Eleanor Powell | The News
Sweet potatoes were plentiful at the festival. They were going for 89 cents a pound at the Rockford General Store.
Eleanor Powell | The News
Sweet Potato Pies were selling big time at the Rockford Sweet Potato Festival. Lining up with homemade pies at the Rockford General Store are, from left, Samantha Swaim, Carolyn Carter, Stephanie Swaim and Pam Foy.
Eleanor Powell | The News
Little Bella Chrissman tries on a sun hat during the festival. Her dad, Dustin Chrissman of Mooresville played music while she and her mom, Holly, visited the Rockford General Store.
Mondee Tilley | The News
Louise Simpson holds up a slice of sweet potato pie in the Rockford General Store at the 15th Annual Sweet Potato Festival on Saturday. Also in front of her is a pan of sweet potato sonkers. Both were a hit at the festival.
Mondee Tilley | The News
Sweet potato pies were being sold by the slice and by the pie.
Mondee Tilley | The News
There were only a few pieces of the sweet potato fudge left at 1 p.m. at the Sweet Potato Festival.
Mondee Tilley | The News
Sweet potato cornbread was served as an accompaniment to chicken stew at the event.
Crowds rolled in and out all day at the recent Sweet Potato Festival at historic Rockford. They were entertained with music and rides along the Yadkin River and treated to some wonderful Sweet Potato Desserts and other specialties at the Rockford General Store.
Carolyn Carter, Samantha Swaim, Stephanie Swaim and Pam Foy, along with other friends and relatives, had been busy for days getting ready for the big event. They were baking sweet potato pies, sweet potato sonker, sweet potato cornbread, sweet potato roll-ups, sweet potato dinner rolls and even sweet potato fudge.
By the time the event was coming to a close, a few pies remained along with a couple pieces of fudge. Carolyn Carter said she had worked so long peeling, mashing and cooking the sweet potatoes, she was beginning to feel like one.
Folks also enjoyed looking at yard sale items and visiting inside the store. Antiques drew many to the scene while others were fascinated with the beautiful homes and buildings in that area.
Carolyn gathered up these recipes to share with our readers. Please enjoy.
SWEET POTATO CORNBREAD
2 cups self-rising cornmeal
3 tablespoons sugar
1/4 teaspoon pumpkin pie spice
5 eggs
2 cups mashed sweet potatoes
8 ounces sour cream
1/2 cup butter, melted
Combine all ingredients and spread into a greased 9-inch square pan. Bake in preheated 425-degree oven for 35 minutes or until golden brown.
SWEET POTATO ROLL-UP
3/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup sweet potato puree
3 eggs
Filling:
8 ounces cream cheese
1/4 cup butter
1 teaspoon vanilla
1 cup sugar
Mix ingredients in a large bowl well. Pour into a greased and floured jelly roll pan.
Spread Evenly in pan and bake at 375 for 15 minutes.
Lay a damp towel on counter and sprinkle 2 tablespoons of sugar on it.
Turn cake out onto the towel and roll up and let cool for 20 minutes.
Make the filling:
Combine filling ingredients and mix well until creamy.
Unroll cake and spread filling all over cake.
Roll cake bake up, but without the towel.
Wrap in plastic wrap and refrigerate at least 2 hours before cutting.
SWEET POTATO DINNER ROLLS
3/4 cup warm water
1 teaspoon sugar
1 package yeast
1 cup mashed sweet potatoes
1/2 cup milk
1/4 cup butter, melted
1 tablespoon salt
4 cup all-purpose flour
Mix yeast and sugar into warm water and set aside until bubbly (5 minutes).
Mix rest of your ingredients into a large bowl, add yeast and mix well.
Cover and let rise until double in size (about an hour)
Turn out onto well floured table. With hands shape dough into a large round tube (about 1-inch thick). Cut dough about 1/2-inch slices and place on cookie sheet.
Let dough rise until double again (30 minutes). Bake at 350 until brown
SWEET POTATO BISCUITS
1 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
2 tablespoons lard
1 cup mashed sweet potatoes
1/4 cup buttermilk
In a large bowl add flour, baking powder, salt and lard. Work lard into flour until it feels “mealy.”
Add sweet potatoes and milk.
Mix well.
Turn out onto well floured table. Roll dough out to about 1/2-inch thick. Cut biscuits with biscuit cutter or drinking glass into circles. Place on a greased cookie sheet. Bake at 400 degrees until brown
SWEET POTATO PIES
2 cups mashed sweet potatoes
1 cup sugar
1 cup milk
1/2 teaspoon cinnamon
2 eggs
Pie Crust (you can use frozen)
Mix sweet potatoes, sugar, milk, cinnamon and eggs into a medium bowl. Pour into unbaked pie crust
Bake at 350 degrees until pie is set (about 45 min).
SWEET POTATO FUDGE
2 cups sugar
1 cup brown sugar
1 1/2 sticks butter
5-oz. can of evaporated milk
1/2 cup mashed sweet potatoes
1 teaspoon cinnamon
1 teaspoon nutmeg
12 ounces white chocolate chips
7-oz. jar marshmallow cream
1 teaspoon vanilla
Combine sugar, milk, butter, potatoes and spices into a heavy saucepan over medium heat. Stir constantly. Bring to a rolling boil and let boil for 10 minutes, continue to stir constantly. Remove from heat and add chips and marshmallow cream. Stir until melted. Add vanilla. Pour into greased 9x13-inch dish and let cool.
Contact Eleanor Powell@heartlandpublications.com or call 719-1933.
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