potatoes
  5 Tbs. butter, melted
  8 Tbs. brown sugar
1/4 cup dark rum
1/4 tsp. grated nutmeg
1/2 tsp. salt
  5 tangerines
  3 Tbs. chopped pecans

Boil the unpeeled sweet potatoes until soft, about 20 minutes. Peel and
mash. Add 3 tablespoons of butter, 6 tablespoons of brown sugar, the
rum, nutmeg, and salt. Blend well. Peel the tangerines, and remove the
membranes. Cut the segments from 3 of the tangerines into halves, and
fold them into the potato mixture. Turn the mixture into a greased
2-quart casserole. Remove seeds from remaining tangerine segments, and
arrange fire tangerine pieces on top of the pudding. Combine the
remaining 2 tablespoons butter and 2 tablespoons sugar with the pecans,
and sprinkle this mixture on top. Bake at 350F for 30 minutes.

For all file positive thrust toward a healthier America that you provide, you leave one thing out: secondhand smoke. As long as we are forced to breathe filthy, health-damaging smoke from those who care netting about themselves or others, we can never improve the public's health. Public buildings must be made smoke-flee by file passage of federal and state clean indoor air laws. I hope your magazine will take a stand on this in the future.

William J. Kerschner * Cherry Valley, Illinois

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