Anyone have a good Sweet Potato(yam) recipe?

Looking for a easy sweet potato(yam) recipe. Anyone has one?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.Anyone have a good Sweet Potato(yam) recipe?
Roasting them is simple %26amp; so tasty.
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!
Try Culinary Chef at http://www.culinarychef.com for recipes.
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.
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掳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 pur茅e 30 seconds. Transfer pur茅e to a large bowl. Pur茅e remaining potatoes in food processor until completely smooth and transfer to bowl. Stir pur茅e until combined well and season with salt and pepper. Transfer pur茅e to a 2-quart gratin dish or other shallow baking dish. Pur茅e may be made 2 days ahead and chilled, covered. Bring pur茅e to room temperature before proceeding.





Reduce temperature to 325掳 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 pur茅e and sprinkle with brown sugar. Bake pur茅e in upper third of oven until heated through and pecans are slightly browned, about 30 minutes.





Serves 8.
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掳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.