For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.

June 24, 1950 • A few months before this recipe was published, five boys from the 4-H club in Martin County were chosen as the top junior farmers in a regional sweet potato contest. The State’s column highlighting impressive youngsters in North Carolina reported the news. The winner produced 403 bushels — the equivalent of about 20,150 pounds — on just one acre of land.

Yield: 24 fritters.

2 cups mashed sweet potatoes, chilled (about 4 potatoes)
2 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon smoked paprika
½ teaspoon salt
1 teaspoon orange zest
2 teaspoons orange juice
1 large egg, beaten
1 cup plain bread crumbs
4 cups vegetable oil, for frying

Place mashed sweet potatoes in a large bowl. Stir in butter, cinnamon, nutmeg, paprika, salt, and orange zest and juice. Mix well.

Shape sweet potato mixture into 1-inch balls. Coat each ball in egg, then roll evenly in bread crumbs. Set aside.

In a stockpot, heat oil to 350°. Fry sweet potato balls in oil, turning occasionally until golden brown on all sides. Place on paper towels to drain. Serve hot.

— Recipe adapted by Lynn Wells