Sweetpotatojam Recipes

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GRANDMA'S THANKSGIVING SWEET POTATO YAMS



Grandma's Thanksgiving Sweet Potato Yams image

This is an EASY recipe that my grandmother used to make. This is one of my favorites of hers. I don't like sweet potatoes, but I love these. I got the recipe from a friend of hers (she has passed) and decided to share. It's delicious and a sweet treat.

Provided by lovin2cook

Categories     Yam/Sweet Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

5 sweet potatoes
1 cup Karo syrup (brown)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup margarine

Steps:

  • Boil sweet potatoes until fork tender. Allow to cool. Peel the sweet potatoes and slice into 1" slices.
  • In a bowl, stir together karo syrup, sugar, cinnamon, nutmeg, and vanilla.
  • Arrange sweet potato slices in 11"x14" casserole dish.
  • Pour mixture over potatoes.
  • Slice margarine into slices and arrange on the top.
  • Bake uncovered at 350 degrees for 20 minutes. Remove and mix the slices around. Put back in oven for 10-20 minute Serve hot.

Nutrition Facts : Calories 305.2, Fat 5.8, SaturatedFat 1.2, Sodium 112.3, Carbohydrate 65, Fiber 2.6, Sugar 32.4, Protein 1.4

SWEET POTATO JAM



Sweet Potato Jam image

I have not made (or tasted) this-yet. I usually do not post a recipe that I haven't made or tried, but I am posting this because a few others members were interested in it. Prep and cooking time are guesses. This recipe came from a website...don't remember the name of it-sorry. ----IMPORTANT: PLEASE NOTE----This jam is rather perishable, so it is best to store even the sealed jars in the refrigerator. Once opened, the jam should be served within 4 to 5 days.----

Provided by kdp4640

Categories     Free Of...

Time 1h

Yield 4 half pints

Number Of Ingredients 8

1 lemon
4 whole cloves
4 cups water
1 1/2 lbs sweet potatoes, peeled and finely diced
2 cups sugar
1 cinnamon stick, 3 inches long
1/2 vanilla bean, cut in half lengthwise
1/4 teaspoon freshly grated nutmeg

Steps:

  • Remove 4 strips lemon zest from lemon-if you don't have a zester, you can use a vegetable peeler.
  • Tie lemon zest and cloves in a small piece of cheesecloth.
  • Squeeze the juice from the lemon into a large saucepan.
  • Remove any lemon seeds.
  • Add 4 cups water to saucepan.
  • Add sweet potatoes to lemon water in saucepan.
  • Add sugar, cheessecloth and contents, cinnamon stick, vanilla bean, and nutmeg.
  • Bring mixture to a boil.
  • Reduce heat and simmer until thick and jam like, about 30 minutes.
  • Using a spoon, skim off any foam that may rise to the surface as the jam cooks.
  • Remove from heat.
  • The potatoes should be soft enough to fall apart on their own, but if they don't, mash them with the back of a wooden spoon.
  • Remove and discard cheesecloth and contents.
  • You may leave the vanilla bean and cinnamon stick in the jam if you prefer, if not-remove them.
  • Ladle jam into hot, clean jars---filling to 1/4 to 1/8 inch from the top.
  • Wipe rim of jar clean.
  • Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
  • Process in water bath canner for 10 minutes. If you prefer not to process it, store in refrigerator and use within 10 to 14 days.
  • ~~IMPORTANT: PLEASE NOTE~~This jam is rather perishable, so it is best to store even the sealed jars in the refrigerator. Once opened, the jam should be served within 4 to 5 days.~~.

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