• 1 (29 ounce) can Bruce’s cut yams, drained and mashed
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon melted butter
• 1/4 cup cream
• 16 marshmallows

Directions:

1. Preheat oven to 350°F.
2. Blend yams with sugar, salt, spices, butter and cream.
3. Cut 6 marshmallows in half and mix with yams.
4. Turn into greased baking dish.
5. Top with remaining marshmallows.
6. Bake for 20 minutes or until puffy and delicately browned.

Ingredients:

• 1 29oz can Bruce’s Cut Yams
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (2 inch) piece fresh ginger root, thinly sliced
• 1 tablespoon red curry paste
• 1 (15 ounce) can unsweetened coconut milk
• 3 cups vegetable broth
• 3 1/2 tablespoons lemon juice
• 1 teaspoon sea salt
• 1 tablespoon toasted sesame oil
• 1/2 cup chopped fresh cilantro

Cooking Instructions:

Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.

Open and drain the syrup from the 29oz Bruce’s Cut Yams. Add to the soup. Blend with a stick blender or puree using a food processor. Cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Prep Time: 10 Min
Cook Time: 5 Min
Ready In: 15 Min

5 C all purpose flour
2 Tbls baking powder
2 tsp salt
2 tsp cinnimon
1/2 tsp nutmeg
2/3 C butter
1 large can(1# 13oz) can of Bruces sweet potato drained and mashed.
1 1/2 C milk

Cooking Instructions:

In a large bowl combine the flour, baking powder, salt, cinnamin,and nutmeg. Cut in the cold butter til it resembles coarse crumbs. In another bowl combine the mashed sweet potatoes and milk. Add to the crumb mixture just til combined. Turn onto a floured surface, knead 8-10 times. Roll to 1/2 inch thick and cut with 2 inch biscuit cutter. Place on ungreased baking sheet. Bake at 425 degrees for 18-20 minutes til golden brown. Remove to wire racks and serve warm.

Prep time: 20 minutes
Cook time: 18-20 minutes
Yield: 24

Bruce’s Sweet Potato Pancake Mix
1 cup pecans
Additional water if needed.

Cooking Instructions:

Fix pancakes per directions on box. While waiting for pancake mix to hydrate put 1 cup pecans in a food processor and process till nuts are very small. (If desired you can process until they are a powder). Gently fold them into pancake mix. (If mixture seems too thick add additional water if needed) Cook as normal.

This adds additional protein and a great flavor. Enjoy!

Prep time: 3 minutes to process pecans
Cook time: Normal cooking time
Yield: Normal yield

1/4 c. butter
3/4 c. sugar
5 oz. evaporated milk
1/4 tsp. salt
2 eggs, beaten
1/2 tsp. cinnamon
2 tbsp. cornstarch
2 (16 oz.) cans yams, drained and mashed
1 tsp. vanilla
1 unbaked 9 inch pie shell

Cooking Instructions:

Preheat oven to 400 degrees. Cream butter and sugar together. Add eggs and stir. Add sweet potatoes (yams) and mix well. Stir in milk, vanilla, and salt and cinnamon, making sure all ingredients are thoroughly mixed. Pour into pie shell and bake 15 minutes at 400 degrees. Lower heat to 350 degrees. Cook until knife comes out clean, 20-30 minutes.

Prep time: 15 Minutes
Cook time: 45 Minutes
Yield: 6-8 Servings

Ingredients:

½ to 1 lb. of pork trimmings
¼ cup olive oil
1 head of garlic, peeled
1 sprig fresh thyme
1 tsp fresh thyme
1 40 oz. can Bruce’s Yams, drained
4 oz. cream cheese
¼ tsp. Louisiana Hot Sauce
¼ tsp. Worcestershire sauce
¼ tsp. liquid smoke
1/8 tsp. coconut flavoring
1/8 tsp. vanilla extract
Salt
Pepper
Fresh parsley- chopped and whole for garnish

Cooking Instructions:

1. In a small, shallow baking dish combine pork trimming, olive oil, garlic, and sprig of thyme.
2. Bake in a 350 degrees oven to render fat and roast the garlic.
3. Allow to cool.
4. Place drained yams in a saucepan and cover with cold water.
5. Heat yams just until hot and than drain.
6. Using a blender or food processor shred approximately 4 oz pork meat.
7. Add roasted garlic along with 2 tbsp of rendered fat/oil mixture.
8. Add heated yams, cream cheese, hot sauce, Worcestershire sauce, liquid smoke, coconut, and Vanilla, process until smooth.
9. Add 1 tsp fresh thyme and continue to blend until mixture is smooth.
10. Transfer to serving dish and garnish with freshly chopped parsley.

Yields: 6-8 Servings

Ingredients

2 15½ oz. Apple Pie Filling cans
2 15½ oz. Sliced Apples cans
2 15½ oz. Bruce’s Yams Cut Sweet Potatoes
1 Tablespoon Cinnamon
2 Tablespoons Brown Sugar
1 6oz. Package of Bruce’s Sweet Potato Biscuit Mix

Cooking Instructions

1. Preheat oven to 350°F
2. Mix apples, Bruce’s Yams, cinnamon, and brown sugar together and set aside.
3. Mix the Bruce’s Sweet Potato Biscuit Mix following the instructions on the package.
4. Pour the apple filling into a greased 9″ x 13″ baking dish.
5. Top with the Bruce’s Sweet Potato Biscuit Mix.
6. Bake at 350°F for 10-15 minutes until hot and bubbly.
7. Remove from oven and serve.

Prep time: 20 Minutes
Cook time: 10-15 Minutes
Yield: 10 Servings

Ingredients

1 (15 oz) can Bruce’s Candied Yams; liquid drained
2 cups heavy cream
1 cup milk
¼ cup brown sugar
¼ cup granulated sugar
4 egg yolks
1 ½ tbsp brandy
Boiling water
¼ cup granulated sugar

Cooking Instructions

1. Preheat Oven to 300 degrees
2. Mash the sweet potatoes with a fork until smooth.
3. Place the cream and milk in a small stainless steal or non stick sauce pot and
   heat over medium heat. Once the mixture comes to a simmer remove from
   heat.
4. While waiting for cream mixture to come to a simmer, in a mixing bowl
   combine sugars, egg yolk, and brandy, whisk together until mixture becomes
   smooth and all sugar granules are dissolved.
5. Temper the cream into the eggs by slowing adding it into the bowl while constantly whisking. This process should be done slowly, in order to not cook the eggs. Fold in sweet potatoes and strain through a sieve to get rid of any fibers from the sweet potatoes.
6. Pour the egg mixture into the ramekins leaving ¼ gap from the top of the
   ramekin.
7. Place the ramekins in a baking dish and place in oven.
8. Carefully pour boiling water into the baking dish until it reaches 2/3 of the way up from the sides of the ramekin.
9. Bake for 30-35 minutes or until custards are almost completely set.
10. Once baked, remove the ramekins from the oven and refrigerate for a
    minimum of 3-4 hours.
11. Remove custards from the refrigerator and sprinkle half a tablespoon of sugar
    over each ramekin, shaking to evenly distribute the sugar over the top.
12. With a small torch evenly brulee the tops of each custard and serve.

Cook time: 30-35 Minutes
Yield: 6-8 Servings

Ingredients

1 (15 oz) can Bruce’s Candid Yams, liquid drained and reserved
1 ¼ cup white sugar
2 cups heavy cream
1 cup whole milk
¼ cup brown sugar
¼ white sugar
4 egg yolks
1 ½ tbsp brandy

Cooking Instructions

1. Preheat oven to 350 degrees
2. Strain the candid yams well, reserving the liquid to make the caramel. Mash
   the yams with a fork until smooth and set aside.
3. Place 1 ¼ cup sugar and ¼ cup of syrup in a heavy bottom sauce pot over
   medium-high heat. Using a resistant spatula stir the sugar and syrup together
   until sugar is fully dissolved. When mixture begins to bubble constantly stir
   until a dark caramel color is achieved. Once the caramel is dark enough
   remove from heat and carefully divide the caramel into ramekins.
4. Pour the cream and milk in a small stainless or non-stick sauce pot. Heat over
   medium heat. Remove the cream mixture from the heat once it reaches a
   simmer. While waiting for the cream to simmer, combine white sugar, brown
   sugar, egg yolks, and brandy together in a bowl. Whisk until sugar is fully
   dissolved. Temper the cream in the egg and sugar mixture, by pouring slowly
   in the bowl, constantly whisking.
5. Fold sweet potatoes and strain the mixture through a sieve to remove any
   fibers from the sweet potatoes.
6. Pour the egg mixture into the ramekins leaving ¼ gap from the top of the
   ramekin. Place the ramekins in a baking dish and place in oven. Carefully
   pour boiling water into the baking dish until it reaches 2/3 of the way up from
   the sides of the ramekin. Bake for 30-35 minutes or until custards are almost
   completely set.
7. When tapped just the center should slightly wiggle.
8. Remove the pan from the oven and place the ramekins in the refrigerator.
   Refrigerate for 24 hours.
9. To serve, run a non serrated knife around the edges of the custard. Invert the
   ramekins onto serving places and lift up. The custard should stay on the plate
   and the caramel will pool around it.

Cook time: 30-35 Minutes
Yield: 6-8 Servings