glenda thank you! Sweet potatoes are a staple in my house! when my DS was little - he hated baked potatoes - he was such a great non picky eater, I always substituted sweet potatoes- he is long grown -up & on his own, but we keep buying sweet potatoes more then baked potatoes! I almost always have sweet potatoes around for the emergency vegetable! Your recipe will on the menu this week - (nothing else is so far) My DH is a hot sauce/ tobasco guy! I laughed out loud when i read salt & tobasco to taste! Thanks so much for sharing! Also your method of oil / salt baking - is a method I read to bake the perfect baked potatoe (white ) - it is great - I never thought to bake a sweet pot that way! I usually cheat & microwave, but your your recipe, I will bake in the oven!

This is delicious from the Irondale/Whistlestop Cafe in Birmingham, al. 1 ý teaspoons baking powder 2 ý teaspoons vegetable oil 2 ý teaspoons melted butter 2 beaten eggs 1 ý cups fat free cultured buttermilk 1 ý cups whole milk 1 ý cups self- rising white cornmeal 1 ý cups self- rising White Lily flour Combine all ingredients and mix well. Let batter rest under refrigeration for 1-2 hours. Pour batter into a well buttered 9ÃÂ13 pan. Bake at 350 degree in convection oven for 17 to 20 minutes or until knife inserted into center comes out clean. Brush top liberally with melted butter. Can also bake in a pre-heated, cast iron skillet for a dark and crunchy bottom crust.

Oops, my oven cooks hot so yours will probably need more time. Sorry.

Alison 0704 asked for this in the 'side' thread & rather than bury it there I'm putting in a new post.... Citrus Sweet Potatoes (or Winter squash) yield 6 servings 1 # Sweet potatoes (about 3 medium) or Winter squash 1 # Apples (2 large, 3 medium, 4 small) 1 Tbs Grated orange rind 2/3 cup Orange juice 1/4 cup maple syrup (may use honey or packed brown sugar instead) 2 tbl Butter, melted 2 tbl Lemon juice 1/2 tsp Salt 1 knob of ginger grated (about 1 heaping Tbs) optional: 1/3 cup finely chopped nuts of choice for topping (I like walnuts or pecans) Directions : Peel and cut sweet potatoes & apples into 1/4 inch slices (I use my Cuisinart); arrange, overlapping slightly, in a single layer in a buttered 13x9 inch baking dish. Combine orange rind and juice, syrup, butter, lemon juice, salt and ginger; pour evenly over sweet potatoes. Cover tightly; bake in 375F oven for 40 minutes. Uncover and bake, basting every 10 minutes, for about 30 minutes longer or until sweet potatoes are tender and glazed. Sprinkle w/ chopped nuts (if using) in the last 10 minutes of baking. Notes: Equal proportions of apples to squash or potatoes is not mandatory - you can use fewer apples, if desired. If doubling, make 2 layers & pour half the juice mixture over the first layer before adding the second. I do not bother to peel the apples since I use organic. Squash may be sliced 1/2 inch thick