Bake yam for 40-45 minutes at
grater to grate the yam into a bowl.
Add
Preheat oven to 350\u00b0F.
Butter a loaf pan and dust with a cinnamon sugar mixture.
Sift the dry ingredients in a mixing bowl and set aside.
Cream together the yams and sugar until smooth.
Add butter; mix.
Add eggs; mix.
Add milk; mix.
Fold the dry ingredients into the wet ingredients.
Fold in nuts and/or chocolate chips if using.
Pour batter into prepared loaf pan.
Sprinkle top with more cinnamon sugar mixture.
Bake for 60 minutes.
Cool 10 minutes.
Remove from pan to wire rack to cool completely.
emoving to wire rack.
Best when served warm!
oo thick, stir in reserved yam liquid.
Stir in yams
Grease and flour 4 mini loaf pans or round casserole. In medium bowl, beat egg with sugar until fluffy. Stir in flour, baking powder and salt and blend. Add dates, cherries, and pineapple. Wet your hands and pack into pans. Bake at 300F for 35-40 minutes. Top should be dry, but not brown. Melt jelly, add bourbon and while cakes are still warm, spread mixture over cakes, Wrap tightly. Keep in refrigerator or freezer. Best if you can make this a week or two before serving. Family favorite for many years.
Preheat oven to 325\u00b0.
Cut each yam in half widthwise.
Place yams in a shallow greased 1 1/2-quart baking dish.
Sprinkle yams with peel.
Drizzle syrup over yams and peel.
Dot with butter or margarine.
Sprinkle with coconut.
Bake for 30 to 35 minutes, until hot and bubbly.
Serves 8.
alt. Stir dry ingredients into yam mixture, mixing just until combined
Boil the tom yam stock over a medium high
Preheat oven to 375.
Just wash your yams well & cut them into pieces of your desired size, I like them a bit thicker.
Toss them in 1 tlbs. oil {you can use others but grapeseed oil is best since it doesn't become toxic once it reaches certain temps like oilve oil may}.
Lay them out on a cookie sheet, meaty part facing down & season with kosher salt or I used Mrs. Dash since it's salt-less. Bake for 20 mins or until the thickest pieces are tender!
Preheat oven to 350\u00b0F.
Place yam on foiled line sheet. Bake til tender and it begins to ooze syrup. About 45 minutes or so. Cool enough to handle. Skin and put in a mixing bowl. Add all the ingredients. Mix with a hand mixer. Cover and gently heat.
currants, raisins, cherries and chopped candied pineapple in a large bowl
Cream margarine, sugar and eggs one at a time.
Mix flour, nuts and candied fruit with the egg mixture.
Put in tube pan in cold oven for 2 1/2 hours at 250\u00b0.
br>Blend well.
Place candied cherries, candied pineapple, lemon peel, orange
Heat milk; do not boil.
Add marshmallows.
Stir until dissolved.
Add crushed crackers and remaining ingredients.
Press into pan and refrigerate.
Best made at least 2 weeks
ahead.
Wash and slice mushrooms. Dice onion. Cut yam into 1-inch pieces. Place mushrooms and onions in a pan sprayed with PAM, cover, and sautee over medium-high heat, stirring occasionally for about 5 minutes. Add all spices and reduce heat to low-medium. Add the yam pieces and cook 5-10 minutes, stirring occasionally and adding a little water if it gets too dry. Cook until the yam is just getting tender and all of it is moist but not watery.
Beat the butter, cream cheese, vanilla, and lemon juice in a bowl until smooth.
Gradually beat in the powdered sugar.
Add the candied ginger.
Spread on top of a spice cake such as carrot, banana, pineapple, etc.
Spread best when cake is still warm.
Enough for a sheet cake to serve 9 or 12.
Sift dry ingredients together over raisins, candied fruits and pecans to coat well.
Cream butter and sugar; add eggs and vanilla and beat well.
Add dry ingredients and sour cream and candied fruits, etc.
Pour batter into greased and floured Bundt cake pan. Sprinkle with cinnamon sugar.
Bake at 325\u00b0 for 1 hour, or until done (test).
Cool in pan 1 hour before turning out.
Candied orange zest:
Remove the
On baking sheet, bake yam at 400\u00b0 until just tender, 35 to 40 minutes (do not overbake); let yam cool, then peel and discard skin.
Cut potato into 2 x 1/4-inch sticks.