I usually get yams slightly larger than baking potatoes, prick the tops of the skins and bake them in the skins like regular baking potatoes, remove them from the oven when they’re soft but not too mushy, slit them open in the skins, and use a fork to mix the yam, brown sugar and butter together in the skin to be eaten from the skin.

Andrea

Just bake and butter for me.

I was watching the Food Channel last evening and they indicated that the South American yams were quite different than what I am use to. The ones that are available here in Knoxville are about the size of a normal baking potato but the South American varity were about the size of your arm. I have never seen these.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by annpeeples

sweet potatoes,cut in chunks,a sauce of butter,brown sugar,bourbon,cinnamon and walnuts.Toss together and bake 30 minutes.

perfect..but

hold the walnuts..add pecans.

then toss some mini-marshmallows on top – bake until mm’s are brown.

perfect. could eat that all day.

I’m a traditional kind of guy. [;)]

…or, just bake a SP, split and add butter and brown sugar…just as good.

For anyone who doesn’t like all the added sugar and spice on their sweet potatoes, peel raw sweet potatoes and slice in 1/4" thick slices. Melt some butter in a skillet and fry the slices on medium-low heat until they are tender inside (you can test with a fork) and just start to crisp and brown on the outside. This gives a whole different flavor to them.

I cube sweet potatoes, then steam and mash them with butter, maple syrup, cinnamon, dash of salt, and a bit of nutmeg.

Throughout the year, we eat fresh baked sweet potatoes with just a touch of butter to offset the sweetness.

However, my mom’s traditional candied sweets still make a hit at my Thanksgiving table (and it’s a recipe I make just once a year because it is so rich).

Start with two large cans of cut sweet potatoes (Princella is what we have always used, but Bruce’s, etc. is ok). These two cans will shrink in the process and be enough to serve maybe 6.

Drain the juice. Cut into smaller pieces and arrange in shallow aluminum foil pan (trust me on this–you will not want to clean a real pan after making this!)

Pour on top of the sweet potatoes enough Log Cabin Syrup to cover.
Dot generously with pats of butter.

Bake at 350 for over an hour.

They will become candied/carmelized and the house will smell incredible.

I poke some holes in the skin and bake at 400 until the inside is total mush- at least an hour. In my opinion, there’s no better side dish in the world. I particularly like the ones with the yellow flesh (Jewel?).

No marshmallows or pineapple, please. Blech& .[V]

Boil them a bit first, then peel, slice, and bake with some butter, brown sugar, pecans, and a bit of bourbon. I usually use a few tablespoons of bourbon in the potatoes, after first testing a couple shots over the rocks while the potatoes are cooking&

[:D]

quote:

Originally posted by Jimeats

quote:

Originally posted by NYNM

Now here’s a question: If sweet potatoes are a Southern type food, how did they make it on the menu as a traditional Thanksgiving dish which I always thought was from New England, Pilgrims, Plymouth Rock, etc. Does anyone know?

That’s an easy question to answer. Seaports. Thats why we have so many homes built here in the 1700s with a carved wooden pineapple over the doorway. The seafaring captains always brought items home from far away lands and shared with all their friends and neighbors. Chow Jim

Thanks Jim

quote:

Originally posted by NYNM

Now here’s a question: If sweet potatoes are a Southern type food, how did they make it on the menu as a traditional Thanksgiving dish which I always thought was from New England, Pilgrims, Plymouth Rock, etc. Does anyone know?

That’s an easy question to answer. Seaports. Thats why we have so many homes built here in the 1700s with a carved wooden pineapple over the doorway. The seafaring captains always brought items home from far away lands and shared with all their friends and neighbors. Chow Jim

Now here’s a question: If sweet potatoes are a Southern type food, how did they make it on the menu as a traditional Thanksgiving dish which I always thought was from New England, Pilgrims, Plymouth Rock, etc. Does anyone know?

Some of my associates bake them till they are tender, let cool. Peel the skins & bite into them.

This is a breakfast food that they eat at their desk 1st thing in the morning…. argh..

Bake ’em until tender (less than an hour usually). Slip them out of their skins (easy!) then mash them up with warm milk, warm oj, maple syrup, salt, pepper and cinnamon (amounts to your liking. Fantastic!

Enjoy Tiki!!!Been a favorite for years…….[:)]

quote:

Originally posted by annpeeples

sweet potatoes,cut in chunks,a sauce of butter,brown sugar,bourbon,cinnamon and walnuts.Toss together and bake 30 minutes.

i think that this may just have to find it’s way to MY table!!![:p][:p][:p]