Thanks to all for sending your sweet potato recipes. I can’t wait to try them all, especially the sweet potato bread sent by Anna in Jackson (recipe follows).
The most intriguing was a recipe submitted by Maggie in New Orleans where they are partial to calling sweet potatoes “Yams.” I don’t think that’s technically correct since they are actually two different animals, but who cares. I love anything wrapped in bacon so I will incorporate the filets mignyams into my Thanksgiving menu.
Maggie’s Filet Mignyams
4 medium yams, or 8 small ones
8-12 slices bacon.
Boil yams in skins until tender. Peel. Leave small potatoes whole or cut the medium potatoes in halves or thirds. Wrap each slice in bacon, securing ends with toothpicks.
Bake on rack in shallow pan in moderately hot oven at 400 degrees for 15-20 minutes or until bacon is done and crisp. Serves eight.
Anna’s Sweet Potato Bread
(I’m going to experiment with baking these in clay flower pots. You must season them before baking, a similar process to seasoning your black iron skillets. Just call me Martha Stewart.
3-1/2 c sugar
1 cup cooking oil
2 cups mashed sweet potatoes
1 t. vanilla
Mix above well and add dry ingredients:
3-1/2 cups flour
1 t. soda
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1 t. allspice
Add one box chopped dates and 1 cup chopped nuts
Put equal amounts in four greased tall one-pound coffee cans. Cook at 350 degrees for one hour. When cool slice in rounds. Plastic lids can be put on the store. Can be frozen.
I will try removing them from the pots, wrapping them in that florist wrap and place back in pot for gift giving at Christmas. (Of course, few of my bright ideas ever turn out as I envision, I’ll let you know.)