Showing posts with label Baked Sweet Potatoes Or Yams. Show all posts
Showing posts with label Baked Sweet Potatoes Or Yams. Show all posts

Tuesday, October 1, 2013

Baked Sweet Potatoes Or Yams

Our talk is about Sweet Potatoes today...There is great confusion between yams and sweet potatoes in the United States. Sweet potatoes can be baked like Russian Potatoes with everything on. Only thing It's not wrap in foil.

Sweet potatoes need to be wash and dry and rub down with cooking oil and place on a rack and place in an oven until fork tender. You can cut the sweet potatoes in center and add real butter and real maple syrup for a nice dessert.
If you have sweet potatoe overage from dinner make sweet potatoes pancake for breakfast here a quick recipe:

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 Med sweet potato, cooked until tender, peeled and pureed
Maple syrup recipe for serving

Pecan Butter recipe


In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
Pecan Butter:

1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey

Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

Yams contain more natural sugar than sweet potatoes and have a higher moisture content...

I like buying yams and not the sweet potatoes to cook my sweet potatoes pies and candies yams.


4 large sweet potatoes or yams (I like yams better)

2 whole eggs

2 egg yolks

1 can of evaporated milk

1 1/2 stick of unsalted butter

1 tablespoon of vanilla extract

1 tablespoon lemon extract

1 tablespoon  nutmeg

dash salt 

11/2 cup of white sugar

2 deep dish pie crusts

Preheat oven to 425° F. Place sweet potatoes on a baking sheet ad roast (skin on). Bake until soft. Remove from oven. Allow to cool . Remove the skin carefully. Place sweet potatoes into large bowl. Sprinkle salt and butter. Mash with a potato masher until  smooth. Mix nutmeg and add sugar. Mix well. (you may use a  mixer, on low speed this will help make the pie smooth) Add the whole eggs first and mix, now add the egg yolks and mix well. Slowly add evaporated milk, vanilla, lemon extract.Mix until a smooth .cut the oven to 375° F. Place pie shells on a baking sheet. Pour sweet potato mixture into pie shells evenly making some peaks. Bake on center rack for 45 minutes or until peaks are dark brown. Allow to completely cool.

Candies Yams
1/4 cup water 6 large sweet potatoes 1/2 cup butter 2 cups white sugar 2 teaspoon ground nutmeg 1 tablespoon vanilla extract 1 small lemon with the juice Directions Peel the sweet potatoes and cut them into choice of slices.add water. Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes. Mix the sugar, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. You will need to stir occasionally during the cooking. Stir in the vanilla and lemon juice just before serving. Serve hot.

In the markets the sweet potatoes are really orange- colored sweet potatoes passing to be yams

Well a sweet potatoes is not a Creamy or firm when cooked, yams have an earthy, hardy taste and usually a minimal amount of sweetness. Although they are not available throughout the year like sweet potatoes their season runs from October through December when they are at their best to buy.

This is a picture of sweet potatoes

Picture Of Yams

See the different : A yam is smoother and the sweet potatoes are rough looking...Always buy the yams!

"If you cannot find the yams > "ask your produce mangers and see if they will  order them for you."(October through December when they are at their best to buy.)

Yams in the united states are not the true yams.This is a picture of an true yam from Africa.
Yam Porridge
Sweet Potatoes are a cousin of the morning glory flower. There are about 200 varieties of true yams, of which none grow in the States. They are all different colors and sizes, the largest measuring almost 7 feet.
You can do all things with the sweet potatoes you can barbecued adding the sauce, roasted then with chicken, fried like thin like potatoes chips, grilled over an open fire, boiled them to mashed up for cakes, pies and pudding, baked and eat them cold or hot with butter, smoked them to have that smoker flavor and grated them for salads

Last A Sweet Potatoe Cake Recipe

1 cup butter, softened
2/3 cup white sugar
2/3 cup brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/3 cups milk
1 medium sweet potato, peeled, cubed, boiled, and mashed.
1/3 cup maple syrup

Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.

In a separate bowl add the flours, baking powder, and salt and whisk to combine.

In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.

When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.

Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.

When cakes are completely cool, frost with Cream Cheese Frosting, and decorate the sides with chopped walnuts.