Autumn Recipes: Y is for Yams

by Michele Cheplic | More from this Blogger

03 Oct 2008 06:27 AM

Yams (or sweet potatoes) are extremely popular this time of year. While there are countless recipes for savory dishes that feature the seasonal ingredient I tend to stick with sweeter yam dishes since they are embraced more heartily by my pint-sized picky eater.

My daughter's favorite yam dish is very simple. I just drizzle fresh yams with maple syrup, and then I add some nutmeg and cinnamon, and bake them with butter. It's delicious... as are the following recipes for other sweet yam dishes that can be served up at holiday get-togethers.

YAM AND PUMPKIN PANCAKES

Ingredients:

1 cup flour

A pinch of baking soda

2 tablespoons sugar

1/4 teaspoon cinnamon

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1 egg well-beaten

1 1/4 cup milk

2 tablespoons melted shortening

1/2 cup canned pumpkin

1/2 cup mashed yams, cooked

Directions:

Combine flour, baking soda, sugar and spices.

Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth.

Bake on hot, lightly greased griddle, turning once.

Serve hot with butter and syrup or top with powdered sugar.

YAM BLONIDES

Ingredients:

1 cup butter

1 cup packed brown sugar

1 cup white sugar

4 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups peeled and finely shredded yam

1 cup confectioners' sugar

2 tablespoons butter or margarine

2 tablespoons milk

Directions:

Preheat the oven to 350 degrees. Grease a 9x13-inch baking dish.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Mix in shredded yam. Spread the batter evenly in the greased baking dish.

Bake for 30 minutes until a toothpick inserted into the center, comes out clean.

Mix together the confectioners' sugar, butter and milk until smooth. Spread over the blondies while they are still warm.

Serve with fresh whipped cream or vanilla ice cream.

Michele Cheplic writes about red-hot celebrities in POP CULTURE, fiery topics in PARENTS, sizzling recipes in FOOD, calorie burning exercises in FITNESS, and hot new kid-friendly crafts in FUN. Check out all of her articles here.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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