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![]() Which of the two potatoes do you prefer? Also how do you best like them prepared? We don't care for yams and never fix them, but we really do like sweet potatoes, and like them baked whole in the oven, and then put butter and salt and pepper on them. I have several favorite casseroles using sweet potatoes also, that I often fix during the holidays. If you have any special recipe for them, please share. Judy |
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![]() "Judy Haffner" > wrote in message ... > > > Which of the two potatoes do you prefer? Also how do you best like them > prepared? > > We don't care for yams and never fix them, but we really do like sweet > potatoes, and like them baked whole in the oven, and then put butter and > salt and pepper on them. I have several favorite casseroles using sweet > potatoes also, that I often fix during the holidays. > > If you have any special recipe for them, please share. > > Judy Either. Baked then remove the pulp & reheat with Butter, milk, salt & pepper. Dimitri |
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![]() "Judy Haffner" > wrote in message ... > > > Which of the two potatoes do you prefer? Also how do you best like them > prepared? > > We don't care for yams and never fix them, but we really do like sweet > potatoes, and like them baked whole in the oven, and then put butter and > salt and pepper on them. I have several favorite casseroles using sweet > potatoes also, that I often fix during the holidays. > > If you have any special recipe for them, please share. Where do you buy yams? I have heard/read that the things labeled as yams in this country are really sweet potatoes. Mostly I do not like them no matter what they are labeled. However a few weeks ago I got some sweet potatoes with goat cheese. I did like them but only ate a tiny taste. I don't need the carbs. |
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Judy wrote:
> We don't care for yams and never fix them, but we really do like sweet > potatoes, and like them baked whole in the oven, and then put butter and > salt and pepper on them. I have several favorite casseroles using sweet > potatoes also, that I often fix during the holidays. I'm not certain what you mean by "yam" and "sweet potato". The word "yam" has been horribly *******ized in the USA, so its true meaning has been completely lost. True yams are big root vegetables which have rough (sometimes hairy-looking) skin. There are two common sweet-potato varieties: One has fairly light skin and yellowish flesh. The other one has dark reddish-brown skin and dark orange flesh. The word "yam" is used interchangeably between the two varieties. When *you* say "yam", do you mean one of those? > If you have any special recipe for them, please share. Sweet potatoes can be steered in either sweet or savory directions. Last Thanksgiving I made a sweet-potato tart with a toasted-marshmallow topping for dessert. That was pretty good. For savory uses, I like putting sweet potatoes into curries (Indian, Malaysian, or Jamaican) and tagines. I posted recipes for Malay-Style Chicken and Sweet Potato Stew with Coconut Milk, Ginger, and Chiles; for Beef Tagine with Sweet Potatoes; and for Shrimp Tostadas with Sweet Potatoes in a single post back in 2009; the Message ID is > I make shredded-sweet-potato pancakes either for brunch or for a drifting-toward-dessert course. They generally include some kind of chiles (either powdered or fresh) and onions, and I like to serve them with a lime-honey yogurt. There's no recipe; I just shred the sweet potatoes, mix with chopped onions (or shallots) and either chopped chiles or powdered chiles (I've used guero chiles, serrano chiles, powdered California chiles, and cayenne. All are good, but different.) Form into pancakes and cook in a skillet over medium heat until crisp outside and tender inside. Sweet potatoes also go well with ham. I posted this idea May of last year: "Cut some ham and onions into shreds and toss with some of the shredded sweet potatoes and either curry powder or garam masala. Cook in butter, preferably over medium-low heat in a cast-iron pan, until browned on the bottom. Flip and continue cooking until browned on the other side." In that same post, I recommended pairing sweet potato with shrimp: "Mix shredded sweet potatoes with chopped raw shrimp, egg whites, ground coriander, ground allspice, salt, and black pepper. Form into disks and fry until crisp." As a side dish to a fairly-tropical dinner I once served sweet potatoes with cinnamon, butter, and lime juice. Gloria posted about a Moroccan sweet-potato-raisin salad some time ago but she never posted the recipe. Maybe she can be persuaded to post it now. Bob |
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Julie wrote:
> a few weeks ago I got some sweet potatoes with goat cheese. I did like > them but only ate a tiny taste. I don't need the carbs. You might want to look into the actual carbohydrate content of sweet potatoes. You'll probably be pleasantly surprised at how low they are in carbs, especially in comparison with potatoes. Bob |
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![]() Bob wrote: >I'm not certain what you mean by "yam" > and "sweet potato". The word "yam" has > been horribly *******ized in the USA, so > its true meaning has been completely > lost. True yams are big root vegetables > which have rough (sometimes > hairy-looking) skin. >There are two common sweet-potato > varieties: One has fairly light skin and > yellowish flesh. The other one has dark > reddish-brown skin and dark orange > flesh. The word "yam" is used > interchangeably between the two > varieties. When *you* say "yam", do you > mean one of those? I'm going by what our local supermarkets have them labeled. They are always side by side in the produce section and the sign for yams is by a more reddish skinned potato, where the sweet potato is a little different shape and has a light tan peel on it. The flavor is altogether different. Maybe the stores labels are misleading, but I was taking their word for it? The suggestions you gave in your post for preparing sweet potatoes, sounds wonderful!!! Judy |
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![]() "Bob Terwilliger" > wrote in message b.com... > Julie wrote: > >> a few weeks ago I got some sweet potatoes with goat cheese. I did like >> them but only ate a tiny taste. I don't need the carbs. > > You might want to look into the actual carbohydrate content of sweet > potatoes. You'll probably be pleasantly surprised at how low they are in > carbs, especially in comparison with potatoes. Yeah but they spike my blood sugar and regular potatoes don't. |
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"Bob Terwilliger" > wrote:
>Julie wrote: > >> a few weeks ago I got some sweet potatoes with goat cheese. I did like >> them but only ate a tiny taste. I don't need the carbs. > >You might want to look into the actual carbohydrate content of sweet >potatoes. You'll probably be pleasantly surprised at how low they are in >carbs, especially in comparison with potatoes. Plus- they are high in fiber, antioxidants, vit. A & C & iron. Just keep the marshmallow, syrup and butter away from them.<g> Jim |
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"Bob Terwilliger" > wrote:
-snip- >I posted recipes for Malay-Style Chicken and Sweet Potato Stew with Coconut >Milk, Ginger, and Chiles; Some variation of this is going to be supper-- I've been hankering for some sweet potatoes in a stew, ran across a can of coconut milk in the pantry yesterday- and the market has fryers for 49 cents a pound-- Back to the OP-- I like them in stews, and roasted [alone or in a mixed root vegetable tart]. >for Beef Tagine with Sweet Potatoes; and for >Shrimp Tostadas with Sweet Potatoes in a single post back in 2009; the >Message ID is > > >I make shredded-sweet-potato pancakes either for brunch or for a >drifting-toward-dessert course. They generally include some kind of chiles >(either powdered or fresh) and onions, and I like to serve them with a >lime-honey yogurt. There's no recipe; I just shred the sweet potatoes, mix >with chopped onions (or shallots) and either chopped chiles or powdered >chiles (I've used guero chiles, serrano chiles, powdered California chiles, >and cayenne. All are good, but different.) Form into pancakes and cook in a >skillet over medium heat until crisp outside and tender inside. We've had them like that a couple times. we call them 'sweet potato latkes' with apologies to whatever sensibilities that might upset. -snip- > >Gloria posted about a Moroccan sweet-potato-raisin salad some time ago but >she never posted the recipe. Maybe she can be persuaded to post it now. No raisins, but pineapple & pecans. I think I posted this one before- http://www.aarp.org/food/recipes/inf...d-recipe1.html C'mon Gloria-- lessee the one with raisins. Jim |
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![]() "Judy Haffner" > > I'm going by what our local supermarkets have them labeled. They are > always side by side in the produce section and the sign for yams is by a > more reddish skinned potato, where the sweet potato is a little > different shape and has a light tan peel on it. The flavor is altogether > different. Maybe the stores labels are misleading, but I was taking > their word for it? You can't pay much mind to the signs and labels in our little grocery, especially in the produce section. Potato's 2# $5. (In the alternative, you could buy them for $2 per pound.) I didn't ask potato's what? There are some things it's just better not to know. Polly |
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On Oct 9, 12:49*am, "Julie Bove" > wrote:
> Where do you buy yams? *I have heard/read thatthethings labeled as yams >inthis country are really sweet potatoes. *Mostly I do not likethem no >matterwhatthey are labeled. *However a few weeks ago I got some sweet >potatoeswith goat cheese. *I did likethem but only ate a tiny taste. *I don't >needthecarbs. Sweet potatoes are diabetes friendly. And they are not related to the white potato. http://www.chiff.com/a/sweet-potato-health.htm Go to the link to watch the video. { The healing power of the sweet potato: another good food that has received a bad name, taking blame for weight gain. The sweet potato is one of the most nutritious foods you can eat. It can help preserve your memory, control diabetes and reduce the risk of heart disease and cancer. Sweet potatoes are more than just a filling food. Scarlet O'Hara had a 19-inch waist, which she kept by eating the sweet potato her nanny prepared for her before filling up on party fare. She could truthfully say, "Why I can't eat a thing!" The sweet potato is a member of the morning glory family and except in name only, is not related to the white potato. It helps prevent cancer and heart disease. It is rich in complex carbohydrates and low in calories - there are only 117 calories in a 4-oz. serving. Sweet potatoes are used in controlling weight and conditions like diabetes. They are an easy way to get the heart healthy and to get cancer- fighting benefits into your diet. This information comes from the spokesperson for the American Diabetes Association, Pamela Savage- Marr, R.D. A little known fact about beta-carotene and vitamins C and vitamin E is the protection they give the blood vessels and certain parts of the eye. The sweet potato gives you half of your daily value of vitamin C in only a 4-oz. serving. The same serving gives you 20 percent of the daily value of vitamin E. "That's a very difficult nutrient to get from natural sources," says Paul Lachance, Ph. D., professor of nutrition at Rutgers University, New Jersey. Since sweet potatoes are such a good source of fiber, they're a good food for people with diabetes. The fiber helps lower blood sugar by slowing the rate at which food is converted into glucose and absorbed into the bloodstream. Also, because they are such complex carbohydrates, sweet potatoes can help control weight. Now, let's get to the mind. Sweet potatoes not only keep you healthy, they have those good B vitamins, folate and vitamin B6, that give the brain a boost as we age. Jean Mayer, USDA Human Nutrition Research Center on Aging at Tufts University in Boston, has been doing research on the value of the B vitamins. The results are very promising. When buying sweet potatoes, look for the ones with the most orange color. They have the most beta-carotene. They have little fat, but they do require a little fat to get the vitamins into your system. It is easy to get the required five to seven grams from other foods in your meal. Knowing this fact, I don't think I will worry about the pat of real butter I will melt on my nutritious sweet potato. } |
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![]() "Polly Esther" > wrote in message ... > > "Judy Haffner" > >> I'm going by what our local supermarkets have them labeled. They are >> always side by side in the produce section and the sign for yams is by a >> more reddish skinned potato, where the sweet potato is a little >> different shape and has a light tan peel on it. The flavor is altogether >> different. Maybe the stores labels are misleading, but I was taking >> their word for it? > > You can't pay much mind to the signs and labels in our little grocery, > especially in the produce section. Potato's 2# $5. (In the alternative, > you could buy them for $2 per pound.) I didn't ask potato's what? There > are some things it's just better not to know. Polly lol yours too eh? We call it the 'grocer's apostrophe' ![]() -- http://www.shop.helpforheros.org.uk |
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![]() "Jim Elbrecht" > wrote in message ... > "Bob Terwilliger" > wrote: > >>Julie wrote: >> >>> a few weeks ago I got some sweet potatoes with goat cheese. I did like >>> them but only ate a tiny taste. I don't need the carbs. >> >>You might want to look into the actual carbohydrate content of sweet >>potatoes. You'll probably be pleasantly surprised at how low they are in >>carbs, especially in comparison with potatoes. > > Plus- they are high in fiber, antioxidants, vit. A & C & iron. Just > keep the marshmallow, syrup and butter away from them.<g> > > Jim LOL! Yeah, we can save the marshmallow laden sweet potato pie for another day. Jill |
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On 10/8/2011 11:26 PM, Judy Haffner wrote:
> > > Which of the two potatoes do you prefer? Also how do you best like them > prepared? > > We don't care for yams and never fix them, but we really do like sweet > potatoes, and like them baked whole in the oven, and then put butter and > salt and pepper on them. I have several favorite casseroles using sweet > potatoes also, that I often fix during the holidays. > > If you have any special recipe for them, please share. > > Judy > Roast until the sugar caramelizes and starts oozing out. Cut up and eat. My favorite are satsuma imo (Japanese sweet potato, their are a number of varieties but the only one you can usually find is the tosabeni variety) because of their incredible taste but all of them taste good. http://thisweekfordinner.com/2011/05...weet-potatoes/ |
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"Julie Bove" wrote:
>"Bob Terwilliger" <KeyboardKook@spammer> wrote: >> Julie wrote: >> >>> a few weeks ago I got some sweet potatoes with goat cheese. I did like >>> them but only ate a tiny taste. I don't need the carbs. >> >> You might want to look into the actual carbohydrate content of sweet >> potatoes. You'll probably be pleasantly surprised at how low they are in >> carbs, especially in comparison with potatoes. > >Yeah but they spike my blood sugar and regular potatoes don't. That's because sweet potato contains about twice the carbs of white potato... there's a reason they're called *sweet* potato... sweet potato has a very high sugar content... for those who need to watch sugar intake eating *sweet* potato is tanatamount to shoveling sugar into their mouth. I really didn't need to look it up but for those who obviously never ate a *sweet* potato: Sweet: http://nutritiondata.self.com/facts/...roducts/2667/2 White: http://nutritiondata.self.com/facts/...roducts/2770/2 |
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On Sun, 09 Oct 2011 07:47:23 -0400, Jim Elbrecht >
wrote: >"Bob Terwilliger" > wrote: > >>Julie wrote: >> >>> a few weeks ago I got some sweet potatoes with goat cheese. I did like >>> them but only ate a tiny taste. I don't need the carbs. >> >>You might want to look into the actual carbohydrate content of sweet >>potatoes. You'll probably be pleasantly surprised at how low they are in >>carbs, especially in comparison with potatoes. > >Plus- they are high in fiber, antioxidants, vit. A & C & iron. Just >keep the marshmallow, syrup and butter away from them.<g> Why butter... butter contains no carbs. But cup for cup sweet potato contains about as much sugar as marshmallows. |
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On Sun, 9 Oct 2011 09:58:49 -0400, "jmcquown" >
wrote: > >"Jim Elbrecht" > wrote in message .. . >> "Bob Terwilliger" > wrote: >> >>>Julie wrote: >>> >>>> a few weeks ago I got some sweet potatoes with goat cheese. I did like >>>> them but only ate a tiny taste. I don't need the carbs. >>> >>>You might want to look into the actual carbohydrate content of sweet >>>potatoes. You'll probably be pleasantly surprised at how low they are in >>>carbs, especially in comparison with potatoes. >> >> Plus- they are high in fiber, antioxidants, vit. A & C & iron. Just >> keep the marshmallow, syrup and butter away from them.<g> >> >> Jim > >LOL! Yeah, we can save the marshmallow laden sweet potato pie for another >day. By volume sweet potato is as sweet as marshmallows. |
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On Sun, 09 Oct 2011 11:09:23 -0400, Brooklyn1 wrote:
> On Sun, 9 Oct 2011 09:58:49 -0400, "jmcquown" > > wrote: > >> >>"Jim Elbrecht" > wrote in message . .. >>> "Bob Terwilliger" > wrote: >>> >>>>Julie wrote: >>>> >>>>> a few weeks ago I got some sweet potatoes with goat cheese. I did like >>>>> them but only ate a tiny taste. I don't need the carbs. >>>> >>>>You might want to look into the actual carbohydrate content of sweet >>>>potatoes. You'll probably be pleasantly surprised at how low they are in >>>>carbs, especially in comparison with potatoes. >>> >>> Plus- they are high in fiber, antioxidants, vit. A & C & iron. Just >>> keep the marshmallow, syrup and butter away from them.<g> >>> >>> Jim >> >>LOL! Yeah, we can save the marshmallow laden sweet potato pie for another >>day. > > By volume sweet potato is as sweet as marshmallows. 'by volume'? what the **** is that supposed to mean? blake |
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On Sat, 8 Oct 2011 21:50:18 -0700, "Bob Terwilliger"
> wrote: > I posted recipes for Malay-Style Chicken and Sweet Potato Stew with Coconut > Milk, Ginger, and Chiles; for Beef Tagine with Sweet Potatoes; and for > Shrimp Tostadas with Sweet Potatoes in a single post back in 2009; the > Message ID is > I've been making a chicken, sweet potato and coconut curry that I found at the BBC. It's delicious too. I leave the lentils out because I don't think they contribute much/anything to the dish. Chicken, Sweet Potato and Coconut Curry http://www.bbcgoodfood.com/recipes/1...-coconut-curry Serves 2-4 Ingredients 1 tbs sunflower oil (I use canola) 2 tsp mild curry paste (double this) 2 large boneless, skinless chicken breasts cut into bite-size pieces (I used thigh) 2 medium-sized sweet potatoes, peeled and cut into bite-size pieces 1 medium-sized onion cut in eights (cut in half and quarter each half) 4 tbsp red split lentils 300ml chicken stock (1.5 cups) 400ml can coconut milk (14 oz can) 175g frozen peas (3/4 cup) Directions 1. Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, and then pour in the stock and coconut milk. Bring to the boil, and then simmer for 15 minutes. 2. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving. -- Never commit yourself to a cheese without having first examined it. T.S. Eliot |
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On Sat, 8 Oct 2011 21:50:18 -0700, "Bob Terwilliger"
> wrote: > > Gloria posted about a Moroccan sweet-potato-raisin salad some time ago but > she never posted the recipe. Maybe she can be persuaded to post it now. > I hope she does too. -- Never commit yourself to a cheese without having first examined it. T.S. Eliot |
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On Oct 8, 11:26*pm, (Judy Haffner) wrote:
> Which of the two potatoes do you prefer? Also how do you best like them > prepared? > > We don't care for yams and never fix them, but we really do like sweet > potatoes, and like them baked whole in the oven, and then put butter and > salt and pepper on them. I have several favorite casseroles using sweet > potatoes also, that I often fix during the holidays. > > If you have any special recipe for them, please share. > > Judy I like a sweet potato baked, then stuffed with applesauce, sour cream or yogurt, bit of cinnamon. |
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On Oct 9, 1:16*am, (Judy Haffner) wrote:
> Bob wrote: > >I'm not certain what you mean by "yam" > > and "sweet potato". The word "yam" has > > been horribly *******ized in the USA, so > > its true meaning has been completely > > lost. True yams are big root vegetables > > which have rough (sometimes > > hairy-looking) skin. > >There are two common sweet-potato > > varieties: One has fairly light skin and > > yellowish flesh. The other one has dark > > reddish-brown skin and dark orange > > flesh. The word "yam" is used > > interchangeably between the two > > varieties. When *you* say "yam", do you > > mean one of those? > > I'm going by what our local supermarkets have them labeled. They are > always side by side in the produce section and the sign for yams is by a > more reddish skinned potato, where the sweet potato is a little > different shape and has a light tan peel on it. The flavor is altogether > different. Maybe the stores labels are misleading, but I was taking > their word for it? > > The suggestions you gave in your post for preparing sweet potatoes, > sounds wonderful!!! > > Judy- Hide quoted text - > > - Show quoted text - I've had both kinds from the grocery store and to me they taste the same. I usually bake them until they are well done. Then scoop them out of the skins and make mashed potatoes with butter, salt and pepper and a little horseradish sauce. Sweet potatoes are very healthy. Lucille |
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Kalmia wrote:
> >I like a sweet potato baked, then stuffed with applesauce, sour cream >or yogurt, bit of cinnamon. I grew up with the sweet potato man, a street vender with a pushcart thet held a wood fired oven, he sold the biggest and best sweet potatoes for a nickle, wrapped in newspaper, made the best hand warmer on a frigid winter day. With the sweet potato man it hardly payed for moms to bake their own. There was a chestnut man too. In fact there was a street vender man for just about everything, from horse drawn greengrocers, to fish mongers, to knife sharpeners, to merry-go-rounds... in those days there was a man on the street selling everything... at night there were women on the street selling everything. hehe |
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On Sun, 09 Oct 2011 15:02:00 -0700, sf > wrote:
>On Sat, 8 Oct 2011 21:50:18 -0700, "Bob Terwilliger" > wrote: > >> I posted recipes for Malay-Style Chicken and Sweet Potato Stew with Coconut >> Milk, Ginger, and Chiles; for Beef Tagine with Sweet Potatoes; and for >> Shrimp Tostadas with Sweet Potatoes in a single post back in 2009; the >> Message ID is > > >I've been making a chicken, sweet potato and coconut curry that I >found at the BBC. It's delicious too. I leave the lentils out >because I don't think they contribute much/anything to the dish. > >Chicken, Sweet Potato and Coconut Curry >http://www.bbcgoodfood.com/recipes/1...-coconut-curry > >Serves 2-4 > >Ingredients > >1 tbs sunflower oil (I use canola) >2 tsp mild curry paste (double this) >2 large boneless, skinless chicken breasts cut into bite-size pieces >(I used thigh) >2 medium-sized sweet potatoes, peeled and cut into bite-size pieces >1 medium-sized onion cut in eights (cut in half and quarter each half) >4 tbsp red split lentils >300ml chicken stock (1.5 cups) >400ml can coconut milk (14 oz can) >175g frozen peas (3/4 cup) > > >Directions > >1. Heat the oil in a deep frying pan or wok, stir in the curry paste >and fry for 1 minute. Add the chicken, sweet potatoes and lentils and >stir to coat in the paste, and then pour in the stock and coconut >milk. Bring to the boil, and then simmer for 15 minutes. > >2. Tip in the peas, bring back to the boil and simmer for a further >4-5 minutes. > >Season to taste before serving. Thanks for the recipe. I'm going to try this. Janet US |
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Judy Haffner wrote:
> > Which of the two potatoes do you prefer? Also how do you best like them > prepared? I do prefer sweet potatoes aka yams over "regular" potatoes be they white, purple or whatever. > We don't care for yams and never fix them, but we really do like sweet > potatoes, Technically, yams are a class of root vegitable from Africa. They don't appear in the US unless you can maybe find one in a specialty store that focuses on recent immigrants. What we call yams in the US are sweet potatoes. If you like one variety but not the other you're splitting a finer hair than I'm able to do. > and like them baked whole in the oven, and then put butter and > salt and pepper on them. I have several favorite casseroles using sweet > potatoes also, that I often fix during the holidays. > > If you have any special recipe for them, please share. I also like them frenched as fries and thing sliced as chips. Plus they work fine in stews in place of white potatoes. Shredding sweet potatoes directly into a frying pan to make them like hash browns works great. Sweet potato pie tends to resemble pumpkin pie. We've made pumpkin pie from scratch but so far have only gotten sweet potato pies at restaurants so I don't have any recipe to offer. |
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On 10/10/2011 6:08 PM, Ranee at Arabian Knits wrote:
> In >, > Doug > wrote: > >> Technically, yams are a class of root vegitable from Africa. They don't >> appear in the US unless you can maybe find one in a specialty store that >> focuses on recent immigrants. What we call yams in the US are sweet >> potatoes. If you like one variety but not the other you're splitting a >> finer hair than I'm able to do. > > I do find that the varieties marketed as "yams" are usually more > moist than the ones they call sweet potatoes, so there is a difference, > I think, as there is between other varieties of other produce. However, > I tend to buy the cheaper ones, if there is a difference in price. :-) > If you ever spot Japanese sweet potatoes (there are a number of varieties but typically you only see on of them here) they are well worth the extra cost. I used to see them only in Asian markets but recently found them locally grown at a farm market. http://www.culinate.com/articles/pro...sweet_potatoes |
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Ranee at Arabian Knits wrote:
> In article >, > Doug Freyburger > wrote: > >> Technically, yams are a class of root vegitable from Africa. They don't >> appear in the US unless you can maybe find one in a specialty store that >> focuses on recent immigrants. What we call yams in the US are sweet >> potatoes. If you like one variety but not the other you're splitting a >> finer hair than I'm able to do. > > I do find that the varieties marketed as "yams" are usually more > moist than the ones they call sweet potatoes, so there is a difference, > I think, as there is between other varieties of other produce. However, > I tend to buy the cheaper ones, if there is a difference in price. :-) > I like garnet yams (which are technically sweet potatoes). -- Jean B. |
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On Sat, 8 Oct 2011 19:26:57 -0800, (Judy Haffner) wrote:
>Which of the two potatoes do you prefer? Also how do you best like them >prepared? I was curious as to what my food coop carries. I can find out simply by checking their daily food list at: http://foodcoop.com/go.php?page=produce I found (all organic and for $1.49/lb): Sweet potato-Japanese, USA Sweet potato-Jewel, organic USA Sweet potato-Red garnet, organic USA Sweet potato-any organic USA Sweet potato-local various organic Lancaster County, PA Don. http://paleofood.com/ (e-mail at page bottom). |
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Doug Freyburger wrote:
> > Technically, yams are a class of root vegitable from Africa. They don't > appear in the US unless you can maybe find one in a specialty store that > focuses on recent immigrants. What we call yams in the US are sweet > potatoes. If you like one variety but not the other you're splitting a > finer hair than I'm able to do. Yams are grown in several regions of the world but they happen to be native to New Guinea, not Africa. However there are yam species that are native to the US. Yams are found in most ethnic US markets, especially Hispanic. http://www.nanps.org/index.php/resou...a-wild-yam-5-4 |
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Clueless AOL newbie Sheldon "Pussy" Katz wrote:
> Markets sell both varieties of sweet potato and differentiate by > eroneously labeling one a yam. The type called yam is far more common > in the US and is what one finds canned. So you are no longer making the "eroneous" [sic] claim that canned yams are actually butternut squash? I'm glad you finally learned *something* from me! http://groups.google.com/group/rec.f...b5b062c54a31b4 Bob |
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On Wed, 12 Oct 2011 21:41:25 -0700, "Bob Terwilliger"
> wrote: >Clueless AOL newbie Sheldon "Pussy" Katz wrote: > >> Markets sell both varieties of sweet potato and differentiate by >> eroneously labeling one a yam. The type called yam is far more common >> in the US and is what one finds canned. > >So you are no longer making the "eroneous" [sic] claim that canned yams are >actually butternut squash? I'm glad you finally learned *something* from me! There is nothing of value anyone can learn from you. Never said any such thing o' illiterate one... I said that canned *pumpkin* is typically butternut squash. But what would one expect from an ignoranus baboon assfaced keyboard kook who thinks sweet potatoes are low in carbs... look at who's talking about clueless, what a ****ing moroon... an actual baboon has a higher IQ than you... and that is an indisputible FACT... any babboon knows sweet potatoes are SWEET! But you're just the babboon's ass[hole]. What great entertainment those calyfornucators provide... one is a so-called educator with the IQ of a mushroom, and now this pos with the mental capacity of a brine shrimp. LOL-LOL Ahahahahahahahahahahahahahaha. . . . |
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Clueless AOL newbie Sheldon "Pussy" Katz lied:
>>> Markets sell both varieties of sweet potato and differentiate by >>> eroneously labeling one a yam. The type called yam is far more common >>> in the US and is what one finds canned. >> >>So you are no longer making the "eroneous" [sic] claim that canned yams >>are actually butternut squash? I'm glad you finally learned *something* >>from me! > > There is nothing of value anyone can learn from you. > > Never said any such thing o' illiterate one... I said that canned > *pumpkin* is typically butternut squash. See, that's why I provided the link which you snipped: It PROVES that you made that ignorant ****ing claim. So here it is AGAIN to prove you both a liar and a ****ing retarded shithead: http://groups.google.com/group/rec.f...b5b062c54a31b4 Here's the complete post which YOU IGNORANTLY WROTE and are now trying to deny, liar: Kris wrote: >> A friend is trying to get her son to eat more vegetables, and he had some >> mashed sweet potatoes recently that we went wild for. So she's trying to >> replicate them at home. >> >> They were extra sweet, but NOT the kind of sweet potatoe casserole with >> sweet topping recipe. Mashed sweet potatoes with things mixed in to make >> them even sweeter. >> >> Any ideas? I'd like to surprise my friend with some ideas. YOU IGNORANTLY REPLIED: > If out of a can it was butternut squash. The best sweeet potatoes are > those baked in their jackets... they're plenty sweet, oozing natural > sugar, they need nothing. That was easy... it's ALWAYS easy to call you on your bullshit and prove that you're an ignorant lying retarded chunk of shit. Bob |
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we like them equally well and use them interchangably in recipes, Lee
"Judy Haffner" > wrote in message ... > > > Which of the two potatoes do you prefer? Also how do you best like them > prepared? > > We don't care for yams and never fix them, but we really do like sweet > potatoes, and like them baked whole in the oven, and then put butter and > salt and pepper on them. I have several favorite casseroles using sweet > potatoes also, that I often fix during the holidays. > > If you have any special recipe for them, please share. > > Judy > |
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