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I Yam What I Yam

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With Thanksgiving just around the corner, the new Science, Technology and Business blog has a timely post: “Candied Yams or Candied Sweet Potatoes?”

Comments (4)

  1. Almost everybody eats red beets. Almost nobody eats sugar beets. Like yams and sweet potatoes, we eat what we know. I know sugar beets. They grow faster and bigger than red beets. Am I the only one?

  2. I prefer yams when I can find them. U candy then with vanilla, butter, molasses and brown sugarfinished with cinnamon and nutmeg. Yum.

  3. My dad is diabetic, so this year for Thanksgiving we are going to be doing something a little different. Here is one recipe that might help keep a traditional Thanksgiving ingredient, with a much healthier twist.

    Savory Sweet Potatoes

    3 lbs. sweet potatoes, peeled and cubed
    3 tbs. olive oil
    1 1/2 teaspoons paprika
    1 teaspoon brown sugar
    1/4 teaspoon black pepper
    1/4 teaspoon onion powder
    1/4 teaspoon dried thyme
    1/4 teaspoon dried rosemary
    1/4 teaspoon garlic powder
    1/8 teaspoon cayenne pepper

    Preheat oven to 375 degrees. In a small bowl, combine all the spices, and set aside. Toss the cubed sweet potatoes with the olive oil, and the spice mixture until they are thoroughly coated.
    Put potatoes into a 9×13 baking pan and bake for 45 minutes to 1 hour, until tender! I made these for my dad, who has a MAJOR sweet tooth last year. He was a little sad not to have the traditional sweet potatoes chock full of butter and brown sugar and marshmallows, but he really liked these!

  4. MMMM. yams. Enough said

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