Anyone have a good Sweet Potato(yam) recipe?

Boiled Sweet Potatoes: Drop clean sweet potatoes into enough boiling water to cover them. Cover pan and return water to boiling as quickly as possible. Lower heat and cook until tender. Drain at once. Peel and season with butter and salt to taste. Use 1 medium sweet potato per person. Boiled sweet potatoes can be used for pies, cookies, casseroles, glazed, candied or frozen.

Deep Fat French Fried Sweet Potatoes: Pare and cut into length-wise strips, about 1/2 inch thick. Heat oil in fryer to 365 degrees F. Keep fry basket in fat as it heats.

Raise basket and add enough sweet potato strips to cover bottom of basket. Lower basket slowly into hot fat. If fat bubbles much, lift and lower basket until bubbling subsides. Fry until sweet potato strips are brown and tender. Remove from hot oil and drain onto paper towels. Sprinkle with salt, if desired. Spread sweet potatoes on baking sheet and place in a warm oven while others are being cooked.

Charcoal Broiled Sweet Potatoes: Rub a little fat over clean sweet potato skins. Wrap double foil loosely around sweet potatoes. Cook in coals for about 45 minutes. Keep warm on edge of grill.

Skillet Sweet Potatoes: In large deep skillet, heat 1 1/2 inch deep vegetable oil to 365 degrees F. Add sweet potato strips to cover bottom of skillet; fry 5 minutes or until brown and tender. Remove from hot oil and drain on paper towels. Sprinkle with salt or powdered sugar.

Microwave Sweet Potatoes: For best results, choose uniform size sweet potatoes. Pierce washed sweet potatoes with a fork. Place on paper towel on shelf of microwave oven 1 inch apart. Turn sweet potatoes over and rearrange after half of cooking time. Cook on HIGH power level. Cooking time will vary, depending on the number of sweet potatoes.

Sweet Potatoes Minutes

1 4 to 6

2 6 to 8

3 8 to 12

4 12 to 16

5 16 to 20

Sweet potatoes may still feel firm when done. Let stand 5 minutes to soften.

Candied Sweet Potatoes

6 medium sweet potatoes

1/2 cup sugar

1/4 cup water

3 tablespoons butter

Scrub sweet potatoes thoroughly. Drop them in enough boiling salted water to cover sweet potatoes. Cover pan. Lower heat and cook 15 to 20 minutes. Drain; peel sweet potatoes and cut into 1/2 inch slices. Put into buttered baking dish. Combine sugar, water and butter. Boil 2-3 minutes, then pour over cooked, sliced sweet potatoes. Bake at 350 degrees F. for about 30 minutes or until lightly brown. Spoon syrup over sweet potatoes several times while baking. Lemon juice or lemon slices on top of sweet potatoes while baking will improve flavor and help retain their bright color. Yield: 6 servings

SWEET POTATO BUTTER

2 Garlic cloves

Freshly ground Pepper to taste

2 Sweet Potatoes

Fine Sea Salt to taste

2 medium Carrots

2 Tablespoons chopped Parsley

1/2 to 3/4 Cup Vegetable broth

2 Tablespoons chopped Cilantro (Optional)

1 Tablespoon extra-virgin Olive Oil

Put unpeeled garlic cloves on aluminum foil and bake at 350 degrees F. in oven or toaster oven for about 10 minutes, until soft.

Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft.

Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1/2 cup broth and blend. With motor running, add oil and keep blending, adding more broth until puree is fairly smooth and full.

Add salt and pepper to taste. Dip can be made as long as a day in advance, covered and refrigerated. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and bread sticks.

Makes 6 servings.

SWEET POTATO PECAN PIE (Makes one 9-inch pie)

1 (9 - inch) unbaked pastry shell

1 pound (2 medium) sweet potatoes (yams!), cooked and peeled

1/4 cup margarine or butter

1 (14 - ounce) can Eagle Brand Sweetened Condensed Milk, (NOT evaporated milk)

1 teaspoon grated orange rind

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

teaspoon ground nutmeg

1/4 teaspoon salt

2 eggs

Pecan Topping

Preheat oven to 350 degrees F. In large mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers.

Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.

1

SWEET POTATO BISCUITS

2 cups self-rising flour

3 tablespoons brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/4 cup butter

1 cup mashed sweet potatoes

6 tablespoons milk

2 tablespoon butter, melted

3 tablespoons shortening

Prep

combine first 4 ingredients in a bowl.

cut in 1/4 butter and the shortening with a fork until mixture is crumbly.

add mashed sweet potato and milk, stirring until dry ingredients are moistened.

turn dough onto flour surface and knead a few times.

roll dough out to 1/2 inch thickness

cut with a 2-inch biscuit cutter or a use a 2-inch cup or drinking glass

place on a ungreased baking sheet and brush with melted butter

bake at 400

for 12 minutes, or nicely brown

makes 15 to 28 yummy biscuits.

A popular local restaurant serves this during Nov& Dec. only. There were so many requests for the recipe, they finally sent it to our local paper!! It is just melt in your mouth wonderful... and none of that canned stuff !!! Back Porch Sweet Potato Gratin 1 T butter for greasing pan 5 large sweet potatoes, peeled and thinly sliced 1 & 1/4 C. EACH: : flour and sugar, combined 3 C. whipping cream or heavy cream 1/2 tsp cinammon 2 T brown sugar mixture 1/2 C. warm maple syrup Preheat oven to 350 Grease a 13 x9 pan with the butter Arrange 1/5 of the sweet potato slices in the pan Top with 1/5 of the flour /sugar mixture Repeat for 4 more layers Mix whipping cream, brown sugar, cinnamon...pour over the potatoes Last, Top with this Sugar Mixture... combine this until crumbly .. 1 T sugar 1 T brown sugar 1/2 tsp vanilla 1 T softened butter 1/4 C. flour Combine and dot over top ... Bake for 1 & 1/2 hours ( check at one hour ) serve warm syrup on the side or drizzle over top when casserole comes from oven

Easy and fabulous!

Steam an equal number of regular potatoes and yams. Then use your own favorite mashed potato recipe with this mix instead. Sprinkle finely chopped fresh parsley over it before serving it.

Sooooooooo yummy!

MAMA'S SWEET POTATO PIE

1 large can yams

approximately 1/2 cup pineapple juice

1/4 cup butter

1 egg, slightly beaten

1/4 tsp. salt

1/4 tsp. cinnamon (add more to taste)

large marshmallows

graham cracker crumbs

Preheat oven to 350°F. Drain and mash the canned yams. Mix in all of the other ingredients (except for the marshmallows and cracker crumbs - they are your pie toppers). Mix the pineapple juice in to your liking. When you are satisfied with the mix, pour into a baking dish. Take the marshmallows and push them in all around the edge, let the tops stick out. Take your cracker crumbs and sprinkle them in the middle. Place the dish in the oven and let cook - uncovered - for about 30 minutes.

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My favorite -especially good at thanksgiving:

BOURBON SWEET-POTATO PUREE WITH BUTTERED PECANS

6 pounds sweet potatoes (about 6 large)

3 tablespoons bourbon

1 stick (1/2 cup) unsalted butter, softened

2 cups pecan halves (about 8 ounces)

1 teaspoon coarse salt

2 tablespoons packed dark brown sugar

Preheat oven to 425°F.

Prick sweet potatoes with a fork and in a baking pan bake in middle of oven until tender, about 1 hour.

When just cool enough to handle, peel potatoes and transfer half to a food processor. Add bourbon and 6 tablespoons butter and purée 30 seconds. Transfer purée to a large bowl. Purée remaining potatoes in food processor until completely smooth and transfer to bowl. Stir purée until combined well and season with salt and pepper. Transfer purée to a 2-quart gratin dish or other shallow baking dish. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.

Reduce temperature to 325° F.

In a shallow baking pan spread pecans in one layer and bake in middle of oven until fragrant, about 10 minutes. Toss hot pecans with remaining 2 tablespoons butter and coarse salt. Pecans may be made 2 days ahead and kept in an airtight container at room temperature.

Arrange pecans on top of purée and sprinkle with brown sugar. Bake purée in upper third of oven until heated through and pecans are slightly browned, about 30 minutes.

Serves 8.

Try Culinary Chef at http://www.culinarychef.com/ for recipes.

Roasting them is simple & so tasty.