Filet Mignyam: How sweet it is


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.

better flower pot bread

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

flower pot bread

4 eggs

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.)

5 thoughts on “Filet Mignyam: How sweet it is

  1. Anyone tried the sweet potato corn chips. They taste sorta like crackers, and are delicious. The brand name is something like “Food Should Taste Good,” but I’m not sure about the word “should.” Anyway, I found it first at Whole Foods in the chips section, but I think stores like Krogers or another higher end version of a store might carry them. I could eat a ton!

    Instructions are simple: Take scissors, snip the top, and dig in! Yum!


  2. Hmmm. Sounds great but not likely to find them in Starkville. Going to Nashville the day after Thanksgiving to visit William. Whole Foods is always high on our list of to-dos. Will look for them.

    However, I often make homemade potato chips…slice a red new potato as thinly as possible and spray with Olive Oil Pam and seasonings. Bake at about 375 until lightly browned and crunchy. Bet I could do the same with the sweet potato.

  3. Wonder how the chips would be with good ole fashioned thyme on ’em?

    What other seasonings would be good on those? This cold weather is making me think about using the oven for things like sweet potatoes, and other winter veggies. I love the combinations.
    Chips sound like a wonderful idea. Hadn’t thought of using the red potatoes — my fav in other dishes anyway. Will have to try them as chips.


  4. Just be sure to spray the pan first – I forgot the last time I did it and had to throw away the potatoes with the pan.

    Yes, thyme would be good. How bout a little cayenne for a kick?

  5. Been working in my LaBOREatory this a.m. Was testing the bacon wrapped sweet potatoes and sliced off about one third a potato and sprayed with pam and sprinkled with thyme and cayenne. The flavor was Excellent but I cooked them at 400 which was way too hot for the more thinly sliced potatoes. I’d start them at 350 and turn when they begin to look a little dried and and crispy. I gobbled up the whole plate and loved them – did I mention I don’t like sweet potatoes? Obviously, I haven’t been giving them a chance….those sugary casseroles topped with marshmallows never did it for me. Will let you know if the bacon wrapped Filet Migyams are a keeper.

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