school year and Hallowe'en is just around the corner -- it must be autumn! That means it is time to start enjoying traditional autumn vegetables like pumpkin, squash and of course sweet potato.

And the sweet and orange cousin of the potato should be making appearances in gardens all across the Island right about now.

Here are some recipes to help you savour the rich flavour of sweet potatoes.

*** SWEET POTATO STUFFING FOR CHICKEN OR TURKEY 8 ounces sausage meat 1 onion, chopped 8 ounces soft bread crumbs 3 cooked sweet potatoes, mashed (see below) Pinch grated nutmeg Pinch chopped thyme 2 cloves Salt and pepper COOK sausage meat for 10 minutes over a low heat. Add remaining ingredients and cook for a further 2-3 minutes. Cool and remove cloves before using.

Note: Use double above quantity for a turkey. Yam and sweet potato become hard when cold, therefore reheat or have freshly mashed sweet potatoes for stuffing.

*** SWEET POTATOES BAKED IN ORANGES 4-5 sweet potatoes 5 large oranges 4 tablespoons single cream or top of milk 1 ounce butter 1 ounce castor sugar Pinch salt Parsley COOK the potatoes in boiling water for 30 minutes until tender, drain, peel and mash. Slice the tops off 4 of the oranges and scoop out the flesh without breaking the shells. Cut the peel from the tops into thin strips for decoration. Squeeze the juice from the pulp and grate the rind of the 5th orange.

Add cream, butter, sugar and salt to the mashed potatoes then beat the mixture well until blended. Beat in 4 tablespoons orange juice and the grated rind.

Pipe or spoon into the orange shells and bake in a moderate oven for about 20 minutes, until browned on top.

Some delicious sweet potato recipes Put into a dish with orange strips and parsley.

Note: The above recipe may be used with English potatoes but will require a little sugar.

*** CANDIED AND BAKED SWEET POTATOES 4 medium-sized sweet potatoes Finely grated rind 1 orange 3 tablespoons dark brown sugar 3 tablespoons hot water 1 ounce softened butter PARBOIL the potatoes in boiling water for 15 minutes drain, peel and slice them. Arrange slices of potato in a greased dish. Cook all the other ingredients together for 5 minutes over a low heat, stirring. Pour over the potato slices and bake in a moderate oven for 25-30 minutes, basting with the syrup.

Recipes from Tropical Island Cooking.

*** SWEET POTATO CHIPS PEEL 4 or 5 medium sweet potatoes. Slice 1 '' thickness, and place in medium sized saucepan in slated water. Soak for 30 minutes.

Heat oil in frying pan (add enough oil to allow for deep frying). Add enough sweet potatoes to cover bottom of frying pan. Cook until golden brown, turning once. Repeat until all potatoes are done.

Serving suggestions: Serve with chicken and green beans.

*** SCALLOPED SWEET POTATOES & PINEAPPLE 6 medium-sized sweet potatoes 6 slices pineapple, diced 1-2 cups brown sugar 1 teaspoon salt 1 cup butter 3 cup pineapple juice DICE the potatoes into 3 inch cubes. Arrange alternate layers of the cubed potatoes & pineapple in baking dish. Combine the sugar, salt, butter & juice.

Boil the mixture for 3 minutes and pour over the potatoes & pineapple in baking dish. Bake uncovered. Bake about 30 minutes (serves 6).

*** SWEET POTATO & APPLE SCALLOP 2 cups thinly-sliced boiled sweet potatoes or yams (about 2 medium potatoes) 11 cups thinly-sliced apples 1 cup brown sugar 4 tablespoons butter-salt PREHEAT oven to 350. Butter a baking dish. Put half the potatoes in dish.

Cover with half the apples. Sprinkle with half the sugar & dot with half the butter & salt. Repeat. Sprinkle with cinnamon if desired. Cover and bake for 30 minutes. Uncover & bake until apples are tender (about 30 minutes).

*** SWEET POTATOES & MARSHMALLOWS BOIL and mash sweet potatoes and mix with enough milk and butter to make fluffy. Season with sugar, salt, pepper, nutmeg, then add 1 well-beaten egg.

Place in buttered baking dish & cover with marshmallows. Bake until marshmallows are golden brown. If desired chopped nuts may be added to the potato mixture.

*** BAKED YAMS OR SWEET POTATOES 6 yams or sweet potatoes 1 cup margarine 1 tablespoon marmalade jam 1 tablespoon brown sugar 1 cup pineapple juice, top with marshmallows COOK yams or potatoes (canned yams can be used) in large bowl. Mash yams or potatoes, combine margarine, jam, brown sugar and pineapple juice. Beat until smooth.

Spoon into casserole, top with marshmallows. Bake until marshmallows have melted -- about 45 minutes.

Recipes from the Continental Society of Bermuda Cookbook