1. Sweet Potatoes with Pecans and Sausage Ingredients: sweet potato, raw, unprepared pork, fresh, loin, tenderloin, separable lean only, raw butter, without salt sugars, brown nuts, pecans spices, cinnamon, ground Directions: Preheat oven to 350 degrees F (175 degrees C). Form sausage into round patties. Place patties in a large, deep skillet. Cook over medium high heat until brown. Drain and set aside. Wash yams, prick with fork and place on baking sheet. Bake for 1 hour or until yams are soft. Set aside to cool. Cut cooled yams into 1 to 2 inch cubes and place in 2 1/2 quart casserole dish. Add sausage, butter, brown sugar, pecans and cinnamon. Mix thoroughly, cover and bake for 30 to 40 minutes or until hot and bubbly. Source Archive
2. Slow Cooker Yams With Coconut and Pecans Ingredients: sweet potato, raw, unprepared shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) vanilla extract butter, without salt sugars, brown shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) nuts, pecans spices, cinnamon, ground butter, without salt Directions: Coat the slow cooker with butter or nonstick cooking spray. Arrange the slices of yams in overlapping layer. Stir the extracts into the melted butter and drizzle over the yeams. Combine the brown sugar, coconut, pecans, and cinnamon in a small bowl; sprinkle over the yams in a layer. Dot with the cold butter. Cover and cook on Low until the yams are tender (to check for doneness pierce tiwht the tip of a knife). Source Archive
3. Praline Yams Ingredients: syrup, maple, canadian nuts, pecans shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) sugars, brown wheat flour, white, all-purpose, unenriched butter, without salt Directions: Heat oven to 350 degrees. Place drained yams in ungreased 1 1/2 quart casserole or baking dish. In small bowl, combine remaining ingredients, blend well. Sprinkle over yams. Bake at 350 degrees for 35 to 40 minutes or until bubbly. Source Archive
4. Healthy Fat-Free Glazed Baked Sweet Potatoes (Or Yams) Ingredients: sugars, brown sweet potato, raw, unprepared spices, cinnamon, ground Directions: Pre-heat oven to 400. Dice yam into slices less than 1 inch thick, no wider than 1 1/2 inches (the smaller you cut the quicker they cook). Place in bowl and pour brown sugar and cinnamon over top. Toss to coat. Get 4 sheets of tinfoil and a pan. Divide yams in four, and pour each quarter onto a sheet of tinfoil, scraping out any leftover juices from the bottom of the bowl and pouring over top the four bunches. Pull the corners of the tinfoil up, scrunching the tinfoil packages into bundles so no yam shows through, and place each bundle onto the pan, then in the oven. Bake for 25-35 minutes, taking yams from oven at 15-20 minutes, and retossing them with a spoon so all the yams get done. Serve warm, and refrigerate leftovers when cool. Source Archive
5. Satay Ayam (Chicken Satay) Ingredients: spices, garlic powder salt, table spices, pepper, black soy sauce made from soy (tamari) molasses lime juice, raw chicken, broiler or fryers, breast, skinless, boneless, meat only, raw oil, olive, salad or cooking Directions: Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon. Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss until they are evenly coated. Marinate in the refrigerator for 2 hours, stirring occasionally. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 inches (15 cm) long). Brush the oil evenly over the chicken. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl. Source Archive
6. Sweet Potatoes or Yams Roasted with Orange Ingredients: sweet potato, raw, unprepared salt, table orange juice, raw orange juice, raw Directions: Position the oven racks so that they are evenly spaced if you are roasting the vegetables alone. Position a rack in the bottom of the oven if you are roasting them with poultry or meat. Preheat the oven to convection roast at 300 to 325F, depending on the temperature needed for the poultry or roast. Butter a 1 1/2- to 2-quart shallow casserole. Arrange the sweet potatoes in the casserole. Sprinkle with the salt and orange zest. Pour the orange juice over them. Cover with foil. Roast on the center or bottom rack for 1 1/4 to 1 1/2 hours or until the potatoes are tender. Remove the foil during the last 15 minutes of roasting. Source Archive
7. Cherokee Yam Cakes (biscuits) Ingredients: sweet potato, raw, unprepared wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate oil, olive, salad or cooking milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Sift flour, baking soda, sugar and salt into a bowl. Pour oil and milk into a measuring cup (do not stir). Add to yams and blend well. Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes). Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet. Bake at 425 degrees for 10-20 minutes. Serve hot, or split when cold and toast. Source Archive
8. Yam Casserole Ingredients: sweet potato, raw, unprepared cranberry sauce, canned, sweetened spices, cinnamon, ground wheat flour, white, all-purpose, unenriched sugars, brown oats butter, without salt butter, without salt candies, marshmallows Directions: Cook yams in boiling water to cover 20 minutes or until tender. Let cool to touch. Peel and mash yams. Stir in whole cranberry sauce and cinnamon. Spoon into a lightly greased 2-quart casserole. Combine flour, sugar and oats. Cut in butter until mixture resembles coarse crumbs. Spoon over yams. Bake at 375F for 20 minutes. Top with marshmallows and bake until golden brown. Source Archive
9. Molasses Butter for Baked Whole Sweet Potatoes Ingredients: butter, without salt molasses spices, cinnamon, ground orange juice, raw spices, chili powder salt, table spices, pepper, red or cayenne Directions: Mix the first 6 ingredients in a bowl using an electric mixer until fluffy; cover and chill (soften slightly before using if desired). After the yams are baked cut slits across center of each yam. Press ends together toward the center to expose the flesh. Spoon 2-3 tablespoons of spiced butter into each. Pass the spiced butter around at the table. Source Archive
10. Kittencal's Layered Baked Candied Yams Ingredients: sweet potato, raw, unprepared sugars, brown butter, without salt nuts, pecans pumpkin, raw Directions: Set oven 400F. Wrap each yam in foil then prick holes in each. Place on a baking sheet and bake until just fork tender (do not overbake) this should take anywhere from 1 to 1-1/2 hours depending on the size of the yams. Carefully remove the foil and allow the yams to cool completely (this may be done up to 1 day ahead). Using fingers remove the skins from yams. Slice into about 1-inch slices crosswise. For the topping; in a bowl combine the brown sugar, soft butter, nuts and pumpkin pie spice; using your fingers mix until crumbly. Butter a 9 x 9-inch baking pan. Layer half of the sliced yams into bottom of the dish, then sprinkle with half of topping. Layer the remaining yams on top then sprinkle the remaining half of the topping on top. Bake at 400F until the topping melts and is bubbling (about 20 minutes). Source Archive
11. Snorkey's Dog Food! Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw sweet potato, raw, unprepared oats cheese, cottage, creamed, large or small curd Directions: Boil chicken in a large pot until no longer pink inside. Set chicken aside to cool down a bit. Cut yams into fourths and boil in same water until soft. Peel off skin and mash with a fork. Empty out chicken water but leave 3 1/2 c in pot and return to a boil. Add 2 cups oats and boil on medium heat for about 6 min or until water is absorbed. Let cool. Shred chicken in small pieces or put in a food processor and pulse until you achieve desired size. Add 11 c chicken in a LARGE bowl and 3 c mashed yams or sweet potatoes, stir until well combined. Add 3 c cooked oatmeal, stir until well combined, add 5 c cottage cheese, stir until well combined. My dog is a 12lb Shitzu and I give him 1/2 c dry food & 1/4 cup homemade food in the morning and the same around dinner time. That's 3 1/2 c homemade food a week, so I divide the food into week portions in freezer bags, that will feed him for about 5-6 weeks. You can decide how big your portions are depending on the size of your dog. Source Archive
12. Mashed Yam Casserole Ingredients: sweet potato, raw, unprepared butter, without salt cream, sour, cultured apples, raw, with skin salt, table spices, pepper, black spices, ginger, ground spices, cinnamon, ground butter, without salt Directions: Preheat oven to 375. Lightly grease/spray a casserole dish; set aside. Place hot mashed yams in a large bowl. Mash in the butter, sour cream, cider, salt, pepper, ginger and cinnamon. Pour the mashed mixture into the prepared casserole dish. Drizzle the 1 tbsp melted butter over top. Bake at 375, uncovered for 25-30 minutes or until top lightly browns. Source Archive