Yam Recipe

[collrob2101]

I have to bring the yams. Got a good recipe?

[Lara]

From one of my cookbooks.

Bake 2 lbs Yams at 375 for 45 minutes (Or one 23 oz can drained)

Remove skins, cut into 1/2 inch slices.

Heat 1/3 Cup packed brown sugar, 3 Tbs butter, 3 Tbs water, and 1/2 tsp salt in skillet over medium heat stirring constantly until smooth.

Add yams, stir until glazed and hot.

I have made this and it's yummy!

[Amy]

Did you see this recipe that Red posted?

http://www.phenomsonline.com/board/showthread.php?t=4699

[Lisa]

Did you see this recipe that Red posted?

http://www.phenomsonline.com/board/showthread.php?t=4699

It is way yummy.

[KarenMA]

It is way yummy.
I just made that recipe in prep for tomorrow. It has to be good with all that butter and sugar in it and on it.

[Phoebe]

Vanilla Sweet Potato Puree
6 servings
Find room on your Thanksgiving table for these moist sweet potatoes, which have a subtle vanilla flavor. When selecting sweet potatoes, choose ones that are medium size; the large ones are more likely to be starchy and fibrous. For an ultra-silky texture, New York restaurateur Terrance Brennan uses a food processor to puree the sweet potatoes with warm cream. We achieved good results using a whisk -- just be sure the baked sweet potatoes are soft.
Adapted from "Artisanal Cooking," by Terrance Brennan and Andrew Friedman (Wiley, 2005).
MAKE AHEAD: The entire dish can be made up to a day in advance and refrigerated in a sealed container. Reheat it on the stovetop.
1 1/2 pounds sweet potatoes, cleaned, pricked with a fork and left a bit damp
3/4 cup plus 1 to 2 tablespoons heavy cream
1/3 vanilla bean, split lengthwise and seeds scraped (may substitute 1 teaspoon vanilla extract or to taste)
1 teaspoon grated orange zest (optional)
2 tablespoons unsalted butter, at room temperature
Kosher salt
Freshly ground white pepper
Preheat the oven to 350 degrees.

Place the sweet potatoes on a rimmed baking sheet and bake about 1 hour and 10 minutes or until the thickest part is fork-tender.
When cool enough to handle (10 to 15 minutes), peel and discard the skins. Transfer the potatoes to a medium bowl.
Meanwhile, in a large saucepan over medium heat, add 3/4 cup of the cream, the vanilla bean and seeds, and orange zest, if desired. Cook for 5 minutes. Discard the vanilla bean pod and remove from the heat.
Pour the cream mixture over the sweet potatoes. If preparing in advance, add 1 tablespoon of the butter and, using a whisk, stir until smooth. Add salt and pepper to taste. Set aside. When completely cooled, transfer to a shallow, covered container and refrigerate.
When ready to serve, melt the remaining tablespoon of butter in a medium pan over low heat. Add the sweet potato mixture and stir gently, until warmed throughout. If the puree seems dry, stir in 1 to 2 tablespoons of cream.
If not making in advance, add both tablespoons of butter to the potato and cream mixture and stir until smooth. Serve warm.
Per serving: 250 calories, 2 g protein, 28 g carbohydrates, 15 g fat, 49 mg cholesterol, 9 g saturated fat, 72 mg sodium, 3 g dietary fiber

[Lisa]

I just made that recipe in prep for tomorrow. It has to be good with all that butter and sugar in it and on it.

Mine is made and in the fridge waiting to bake. :D

[Angie]

I made the Red recipe. Everyone loved it.

It was the bombdiggity. :yummo:

[Amy]

I made the Red recipe. Everyone loved it.

It was the bombdiggity. :yummo:

I did, too. Well actually, Anthony did. :D YUM! The yam haters mowed it down.

[Angie]

Dan wouldn't try it. :rolleyes:

[Lisa]

Cliff tried it (he is a yam hater) and still hates them. :laugh:

I told y'all it was way yummy.

[Angie]

That is just about exactly what Dan said! :rofl: