8 sweet potatoes, about 6 pounds
1 unripe pineapple
15 juniper berries, crushed
1 3 inch cinnamon stick
8 to 10 whole cloves
1 or 2 dried red chile peppers, optional
1 pound pitted dates, chopped
1/4 cup clarified butter
5 to 6 ounces dried apricots
1/4 cup chopped walnuts
Peel the sweet potatoes and cut them into 1 1/2 inch cubes. Keep covered with cold water until ready to use. Gut off and discard the top of the pineapple. Wash and dry the fruit. Gut off the bottom and trim off the skin all around. Put the bottom and skin in a small stockpot. Cut the pineapple lengthwise into quarters; remove the core and add to the skin in the stockpot. Gut the pineapple into 1 1/2 inch cubes and set aside.
In the pot containing the skin, bottom, and core of the pineapple, combine the juniper berries, cinnamon stick, cloves, hot peppers, if using, and 8 cups cold water. Bring to a boil, lower the heat, and simmer, covered, for 45 minutes to 1 hour.
Remove from the heat and strain through a fine sieve or strainer. Press the skin against the walls of the sieve or strainer to squeeze out all the juices. Discard the skin. You should have 6 cups of stock. If not, add enough water to make 6 cups.
Pour 2 cups of the fruit stock into the jar of an electric blender or the work bowl of a food processor. Add half the chopped dates and blend thoroughly. Add 2 more cups of the stock and the remaining dates and blend until the mixture is totally smooth.
In a saut� pan large enough to hold the sweet potato cubes comfortably, heat the clarified butter over high heat. Add the pineapple cubes and cook them until they are golden brown all around. With a slotted spoon, remove them to a plate. Set aside.
Add the blended dates to the same pan and cook for 5 minutes, stirring. Add the remaining 2 cups of fruit stock and stir. Drain the sweet potato cubes, add them to the sauce, and cook over medium heat, tightly covered, stirring gently now and then, for about 30 minutes.
Gently mix in the reserved pineapple and the dried apricots and continue cooking, covered, for about 15 minutes, or until the sweet potatoes are tender, shaking the pan from time to time to prevent the potatoes from sticking to the bottom. Remove from heat and serve piping hot, garnished with chopped walnuts.
Note: To reheat this dish, add 1/2 cup water, cover tightly, and warm in a preheated 300-degree F. oven for about 20 minutes.
Yield: 6 to 8 servings
Sweet Potato and Orange Gratin
3 pounds large sweet potatoes
salt
2 large navel oranges, sliced
2 rounded tablespoons brown sugar
1/2 cup orange juice
3 tablespoons butter
1/2 cup chopped walnuts
In a large saucepan cover the unpeeled potatoes with cold water, bring to a boil and simmer covered for 20 minutes, until they feel just tender when pierced with a pointed knife. Drain, then take off the heat but cover with a tea towel and leave to steam for 10 minutes. When cool enough to handle, peel and cut in l/2 inch thick slices. Arrange half the slices in a greased gratin dish measuring approximately 12 x 7 x 2 and sprinkle lightly with salt. Top with half the orange slices and brown sugar then repeat with a second layer. Mix the orange juice with the melted butter and drizzle over the top, then sprinkle with the chopped nuts. Bake at 325F for 45 minutes, basting half way through, until golden and bubbly. Can be kept hot, covered, in a warm oven if necessary. Reheat in the microwave, uncovered, on 100 per cent power for 4 minutes. Keeps 2 days under refrigeration. Do not freeze. Yield: 8 servings.
Raspberry Sweet Potatoes
8 medium size sweet potatoes
1 teaspoon salt
1/4 cup firmly packed brown sugar
1/4 cup butter, softened
1 10 ounce package frozen raspberries, thawed and undrained
Cook sweet potatoes in boiling salted water 20 to 25 minutes or until tender. Drain and let cool to touch. Peel and cut in half lengthwise. Arrange sweet potatoes in a lightly greased 13 x 9 x 2 inch casserole, cut side up. Combine brown sugar and butter in a small bowl, mixing well. Spread brown sugar mixture over cut surface of sweet potatoes. Top with raspberries and juice. Bake uncovered, at 350F. for 25 minutes, spooning raspberries and juice over potatoes occasionally. 8 to 10 servings.
Sweet Potato Souffle
4-6 sweet potatoes or yams, wrapped in paper towels and cooked until soft in microwave, about 15 minutes and then turn them over for additional 15 minutes
cinammon, to taste
nutmeg, to taste
orange or apple juice, about 1/4 cup
After yams have cooled, scoop out insides into food processer and add remaining ingredients. Whip until smooth, adding spices to your liking. Serve warm or cold.
Sweet Potato Tsimmes
2-3 large sweet potatoes
2-3 large carrots, parboiled
1/2 cup pitted prunes
1/3 cup orange juice
1/2 cup crushed pineapple, with juice
Mix all and pour into Pam sprayed casserole. Cover and bake in 300F oven 2-3 hours. Freezes and reheats well.
Creole Candied Yams
1 can whole yams, 30 ounces
1/4 cup seedless raisins
juice from 1 lemon
1 teaspoon cinnamon
2 tablespoons butter
1 apple, cored and sliced
2 peaches, peeled and sliced
1/2 cup dark brown sugar
1/2 cup white sugar
Remove yams and place in casserole dish. Pour liquid from yams into bowl. Add white sugar, brown sugar, and cinnamon and mix until dissolved. Pour over yams. Mix fruit together; add to yams and liquid. Dot with margarine. Bake in 400F oven for about 45 minutes or until syrup has thickened slightly and yams look glazed.
Hawaiian Yam Bake
8 large sweet potatoes or yams peeled and cut into 2 inch chunks
2 cups pineapple chunks
1 cup banana; sliced
2 cups hearts of palm; cut into 2 inch chunks
2 cups tempeh; cut into 1 inch chunks
2 cups dried lentils
3 cups vegetable stock
1/2 cup honey
1/2 cup cider vinegar
Preheat oven to 250F. Combine all ingredients in a large roasting pan or casserole dish. Place in oven and bake, covered, for 2 hours. Stir occasionally and serve hot. For a sweeter taste, use apple juice to replace 1/2 of the vegetable stock.
Yam Balls
2 pounds white yams
1/2 an onion finely chopped
3 spring onions finely chopped
2 garlic cloves, peeled and finely chopped
2 teaspoons lemon thyme , finely chopped
1 tablespoons coriander, finely chopped
1 large green chili, finely chopped
1/2 teaspoon cumin, ground
1/2 teaspoon ginger, ground
1/2 teaspoon paprika
1 egg, beaten
pinch salt
4 ounces plain flour
oil for deep frying
Peel the yams and cut into even pieces. Bring a saucepan of water to boil and place the cut up yam pieces in it. Let cook for 20-25 minutes until it is tender. Drain and mash in a large bowl with a fork so that you have a fairly smooth mash. Add the remaining ingredients except the flour and stir it together until the ingredients are well combined. Place the flour on a large plate. Take a tablespoon of the mixture and roll it in floured hands into a small balls, then roll it in the flour so that it is coated. Repeat this with the remaining mixture. To Cook: Heat oil in a deep fryer, wok or large saucepan to 350F. Cook for around 3 minutes until they rise to the top and are golden brown and crisp. Drain the balls on paper towels, then place in a warm oven while you cook the rest. Serve with sauce of your choice.
Fruit and Nut Baked Yams
1 can #10 size Princella� Cut Yams, drained
appricot halves, canned 1 quart
2 tablespoons lemon juice
1 cup light brown sugar 1 cup
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon orange extract
2 cups chopped walnuts
1/4 cup melted butter
1/2 cup orange rind, julienned
1 quart boiling water
Arrange yams in greased 12 x 2 1/2 x 20 inch casserole. Combine apricot halves and lemon juice and arrange on top of yams. Combine brown sugar, cinnamon, pumpkin pie spice, orange extract, walnuts and butter and mix well. Sprinkle mixture over top of apricots and yams. Bake uncovered at 350F for 25 to 30 minutes. Blanch orange rind in boiling water for 2 minutes; drain and sprinkle over each portion. Makes 20 servings.
Yam Curry
1 pound tender yams
1-2 tablespoons salt
3 cups vegetable oil for deep frying
2 inches fresh ginger root
1 garlic clove
2-3 tablespoons vegetable oil
1 teaspoon cumin seeds
2 green cardamoms
1 bay leaf
4 peppercorns
1 inch sitck cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon garam masala, optional
salt, to taste
4 ounces fresh tomatoes
4 tablespoons yogurt
1/2 cup water
1 tablespoon chopped cilantro
Peel the yams, cut them into half inch cubes, place in a colander and sprinkle liberally with salt. Let stand 10-15 minutes, then dry on paper towels. Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes. Heat the oil over a moderate flame, add the cumin seed, and cook until they begin to splutter. Add the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color. Add all the spices and season with salt to taste. Cook a few seconds more, and then add the tomatoes. Let this cook while you continue. Heat the oil for deep frying to 350F and cook the yam cubes, a few at a time, until golden brown. Drain on absorbent paper towel. Set aside. Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out. Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes. Serve hot, garnished with the chopped cilantro.
Yam Polamai
2 cups assorted fruits sliced: apples, pears, tangerine sections, grapefruit or pomelo, grapes, firm papaya, strawberries, oranges
2 tablespoons oil
1 shallot, thinly sliced
3 cloves garlic, thinly sliced
juice of one lime
1 teaspoon kosher salt
1 teaspoon sugar, or to taste
1/4 cup cooked shrimp
2 tablespoons chopped roasted peanuts
1 fresh red chili, seeded and finely shredded
4 baked fresh yams
Cut fruit into bite sized pieces. If using pomelo, peel individual sections and break apart into grains about the size of a grape seed. If grapes contain seeds, split and seed them. Toss apple or pear slices in a little citrus juice to keep them from oxidizing. In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned. Remove and drain on paper towels. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir to dissolve. Add fruit, shrimp, half the garlic, and shallot and toss to coat evenly with dressing. Taste and adjust seasoning if necessary. Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile.
Serve over baked yams.
Ham and Yam Louisiane
2 17 ounce cans yams
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon salt
2 tablespoons butter
1/4 cup onion, minced
1/3 cup green bell pepper, diced
1/2 pound cooked ham, chopped
2 tablespoons raisins, seedless
Drain yams, place in a mixing bowl and mash. Add milk, melted butter and salt. Beat until light and fluffy. In a 4 cup measure, micromelt butter on high 40 seconds. Stir in onion and green pepper and microwave on high 1 minute. Add ham and raisins, cover with plastic wrap and microwave on high 3 minutes. Fold ham mixture into yam mixture and turn into a greased 1 quart round casserole. Microwave on high 7 minutes. Serves 4 to 6.
Yam Apple Bake
2 17 ounce cans yams, drained and cut into bite size pieces
1 cup cooked Riceland Natural Brown Rice
1/4 cup firmly packed brown sugar
2 teaspoons honey
1 teaspoon grated orange peel
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 20 ounce can sliced apples or 1 1/2 cups thinly sliced apples
Topping:
1/3 cup all purpose flour
1/4 cup firmly packed brown sugar
2 tablespoons butter
1/4 cup cooked Riceland Natural Brown Rice
Heat oven to 350F. Grease 2 quart casserole. In large bowl, combine yams, 1 cup rice, 1/4 cup brown sugar, honey, orange peel, cinnamon and nutmeg; mix well. Gently fold in apples. Pour into prepared casserole. In small bowl, combine flour and 1/4 cup brown sugar; mix well. Using fork, cut in butter until crumbly; stir in 1/4 cup rice. Sprinkle over apple mixture. Bake at 350F for 30 minutes or until thoroughly heated. Serves 8 to 10.
Jamaican Yam Casserole
1 16 ounce can yams, drained
1/2 medium banana, thickly sliced
1/4 cup orange juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons pecans, coarsely chopped
2 tablespoons toasted flaked coconut
In a greased 1 quart casserole dish, arrange yams and banana. Pour juice over all. Sprinkle with salt and pepper. Top with pecans and coconut. Bake covered in a 350F oven for 30 minutes.
Yield: 2 servings.
Yam Turnout
2 1/4 pounds cooked peeled yams
1/3 cup sugar
1/3 cup brown or maple sugar
egg substitute equivalent to 1 egg
1 1/2 teaspoons grated orange rind
1/3 cup raisins
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoon salt
6 tablespoons melted butter
Dixie Sauce:
1 cup maple syrup
1 teaspoon grated lemon rind
2 tablespoons lemon juice
Whip together yams, sugar, nutmeg, salt, butter, egg substitute and grated orange rind until smooth. Coat an 8 inch ring mold with melted butter. Put in freezer to harden butter. Then dredge mold with flour. Press the mixture into the mold. Bake at 375F. for 30 minutes. Turn out on a plate and serve with Dixie Sauce. To make the sauce, mix together sauce ingredients and heat. Serve warm, drizzled over Yam Turnout.
Sweet Potato and Yam Galett
6 tablespoons butter
1/2 cup, packed dark brown sugar
1 tablespoon minced fresh ginger
1 tablespoon grated lemon peel
1/2 teaspoon salt
nonstick vegetable oil spray
1 1/2 pounds small slender tan skinned sweet potatoes, peeled, sliced into 1/4 inch-thick rounds
1 1/2 pounds small slender yams red skinned sweet potatoes, peeled, sliced into 1/4 inch-thick rounds
1/4 cup all purpose flour
Lemon wedges
Melt butter in heavy medium saucepan over medium heat. Add brown sugar, ginger, lemon peel and salt; stir until sugar dissolves, about 4 minutes. Keep warm. Position rack in top third of oven and preheat to 400F. Line 9 to 10 inch diameter, 1 3/4 inch deep ovenproof skillet with foil. Spray foil with nonstick spray. Toss sweet potatoes and yams with flour in large bowl. Add brown sugar mixture; stir to coat potatoes and yams. Arrange sweet potatoes and yams alternately in overlapping circles in prepared skillet. Spoon any remaining brown sugar mixture over potatoes. Press on potatoes to compact. Cover with foil. Bake potatoes until just tender, about 1 hour. Uncover and press potatoes with metal spatula to compact. Continue baking until potatoes are very tender, pressing on potatoes occasionally, about 30 minutes longer. Let stand 10 minutes. Using oven mitts, invert skillet onto platter. Remove skillet. Peel off foil. Replace any pieces of sweet potatoes and yams that may have become dislodged. Cut galette into wedges; serve with lemon wedges. Serves 6 to 8.
Yam Latkes
2 cups, packed coarsely grated peeled yams
1/2 cup chopped red bell pepper
3 tablespoons cornstarch
1 15 to 16 ounce can garbanzo beans, well drained
1 egg
2 teaspoons curry powder
1 teaspoon salt
1/4 cup chopped cilantro
2 teaspoons mustard seeds
8 tablespoons vegetable oil
Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture. Preheat oven to 325F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12.
Southern Sweet Potatoes
1 quart sliced, cooked sweet potatoes
3/4 cup karo syrup
2 tablespoons vegetable oil
3 tablespoons cornstarch
1 teaspoon salt
cinnamon
Oil a baking dish. Put in a layer of potatoes, sprinkle with cornstarch, salt and cinnamon, put on a second layer and continue until there are three layers in the dish. Pour in the karo combined with one and one half cups boiling water and the oil and bake thirty five minutes in a 350F oven.
Sweet Potato Puff
2 cups mashed sweet potato
2 tablespoons butter
salt and pepper
1/4 cup milk or cream
1 egg
To the mashed potatoes add the melted butter, seasonings and milk. Beat the egg yolk and white separately, add the yolk to the potato mixture and then fold in the white. Bake in one dish or in individual molds until puffy and brown.
Sweet Potato Fritters
Take one pint of mashed sweet potatoes, two eggs, half a saltspoon of salt, a cup of pastry flour and a teaspoon of baking powder, mix together with a little sweet milk and drop tablespoons of the batter into hot fat, frying until golden brown.
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