Thanksgiving Sweet Potato Recipe

Thanksgiving has always been my favorite holiday. I can over-indulge at someone else's house. I don't have to bring presents. And, I'm generally clever enough to get out of washing the dishes, too!

I'm determined to make this a good one because lately things have gone awry.

Last year, I was in charge of desserts.
I slaved for hours and hours and hours, but they were horrible and everyone was too nice to say so.

The forecast for this holiday is much brighter. After last year's disaster, I've been assigned the easy task of sweet potatoes.

If you've been losing sleep over the difference between yams and sweet potatoes, fret no more...

Impress your friends by explaining that yams and sweet potatoes are entirely unrelated, though here in the US, they're essentially the same. Yup, it's just another marketing ploy. In spite of everything your grocer tells you, you'd be hard-pressed to buy a yam in America. Yams sold in the US are just a different variety of sweet potato.

Garnet Sweet Potatoes (marketed as yams) have deep, red skin and bright orange flesh. Moisture content is much higher, making these a great choice for candied sweet potatoes or my all time favorite, Sweet Potato Cheesecake.

Jersey Sweet Potatoes have tan skin and yellow flesh. They're sweeter than 'yams' and also drier. Great for muffins and breads.

Sweeten up your Garnet Reds with Dark Brown Sugar and Toasted Pecans:

2 lbs Roasted Garnet (red-skinned) Sweet Potatoes, peeled, mashed and lovingly improved with:
1/4 cup Butter
1/3 cup Dark Brown Sugar
1/2 cup Chopped Pecans, toasted (brings out the flavor)
1/2 tsp. Salt
(Serves 6)

* Yams and sweet potatoes are completely unrelated vegetables, though in both cases you're eating the root of a tropical vine. Sweet potatoes are grown in America, a distant member of the morning glory family. Yams, a staple in Africa, are rarely seen in the U.S.


Jeanne said...

Thanks for the explanation.
We are at 8500 ft. and whenever I bake a garnet sweet potatoe here it comes out dry, unlike in San Diego where it comes out moist and oozing with sugary syrup. Any ideas on how to bake them at high altitude so they won't be dry?

Kate/High Altitude Gardening said...

Hi, Jeanne;
Dry mountain air is likely the culprit. I microwave mine for 3 minutes before oven baking. That 'seems' to give the tators more moisture before I shove them into the oven. Then, I bake mine in a very hot oven - 425 degrees for about 45 minutes. Shorter oven baking time can prevent them from drying out. If you prick the skins before baking, try baking one with fewer holes where moisture can escape? I hope this helps. Thanks for the note! :))