sweet potatoes and yams, what are you making?
each year i am given the task of making yams with sweet potatoes and marshmallows. i know many people cringe at this idea but many of us like it. for my family it is more about the tradition then the taste.
anyone have any good recipes or suggestions on how i should make it this year? do you prefer fresh sweet potatoes or canned yams?
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11 Comments:
sweet potatoes are probably my favorite part of the meal! usually we do the frozen packs with the premade mix, then throw some marshmallows on top (i love it too), but since I've gotten into cooking this year, I'm going the fresh route. I picked up a bunch the other day and i'm gonna use this recipe from the washington post:
http://www.washingtonpost.com/wp-dyn/content/gallery/2008/11/17/GA2008111702651.html?referrer=emaillink
(it's a slideshow recipe)
it looks awesome, only it doesn't include the marshmallows. i'm throwing them on anyway :)
sarahlucy at 10:54AM on 11/25/08
Definitely sweet potatoes! We've never done the marshmallows thing -- too sweet for my family's taste. This year I'm doing mashed sweet potatoes and pears:
http://www.epicurious.com/recipes/food/views/Mashed-Sweet-Potatoes-and-Pears-809
Hope your foray into fresh goes great!
CookiePie at 10:59AM on 11/25/08
I have a Paul Prudhomme recipe from years go with fresh SPs, a cinnamon stick, a POUND! of butter and a sliced orange and lemon, plus beaucoup brown sugar and some water. You cook them long enough that the citrus peel becomes candied. Divine but deadly. Nevertheless, when I married Mr. Meatloaf, things changed because he loves just plain baked SPs and unless it's a huge crowd at Thanksgiving, that's what I make. (If it's a mob, he quite gracefully just lumps it.) Pre-Prudhomme, it was canned ones topped with brown sugar and butter and cooked in the oven, a la Mom.
lemons at 11:19AM on 11/25/08
My aunt (whom I have spent Thanksgiving with the last few years) always makes the exact recipe CookiePie posted. It's delicious! Lightly sweet and spiced but not too much (I mean, there's dessert, too!). Growing up my mom always baked fresh sweet potatoes, mashed them with butter and milk and a little sugar, and topped it with a pecan/walnut cinnamon sugar topping that gets crispy in the oven. Pretty sweet, but tasty!
Laurel E at 12:25PM on 11/25/08
Thanks Laurel! This is my first time making this particular dish, so I'm really happy to hear you give it the thumbs up :)
CookiePie at 12:29PM on 11/25/08
I'm making my usual sweet potato casserole. It's a Southern Living recipe and the best sweet tater casserole in the world!
caramel at 12:37PM on 11/25/08
I, for some reason, prefer sweet potatoes in savoury applications rather than sweet. Sweet ones always seem too one-tone to me. So I'm making my now traditional Thanksgiving Mash: roughly half sweet potatoes, half Yukon Golds, 2 heads of roasted garlic, all mashed together like a regular mash and seasoned with salt, pepper, cumin and smoked paprika. Works so well with sage gravy! Btw, I've also used this mash as a pierogi filing, and it was insanely delicious.
brooke29 at 12:44PM on 11/25/08
For years I have made sweet potato pie rather than pumpkin. I think it holds better when made the day before -- less chance of that watery pumpkin thing.
Blue Iris at 1:35PM on 11/25/08
@ brooke29 i like the savory better than the sweet also, some olive oil, cinnamon, salt, garlic and a bit of cayenne.
dearrie at 5:39PM on 11/25/08
I roast them, remove skins, mash with butter. Add a little nutmeg. This year I'm going to roast a banana with them and see if I like some mashed with the sweet potatoes. I saw Tyler Florence do that. Sounds good. I don't like sugar or nuts or marshmallows with them. I can't "dress them up" even for a holiday.
@Blue Iris ~ I also prefer sweet potato pie to pumpkin. The difference is subtle, but amazing.
PerkyMac at 8:03PM on 11/25/08
I bought sweet potatoes this year. I make a dish that I formulated one year by accident. The sweet potatoes are coated in a crumb topping which includes gingersnaps and a pinch of chipolte pepper. It is surprisingly nice combination.
JerzeeTomato at 8:09AM on 11/26/08