Sweet Potato Heaven

Ok, so I can’t ever seem to remember the difference between yams and sweet potatoes.  All I can recall is that we only really eat one in the US.  The other is pretty much unavailable but people call them by the wrong name anyhow.  This article explains the difference (kinda) basically no matter what you call it, you’ve probably only ever eaten sweet potatoes if you live in America.

One of my biggest pet peeves is when people boil sweet potatoes.  I HATE watery sweet potatoes!  So here’s my recipe.  I simply steam them in their own juices and some butter.  The result is much creamier and less runny than what I see when I dine out.

This recipe is incredibly forgiving.  I used 5-6 small sweet potatoes but I’ve also done it with 5-6 large sweet potatoes and not changed much in terms of ingredients.

  • 5-6 sweet potatoes
  • 1 stick butter
  • 1/4-1/3 cup brown sugar (to taste)
  • pinch of salt

Peel and chop the potatoes.  Chop the butter in to 4-5 pieces and dump it all into a large pot.  Once the butter has melted, add the brown sugar (you can also add a dash of cinnamon if you like).  Let sit for a few minutes to give the sugar time to meld into the mix.  Once it seems a little wet and softened, stir it in.  Once you feel everything is evenly coated, cover the pot and leave to cook checking every five minutes or so for the desired doneness.  Once “done” smash the potatoes a little and stir to mix the brown sugar into the little mashed chunks.  Hubby seems to like some larger chunks left in the mash but not all chunks.  To each their own.  Leave a final product that you like.

During thanksgiving when nobody is counting calories, I like to top this with marshmellows (and mix a few in) then top with a graham cracker topping to give it a little crisipiness.  For the purposes of a lunch, I just crumbled up some graham crackers and left out the extra calories.

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Yams with graham crackers and marshmallows

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