Yams And Marshmallow Recipes

November 26, 2009 by USA Post 

Whether you’re celebrating Thanksgiving with the traditional turkey or opting to go with vegetarian fare, there’s one side dish that complements both — sweet potatoes.

In the United States we use the terms sweet potato and yam interchangeably and incorrectly. True yams, which are not grown commercially in this country, are a completely different veggie than the reddish- or orange-skinned sweet potato grown here.

Yams have scaly skin; sweet potatoes are smooth. Yams are tubers (like potatoes), and sweet potatoes are roots like carrots.

In the United States, we commonly see only a few varieties in the stores, and those fall into two general categories: pale, dry-fleshed with tan skins and deep orange, moist-fleshed with brown skins. But elsewhere in the world people enjoy thousands of different varieties. Colors can range from white to purple and some have lovely swirled patterns when cut open.

Sweet potatoes are a nutritional powerhouse. They’re an excellent source of vitamins A and C, are high in fiber (especially if you eat the skin) and also contain healthy doses of potassium and beta carotene. One medium sweet potato contains about 120 calories and is fat-free — at least it is until cooks begin loading it with sweetened fruit and fruit juices, brown sugar, butter and — heaven help us — marshmallows.

This Thanksgiving just say no to marshmallows and give sweet potatoes a chance to shine on the dinner table. Instead of covering them with a sticky, gooey layer of melted marshmallows, try these ideas from the Louisiana Sweet Potato Commission — make Lemon Sweet Potato Casserole or bake sweet potatoes just like you would a regular potato. Or give a chance to a recipe from the Sweet Potato Council — Sweet Potatoes with Apple Cider and Dried Cranberries.

At the store, choose well-shaped, firm sweet potatoes. Avoid any with signs of decay.

According to the Louisiana Sweet Potato Commission, the more deeply colored the sweet potato, the more moist the flesh. Unless you’re making something that needs a sturdy potato, moistness is desirable.

Buy only a few sweet potatoes at a time. They don’t keep for more than two weeks. For longer life and to preserve their taste, store sweet potatoes in a cool, dry, dark place, but don’t refrigerate them.

Lemon Sweet Potato Casserole

A quick method to shred sweep potatoes is in the food processor. All the ingredients are combined together, to make this lemon lover’s outstanding dish-it’s almost like a pudding.


6 cups shredded peeled sweet potatoes (yams), about 3 medium

2 tbsp. margarine or butter, melted

2/3 cup sugar

1 cup skim milk

2 large eggs

1/2 tsp. ground cinnamon

1 (4 serving) box instant lemon pudding and pie filling


Preheat oven to 325 degrees. Combine shredded sweet potatoes, margarine, sugar, milk, eggs, cinnamon and pudding mix in a 2-quart oblong casserole dish. Cover tightly with foil and bake for one hour. Remove foil and continue cooking 20 to 30 minutes or until top is golden brown. Makes 10-12 servings.

Nutrition: Per serving: CAL 288 (10% from fat); FAT 3g; PROTEIN 4g; CARB 61g; CHOL 36mg; SODIUM 194mg; SATURATED FAT 1g

—Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg

Sweet Potato Casserole

* 3 cups cooked, mashed sweet potatoes

* 1/2 cup sugar

* 1/2 stick melted butter

* 1/2 tsp. salt

* 1/2 cup milk

* 1/2 tsp. vanilla

* 2 eggs

Combine and put in a 1-1/2 quart casserole dish and top with the following mix:

* 1/2 cup brown sugar

* 1/3 cup flour

* 1 cup chopped pecans

* 1/3 stick butter (melted)

Bake at 350 degrees for 35 minutes.

At it best when served hot, but it’s also good refrigerated.

Makes an excellent side dish to baked ham and roasted pork.

— The Sweet Potato Council of California

*Loretto J. Hulse: 582-1513;

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