La What Now?


Since the 1960s, baseball teams and players have been publishing cookbooks. I collect them and prepare 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)




RECIPE
 
3 cups mashed sweet potatoes
1 tsp. vanilla
1/3 cup of margarine, melted
 
Topping
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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