Re: how to eat yams (sweet potatoes?)

[Guest guest]

>>>Is the peel usually eaten? Are all the nutrients concentrated in it like

regular potatoes?

What is the best way to prepare them?

I'm boiling one now, which I peeled, and am going to mash with butter.<<<

Many people do peel them, but I think they're OK with the peel still on. I

believe you can cook them any way you would cook other potatoes. I like them

sliced thinly and pan-fried in olive oil with a salty seasoning.

Cheers,

Tas'.

[Guest guest]

> Many people do peel them, but I think they're OK with the peel

still on. I believe you can cook them any way you would cook other

potatoes. I like them sliced thinly and pan-fried in olive oil with a

salty seasoning.

>

Thanks Tas. I cooked mine more like I cook butternut squash, since

it was orange. I put in butter, maple syrup, cinnamon, nutmeg, and

ginger, then blended it all together. It's pretty good! :-D

Chris

[Guest guest]

> Thanks Tas. I cooked mine more like I cook butternut squash, since

> it was orange. I put in butter, maple syrup, cinnamon, nutmeg, and

> ginger, then blended it all together. It's pretty good! :-D

>

> Chris

If you want a savory approach: boil, then mash them (i peel them),

add rosemary, chopped crispy walnuts & parmesan cheese.

Well, that was the original recipe. Since I can't do dairy, I added

rosemary, walnuts & a wallop of ghee. Really good!

[Guest guest]

> I bought some yams (are sweet potatoes the same thing?

Yeah, what they sell in the US as yams are, in fact, sweetpotatoes.

I like to bake chicken pieces with peeled and sliced sweetpotato,

onion, and rosemary. Salt and pepper to taste.

[Guest guest]

On Sun, 27 Jun 2004 21:16:03 EDT

ChrisMasterjohn@... wrote:

> I bought some yams (are sweet potatoes the same thing? in any case, they

> rang up as yams and look like fat root vegeteables, reddish/brownish/orangish

on

> outside and light orange on inside). I've never eaten one before, to my

> memory, except french fried sweet potatoes at a restaurant a couple years ago.

>

> Is the peel usually eaten? Are all the nutrients concentrated in it like

> regular potatoes?

>

> What is the best way to prepare them?

>

> I'm boiling one now, which I peeled, and am going to mash with butter.

>

> Chris

I'm crazy about yams. They are like a dessert for me. They also make

great carriers for loads of butter.

I haven't eaten them boiled in years. I usually bake mine in the oven,

sprinkle with cinnamon and nutmeg, and throw on lots of butter. Very

tasty.

I've never eaten the peel except when making yam fries. I always thought

the nutrients in yams were concentrated in the flesh, but I could be

wrong.

The *New* Ten Commandments

http://tinyurl.com/245sr

" They told just the same,

That just because a tyrant has the might

By force of arms to murder men downright

And burn down house and home and leave all flat

They call the man a captain, just for that.

But since an outlaw with his little band

Cannot bring half such mischief on the land

Or be the cause of so much harm and grief,

He only earns the title of a thief. "

--Geoffrey Chaucer, The Manciple's Tale

[Guest guest]

ChrisMasterjohn@... wrote:

> I bought some yams (are sweet potatoes the same thing? in any case,

> they

> rang up as yams and look like fat root vegeteables,

> reddish/brownish/orangish on outside and light orange on inside).

The orange ones are usually called yams. The ones that are yellow on the

inside are usually called sweetpotatoes. Technically, I think that

they're different varieties of sweetpotatoes, but if the British can

call French fries " chips, " then we can call orange sweetpotatoes " yams. "

> Is the peel usually eaten? Are all the nutrients concentrated in it

> like regular potatoes?

I usually eat it, although I've found that it's sometimes difficult to

bake it without burning the inside of the skin. There may be health

concerns with this, but I don't eat them frequently enough for this to

be a major problem.

> What is the best way to prepare them?

I bake them and add a bit of cinnamon and as much butter as it will

absorb. It's a bit like pumpkin pie that way.

[Guest guest]

My favorite way to use yams (not the variety call usually called sweet

potatoes) is to slice them up and layer them in a casserole alternately

with apples and bake them. You can add sweetener if you want but you don't

need to . I like to eat it warm with heavy cream. Tastes a lot like apple

pie. I always make it for Thanksgiving.

Irene

At 06:16 PM 6/27/04, you wrote:

>I bought some yams (are sweet potatoes the same thing? in any case, they

>rang up as yams and look like fat root vegeteables,

>reddish/brownish/orangish on

>outside and light orange on inside). I've never eaten one before, to my

>memory, except french fried sweet potatoes at a restaurant a couple years ago.

>

>Is the peel usually eaten? Are all the nutrients concentrated in it like

>regular potatoes?

>

>What is the best way to prepare them?

>

>I'm boiling one now, which I peeled, and am going to mash with butter.

>

>Chris

>

>

>

[Guest guest]

On Sun, 27 Jun 2004 20:47:55 -0700

" Berg " <bberg@...> wrote:

> The orange ones are usually called yams. The ones that are yellow on the

> inside are usually called sweetpotatoes. Technically, I think that

> they're different varieties of sweetpotatoes, but if the British can

> call French fries " chips, " then we can call orange sweetpotatoes " yams. "

For my tastes, I don't really care for the yellow ones. The orange ones

seem quite a bit sweeter and not as dry.

> > Is the peel usually eaten? Are all the nutrients concentrated in it

> > like regular potatoes?

>

> I usually eat it, although I've found that it's sometimes difficult to

> bake it without burning the inside of the skin. There may be health

> concerns with this, but I don't eat them frequently enough for this to

> be a major problem.

Interesting. I rarely have skin that is burned on the inside. I usually

eat two big ones at the end of my Warrior meal and never eat the skin.

> > What is the best way to prepare them?

>

> I bake them and add a bit of cinnamon and as much butter as it will

> absorb. It's a bit like pumpkin pie that way.

You mean sweet potato pie, eh? There is a BIG difference, at least

according to my tastebuds, LOL!

The *New* Ten Commandments

http://tinyurl.com/245sr

" They told just the same,

That just because a tyrant has the might

By force of arms to murder men downright

And burn down house and home and leave all flat

They call the man a captain, just for that.

But since an outlaw with his little band

Cannot bring half such mischief on the land

Or be the cause of so much harm and grief,

He only earns the title of a thief. "

--Geoffrey Chaucer, The Manciple's Tale

[Guest guest]

ChrisMasterjohn@... wrote: What is the best way to prepare them?

We use lots of orange fleshed sweet potatoes... one of my favourite dishes is --

peel & cube [large chunks] the sweet potatoes [say 1.5 lb.]... put in a roasting

dish along with peeled and quartered onions [about half the quantity of sweet

potatoes], separate a whole head of garlic [do NOT peel the individual cloves],

mix it all in some melted goose fat till well coated, sprinkle with salt and

crushed black pepper and roast in a hot oven [200 deg.C.] for about 40-45

minutes. you can add some carrots and some waxy potatoes too... just make sure

all the 'chunks' are the same size to ensure even cooking... BTW... the garlic

cloves will pop out in the mouth when you chew on them, then you spit out the

papery casing :-)

I also use sweet potatoes in various soups in preference to waxy potatoes [never

eat floury potatoes]

Here's a divine recipe for a Moroccan 'salad' of Sweet Potatoes.

-- 1.5 lb. sweet potatoes [orange fleshed]- peeled and cubed or cut into rings

(depending on size)

-- ½ cup olive oil

-- 1 onion, finely chopped

-- 1 pinch of salt

-- ¼ tsp ground ginger [best and freshest quality you can get]

-- 1 pinch each - saffron [or turmeric] & ground cumin

-- 1 cup of water

-- 1 tsp sweet paprika

-- 1 Tbsp chopped fresh parsley [italian flat leaf]

-- 1 Tbsp chopped - coriander [cilantro]

-- Juice of half a lemon

-- The peel of preserved lemon cut into small chunks or equivalent in grated

zest of fresh lemon

-- A handful of olives - black or Kalamata, left whole or diced

----- Sauté onion in oil with salt, saffron and ginger, add water and sweet

potatoes, cover. Cook for 5 minutes; add cumin, paprika, parsley, coriander,

lemon juice, peel of preserved lemon and the olives.

---- Cook on low heat till potatoes are done, about 20 minutes. Serve at room

temperature.

Dedy

[Guest guest]

Oooh! Me too! Me too!

Also good with butter and a nice swirl of maple syrup and chopped

pecans. And being a good Southern belle, I'm very fond of sweet

potato pie.

> >I bought some yams (are sweet potatoes the same thing? in any

case, they

> >rang up as yams and look like fat root vegeteables,

> >reddish/brownish/orangish on

> >outside and light orange on inside). I've never eaten one

before, to my

> >memory, except french fried sweet potatoes at a restaurant a

couple years ago.

> >

> >Is the peel usually eaten? Are all the nutrients concentrated in

it like

> >regular potatoes?

> >

> >What is the best way to prepare them?

> >

> >I'm boiling one now, which I peeled, and am going to mash with

butter.

> >

> >Chris

> >

> >

> >

[Guest guest]

Another sweet potatoe lover here! We usually wrap them with Al foil

and bake them in the oven. Then mash them with plenty of butter.

Here in the South the sweet potatoes we buy have orange flesh and

are very juicy after we bake them.

The true yam is a root mainly grown in Africa. They are larger and

more starchy compared to the sweet potatoe. What is sold in the US

as yams is usually sweet potatoes.

Marieta

> I bought some yams (are sweet potatoes the same thing? in any

case, they

> rang up as yams and look like fat root vegeteables,

reddish/brownish/orangish on

> outside and light orange on inside). I've never eaten one before,

to my

> memory, except french fried sweet potatoes at a restaurant a

couple years ago.

>

> Is the peel usually eaten? Are all the nutrients concentrated in

it like

> regular potatoes?

>

> What is the best way to prepare them?

>

> I'm boiling one now, which I peeled, and am going to mash with

butter.

>

> Chris

>

>

>

[Guest guest]

The best way meaning the healthiest or the tastiest? For taste, I know plenty

of people who like their sweet potatoes baked with butter and brown sugar and

marshmallows and a dash of salt. MMMMmmmmmm.

-- Ken

> I bought some yams (are sweet potatoes the same thing? in any case, they

> rang up as yams and look like fat root vegeteables, reddish/brownish/orangish

on

> outside and light orange on inside). I've never eaten one before, to my

> memory, except french fried sweet potatoes at a restaurant a couple years ago.

>

> Is the peel usually eaten? Are all the nutrients concentrated in it like

> regular potatoes?

>

> What is the best way to prepare them?

>

> I'm boiling one now, which I peeled, and am going to mash with butter.

>

> Chris

>

>

>

[Guest guest]

NT has a GREAT sweet potato recipe using lemon juice. I think it's the

souffle.

Elaine

[Guest guest]

> You mean sweet potato pie, eh? There is a BIG difference, at least

> according to my tastebuds, LOL!

My mom dated this fella a while back who commercially (but not very

widespread, yet) makes ice cream (from pastured cream, incidentally),

who once made a sweet potato pie flavor ice cream. It was DECLICIOUS!

Chris