Which is better? I always add butter, brown sugar, pecans and marshmallows. Sometimes I whip them like mashed potatoes and sometimes I cut them in chunks. Any other ideas?
YAMS or SWEET POTATOES: need recipes
by AWAKE&WATCHING 23 Replies latest jw friends
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Gopher
Sorry I don't like either. However, I think Popeye the Sailor Man could help you. He always says "I YAM WHAT I YAM".
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AWAKE&WATCHING
Gopher The Goofball ;-)
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darkuncle29
BRB
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ex-nj-jw
Candied Sweet Potatoes:
8 medium orange-fleshed sweet potatoes, scrubbed but unpeeled (appros 4lbs)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup boiling water
Preheat the oven to 325, lightly butter a 9x13 inch baking dish
Bring a large pot of lightly salted water to a boil over high heet. Add the sweet potatoes. Cook until tender, about 25 minutes. Drain. Rinse under cold running water until cool enough to handle. Peel the sweet potatoes.
In a medium bowl, combine the sugars, pecans, cinnamon, nutmeg and ginger. Slicing the sweet potatoes into 1/2 inch thick rounds as you go, layer about one third of the sweetpotatoes in the prepared baking dish. Sprinkle with one-third of the sugar/pecan mixture and dot with one-third (a scant 3 talbespoons) of the butter. Repeat with another layer of sweet potatoes, half of the remaining sugar/pecan mix, and another scant 3 tablespoons of butter. Top with the final layer of potatoes, the remaining sugar/pecan mixture, and the remaining butter. Pour the boiling water into the dish, around the sweet potatoes, not over them.
Bake, basting occasionally with the syrup that forms in the dish, until the sweet potatoes are glazed about 45 minutes. Let stand 5 minutes, serve hot. -
darkuncle29
Ok, this recipee I just made the other day. I do the variation of using pumpkin not persimmon, I've used yams before and it was good too. I also learned a long time ago that if baking, yams will work better for consistency and flavor in baked goods.
From the Joy of Cooking
Persimmon Buttermilk Pudding
Preheat oven to 400F.
Butter a shallow 3 qrt. baking dish.
Measure 1 1/2 cups persimmon pulp. In a large bowl wisk until light:
4 large eggs
whisk in the persimmon pulp, then whisk in:
2 1/2 cups buttermilk
4 tbl spoons (half stick) melted, unsalted butter
In separate bowl combine the following:
1 1/2 cups sugar
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated or ground nutmeg
1/2 teaspoon salt
Add the dry ingredients to the persimmon mixture and whisk until well blended.
Pour the batter into the prepared pan. Bake in a water bath until a toothpick inserted
in the center comes out clean, 35 to 40 minutes. Serve the pudding warm or cold with
whipped cream.
Pumpkin Buttermilk Pudding
Prepare persimmon buttermilk pudding as above, substituting 1 1/2 cups pumpkin puree.
The water bath is very important, also, this tends to stay very goey, if you've baked it past 50min at 400F it is done, it will set up a bit as it cools. This to me is like a cross between pumpkin pie filling and brownies. And it is VERY rich, so go with small portions until you get used to it.
(sorry about all the crazy colors)
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BlackSwan of Memphis
This is what I'm making:
INGREDIENTS:
- 1 1/2 cups warm mashed sweet potatoes
- 1/2 cup granulated sugar
- 4 tablespoons melted butter
- 1 egg, slightly beaten
- 1/2 cup flaked coconut
- 1/3 cup milk
- 1/2 teaspoon vanilla
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- Topping:
- 1/2 cup light brown sugar
- 1/2 cup pecan pieces
- 1/4 cup flour
- 4 tablespoons butter, melted
- dash salt
PREPARATION:
Combine mashed sweet potatoes, sugar, butter, egg, coconut, milk and vanilla; mix well. Pour into a buttered 1- to 1 1/2-quart casserole dish. Mix light brown sugar, pecans, flour, melted butter or margarine, and salt. I made this last year for Thanksgiving and loved it. I was asked to make it for Christmas and wouldn't ya know, I couldn't find the recipe. So when I started planning dinner for this Thanksgiving I found it again and bookmarked it. About.com has great recipes like this. Happy Bird Day!
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darkuncle29
I thought I had more dessert recipees here, but I guess not. This thread has Beer Bread and other stuff. I mentioned Ribs with Saurkraut, which is a comfort food for me--more the saurkraut than the ribs.
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lonelysheep
Easy, Tasty as Hell Candied Yams by Lonelysheep
These are loved by everyone who has had them. They're sweet without being too sweet.
Heat oven to 400 degrees F.
Due to lack of time, I use the canned yams (Bruce's). Get a big can.
Drain and dump in bowl. I semi-mash mine to add some texture to the dish.
Sorry, I don't measure:
Butter...some melted to soak into the yams right away, a few more tablespoons unmelted.Light Brown Sugar...I don't know---3/4 cup, perhaps. Here's the main thing--enough to add some color.
Pumpkin Pie Spice-main spice
Nutmeg
Cinnamon
A tablespoon or two of white sugar (obviously, if using splenda, use much less or your teeth will hurt)Mix together. Put into baking dish sprayed with Pam. Place mini marshmallows on top. Bake for 15 minutes or so. Don't burn the marshmallows, but allow to get light brown and crispy, if you so desire.
Eat and enjoy the compliments.
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darkuncle29
You could do a Sweet Potato Pie Cheesecake, using yams of course. You could find a recipee online or create one. To create one, just start with a basic Ney York style baked cheesecake recipee (unless Baked and Ney York are the opposite, then go with the baked.) Add about 3/4 to 1 cup of puree of yams, carrots, pumkin; along with all the spices that you'd usually use for a pumpkin pie or carrot cake. Ginger, Clove, Allspice, Nutmeg, cinnamon, cardamom, and 1/4 tsp of black pepper-trust me!
So you make your cheescake batter and crust as usual, then you take 1/3-1/2 of the batter and mix in the above pumpkin/carrot blend, then swirl that through the batter for a marble effect. The quality of the eggs and cream cheese are very important, and I sometimes add too much puree, and then the final product is dry and crumbly. Less puree seems to help with that, a water bath might, but I don't know for sure. This is best done as an experiment 2-3 days ahead of time before the one you bake for company. Good Luck.