Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yield: 30 puffs. 2 cups mashed sweet potatoes 4 tablespoons dark brown sugar, divided ½ teaspoon salt ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 4 tablespoons self-rising flour 2

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Rosemary and Goat Cheese Strata

Yield: 30 puffs. 2 cups mashed sweet potatoes 4 tablespoons dark brown sugar, divided ½ teaspoon salt ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 4 tablespoons self-rising flour 2

Recipes

Sweet Potato Puffs

Drizzle these petite puffs with honey and sprinkle with sugar for a bite-size dessert.

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Yield: 30 puffs.

2 cups mashed sweet potatoes
4 tablespoons dark brown sugar, divided
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 tablespoons self-rising flour
2 tablespoons cornstarch
2 large eggs, beaten and divided
2 tablespoons honey

Preheat oven to 350°. In a bowl, combine sweet potatoes, 2 tablespoons sugar, salt, cinnamon, nutmeg, flour, and cornstarch. Fold in one beaten egg until well incorporated. Form tablespoon-size balls of the mixture and place on parchment-lined baking sheet. Brush each ball with the other beaten egg. Discard extra egg. Bake for 12 to 15 minutes or until lightly puffed. Drizzle puffs with honey, sprinkle with remaining sugar, and serve immediately.

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This story was published on Mar 16, 2021

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.