Guess what time it is? It's time for the DG County Fair! Now in it's sixth year, enter your blue-ribbon photos or mouth-watering recipes for a chance to win a gift subscription! Click here here to get all the details, dates and entry rules.
So, truth is the majority of us have never, ever had a "yam" and most likely never will.
Just bake in jacket, split and add butter...a little cinnamon sprinkled on top. Live not too far from East Texas where the soil is mostly sand and the sweet potatoes grow without even a bump on them, very smooth. Extremely nutricisous (sp?)
I enjoy Sweet potato cassseroles or as they like to say here sweet potato souffle although I don't think that name is accurate. Especially good to take somewhere where a lot of eaters are. Most people think it should be dessert the way I make them.
Season 2 cups cooked, riced sweet potatoes to taste [1/2 t nutmeg and 1 T dark rum is nice] and stir in 4 egg yolks, beaten until thick. Beat 5 egg whites until stiff. Fold about 1/4 of the egg whites into the sweet potato puree, then carefully fold the lightened puree into the rest of the egg whites. Pour into a buttered, floured souffle dish and bake in 350 F oven for 25-30 minutes.