We are sometimes confused by sweet potatoes and yams, which look similar in shape. Both have fairly thick skin, with flesh ranging from pale yellow to bright orange. Typically, sweet potatoes have less moisture than do yams.
This recipe is great using either choice.

INGREDIENTS:

5 lbs. Sweet Potatoes or Yams
6 tablespoons Unsalted Butter
1/2 cup fairly packed Dark Brown Sugar
1 tablespoon Water
1 1/2 teaspoon grated Fresh Ginger
1 teaspoon Salt, plus salt, to taste
Freshly ground Black Pepper, to taste
1/2 cup chopped Green Onions, green portion only

Whipping Up The Potatoes:

1. Preheat your oven to 375 degrees.

2. With the tines of a fork, prick each potato a couple of times and arrange potatoes on a baking sheet. Bake, turning occasionally, until potatoes are tender when pierced with a fork, about 1 1/2 hours. Alternatively, peel the potatoes and cut into 1-inch chunks. Bring a large pot of salted water to a boil over high heat, add the potatoes and cook until tender, about 20 minutes. Drain potatoes and put in a large mixing bowl.

3. Meanwhile, in a small saucepan over medium heat, combine the butter, brown sugar, water, ginger, the 1 teaspoon salt and pepper and stir to mix. Cook, stirring occasionally, until the sugar dissolves and the liquid thickens, about 2 minutes. Keep warm.

4. If potatoes were roasted, cool them slightly, then remove the skins. Cut potatoes into large chunks and put in a large mixing bowl. Using an electric hand mixer, whip the potatoes on medium-high speed until smooth and lump-free, 3 to 4 minutes or as long as it takes. Add the glaze and whip until just blended. Adjust the seasonings with salt and pepper, transfer potatoes to a warmed serving bowl and garnish with the green onions.

Nutritional Information Per Serving: 12 Servings

Calories: 286   Carbohydrates: 43 gm   Fat: 5 gm   Cholesterol: 15 gm
Protein: 4 gm   Sodium: 212 mg   Fiber: 3 gm   Calcium: 26 mg
Iron: 1 mg   Vitamin A: 233 IU   Vitamin C: 38 mg
Percentage of Calories from Fat: 19%
Percentage of Calories from Protein: 7%
Percentage of Calories from Carbohydrates: 74%

These pages are copyright © 1999 and UPDATED January, 2000 by Toni Dunlap, Toni's Treasures Forever, Inc.