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Ann Hudson’s Cooks Corner: Sweet potato, Cuban pork wraps and more

Sweet Potato Supreme

2 (14-1/2 ounce) cans or 3 and 2/3 cups cooked, mashed sweet potatoes
1/2 cup sugar
2 large eggs
1/4 cup milk
3 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons butter or margarine, softened
1 cup firmly packed brown sugar
1 cup chopped pecans
1 cup flaked coconut
1/3 cup all-purpose flour

Combine first seven ingredients; beat at medium speed with an electric mixer until smooth. Pour batter into a greased 11 x 7 x 1-1/2 inch baking dish; set aside.
Combine three tablespoons butter and remaining ingredients, stirring with a fork; sprinkle over potato mixture.
Bake at 350 degrees for 35 minutes.
Yield: 8 servings.

Cuban Pork Wraps

3/4 lb. thin boneless pork loin chops, cut into strips
1 Tbsp. canola oil
1/8 tsp. pepper
1 Tbsp. Dijon mustard
4 multi-grain tortillas (10 in.)
8 oz. sliced deli ham
8 slices Swiss cheese
4 thin sandwich pickle slices
1/4 cup thinly sliced red onion
Preheat oven to 350 degrees. Toss pork with oil and pepper. Place a skillet over medium-high heat. Cook and stir pork 2-3 minutes or until browned.
Spread mustard on tortillas; layer with ham, cheese, pickle, onion and pork. Fold tortillas over filling and roll up. Place on an ungreased baking sheet; bake 4-6 minutes or until warm.
Makes: 4 servings

Simple Cabbage Slaw

Combine 3 cups coleslaw mix, 1/2 cup finely chopped red pepper, 1/4 cup each sugar and cider vinegar, 3 Tbsp. water, 1/4 tsp. salt and dash pepper. Cover and chill.
Makes: 4 servings.

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.