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1  Norskland Forums / Food and Recipes / Re: Sweet Potato Lefse on: February 11, 2012, 12:46:00 pm
My wife grew up in the Central Valley of California.  Her great Grandparents were among a group of Norwegian-Americans that moved there from Hoffman, Minnesota in the early 1900's.  Unfortunately, this entire group was taken advantage of, by unscrupulous land agents, who sowed rough, sandy, uneven patches of very poor quality farmland with a lush, fast growing cover crop, that made the land look very bountiful.  When the cover crop died down in the heat and dryness of the hot Central Valley early summer, they realized what they had been sold.  They worked the land for several years to make it even and tillable.  They also had to go to great expense to put in irrigation.  Eventually the land was made productive, and thanks to their efforts, became highly valuable tracts of farmland.  During this time the families had very little money, little to eat, and basic survival was of paramount importance.  There were large sweet potato farms already established in the better tracts of land in the area.  According to my wife's grandmother, the children were sent out daily with pails, to the piles of the unsalable, cull sweet potatoes, to gather food for the families.  At this time, many of the housewives made their daily lefse out of these sweet potatoes.  This was not a fancy culinary or diet fad, but rather necessity to survive.  Today, many families in the Turlock-Stevinson-Hillmar areas in the Central Valley still make their holiday Lefse from Sweet potatoes.  Butter and jam or marmelade is the traditional topping or filling. (yes, Lutefisk, and boiled white potatoes are still part of the meal, but Sweet potato lefse id traditional.)  The question was asked about them burning easier,  Surprisingly enoughj, they cook the same as a regular lefse.  However, the dough is stickier to work with and require a  bit more flour.
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