La What Now?

Since the 1960s, baseball teams and players have been publishing cookbooks. I collect them and try out some of the recipes that major leaguers have shared with their fans over the years. Photos, recipes and comments included.

Tuesday, May 28, 2013

Sweet Potato Crunch - Mike Squires (Infielder)

3 cups mashed sweet potatoes
1 tsp. vanilla
1/3 cup of margarine, melted
1 cup brown sugar
1 cup coconut
1 cup pecans, chopped
1/2 cup margarine, melted
1/2 cup flour
Preheat oven 350 F.  Grease a 1 1/2 quart shallow casserole.  Combine potatoes, vanilla and margarine, place in casserole.  Combine topping ingredients and sprinkle over potato mixture.  Bake covered 20 minutes and uncover 15 minutes.
For a light-hitting first baseman, Mike Squires was still able to rack up some interesting firsts as a member of the White Sox.
Squires first broke in with the Sox in 1975, then went on to spend the rest of his career (1977-85) on the south side.  Although he hit for decent average (career .260), he lacked the home run crushing power one associates with many other Chicago first basemen; in fact, he never hit more than two home runs in a season.  Better skilled with the glove than the bat, he was often deployed as a late inning defensive replacement.
Now, some of his interesting firsts.  On May 4, 1980, Squires became the first left-handed catcher to play in a game since 1961, when he shifted from 1B to behind the plate in the ninth inning of a game.  On August 23, 1983 - the year the Sox won the AL West Division title - Squires became the first left-handed third baseman in over 50 years when he replaced Vance Law in the eighth inning of a game.  Squires would play 3B thirteen more times the following season, including four starts there.
As for this recipe, everything is exactly where it should be, no quirky substitutions.
A quick google search reveals Sweet Potato Crunch to be a classic southern dish.  Some familiar elements of southern cooking are certainly there - I'm talking about the pecans and the sweet potatoes.  They make for happy friends in this easy make, easy bake recipe.
What comes out of the oven is a sweet-smelling, deelish - I said - deelishous dessert treat.  The sweet potatoes are a heavenly soft base for the crunchy pecan-coconut-brown sugar topping.  Carve out a square, serve it up on a plate, and smoosh everything together on your fork.  Can you tell I really liked this one??
FINAL SCORE - A home run from Mike Squires!  Wish we could have more like these!

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