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Contributor
Posts: 46
Registered: ‎06-24-2010
I was watching a food network show about sweet potatoes. It was explained that yams don't grow in this country but sweet potatoes grown in Louisiana are allowed to be called yams, as in a yam type of sweet potato. The reasoning doesn't make sense really since they also said that real yams are grown to weigh 80 to 100 pounds. Now that's a lot of pie! I make a dish called Apple Yam Delight. Don't have the recipe nearby but basically it is cut up canned sweets, chunked apple, some brown sugar, butter and cinnamon baked in a casserole. I finish it with a simple crumb topping. Serve at room temp and it can serve as a side or part of the desert offerings...with ice cream!
Regular Contributor
Posts: 174
Registered: ‎03-16-2010

Maybe this would interest you. We always serve sweet potatoes this way.

Scalloped Sweet Potatoes

6 medium sweet potatoes, cooked and cut into large pieces

1/2 c. brown sugar

2 Tbsp butter

1 can whole cranberry sauce

1/4 C. water

1 Tbsp grated orange rind

3/4 Tbsp. cinnamon

Arrange in baking dish. Combine remaining ingredients (except butter) in saucepan and cook for 5 min. Add butter. Pour over potatoes. Bake in 350 degree oven about 30 min or until glazed and bubbly.

This has a wonderful flavor without being too sweet since there is a small amount of sugar and no marsh mellows.

Respected Contributor
Posts: 3,180
Registered: ‎01-20-2011
On 11/24/2014 mysterylady said:

Maybe this would interest you. We always serve sweet potatoes this way.

Scalloped Sweet Potatoes

6 medium sweet potatoes, cooked and cut into large pieces

1/2 c. brown sugar

2 Tbsp butter

1 can whole cranberry sauce

1/4 C. water

1 Tbsp grated orange rind

3/4 Tbsp. cinnamon

Arrange in baking dish. Combine remaining ingredients (except butter) in saucepan and cook for 5 min. Add butter. Pour over potatoes. Bake in 350 degree oven about 30 min or until glazed and bubbly.

This has a wonderful flavor without being too sweet since there is a small amount of sugar and no marsh mellows.

these sound so good because the cranberry sauce is tart and could cut the sweetness. I think I may give this a place at my Christmas party table. It would be good with ham.
Esteemed Contributor
Posts: 7,742
Registered: ‎11-15-2011

Browned Butter Sweet Potato Casserole

Ingredients

5 lbs sweet potatoes

  • 1/2 cup salted butter, diced into 1-inch pieces
  • 1/2 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1/4 tsp salt
  • 3 large eggs
  • 1/3 cup milk

Topping

  • 2 1/4 cups crushed corn flakes (begin with about 5 cups and crush to about 2 1/4 cups)
  • 1/2 cup chopped pecans (I used pre-chopped pecan chips to save time)
  • 1/4 cup packed light-brown sugar
  • 1/4 cup salted butter, diced into 1-inch pieces
  • 3 cups miniature marshmallows

Directions

  • Preheat oven to 400 degrees. Pierce each sweet potato several times with a fork and transfer to a rimmed cookie sheet. Bake about 1 hour, or until very tender when pierced with a fork. Meanwhile brown 1/2 cup butter in a medium saucepan over medium heat, swirling pan occasionally (for stages of browning butter see notes below).
  • Remove potatoes from oven and reduce oven temperature to 350. Cut each in half and scoop out flesh into a large mixing bowl. Mash potatoes with a potato masher. Pour in 1/2 cup browned butter, using a rubber spatula to scrape excess butter from pan, add granulated sugar, 1/4 cup light-brown sugar and salt then using an electric hand mixer set on low speed, blend together until well combine. Add in eggs and mix until well blended, then pour in milk and mix until well blended. Pour mixture into a buttered 13 x 9 baking dish and spread into an even layer.
  • Brown remaining 1/4 cup butter in a saucepan. Pour crushed cornflakes into a mixing bowl, along with chopped pecans and 1/4 cup light-brown sugar and mix to combine. Pour browned butter over mixture and toss to evenly coat. Spread mixture into diagonal rows over mashed sweet potato mixture leaving about a 1 1/2-inch gap between rows. Bake in preheated oven (350 degrees) for 30 minutes, then remove from oven and spread marshmallows between rows of corn flake topping. Return to oven and bake until marshmallows are lightly golden about 8 - 12 minutes (I didn't brown mine much because I like the contrast of color between the white of the marshmallow and golden brown of the corn flake topping). Serve warm. Store in refrigerator in an airtight container.

  • Stages of browning butter: butter will first melt, it will become lemony yellow and after a minute or two it will begin to splatter a bit, then it will foam and begin to smell nutty, then little brown specks will begin to appear in the center of the golden foamy bubbles - this is when you remove it from heat. I wait just a few seconds for a generous amount of specs maybe a 2-inch circle before removing from heat. Color wise it should go from a yellow, to golden tan, to an orange-y toasty golden brown. I personally like to push it to the limit before removing from heat to get a really nice browned flavor, be sure you don't take it off too early while also not waiting too long.

Haven't tried this yet but I love browned butter, you know, the outside of a grilled cheese! I don't like really sweet foods.

Respected Contributor
Posts: 2,750
Registered: ‎03-10-2010
On 11/24/2014 Knit-Chick said:

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

This is how I make them too. Only I add alittle OJ to the mix. Thanks everyone.

"Kindness is like snow ~It beautifies everything it covers"
-Kahlil Gibran
Esteemed Contributor
Posts: 7,036
Registered: ‎08-07-2013

{#emotions_dlg.lol} I prefer sweet potatoes myself. I make a sweet potato, pear and apple and cranberry pie. With mini marshmallows on top. Delicious.{#emotions_dlg.devil2}