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HUNTINGTON -- It's not good to fool Mother Nature. But sometimes the eyes and taste buds are fooled with the sweet potato and pumpkin.

When combined with other ingredients, these two flavors of fall often look alike in irresistible baked goods, seasoned side dishes and other recipes.

The sweet potato and pumpkin are as American as apple pie. The sweet potato, or often called a yam, is a root vegetable classified as a nutritious food helpful in the prevention of diseases, such as heart disease, stroke and cancer. It's also a good source of dietary fiber, protein, vitamins A, C and E, iron and calcium.

Low in fat, it is rich in complex carbohydrates. The sweet potato is among the top three richest sources of potassium, along with bananas and white potatoes, according to the North Carolina Sweet Potato Commission.

Pumpkins may be remembered the best as jack-o-lanterns at Halloween, but there is much more to them than that. They are nutritious and contain potassium, vitamins A and C and beta carotene. They also are 90 percent water, fat free and contain no cholesterol.

Recipes using both fall flavors are taken from issues of "Taste of Home" magazines:

SWEET POTATO BREAD

13/4 cups all-purpose flour

11/2 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

3/4 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

2 eggs

11/2 cups mashed sweet potatoes (about 2 medium)

1/2 cup vegetable oil

6 tablespoons orange juice

1/2 cup chopped pecans

In large bowl, combine first eight ingredients. In small bowl, whisk eggs, sweet potatoes, oil and orange juice. Stir into dry ingredients just until moistened. Fold in pecans. Transfer to greased 9- by 5- by 3-inch loaf pan. Bake at 350 degrees 60-65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pan to wire rack.

SWEET POTATOES AU GRATIN

2 large uncooked sweet potatoes, peeled and sliced 1/4 inch thick

1 egg

2 cups whipping cream

3/4 teaspoon salt

1/8 teaspoon ground nutmeg

Pinch pepper

3 tablespoons grated Parmesan cheese

Place potatoes in greased 8-inch square baking dish. In bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 375 degrees 40-45 minutes or until potatoes are tender.

SWEET POTATO SLAW

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons honey

2 tablespoons lemon juice

1 teaspoon grated lemon peel

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups shredded peeled uncooked sweet potatoes

1 medium apple, peeled and chopped

1 (8-ounce) can pineapple tidbits, drained

1/2 cup chopped pecans

In bowl, combine first seven ingredients; blend until smooth. In large bowl, combine remaining ingredients. Add dressing; toss to coat. Cover; refrigerate at least one hour.

SWEET POTATO TURNOVERS

2 cups mashed sweet potatoes (without added milk and butter)

1 (20-ounce) can crushed pineapple, drained

11/4 cups sugar

1 teaspoon grated lemon peel

1 teaspoon grated orange peel

1/4 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon cinnamon

PASTRY:

21/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup butter-flavored shortening

5-6 tablespoons cold water

Milk and additional sugar

In large saucepan, combine filling ingredients. Cook over medium-low heat 12 minutes or until thickened, stirring occasionally. Cool. For pastry, combine first three ingredients in bowl. Cut in shortening until crumbly. Gradually add water, tossing with fork until dough forms ball. Divide into 12 portions. On floured surface, roll each portion into 6-inch circle. Spoon 1/4 to 1/3 cup filling on half of each circle. Moisten edges with water; fold dough over filling; press edges with fork to seal. Place on greased baking sheets. Brush with milk; sprinkle with sugar. Cut slits in top. Bake at 425 degrees 15-20 minutes or until golden brown.

TWICE-BAKED SWEET POTATOES

6 medium sweet potatoes

1/4 cup butter, cubed

2 cups (8 ounces) shredded cheddar cheese

6 bacon strips, cooked and crumbled

1/2 teaspoons salt

1/8 teaspoon pepper

Scrub and pierce sweet potatoes. Bake at 375 degrees 11/4 hours or until tender. When cool enough to handle, cut think slice off top of each potato and discard. Scoop out pulp, leaving thin shells. In large bowl, mash pulp with butter. Stir in remaining ingredients. Spoon into shells. Place on baking sheet. Bake 20-30 minutes or until heated through.

PUMPKIN CHEESE BALL

1 (8-ounce) package cream cheese, softened

1/2 cup canned or cooked pumpkin

1 (8-ounce) can crushed pineapple, well drained

2 cups shredded sharp cheddar cheese

1 (21/2-ounce) package dried beef, finely chopped

1 tablespoon finely chopped onion

Celery leaves

Crackers and/or raw vegetables

In mixing bowl, beat first three ingredients. Stir in next three ingredients. Shape into ball; place on serving platter. Score sides with knife to resemble pumpkin; add celery leaves for stem. Serve with crackers or vegetables.

JUMBO PUMPKIN PECAN MUFFINS

21/2 cups all-purpose flour

1/2 cup sugar

1/4 cup packed brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup chopped pecans

TOPPING

1/3 cup packed brown sugar

1/3 cup finely chopped pecans

1/4 cup all-purpose flour

1/4 cup cold butter

In large bowl, combine first seven ingredients. In another bowl, whisk eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full. In small bowl, combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees 25-30 minutes or until toothpick comes out clean. Cool 5 minutes before removing from pan to wire rack. Serve warm.

Courtesy of Brenda Lucas

Pumpkins are one of the most popular foods of the fall. These jumbo pumpkin pecan muffins are a good way to use them.

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Courtesy of Brenda Lucas

Sweet potatoes are one of the most popular foods of the fall. Sweet potatoes au gratin, sweet potato slaw and sweet potato turnovers are all good ways to work the healthy food into your diet.

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The Herald-Dispatch

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