Easy Sweet Potato and Yam Cookbook: 50 Delicious Sweet Potato and Yam Recipes for the Cool Autumn Months [2 ed.] 9798390330661

Table of contents :
Table of Contents
Holiday Slow Cooker Yams
Easiest November Yams
Lover’s Yams
Really Simple Candy Yams
Canadian Style Roasted Yams
Best Potluck Casserole
Cranberry Pecan
Sunday Dinner
Yam Pancakes
Yam and Apple Casseroler
Mash Potatoes Remix
Buttery Yam Roast
Southwestern Mashed Yams
Yam-Berry Bake
Rustic Mashed Yams
Tropical Yam Casserole
Rust Belt Casserole
Authentic African Hot Pot
Carolina Candy Yams
Juicy Yams and Macadamia Bake
Princess Yams
Italian Style Sweet Treat
Moroccan Lunch
Yams 101
Friday’s Breakfast Bread
How to Make Sweet Potato Pie
Yam Muffins
Yam Waffles
Yam Festival
Yam and Seafood Soup
Cream of Mushroom and Yam Chicken
Acres of Yams
Romance Yams
Chipotle Hash Browns with Yams
A Vegetarian’s Day-Dream
Mash Potato Madness
Winter Night Soup
6 Vegetable Veggie Combo
Spicy Yam and Beans Medley Soup
Vegan Curry
Yam and Lamb Dinner
Pretzels Re-Imagined
North Carolina Crisp
Jamaican Favorite Pudding
Thanksgiving Pie
Easter’s Beef Soup
Yam Ice-Cream
Emily’s Yam Bake
Simply Stovetop Yams
Yammy Tammy

Citation preview

Easy Sweet Potato and Yam Cookbook 50 Delicious Sweet Potato and Yam Recipes for the Cool Autumn Months

By BookSumo Press All rights reserved

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Table of Contents Holiday Slow Cooker Yams 7 Easiest November Yams 10 Lover’s Yams 11 Really Simple Candy Yams 12 Canadian Style Roasted Yams 13 Best Potluck Casserole 16 Cranberry Pecan 17 Sunday Dinner 18 Yam Pancakes 19 Yam and Apple Casseroler 22 Mash Potatoes Remix 23 Buttery Yam Roast 24 Southwestern Mashed Yams 25 Yam-Berry Bake 26 Rustic Mashed Yams 27 Tropical Yam Casserole 28 Rust Belt Casserole 29 Authentic African Hot Pot 32

Carolina Candy Yams 33 Juicy Yams and Macadamia Bake 34 Princess Yams 35 Italian Style Sweet Treat 36 Moroccan Lunch 37 Yams 101 38 Friday’s Breakfast Bread 39 How to Make Sweet Potato Pie 42 Yam Muffins 44 Yam Waffles 45 Yam Festival 46 Yam and Seafood Soup 47 Cream of Mushroom and Yam Chicken 48 Acres of Yams 49 Romance Yams 52 Chipotle Hash Browns with Yams 53 A Vegetarian’s Day-Dream 54 Mash Potato Madness 55 Winter Night Soup 56 6 Vegetable Veggie Combo 57

Spicy Yam and Beans Medley Soup 58 Vegan Curry 59 Yam and Lamb Dinner 62 Pretzels Re-Imagined 64 North Carolina Crisp 65 Jamaican Favorite Pudding 66 Thanksgiving Pie 67 Easter’s Beef Soup 70 Yam Ice-Cream 71 Emily’s Yam Bake 72 Simply Stovetop Yams 73 Yammy Tammy 74

Holiday

Slow Cooker Yams

Prep Time: 5 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 531 kcal Fat 8.1 g Carbohydrates 109.1g Protein 3.5 g Cholesterol 20 mg Sodium 238 mg

Ingredients cooking spray 2 (29 oz.) cans sweet potatoes, drained 1/3 C. butter, cut into 1/4-inch pieces

3/4 C. light brown sugar 1 (16 oz.) package miniature marshmallows

Directions 1. 2. 3. 4. 5.

Grease a slow cooker with the cooking spray evenly. Place the sweet potatoes in slow cooker and top with the butter. Sprinkle with the brown sugar evenly. Set the slow cooker on High and cook, covered for about 3-3 1/2 hours. Stir in the marshmallows and cook for about 15 minutes.

Holiday Slow Cooker Yams

7

EASIEST

November Yams

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 12 Calories 344 kcal Fat 5.4 g Carbohydrates 72.5g Protein 3.7 g Cholesterol 5 mg Sodium 184 mg

Ingredients 2 (29 oz.) cans sweet potatoes 2 tbsp butter 1 tbsp lemon juice

1/2 (16 oz.) package gingersnap cookies 1 (16 oz.) package miniature marshmallows

Directions 1. 2. 3. 4. 5. 6.

10

In a medium pan, mix together the sweet potatoes, butter and lemon juice on medium heat. Break the gingersnap cookies into the mixture and stir to combine. Cook, stirring occasionally for about 15 minutes. Place the marshmallows over the sweet potato mixture evenly. Remove from the heat and keep aside, covered for about 5 minutes. Serve warm.

Easiest November Yams

Lover’s Yams

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 2 Calories 388 kcal Fat 13.9 g Carbohydrates 63.4g Protein 3.6 g Cholesterol 0 mg Sodium 981 mg

Ingredients 1 large yam, peeled and cut into 1/4 inch thick slices 1 tsp kosher salt 1 tsp freshly ground black pepper

2 tbsp olive oil

Directions 1. Set your oven to 350 degrees F before doing anything else and line a shallow baking dish with a piece of foil. 2. Place the sweet potato slices in the prepared baking dish so they are overlapping slightly. 3. Sprinkle with the salt and pepper and drizzle with the olive oil evenly. 4. Cook in the oven for about 30 minutes.

Lover’s Yams

11

REALLY SIMPLE

Candy Yams

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 282 kcal Fat 7.9 g Carbohydrates 50.7g Protein 2.3 g Cholesterol 20 mg Sodium 145 mg

Ingredients 1 (29 oz.) can sweet potatoes 1/4 C. butter, cut into pieces Candy 1/2 C. brown sugar

1 1/2 C. miniature marshmallows

Directions 1. 2. 3. 4.

12

Set your oven to 400 degrees F before doing anything else. In a medium baking dish, place the sweet potatoes and top with the butter pieces. Sprinkle with the brown sugar and top with the miniature marshmallows. Cook in the oven for about 25 minutes.

Really Simple Candy Yams

Canadian Style

Roasted Yams

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 8 Calories 378 kcal Fat 11.9 g Carbohydrates 66.7g Protein 2.7 g Cholesterol 31 mg Sodium 98 mg

Ingredients 3 large yams, quartered length-wise 3/4 C. maple syrup 1 tsp ground nutmeg

1 1/2 tsp ground cinnamon 1/2 C. butter, sliced

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else In a 12x9-inch baking dish, place the yams, skin side down and top with the maple syrup evenly. Sprinkle with the nutmeg and cinnamon and top with the butter in the form of dots. Cover the baking dish with a piece of foil and cook in the oven for about 25 minutes.

Canadian Style Roasted Yams

13

BEST POTLUCK

Casserole

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 21 kcal Fat 46.4 g Carbohydrates 100g Protein 6.8 g Cholesterol 145 mg Sodium 301 mg

Ingredients Yams: 1 (40 oz.) can cut yams, drained 1 C. white sugar 1/2 C. whole milk 1/2 C. salted butter, softened 2 eggs, beaten

Topping: 1 1/2 C. brown sugar 1 C. chopped pecans 1/2 C. salted butter, softened 1/2 C. all-purpose flour

Directions 1. Set your oven to 350 degrees F before doing anything else and grease an 8-inch square baking dish. 2. In a microwave safe bowl, place the yams and microwave for about 75 seconds. 3. Transfer the cooked yams into a large bowl with the white sugar, milk, 1/2 C. of the butter and eggs and with a hand mixer, beat till smooth. 4. Place the yam mixture into the prepared baking dish. 5. In a bowl, add the brown sugar, pecans, 1/2 C. of the butter and flour and with a wooden spoon, mix till crumbly. 6. Cover the yam mixture with the crumb mixture evenly. 7. Cook in the oven for about 30 minutes.

16

Best Potluck Casserole

Cranberry Pecan

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 10 Calories 218 kcal Fat 4.5 g Carbohydrates 45.3g Protein 1.4 g Cholesterol 0 mg Sodium 25 mg

Ingredients 1 (12 oz.) package whole cranberries 1 small unpeeled orange, sliced 1 1/3 C. white sugar 1/2 C. pecan pieces 1/4 C. orange juice 3/4 tsp ground cinnamon

1/4 tsp ground nutmeg 1/8 tsp ground mace 1 (40 oz.) can cut yams, drained

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a 2-quart baking dish, mix together the cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg and mace. 3. Cook in the oven for about 30 minutes. 4. Add the yams in the cranberry mixture and stir to combine. 5. Cook in the oven for about 15 minutes more.

Cranberry Pecan

17

SUNDAY

Dinner

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 303 kcal Fat 16.5 g Carbohydrates 29.3g Protein 10.2 g Cholesterol 49 mg Sodium 384 mg

Ingredients 1 large sweet potato, thinly sliced 1 large potato, thinly sliced 1 onion, thinly sliced 4 tbsp butter, divided salt and pepper to taste 2 tbsp all-purpose flour

3/4 C. vegetable broth 1 C. shredded mozzarella cheese 2 tbsp dry bread crumbs 1 tbsp dried parsley (optional)

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In the prepared baking dish, arrange a single layer of the sweet potato slices, followed by a few slices of the onion. 3. Top with the butter in the form of dots and sprinkle with the salt and pepper. 4. Repeat, alternating layers of the white and sweet potatoes slices. 5. In a small bowl, mix together the flour and broth. 6. Place the broth mixture over the potatoes evenly, followed by the cheese, bread crumbs and parsley. 7. Top with the butter in the form of dots. 8. Cover the baking dish and cook in the oven for about 1 hour.

18

Sunday Dinner

Yam

Pancakes

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 379 kcal Fat 18.2 g Carbohydrates 48.3g Protein 6.5 g Cholesterol 6 mg Sodium 679 mg

Ingredients Dry Ingredients: 2 1/2 C. baking mix (such as Bisquick (R)) 3 tbsp brown sugar 2 1/2 tsp pumpkin pie spice Wet Ingredients: 1 3/4 C. milk

1 C. mashed sweet potatoes 2 tbsp white vinegar 2 tbsp vegetable oil 2 tbsp vegetable oil

Directions 1. In a large bowl, mix together the baking mix, brown sugar and pumpkin pie spice. 2. In another bowl, add the milk, mashed sweet potatoes, white vinegar and 2 tbsp of the vegetable oil and beat till smooth. 3. Slowly, add the milk mixture into the dry mixture, beating till well combined. 4. In a large skillet, heat just enough oil to cover the cooking surface on medium heat. 5. Add about 1/4 C. of the mixture and cook for about 3-5 minutes per side. 6. Repeat with the remaining mixture.

Yam Pancakes

19

YAM

and Apple Casserole

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 282 kcal Fat 1.4 g Carbohydrates 67.6g Protein 2.6 g Cholesterol 3 mg Sodium < 330 mg

Ingredients 6 sweet potatoes 6 large apples - peeled, cored and sliced 1 1/4 C. white sugar 1/4 C. cornstarch 1 1/4 tsp salt 2 tbsp ground cinnamon

2 tsp ground nutmeg 2 1/2 C. water 1 tbsp butter

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large pan of salted water, add the sweet potatoes on high heat and bring to a boil. 3. Reduce the heat to medium-low and simmer, covered for about 15-20 minutes. 4. Drain well and let the sweet potatoes dry into steam for about 1-2 minutes. 5. Peel the sweet potatoes and cut into 1/2-inch slices. 6. In a 13x9-inch baking dish, place the sweet potatoes and apples in layers. 7. Meanwhile, in a pan, mix together the sugar, cornstarch, salt, cinnamon and nutmeg on medium heat. 8. Stir in the water and butter and bring to a simmer. 9. Cook, stirring continuously for about 5-10 minutes. 10. Place the sugar mixture over the sweet potatoes ad apples evenly. 11. Cook in the oven for about 1 hour.

22

Yam and Apple Casseroler

Mash Potatoes Remix

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 215 kcal Fat 5.7 g Carbohydrates 39.1g Protein 2.9 g Cholesterol 18 mg Sodium 271 mg

Ingredients 6 (8 oz.) sweet potatoes 1 1/2 tbsp prepared horseradish 2 tbsp honey 2 tbsp butter

1/2 tsp salt 1/4 C. heavy cream

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 400 degrees F before doing anything else. Arrange the sweet potatoes onto a baking sheet in a single layer. Cook in the oven for about 40-50 minutes. Remove from the oven and keep aside to cool slightly. Peel the sweet potatoes and place into a large bowl. Add the horseradish, honey, butter and salt and mash completely. Slowly, add the heavy cream and with an electric mixer, beat till light and fluffy. Serve immediately.

Mash Potatoes Remix

23

BUTTERY

Yam Roast

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 10 Calories 365 kcal Fat 15 g Carbohydrates 46.8g Protein 5.2 g Cholesterol 80 mg Sodium 234 mg

Ingredients 2 (29 oz.) cans sweet potatoes, drained 1/2 C. butter, softened 1 tsp ground cinnamon 1/4 C. orange juice 3 eggs, beaten 1/4 tsp salt

1/2 C. Southern Comfort liqueur, optional 1/2 C. chopped pecans 1/2 C. light brown sugar

Directions 1. 2. 3. 4. 5. 6. 7.

24

Set your oven to 400 degrees F before doing anything else. In a large bowl, place the sweet potatoes and with an electric mixer, beat till light and fluffy. Add the butter, cinnamon, orange juice, eggs, salt and liqueur and mix till well combined. In a 2 quart casserole dish, place the sweet potato mixture evenly. In a small bowl, mix together the pecans and brown sugar. Sprinkle the pecan mixture over the sweet potato mixture evenly. Cook in the oven for about 30-40 minutes.

Buttery Yam Roast

Southwestern

Mashed Yams

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 370 kcal Fat 8.9 g Carbohydrates 69.9g Protein 3.7 g Cholesterol 25 mg Sodium 130 mg

Ingredients 4 large garnet yams 2 chipotle chilis in adobo sauce, finely chopped 1/4 C. softened butter 1/4 C. brown sugar

1/4 C. heavy cream, or as needed salt and freshly ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees F before doing anything else. In a baking sheet, arrange the yams. Cook in the oven for about 1 hour. Remove from the oven and keep aside to cool slightly. Peel the yams and place into a large bowl. In a bowl, add the chipotle chilis and mash till a paste forms. Add the mashed chipotle chilis, butter, brown sugar, heavy cream, salt and pepper in the bowl with yams and mash till smooth. 8. In a shallow baking dish, place the yam mixture evenly. 9. Cook in the oven for about 20-25 minutes.

Southwestern Mashed Yams

25

YAM-BERRY

Bake

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 236 kcal Fat 8.1 g Carbohydrates 39.2g Protein 2.2 g Cholesterol 0 mg Sodium 269 mg

Ingredients 6 medium sweet potatoes 1/4 C. Crisco(R) All-Vegetable Shortening 1/4 C. packed light brown sugar 1/2 tsp salt 1/4 C. fresh orange juice 1/4 C. water

1 1/4 C. fresh cranberries, rinsed 1/2 tsp cornstarch mixed with 2 tbsp cold water

Directions 1. 2. 3. 4. 5.

Set your oven to 400 degrees F before doing anything else. With a fork, prick the sweet potatoes and arrange in a shallow baking dish. Cook in the oven for about 40-50 minutes Meanwhile for sauce in a medium, pan, melt the shortening on low heat. Add the brown sugar, salt, orange juice and water and cook, stirring continuously till the sugar is dissolved. Add the cranberries and bring to a boil on medium heat. 6. Reduce the heat and simmer, covered for about 5 minutes. 7. Stir in the cornstarch mixture and bring to a boil, stirring continuously. 8. Reduce the heat and cook for about 1-2 minutes. 9. Remove the sweet potatoes from the oven and keep aside to cool slightly. 10. Carefully, make a cut in the center of each sweet potato lengthwise and press open from the bottom. 11. Transfer the sweet potatoes into the serving plates and serve with a topping of the cranberry sauce. 26

Yam-Berry Bake

Rustic

Mashed Yams

Prep Time: 20 mins Total Time: 2 hrs Servings per Recipe: 10 Calories 215 kcal Fat 10.2 g Carbohydrates 27.2g Protein 4.6 g Cholesterol 17 mg Sodium 141 mg

Ingredients 8 cloves garlic 3 tbsp olive oil 1 1/2 lb. potatoes, peeled and cubed 1 1/2 lb. sweet potatoes, peeled and cubed 1/2 C. milk 1/4 C. butter

1/2 tsp dried rosemary 1/2 C. grated Parmesan cheese salt to taste ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F before doing anything else. In a small oven proof bowl, add the garlic and drizzle with the olive oil. Cook in the oven for about 30 minutes. Meanwhile in a large pan of salted water, cook the potatoes and yams for about 20-30 minutes. Remove the bowl of the garlic from the oven and keep aside to cool. Peel the garlic and reserve the oil. Drain the yams mixture, reserving 1 C. of the cooking liquid. Transfer the yams mixture in a bowl with the milk, butter, rosemary, garlic and reserved olive oil and mash till smooth, adding reserved cooking liquid as required. 9. Stir in 1/4 C. of the Parmesan cheese, salt and pepper. 10. Transfer the mixture into a greased 8x8-inch baking dish and top with the remaining Parmesan cheese evenly. 11. Cook in the oven for about 45 minutes. Rustic Mashed Yams

27

TROPICAL

Yam Casserole

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 273 kcal Fat 6.8 g Carbohydrates 51.3g Protein 2.7 g Cholesterol 46 mg Sodium 274 mg

Ingredients 1 (15 oz.) can sweet potatoes, drained and mashed 1 (8 oz.) can crushed pineapple, drained 3 tbsp butter 2 tbsp brown sugar 1/4 tsp salt 1 egg, beaten

1/2 tsp ground cinnamon 4 oz. caramel topping 2 C. marshmallows, divided

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large bowl, mix together the sweet potatoes, pineapple, butter, brown sugar, salt, egg and cinnamon. 3. In a 9x9-inch casserole dish, place half of the sweet potato mixture, followed by the caramel sauce and 1 C. of the marshmallows. 4. Top with the remaining sweet potato mixture evenly. 5. Cook in the oven for about 30 minutes. 6. Remove from the oven and top with the remaining 1 C. of the marshmallows evenly. 7. Cook in the oven for about 10 minutes more.

28

Tropical Yam Casserole

Rustic

Belt Casserole

Prep Time: 30 mins Total Time: 1 hr 55 mins Servings per Recipe: 8 Calories 491 kcal Fat 25.5 g Carbohydrates 64.5g Protein 7.6 g Cholesterol 76 mg Sodium 399 mg

Ingredients 4 lb. yams 2 eggs 1/4 C. brown sugar 2 tbsp butter, melted 1 tsp salt 1 tsp ground cinnamon

1/8 tsp ground allspice 1/8 tsp ground nutmeg 6 oz. pecan halves 1/3 C. brown sugar 1/4 C. melted butter

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 375 degrees F before doing anything else. With a fork, prick the yams in several places. In a microwave safe dish, place the yams and microwave on High for about 20 minutes. Remove from the microwave and keep aside to cool slightly. Peel the yams and transfer in a large bowl and beat till smooth. Add the eggs, one at a time, beating till well combined. Add 1/4 C. of the brown sugar, 1/8 C. of the melted butter, salt, cinnamon, allspice and nutmeg and beat till light and fluffy. 8. Transfer the mixture into a 3 quart casserole dish evenly. 9. Place the pecans on top of the sweet potato mixture in a single layer. 10. Sprinkle with the remaining brown sugar and drizzle with 1/4 C. of the melted butter evenly. 11. Cook in the oven for about 25 minutes. Rust Belt Casserole

29

AUTHENTIC

African Hot Pot

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 345 kcal Fat 6.9 g Carbohydrates 62.2g Protein 11.5 g Cholesterol 0 mg Sodium 822 mg

Ingredients 1 tsp vegetable oil 1 small onion, chopped 1 large sweet potato, peeled and diced 1 clove garlic, minced 4 C. chicken broth 1 tsp dried thyme 1/2 tsp ground cumin

1 C. chunky salsa 1 (15.5 oz.) can garbanzo beans, drained 1 C. diced zucchini 1/2 C. cooked rice 2 tbsp creamy peanut butter

Directions 1. 2. 3. 4. 5. 6.

32

In a large soup pan, heat the oil on medium heat and sauté the onion, sweet potato and garlic till soft. Stir in the chicken broth, thyme and cumin and bring to a boil. Simmer, covered for about 15 minutes. Stir in the salsa, garbanzo beans and zucchini and simmer for about 15 minutes. Add the cooked rice and peanut butter and stir till the peanut butter is dissolved. Serve hot with a topping of the pita chips alongside a green salad.

Authentic African Hot Pot

Carolina

Candy Yams

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 6 Calories 413 kcal Fat 15.5 g Carbohydrates 69g Protein 2.5 g Cholesterol 41 mg Sodium 532 mg

Ingredients 4 C. chopped sweet potato 1 (12 oz.) jar caramel topping 1/8 C. brown sugar

1/2 C. butter 1 C. miniature marshmallows, optional

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 325 degrees F before doing anything else. In an 8x8-inch square baking dish, place the sweet potatoes. Top with the caramel topping and sprinkle with the sugar. Place the butter on top in the form of dots. Cook in the oven for about 30 minutes. Remove from the oven and top with the marshmallows evenly. Cook in the oven for about 5-10 minutes more.

Carolina Candy Yams

33

JUICY YAMS

and Macadamia Bake

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 321 kcal Fat 9.5 g Carbohydrates 58.1g Protein 2.9 g Cholesterol 8 mg Sodium 41 mg

Ingredients 2 1/2 lb. yams, peeled and cubed 1 C. pineapple and orange juice blend 2 tbsp softened butter

1/2 C. (packed) dark brown sugar 1/2 C. chopped macadamia nuts

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

34

Set your oven to 325 degrees F before doing anything else. In a large pan of salted water, add the yams on high heat and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 20 minutes. Drain well and let the sweet potatoes dry into steam for about 1-2 minutes. Return the yams into the pan with the juice blend and mash till smooth. Transfer the yam mixture into a 3 quart casserole dish and top with the butter in the form of dots. Sprinkle with the brown sugar and macadamia nuts evenly. With a piece of the foil, cover the casserole dish loosely. Cook in the oven for about 35-40 minutes.

Juicy Yams and Macadamia Bake

Princess Yams

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 6 Calories 551 kcal Fat 4.4 g Carbohydrates 125.2g Protein 3.3 g Cholesterol 10 mg Sodium 90 mg

Ingredients 2 1/2 lb. yams 2 tbsp butter 2 C. brown sugar 1 C. orange juice

1 tsp ground nutmeg 3 C. marshmallows, optional

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Cook the yams in the oven for about 35-40 minutes. 3. Remove from the oven and keep aside to cool. 4. Now, set the oven to 350 degrees F. 5. In a large pan, melt the butter on medium heat. 6. Add the brown sugar, orange juice and nutmeg and stir till the sugar dissolves completely. 7. Bring to a boil, stirring continuously. 8. Reduce the heat to low and simmer for about 10-15 minutes. 9. Peel the cooled yams and cut into bite-size chunks. 10. In a 13x9-inch baking dish, place the yam chunks in a single layer and drizzle with the brown sugar syrup evenly. 11. Cook in the oven for about 35 minutes, basting with the syrup twice. 12. Remove from the oven and top with the marshmallows evenly. 13. Cook in the oven for about 10 minutes more. Princess Yams

35

ITALIAN STYLE

Sweet Treat

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 352 kcal Fat 14.1 g Carbohydrates 54.1g Protein 3.7 g Cholesterol 31 mg Sodium 168 mg

Ingredients 24 amaretto cookies, crushed 1/2 C. butter, softened 2 (29 oz.) cans sweet potatoes 1/4 C. butter, softened 1/4 C. brown sugar

1/4 C. orange marmalade 1 tsp amaretto liqueur, optional 2 tsp ground ginger

Directions 1. 2. 3. 4. 5.

Set your oven to 400 degrees F before doing anything else. In a bowl, mix together the crushed cookies and 1/2 C. of the butter. In another bowl, add the sweet potatoes and 1/4 C. of the butter and mash well. Add the brown sugar, marmalade, amaretto liqueur and ginger and mix well. Transfer the sweet potato mixture into a 9x9-inch baking dish and top with the cookie mixture evenly. 6. Cook in the oven for about 30 minutes.

36

Italian Style Sweet Treat

Moroccan Lunch

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 218 kcal Fat 5.9 g Carbohydrates 41.4g Protein 2.3 g Cholesterol 15 mg Sodium 399 mg

Ingredients 1/3 C. raisins 1 lb. sweet potatoes, peeled and cut into 1/2-inch cubes 2 C. water 2 tbsp honey 2 tbsp butter 1/2 tsp salt

1/2 tsp ground cinnamon 1/4 tsp ground black pepper 1/8 tsp ground turmeric 3 saffron threads, crumbled

Directions 1. 2. 3. 4. 5. 6. 7.

In a bowl of the boiling water, soak the raisins till plump. In a pan, add the sweet potatoes and 2 C. of the water and bring to a boil. Stir in the honey, butter, salt, cinnamon, black pepper, turmeric and saffron. Reduce the heat to low and simmer for about 8-10 minutes. Drain the raisins and stir into sweet potato mixture. Simmer for about 10 minutes more. Remove from the heat and keep aside to cool before serving.

Moroccan Lunch

37

YAMS

101

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 8 Calories 446 kcal Fat 23.1 g Carbohydrates 61.5g Protein 1.1 g Cholesterol 61 mg Sodium 181 mg

Ingredients 4 sweet potatoes, peeled and cubed 1/2 C. water 1 C. butter

2 C. white sugar

Directions 1. In a large pan, place the water and sweet potatoes on medium heat and top with the butter and sugar. 2. Cover the pan and bring to a boil. 3. Reduce the heat to low and simmer, without stirring for about 40 minutes. 4. Remove from the heat and serve warm.

38

Yams 101

Friday’s

Breakfast Bread

Prep Time: 20 mins Total Time: 3 hrs 25 mins Servings per Recipe: 16 Calories 411 kcal Fat 22.4 g Carbohydrates 49.2g Protein 6.1 g Cholesterol 85 mg Sodium 358 mg

Ingredients 1 C. butter, softened 2/3 C. white sugar 2/3 C. packed brown sugar 2 C. mashed sweet potatoes 1 (14 oz.) can sweetened condensed milk 4 eggs, beaten 1 tsp ground cinnamon

1 tsp ground nutmeg 1/2 tsp ground ginger 1/2 tsp ground cloves 2 C. baking mix (such as Bisquick (R)) 2 tbsp baking mix (such as Bisquick (R)) 1 C. chopped pecans

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 2 (9x5-inch) loaf pans. 2. In a bowl, add the butter, white sugar and brown sugar and beat till smooth. 3. Add the sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger and cloves and mix till well combined. 4. In another large bowl, add all the baking mix. 5. Add the sweet potato mixture into the baking mix and mix till just moistened. 6. Fold in the pecans. 7. Divide the mixture into the prepared loaf evenly. 8. Cook in the oven for about 60-70 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and cool for about 5 minutes before turning out onto wire rack to cool for at least 2 hours. Friday’s Breakfast Bread

39

HOW TO MAKE

Sweet Potato Pie

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 8 Calories 523 kcal Fat 30.3 g Carbohydrates 56.7g Protein 8.9 g Cholesterol 76 mg Sodium 345 mg

Ingredients 1 lb. sweet potatoes 1/4 C. butter, melted 1 (14 oz.) can sweetened condensed milk 1 tsp ground cinnamon 1 tsp orange zest 1 tsp vanilla extract 1/2 tsp ground nutmeg 1/4 tsp salt 1 egg

1 recipe pastry for a 9 inch single crust pie 1 egg 2 tbsp dark corn syrup 2 tbsp brown sugar, packed 1 tbsp butter, melted 1/2 tsp maple flavored extract 1 C. chopped pecans

Directions 1. 2. 3. 4. 5. 6.

In a large pan of water, cook the sweet potatoes for about 40-50 minutes. Set your oven to 425 degrees F before doing anything else. Drain the sweet potatoes well and rinse under cold running water. Peel the sweet potatoes and break apart in a large bowl. Add 1/4 C. of the melted butter and with an electric mixer, beat till smooth. Add the sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt and 1 egg and mix till well combined. Transfer the mixture into the unbaked crust evenly. 7. Cook in the oven for about 20 minutes. 8. Meanwhile for topping in a bowl, add 1 egg, corn syrup, brown sugar, 1 tbsp of the melted butter, maple flavoring and pecans and mix till well combined. 42

How to Make Sweet Potato Pie

9. Remove the pie from the oven 10. Now, set the oven to 350 degrees F. 11. Sprinkle the topping mixture over the pie evenly. 12. Cook in the oven for about 25 minutes.

43

YAMS

Muffins

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 24 Calories 260 kcal Fat 15.3 g Carbohydrates 29.3g Protein 2.7 g Cholesterol 36 mg Sodium 228 mg

Ingredients

Directions

non-stick cooking spray 2 C. all-purpose flour 2 tsp baking powder 2 tsp cinnamon 1 tsp kosher salt 1 tsp baking soda 1/2 tsp ground ginger 1 pinch freshly grated nutmeg 4 large eggs 1 1/2 C. white sugar 1/2 C. light brown sugar 1 C. vegetable oil 1/4 C. melted butter 2 C. mashed sweet potato (yams) 1 C. chopped pecans, plus more for topping 2 tsp demerara sugar for topping

1. Set your oven to 350 degrees F before doing anything else and line 24 cups of 2 muffin pans with non-stick cooking spray greased paper liners. In a bowl, mix together the flour, baking powder, cinnamon, salt, baking soda, ground ginger and nutmeg. In another bowl, add the eggs, white sugar and brown sugar and beat till light and foamy. 2. Add the vegetable oil and melted butter and beat till well combined. Stir in the mashed sweet potatoes and 1 C. of the chopped pecans. Add the flour mixture and mix till just moistened and keep aside for about 10 minutes. Transfer the mixture into the prepared muffin cups about 3/4 of the way to the top and sprinkle with the pecans and a pinch of the demerara sugar. 3. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely.

44

Yam Muffins

Yam

Waffles

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 338 kcal Fat 14.4 g Carbohydrates 44g Protein 9g Cholesterol 121 mg Sodium 753 mg

Ingredients 1 C. canned sweet potato puree 3 egg yolks 1 C. milk 1 1/2 C. cake flour 1 tbsp baking powder 1 tbsp white sugar 1 tsp salt

1 tsp ground nutmeg 1/4 C. chopped pecans 3 egg whites 3 tbsp butter, melted 2 tbsp pecans, chopped

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your waffle iron to heat. In a bowl, mix together the flour, baking powder, sugar, salt, nutmeg and 1/4 C. of the pecans. In another large bowl, add the sweet potato puree, egg yolks and milk and mix till well combined. Add the flour mixture and mix till well combined. In a small bowl, add the egg whites and beat till stiff peaks form. Fold 1/4 of the egg whites into flour mixture. Gently, fold in the remaining whites and melted butter. Cook in the waffle iron till done completely. Serve with a topping of the remaining chopped pecans.

Yam Waffles

45

YAM

Festival

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 12 Calories 236 kcal Fat 6.6 g Carbohydrates 42.7g Protein 2.8 g Cholesterol 10 mg Sodium 235 mg

Ingredients 5 sweet potatoes, peeled and cut into 1/2 inch slices 3/4 C. packed brown sugar 1/4 tsp ground cinnamon 1/8 tsp ground ginger 1/8 tsp ground nutmeg 1/2 tsp salt

1/4 C. butter, cut into pieces 1/2 C. coarsely chopped cashews 1 C. miniature marshmallows

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9-inch baking dish. 2. In a large pan, add the sweet potatoes and enough water to cover and bring to a boil. 3. Cook for about 10 minutes. 4. Drain well and keep aside to cool. 5. In a bowl, mix together the brown sugar, cinnamon, ginger, nutmeg, salt and cashews. 6. In the bottom of the prepared baking dish, place half of the sweet potatoes and sprinkle with half of the brown sugar mixture. 7. Top with half of the butter pieces. 8. Repeat a layer with the remaining sweet potatoes, brown sugar mixture and butter pieces. 9. Cook in the oven for about 30 minutes. 10. Remove from the oven and top with the mini marshmallows evenly. 11. Cook in the oven for about 5 minutes more. 46

Yam Festival

Yam

and Seafood Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 144 kcal Fat 2.6 g Carbohydrates 19.7g Protein 12.4 g Cholesterol 86 mg Sodium 514 mg

Ingredients 1 tbsp olive oil 1 red onion, chopped 1/2 tsp minced garlic 4 C. vegetable stock 4 C. corn 2 C. peeled and diced sweet potatoes 1 (10 oz.) can diced tomatoes with green chili peppers (such as RO*TEL(R))

1 C. salsa 2 tsp chili powder 1 tsp ground cumin salt and ground black pepper to taste 1 1/2 lb. peeled medium shrimp 4 green onions, chopped

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic for about 10 minutes. 2. Add the vegetable stock, corn, sweet potatoes, diced tomatoes with green chili peppers, salsa, chili powder, cumin, salt and pepper and bring to a boil. 3. Boil for about 5 minutes. 4. Stir in the shrimp and bring to a boil. 5. Reduce the heat to medium and simmer for about 10 minutes. 6. Stir in the green onion, salt and pepper and serve.

Yam and Seafood Soup

47

CREAM

of Mushroom and Yam Chicken

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 398 kcal Fat 12.3 g Carbohydrates 40g Protein 31 g Cholesterol 70 mg Sodium 625 mg

Ingredients 6 skinless, boneless chicken breasts 1/4 C. all-purpose flour 1/4 tsp salt 1/4 tsp paprika ground black pepper to taste 1/4 C. vegetable oil 1/2 C. chopped celery 1/2 C. chopped green bell pepper 1 clove crushed garlic 1 tsp dried rosemary

1/8 tsp dried thyme 1 bay leaf 1 (10.75 oz.) can fat free condensed cream of mushroom soup 1/2 C. water 1 C. chopped onion 1 (29 oz.) can sweet potatoes

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a bowl, mix together the flour, salt, paprika and black pepper. Sprinkle the chicken breasts with the seasoned flour evenly. 3. In a skillet, heat the oil on medium heat and cook the chicken breasts till browned lightly. 4. Transfer the chicken into a plate and keep aside. 5. In the same skillet, add the celery, green pepper, garlic, rosemary and thyme and sauté in the pan drippings for about 4 minutes. Stir in the remaining seasoned flour, condensed soup and water. 6. In a casserole dish, place the chicken and arrange the sweet potatoes and onions around chicken. 7. Place the seasoned soup on top evenly. Cover the casserole dish and cook in the oven for about 45 minutes. Uncover and cook in the oven for about 20 minutes more. 48

Cream of Mushroom and Yam Chicken

Acres

of Yams

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 16 Calories 282 kcal Fat 19.1 g Carbohydrates 27g Protein 2.7 g Cholesterol 54 mg Sodium 98 mg

Ingredients Casserole: 3 C. mashed cooked yams 2 eggs 1/2 C. butter, softened 1/2 C. white sugar 1/2 C. flaked coconut 1/4 C. milk 1 tsp vanilla extract

Topping: 1 C. chopped pecans 1 C. brown sugar 1/2 C. butter, softened 1/2 C. all-purpose flour

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the yams, eggs, 1/2 C. of the butter, white sugar, coconut, milk and vanilla and beat till smooth. 3. In another bowl, add the pecans, brown sugar, butter and flour and mix till a crumbly mixture forms. 4. Transfer the yams mixture into a 13x9-inch baking dish and top with the yam mixture evenly. 5. Cook in the oven for about 30 minutes.

Acres of Yams

49

ROMANCE

Yams

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 510 kcal Fat 11.7 g Carbohydrates 98.3g Protein 6.1 g Cholesterol 0 mg Sodium 244 mg

Ingredients 4 sweet potatoes 1/2 C. orange juice 2/3 C. light brown sugar 1/4 C. margarine, softened

1/2 tsp freshly grated orange peel 1/4 tsp ground cinnamon

Directions 1. Set your oven to 425 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. Scrub the sweet potatoes and with a fork, prick them deeply at several places. 3. Arrange the sweet potatoes onto the prepared baking sheet. 4. Cook in the oven for about 45 minutes. 5. Remove from the heat and keep aside to cool for about 15 minutes. 6. Scoop out the flesh from the sweet potatoes and place into a large bowl. 7. With a fork, the sweet potatoes well. 8. Stir in the orange juice, brown sugar, margarine, orange peel and cinnamon. 9. In a microwave-safe dish, place the sweet potato mixture and microwave on High for about 5 minutes.

52

Romance Yams

Chipotle

Hash Browns with Yams

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 346 kcal Fat 6g Carbohydrates 70.2g Protein 5g Cholesterol 15 mg Sodium 174 mg

Ingredients 1 tbsp butter 1 large sweet potato, scrubbed and shredded 1 onion, chopped 1/4 tsp chipotle chili powder

1/2 tsp garlic powder 2 tbsp brown sugar

Directions 1. In a nonstick skillet, melt the butter on medium-high heat and cook the sweet potatoes and onion, covered for about 10 minutes, stirring occasionally. 2. Stir in the chipotle chili powder, garlic powder and brown sugar and cook, uncovered for about 5 minutes. 3. Flip the sweet potatoes and cook till browned from the other side.

Chipotle Hash Browns with Yams

53

A VEGETARIAN’S

Day-Dream

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 235 kcal Fat 8.9 g Carbohydrates 37.4g Protein 2.9 g Cholesterol 0 mg Sodium 718 mg

Ingredients 1 C. cubed red potatoes 1 large yam, peeled and chopped 4 large carrots, peeled and sliced 1 large parsnip, peeled and chopped 1 jicama, peeled and chopped 2 turnips, peeled and chopped

1/4 C. minced fresh rosemary 5 tbsp olive oil 6 cloves garlic, minced 1 tbsp sea salt

Directions 1. 2. 3. 4. 5.

54

Set your oven to 400 degrees F before doing anything else. In a large baking dish, mix together the red potatoes, yam, carrots, parsnip, jicama and turnips. In a small bowl, mix together the rosemary, olive oil, garlic and sea salt. Place the oil mixture over vegetables and toss to coat. Cook in the oven for about 35-45 minutes.

A Vegetarian’s Day-Dream

Mash Potato Madness

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 318 kcal Fat 8.3 g Carbohydrates 57.5g Protein 5.9 g Cholesterol 20 mg Sodium 194 mg

Ingredients 1 large yam, peeled and cubed 1 large red potato, peeled and cubed 1 large white potato, peeled and cubed 1 large yellow potato, peeled and cubed 1 large beet, peeled and cubed 1 rutabaga, peeled and cubed (optional) 1 parsnip, peeled and cubed (optional) 1 turnip, peeled and cubed

1/4 C. butter, room temperature 1 pinch ground nutmeg (optional) salt and ground black pepper to taste

Directions 1. In a large pan, add the yam, red potato, white potato, yellow potato, beet, rutabaga, parsnip and enough salted water to cover the vegetables and bring to a boil. 2. Reduce the heat to medium-low and simmer for about 20-25 minutes. 3. Drain the vegetables and return in the pan. 4. Add the butter and with a potato masher, beat well. 5. Season with the nutmeg, salt and black pepper.

Mash Potato Madness

55

WINTER NIGHT

Soup

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 6 Calories 270 kcal Fat 8.3 g Carbohydrates 46.4g Protein 4.5 g Cholesterol 28 mg Sodium 1619 mg

Ingredients 1 sweet onion, chopped 1 russet potato, peeled and cubed 1 parsnip, peeled and cubed 1 sweet potato, peeled and cubed 1 yam, peeled and cubed 1 fennel bulb, trimmed and cubed

5 C. water 2 cubes chicken bouillon 1/2 C. heavy whipping cream 1 tbsp salt 1 tbsp sour cream, divided

Directions 1. 2. 3. 4. 5. 6. 7.

56

In a large pan, add the onion, potato, parsnip, sweet potato, yam, fennel and water and bring to a boil. Add the chicken bouillon cubes and stir to combine. Reduce the heat to medium and simmer for about 30 minutes. Drain and reserve the cooking liquid. In a blender, add the vegetables and 1 C. of the reserved cooking liquid and pulse till smooth. Add the cream and salt and pulse till well combined. Serve with a small dollop of the sour cream.

Winter Night Soup

6 Vegetable

Veggie Combo

Prep Time: 25 mins Total Time: 1 hr 55 mins Servings per Recipe: 6 Calories 191 kcal Fat 5g Carbohydrates 34.6g Protein 4g Cholesterol 0 mg Sodium 257 mg

Ingredients 2 tbsp olive oil, divided 1 large yam, peeled and cut into 1 inch pieces 1 large parsnip, peeled and cut into 1 inch pieces 1 C. baby carrots 1 zucchini, cut into 1 inch slices 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces 1/2 C. roasted red peppers, cut into 1-inch pieces

2 cloves garlic, minced 1/4 C. chopped fresh basil 1/2 tsp kosher salt 1/2 tsp ground black pepper

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 2 baking sheets with 1 tbsp of the olive oil. 2. Arrange the yams, parsnips and carrots onto the prepared baking sheets. 3. Cook in the oven for about 30 minutes. 4. Remove the baking sheets from the oven and add the zucchini and asparagus and drizzle with the remaining 1 tbsp of the olive oil. 5. Cook in the oven for about 30 minutes more. 6. Remove from the oven, and keep aside to cool for about 30 minutes. 7. In a large bowl, mix together the roasted peppers, garlic, basil, salt and pepper. 8. Add the roasted vegetables and toss to combine. 9. Serve at room temperature or cold. 6 Vegetable Veggie Combo

57

SPICY YAM

and Beans Medley Soup

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 10 Calories 270 kcal Fat 12.7 g Carbohydrates 34.9g Protein 6.3 g Cholesterol 3 mg Sodium < 317 mg

Ingredients 2 tbsp olive oil 2 yams, peeled and cubed 1 head cauliflower, cut into large florets 1 jalapeno pepper, chopped 1 (14 oz.) can coconut milk 2 C. water 2 C. cannellini beans, drained and rinsed 1/4 C. chopped fresh basil 1 tbsp soy sauce 1 tsp dry mustard powder 1 tsp ground coriander

1 tsp smoked paprika 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/2 tsp ground turmeric 1 bay leaf 1 cinnamon stick salt and ground black pepper to taste 1/4 C. chopped fresh parsley 1 tsp soy sauce 1/4 C. crumbled goat cheese

Directions 1. In a large skillet, heat the oil on medium heat and cook the cubed yams for about 7-10 minutes. 2. Add the cauliflower and jalapeño pepper and cook for about 10-15 minutes. 3. In a soup pan, mix together the coconut milk, water, cannellini beans, basil, 1 tbsp of the soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, cinnamon stick, salt and black pepper and bring to a boil. 4. Stir in the yam mixture and reduce the heat to low. 5. Simmer for about 30-45 minutes. 6. Drizzle with 1 tsp of the soy sauce and remove from the heat. 7. Serve with a sprinkling of the parsley and goat cheese. 58

Spicy Yam and Beans Medley Soup

Vegan

Curry

Prep Time: 45 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 501 kcal Fat 11.7 g Carbohydrates 92g Protein 11.8 g Cholesterol 0 mg Sodium 564 mg

Ingredients 4 C. water 2 cubes vegetable bouillon 1 C. raisins 1/4 C. olive oil 2 onions, chopped 1 tbsp minced garlic 2 tbsp minced ginger 2 cinnamon sticks 6 whole cloves 1 tsp cayenne pepper 1 tsp ground turmeric

1 tsp ground coriander 1 tsp ground cumin 2 (19 oz.) cans garbanzo beans (chickpeas) 1 medium yam, peeled and diced 1 pear, peeled and cubed salt to taste 1 C. chopped fresh cilantro

Directions 1. In a pan, add the water, bouillon cubes and raisins on high heat and bring to a boil. 2. Boil till the bouillon cubes are dissolved. 3. Meanwhile in a large pan, heat olive oil on medium heat and sauté the onion, garlic and ginger for about 5 minutes. 4. Add the cinnamon sticks, cloves, cayenne, turmeric, coriander and cumin and sauté for about 3 minutes. 5. Stir in the garbanzo beans, yams, pear, hot vegetable stock and raisins and bring to a boil. 6. Reduce the heat to medium-low and simmer, covered for about 1 hour. 7. Season with the salt and stir in the chopped cilantro just before serving. Vegan Curry

59

YAM

and Lamb Dinner

Prep Time: 20 mins Total Time: 3 hrs 40 mins Servings per Recipe: 8 Calories 927 kcal Fat 39.1 g Carbohydrates 96.1g Protein 49 g Cholesterol 137 mg Sodium 2019 mg

Ingredients 1 (6 lb.) leg of lamb 5 cloves garlic, minced 2 tsp coarsely ground black pepper 1 tsp crushed red pepper flakes 1 bay leaf, crushed 1 tbsp chopped fresh rosemary 1/2 C. olive oil 2 tbsp balsamic vinegar 2 tbsp honey 2 tbsp coarse salt

8 carrots, peeled and trimmed 16 small potatoes, unpeeled 1 large beet, peeled and cut into wedges 1 yam, peeled and cut into wedges 8 baby turnips, peeled 2 tbsp olive oil salt to taste

Directions 1. Keep the leg of lamb in room temperature for about 1 hour before cooking. 2. Set your oven to 400 degrees F before doing anything else and arrange the roasting rack in the lower third of the oven. 3. In a bowl, add the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 C. of the olive oil, vinegar and honey and beat till well combined. 4. Rub the garlic mixture over the leg of lamb evenly and season with 2 tbsp of the coarse salt. 5. In a large roasting pan, add the carrots, potatoes, beet, yam, turnips, 2 tbsp of the olive oil and a pinch of salt and toss to coat well. 6. Place the leg of lamb over the vegetables. 7. Cook in the oven for about 20 minutes. 62

Yam and Lamb Dinner

8. Now, set the oven to 325 degrees. 9. Cook in the oven for about 90 minutes. 10. Remove from the oven and keep the leg of lamb onto a cutting board, covered with a piece of the foil for about 30 minutes before carving. 11. In a serving platter, place the vegetables and cover with aluminum a piece of the foil to keep warm till serving.

63

PRETZELS

Re-Imagined

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 12 Calories 428 kcal Fat 23.3 g Carbohydrates 53.5g Protein 4.2 g Cholesterol 44 mg Sodium 387 mg

Ingredients 13 pretzel rods, crushed 1 C. chopped pecans 1 C. fresh cranberries 1 C. packed light brown sugar 1 C. melted butter, divided 1 (32 oz.) can sweet potatoes, drained

1 (5 oz.) can evaporated milk 1/2 C. white sugar 1 tsp vanilla extract

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. In a bowl, mix together the pretzels, pecans, cranberries, brown sugar and 1/2 C. of the melted butter. In another bowl, add the sweet potatoes and beat till smooth. Add the evaporated milk, sugar, vanilla extract and remaining 1/2 C. of the melted butter and mix till smooth. 5. Transfer the mixture into the prepared baking dish and top with the pretzel mixture evenly. 6. Cook in the oven for about 25-30 minutes.

64

Pretzels Re-Imagined

North Carolina Crisp

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 420 kcal Fat 17.4 g Carbohydrates 64.7g Protein 4.4 g Cholesterol 31 mg Sodium 164 mg

Ingredients 1 (40 oz.) can sweet potatoes, drained 1 C. quick-cooking rolled oats 1 C. brown sugar 1/2 C. chopped pecans

1/2 C. melted butter 1 1/2 tsp ground cinnamon

Directions 1. 2. 3. 4. 5.

Set your oven to 400 degrees F before doing anything else. In an 8x8-inch baking dish. Place the sweet potatoes. In a bowl, mix together the oats, brown sugar, pecans, butter and cinnamon. Place the oats mixture over the sweet potatoes evenly. Cook in the oven for about 25-30 minutes.

North Carolina Crisp

65

JAMAICAN

Favorite Pudding

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 564 kcal Fat 15.6 g Carbohydrates 100.5g Protein 8.7 g Cholesterol 128 mg Sodium 556 mg

Ingredients 1 (29 oz.) can sweet potatoes 2 eggs, lightly beaten 1 C. packed brown sugar 1 C. milk 1/4 C. melted butter 2 tsp lemon juice

1/4 tsp ground ginger 1/4 tsp ground cloves 1/2 tsp ground cinnamon 1/2 tsp salt

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 1 1/2 quart baking dish. 2. In a bowl, mix together the sweet potatoes and eggs. 3. Add the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon and salt and beat till well combined. 4. Transfer the mixture into the prepared baking dish. 5. Cook in the oven for about 30 minutes.

66

Jamaican Favorite Pudding

Thanksgiving Pie

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 8 Calories 328 kcal Fat 17.8 g Carbohydrates 34.5g Protein 5.6 g Cholesterol 87 mg Sodium 216 mg

Ingredients 2 C. mashed baked sweet potatoes 1 1/3 C. eggnog 2 eggs 5 tbsp white sugar 1/4 C. sweet butter, softened 3 tbsp light rum, optional

1/2 tsp freshly ground cinnamon 1/2 tsp freshly grated nutmeg 1 (9 inch) frozen deep-dish pie crust

Directions 1. Set your oven to 450 degrees F before doing anything else. 2. In a large bowl, add the sweet potatoes, eggnog, eggs, sugar, butter, rum, cinnamon and nutmeg and with an electric mixer, beat till smooth. 3. Place the sweet potato mixture into the prepared pie crust. 4. Cook in the oven for about 10 minutes. 5. Now, set the oven to 300 degrees F. 6. Cook in the oven for about 50-55 minutes. 7. Remove from the oven and keep aside to cool. 8. Refrigerator to chill for at least 2 hours or overnight before serving.

Thanksgiving Pie

67

EASTER’S

Beef Soup

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 1153 kcal Fat 24.4 g Carbohydrates 152g Protein 80 g Cholesterol 119 mg Sodium 180 mg

Ingredients 3 lb. beef shank 2 C. dried split peas 2 C. chopped sweet potato 2 C. chopped taro (eddoes) 2 C. all-purpose flour 1/2 C. cornmeal 1 onion, chopped 1 clove garlic, minced

3 stalks celery, chopped, with leaves 2 tsp chopped fresh thyme 2 tsp white sugar 2 tbsp cider vinegar salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

In large soup pan, soak the peas in 2 C. of the water for about 1 hour. Cook the peas on medium heat for about 40 minutes. (Occasionally, check if more water is needed) Add the sweet potatoes and eddoes. In a pressure cooker, cook the beef shank with the garlic till tender. In a bowl, add the flour, cornmeal and enough water and knead till a non-sticky dough forms. Roll the dough out to 1/4-inch thickness and cut into 1x1-inch strips. In the pan of peas, add the celery, onion, shank, dumplings, thyme, sugar, vinegar, salt and pepper and simmer till the dumplings are floating. 8. Serve hot.

70

Easter’s Beef Soup

Yam

Ice-Cream

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 16 Calories 299 kcal Fat 16.1 g Cholesterol 35.8g Sodium 4g Carbohydrates 100 mg Protein 107 mg

Ingredients 2 C. heavy whipping cream 1/2 C. white sugar 1 (14 oz.) can sweetened condensed milk 4 egg yolks 1 (29 oz.) can sweet potatoes (such as Bruce's Yams(R)), drained

1/4 tsp ground cinnamon 1 (4 oz.) package prepared mini graham cracker crusts

Directions 1. In a large bowl, add the cream and beat till foamy. 2. Slowly, add the sugar, beating continuously till the stiff peaks form. 3. Add the sweetened condensed milk and egg yolks and beat till well combined. 4. Slowly, add the sweet potatoes, beating continuously till well combined. 5. Stir in the cinnamon. 6. Crumble the graham cracker crusts into the sweet potato mixture. 7. Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions. 8. Transfer ice cream to a freezable plastic container. 9. With a plastic wrap, cover the container and seal. 10. Freeze for at least 2 hours or overnight.

Yam Ice-Cream

71

EMILY’S

Yam Bake

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 314.4 Fat 6.0g Cholesterol 15.2mg Sodium 346.7mg Carbohydrates 58.1g Protein 2.8g

Ingredients 5 large yams 1/4 C. sugar 1/4 C. brandy, optional 3 tbsp butter, melted 1 tsp salt 1/2 tsp ground nutmeg

1/2 tsp ground ginger 1/8 tsp pepper 1 tbsp butter, melted 1 tbsp grated orange rind

Directions 1. In a pan of boiling water, cook the yams for about 45 minutes. 2. Set your oven to 350 degrees F before doing anything else and lightly, grease an 11x7-inch baking dish. 3. Remove from the heat and keep aside to cool slightly. 4. Peel and transfer into a bowl. 5. Mash the yams completely. 6. Add the sugar, brandy, 3 tbsp of the butter, salt, nutmeg, ginger and pepper and stir to combine. 7. Transfer the mixture into the prepared baking dish. 8. Coat the top with 1 tbsp of the melted butter and sprinkle with the orange rind evenly. 9. Cook in the oven for about 25-30 minutes.

72

Emily’s Yam Bake

Simply

Stovetop Yams

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 450.2 Fat 26.7g Cholesterol 56.0mg Sodium 214.1mg Carbohydrates 52.3g Protein 3.5g

Ingredients 6 tbsp brown sugar 1/2 C. heavy cream 2 tbsp butter 1/2 C. pecans, chopped 1/4 tsp salt 1/4 tsp cinnamon

1/4 tsp nutmeg 1 (15 oz.) cans yams ( Bruce's brand)

Directions 1. In a pan, add the yams with liquid and cook till heated completely 2. Place on low heat to keep them hot. 3. In a pan, mix together the brown sugar, heavy cream, butter, pecans, salt, cinnamon and nutmeg on medium heat and bring to a gentle boil, stirring continuously. 4. Place on low heat to keep the sauce hot. 5. Drain the yams completely and transfer into a serving bowl. 6. Place the hot Praline sauce over yams and serve.

Simply Stovetop Yams

73

YAMMY

Tammy

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 8 Calories 718.5 Fat 17.3g Cholesterol 50.8mg Sodium 144.2mg Carbohydrates 129.1g Protein 4.5g

Ingredients 8 yams 2 C. dark brown sugar 1/2 C. Bourbon, optional 1/2 C. heavy cream

1/4 lb butter pecans

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. Heat a skillet and toast the pecans till browned. 3. In a large pan of water, boil the yams for about 12 minutes. 4. Drain the yams and immediately, transfer into a bowl of ice cold water. 5. Peel the yams and cut into slices. 6. In a large pan, melt the brown sugar and butter till smooth. 7. Add the bourbon and heavy cream and mix till well combined. 8. Add the sliced yams and mix with the sauce. 9. Add the pecans and mix together while heating for a little time. 10. Transfer the yams mixture into a casserole dish. 11. Cook in the oven for about 25 minutes.

74

Yammy Tammy

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