You say “yams”, I say “sweet potatoes”… some kids just don’t like them no matter what you call them. We’ve got a recipe to make a spiced up mashed sweet potato dish that some kids will like.
The British have sweet potatoes, what Americans use interchangeably with “yams”. Technically they aren’t the same thing at all. If you want to read more about this while your potatoes are baking, check out The Difference Between Yams and Sweet Potatoes… – History News Network.
Kathy Lee Gifford's Yams
Shared by a user many years ago:
"Saw this on Regis and Kathie Lee a 100 years ago. It is now a firm family favourite and the only way my family can stomach yams.
Bless Kathie Lee, whereever she is!"
Ingredients
- 3 pounds yams (sweet potatoes)
- 2 eggs
- 2⁄3 cup brown sugar
- 1 cup butter (melted)
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup orange juice
- 1 cup pecans (lightly chopped, optional)
Instructions
- Bake yams at 375 for 45 mins - 1 hour.
- When cooled and mushy, peel and mash.
- Pour in eggs and mix. Add ½ the brown sugar and mix and ½ of the butter and mix add salt and cinnamon and fold in OJ.
- Put in ungreased 9 x 13 and smooth over.
- Cover with pecans and add remaining sugar and butter. Bake at 375 for 30 minutes, watching that pecans don't burn.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 775Total Fat: 45gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 143mgSodium: 644mgCarbohydrates: 90gFiber: 11gSugar: 25gProtein: 8g
Nutrition data is automagically calculated and may not always produce correct results.
Additional Resources
Explore our FAQs and resource links below for even more information.
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