Comments on: ‘Yams’ With a Side of Sisterhood

By: TexasDeb

TexasDeb — Thu, 19 Nov 2009 21:55:45 +0000

My family asks me to repeat a brandied yam recipe I got as a newlywed (DECADES ago, OK?) that calls for cans of Sugary Sam Yams. With butter, lemon juice, salt and pepper added to the sauce to banish any cloying tendencies, the fact they can be made ahead to perk back up to heat in the crock pot while the oven is otherwise occupied has made them a cook’s favorite as well as a taster’s choice.

By: Iris

Iris — Thu, 19 Nov 2009 01:15:07 +0000

TA DA…!! I am sure this Sweet Potato Souffle is the recipe I have been searching for since enjoying one quite similar at a church dinner several years ago. Normally, I prefer my sweet potatoes to be small, oiled and baked but to use up those monsters from the compost pile this souffle will be what I try when we gather together for Thanksgiving this year. Thanks, Paige…!!

By: MiSchelle

MiSchelle — Wed, 18 Nov 2009 15:18:13 +0000

While reading, I scrolled down to the Sweet Potato Balls recipe and immediately thought of my 3 years in central North Carolina, only to read that the source for the recipe was indeed in Greensboro. Hilarious. Another Thanksgiving staple from that region – Stuffing Patties. Yes, soggy dressing formed into patties and baked on a cookie sheet. *shudder* Southern cuisine does have its stars, though.

By: millie rossman kidd

millie rossman kidd — Sat, 14 Nov 2009 10:48:41 +0000

Sweet potatoes have become more of an acquired taste for me, and, sad to admit, were mostly limited to sweet potato fries for many years.

But I like them done pretty simply. I slice them in half and score the exposed flesh about 1/4″ deep in a diagonal criss-cross pattern. Then I put about 1 tbsp of butter in 2-3 chunks on top and finally, top that with a layer of brown sugar and bake at a fairly high temp for about 45 min to an hour until a knife goes through the potato easily. I’m not sure of the exact time or temp so keep an eye on them if anyone tries it so the sugar doesn’t go from caramelized to burned… (I rarely use real recipes, instead relying on tried and true faves or foolishly gambling with some new concoction).

One last caveat: I do put them in some sort of foil or parchment-lined baking dish because the butter and brown sugar really caramelizes in the pan and it’s a b*tch to clean.

By: Dan Shaw

Dan Shaw — Fri, 13 Nov 2009 19:43:34 +0000

My mother used to make sweet potato casserole that called for crushed Dole pineapple for the sweetener. It was delicious! My mom loved recipes from the back of Dole pineapple cans. She used to make open-faced grilled cheese sandwiches with pineapple rings and ham on English muffins (the pineapple and muffins being the same size and shape) and I am pretty sure her baked bean recipe came from the back of a pineapple can too. As for the sweet potatoes, in the early days they came from a can, too, but now she roasts real potatoes before turning them into a casserole.