SWEET TATER — that’s a word heard lots around Country’s Barbecue. They’re dang near as popular as barbecue and some of the time just as big as a Boston butt. Folks always want to know where we get’em and how we fix’em. Well as you can see most of the time they come from Mississippi — occasionally Alabama. Marvin at Marvin’s Market keeps us supplied with big ole sweet taters.
How we fix’em is simple. We rub them with oil and bake at 350° till soft. After that it’s up to you. Slather with butter, cinnamon and brown sugar or just eat’em — your choice. I use to have a real fit and healthy guy that would come in and eat them whole — skin and all. Then of course if you come in on Friday we peel the taters, boil them and make sweet potato soufflé. Personally I like mine with butter and with sliced barbecue pork. Sometimes my wife has me bring her just a potato for supper — it’s enough if you’re so inclined.
We go to a pretty good bit of trouble to get local good stuff for y’all — ain’t nothing Chinese about our taters. I hope you enjoy them. We always try real hard to please you.
e vivi la vita