Recipes

[Starpolisher]

Thank you to those of you who gave me your recipes. I was hoping to get recipes that didn't mash them or have the topping. Although my family likes mine, I was just looking to try something new.

Thank you DiAnne, DarlingDino and birkinbaby. I will be trying your recipes in the near future(although not this Thanksgiving) Happy Thanksgiving to everyone!

[Starpolisher]

On 11/21/2014 starpolisher said:

On 11/21/2014 forrestwolf said:

On 11/21/2014 chickenbutt said:

I don't care for this sort of thing, but I cannot help wondering why not just make them the way the family likes them. It sounds like they've been abundantly clear about that. I don't mean to sound insensitive, but I guess I just don't understand - they tell you exactly what they like but you want to make something else instead?

Agree......If your family likes what you make, then why would you want to make them anything different...... Besides, what he have in the USA is sweet potatoes, and not yams at all, as they are not a product of the USA.......

1st, I am aware of the difference between yams and sweet potatoes.

2nd, BECAUSE I FEEL LIKE IT!!!!

On 11/22/2014 chickenbutt said:

Wow! No need to be rude, OP

Really...???

[NC Bandwagon]

Not to go off-topic with your thread OP, but is there a difference between yams and sweet potatoes?

[Campion]

If you like sweet yams but not the syrupy consistency, I do have a recipe for a sweet potato casserole that is sweet but not so sweet.

You mash a can of yams (or boil your own.) A couple of big ones will do or one big can of Princess Yams.

Add in a can of crushed pineapple, drained (I actually like to use fresh if I have it, but canned is good.)

Mix in 1 beaten egg, pie spices (pumpkin pie spices like cinnamon, nutmeg and ginger) and a pinch of salt.

Put this in a souffle-type dish, greased. Top with large or mini marshmallows (I use large Kraft marshmallows.)

Bake at 375 until heated through and the marshmallows are very brown.

Re yams vs sweet potatoes. We call "yams" and "sweet potatoes" the same thing, but we don't really use yams. Yams are an African root vegetable that is different. They are technically sweet potatoes. The species is "Ipomonea" and they are a relative of morning glories. Actual yams are species "Dioscorea " and they are different.

[Group 5 minus 1]

Birkin Baby: As Jack McCoy would say the name was mentioned.

[mousiegirl]

On 11/23/2014 NC Bandwagon said:

Not to go off-topic with your thread OP, but is there a difference between yams and sweet potatoes?

Here, sweet potatoes have very light, dry flesh. and I cook them differently than yams, which are orange and moist when cooked. Whether they are all sweet potatoes or not, there are signs in the market stating both, the yams coming from another Country, maybe Mexico.

[Knit-Chick]

We have candied yams every year. Canned yams, butter and brown sugar -- just cook in skillet until nice and thick and sticky. Yum!!

[Tigriss]

We make ours from sweet potatoes, which are also called yams but aren't. We boil yams of any size (I prefer smaller ones since they are naturally sweeter due to the size concentrating the sugars.) until fork tender, then peel. The peel removes easily. I spray a 9x13 pan with cooking spray and layer the sweet potatoes in them cutting when needed to fill the pan. Then spoon a mixture of butter, brown sugar and cinnamon that has been simmering on the stove to thicken/caramelize the sugar, and bake at 350 for around 30 minutes basting frequently with the mixture until all golden and yummy! You can toss pecans on top during the last bit and turn on the boiler for caramelizing the top. We get the pecans from the yard and potatoes from the garden but you can use store bought and can speed it up by using canned if you like.

[birkin baby]

On 11/24/2014 Bungo said:

Birkin Baby: As Jack McCoy would say the name was mentioned.

ok....point taken....lol lol!

[ECBG]

Didn't see this until now, but I do Kahlua Candied Yams which can be done a day ahead. I do these for New Years with a herb rubbed pork roast and collards.

One small sweet potato per person.

Wash sweet potatoes.

Cover with water and cook just until a fork will barely go in.

Peel, cut into one inch rounds and drop into prepared syrup.

*Sauce for five sweet potatoes.

In large skillet melt one stick butter.

Add 1/2 cup brown sugar and one cup kahlua.

(You can add 1/2 cup drained pineapple bits or coursly cut pecans. You may have to increase the syrup)

Simmer on low fifteen minutes to form a syrup.

Simmer 20 minutes with potato rounds, spooning syrup over frequently.

I have a white oven mit and I peel and cut the potatoes in my hand and let them fall in the warm syrup.

Gets better the next day. Can be warmed in the microwave.

Alcohol cooks out.