Yam Recipes

Ingredients:

• 1 (29 ounce) can Bruce’s cut yams, drained and mashed
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon melted butter
• 1/4 cup cream
• 16 marshmallows

Directions:

1. Preheat oven to 350°F.
2. Blend yams with sugar, salt, spices, butter and cream.
3. Cut 6 marshmallows in half and mix with yams.
4. Turn into greased baking dish.
5. Top with remaining marshmallows.
6. Bake for 20 minutes or until puffy and delicately browned.

This sweet soup was served recently to The First Family!

Ingredients:

• 1 29oz can Bruce’s Cut Yams
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (2 inch) piece fresh ginger root, thinly sliced
• 1 tablespoon red curry paste
• 1 (15 ounce) can unsweetened coconut milk
• 3 cups vegetable broth
• 3 1/2 tablespoons lemon juice
• 1 teaspoon sea salt
• 1 tablespoon toasted sesame oil
• 1/2 cup chopped fresh cilantro

Cooking Instructions:

Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.

Open and drain the syrup from the 29oz Bruce’s Cut Yams. Add to the soup. Blend with a stick blender or puree using a food processor. Cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Prep Time: 10 Min
Cook Time: 5 Min
Ready In: 15 Min

Ingredients:

5 C all purpose flour
2 Tbls baking powder
2 tsp salt
2 tsp cinnimon
1/2 tsp nutmeg
2/3 C butter
1 large can(1# 13oz) can of Bruces sweet potato drained and mashed.
1 1/2 C milk

Cooking Instructions:

In a large bowl combine the flour, baking powder, salt, cinnamin,and nutmeg. Cut in the cold butter til it resembles coarse crumbs. In another bowl combine the mashed sweet potatoes and milk. Add to the crumb mixture just til combined. Turn onto a floured surface, knead 8-10 times. Roll to 1/2 inch thick and cut with 2 inch biscuit cutter. Place on ungreased baking sheet. Bake at 425 degrees for 18-20 minutes til golden brown. Remove to wire racks and serve warm.

Prep time: 20 minutes
Cook time: 18-20 minutes
Yield: 24

Ingredients:

Bruce’s Sweet Potato Pancake Mix
1 cup pecans
Additional water if needed.

Cooking Instructions:

Fix pancakes per directions on box. While waiting for pancake mix to hydrate put 1 cup pecans in a food processor and process till nuts are very small. (If desired you can process until they are a powder). Gently fold them into pancake mix. (If mixture seems too thick add additional water if needed) Cook as normal.

This adds additional protein and a great flavor. Enjoy!

Prep time: 3 minutes to process pecans
Cook time: Normal cooking time
Yield: Normal yield

Ingredients:

1/4 c. butter
3/4 c. sugar
5 oz. evaporated milk
1/4 tsp. salt
2 eggs, beaten
1/2 tsp. cinnamon
2 tbsp. cornstarch
2 (16 oz.) cans yams, drained and mashed
1 tsp. vanilla
1 unbaked 9 inch pie shell

Cooking Instructions:

Preheat oven to 400 degrees. Cream butter and sugar together. Add eggs and stir. Add sweet potatoes (yams) and mix well. Stir in milk, vanilla, and salt and cinnamon, making sure all ingredients are thoroughly mixed. Pour into pie shell and bake 15 minutes at 400 degrees. Lower heat to 350 degrees. Cook until knife comes out clean, 20-30 minutes.

Prep time: 15 Minutes
Cook time: 45 Minutes
Yield: 6-8 Servings