S&S Cafeteria might be closing, but you can still cook their food

S&S Cafeteria has been an institution in metro Atlanta for more than 50 years, so the news that the chain will close its last remaining location in the city has been met with sadness from locals.

The restaurant might be leaving the city, but some of your favorite S&S dishes will live on in the form of recipes you can make at home when you miss your favorite Southern cafeteria (or you can visit one of the remaining S&S locations in Augusta, Macon, Charleston and Greenville in South Carolina and Knoxville, Tennessee).

Learn to make S&S Cafeteria’s:

Sweet Potato Balls:

Makes 12 balls

Preparation time: 20 minutes

Chilling time: 2 hours

Cooking time: 1 hour

2 1/2 pounds sweet potatoes

4 tablespoons ( 1/2 stick) margarine, melted

3/4 cup plus 2 tablespoons granulated sugar

1 egg

2 tablespoons vanilla extract

4 cups (12 ounces) cracker crumbs, divided

6 large marshmallows, halved

1 slice pineapple, cut into 12 pieces

Salt to taste

Oil for deep frying

Preheat oven to 400 degrees. Wash sweet potatoes well. Place in oven and cook about 50 minutes until very tender when pierced with the tip of a knife. When they are cool, remove peel, cutting out all dark spots. Place sweet potato pulp in bowl of a mixer and beat until smooth. Add melted margarine, sugar, egg, vanilla and 6 ounces of cracker crumbs, mixing well. Divide mixture into 12 equal portions (a No. 12 scoop works well) and shape into balls. Roll balls in remaining 6 ounces of cracker crumbs. Place balls on tray and refrigerate 2 hours.

Heat deep fryer to 350 degrees. Place balls into hot oil and fry about 3 minutes, or until crispy and brown.

Garnish each with a bit of pineapple and 1/2 a marshmallow held in place with a toothpick.

Per serving: 375 calories (percent of calories from fat, 41), 3 grams protein, 53 grams carbohydrates, 2 grams fiber, 17 grams fat, 26 milligrams cholesterol, 242 milligrams sodium.

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