Yam Recipes

Sweet Potato Cake with Candied Walnuts

This Sweet Potato Cake with Candied Walnuts recipe by competitive cook and recipe developer Michaela Rosenthal features Bruce’s Yams Cut Sweet Potatoes, French Vanilla cake mix, brown sugar and chopped walnuts.

Ingredients:Sweet Potato Cake with Candied Walnuts

  • 1 (16.5 oz) box French Vanilla cake mix
  • 3 eggs
  • 3/4 cup Bruce’s Yams Cut Sweet Potatoes, drained (1 tbs. syrup reserved)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 2 tbs. dairy sour cream or plain yogurt
  • 2 tbs. butter
  • 1 tbs. brown sugar
  • 2/3 cup chopped walnuts
  • pinch salt

Directions:

  1. Heat oven to 350°F.
  2. Grease and flour an 8 cup loaf pan; chill for 10 minutes
  3. In the bowl of an electric mixer, beat together the cake mix, eggs, Bruce’s Yams Cut Sweet Potatoes, water, oil and sour cream.
  4. Transfer to the prepared loaf pan; set aside.
  5. In a small skillet, melt butter, then add syrup and brown sugar.
  6. Stir in walnuts and saute on low heat for 5 minutes.
  7. Spoon walnuts over the top of cake and bake for 30-35 minutes until a toothpick comes out clean.
  8. Let rest in pan for 5 minutes then remove and cool on a wire rack.
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Low Fat Sweet Potato and Lemon Pound Cake

This Low Fat Sweet Potato and Lemon Pound Cake recipe by competitive cook and recipe developer Michaela Rosenthal features Bruce’s Yams Cut Sweet Potatoes, Greek yogurt, fresh lemon juice and box pound cake mix.

Ingredients:Low Fat Sweet Potato and Lemon Pound Cake

  • 2/3 cup (from a 15 oz. can) Bruce’s Yams Cut Sweet Potatoes in Syrup; drained
  • 3 whole eggs
  • 1/2 cup Greek style yogurt
  • 1/4 cup olive oil
  • 3 tbs. water
  • 2 tbs. fresh lemon juice
  • 1 (9 oz.) box pound cake mix

Directions:

  1. Heat oven to 325°F.
  2. Grease and flour an 8” x 4” loaf pan; set aside.
  3. In the bowl of an electric mixer, beat together the Bruce’s Yams Cut Sweet Potatoes, eggs, yogurt, olive oil, water and lemon juice until smooth.
  4. Mix in the pound cake mix and stir until just incorporated.
  5. Transfer cake mix to the prepared loaf pan and bake for 50 minutes.
  6. Turn off oven and allow to sit in oven for an additional 10 minutes.
  7. Cool 10 minutes before transferring to a wire rack. Serve with jam, if desired.
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Sweet Potato Quick Bread

This Sweet Potato Quick Bread recipe by competitive cook and recipe developer Michaela Rosenthal features Bruces Yams Cut Sweet Potatoes, currents, walnuts, fresh lemon zest and chocolate fudge frosting.

Ingredients:Sweet Potato Quick Bread

  • 1 (16.5 oz.) box spice cake mix
  • 1/2 cup all purpose flour
  • 1 cup (from a 15 oz. can) Bruce’s Yams Cut Sweet Potatoes; drained and smashed
  • 2 whole eggs plus 1 egg yolk
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 2 tbs. plain yogurt
  • 1/2 cup dried currants (or cranberries)
  • 1/2 cup chopped walnuts
  • 1 tsp. freshly grated lemon zest
  • 1 (16 oz.) container chocolate fudge frosting

Directions:

  1. Grease and flour 2 (6 cup) loaf pans; set aside.
  2. Heat oven to 350°F.
  3. In the bowl of a mixer, blend together the cake mix, flour, Bruce’s Yams Cut Sweet Potatoes, egg, egg yolk, water, oil and yogurt. When mixed, add currants, walnuts and lemon zest.
  4. Divide between the prepared pans and bake (center rack) for 35-40 minutes until a tooth pick comes out clean.
  5. Remove from oven and let sit 5 minutes in pans.
  6. Transfer to a wire rack and cool completely before frosting.
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Chocolate Frosted Sweet Potato Sheet Cake

This Chocolate Frosted Sweet Potato Sheet Cake recipe by competitive cook and recipe developer Michaela Rosenthal features Bruce’s Yams Cut Sweet Potatoes, dried currents, walnuts, and dark chocolate frosting.

Ingredients:Chocolate Frosted Sweet Potato Sheet Cake

  • 1 (16.5 oz.) box spice cake mix
  • 1 cup (from a 15 oz. can) Bruce’s Yams Cut Sweet Potatoes; drained and smashed
  • 3 whole eggs
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 2 tbs. plain yogurt or sour cream
  • 1/2 cup dried currants (or cranberries)
  • 1/2 cup chopped walnuts
  • 1 (16 oz.) container dark chocolate frosting

Directions:

  1. Grease and flour a 12″x8″ sheet pan; set aside.
  2. Heat oven to 350°F.
  3. In the bowl of a mixer, blend together the cake mix, Bruce’s Yams Cut Sweet Potatoes, eggs, water, oil and yogurt. When mixed, add in fruit and nuts just to blend.
  4. Transfer to prepared sheet pan and bake for 35 minutes (or until a toothpick comes out clean).
  5. Remove from oven and let sit 5 minutes in pan.
  6. Transfer to a wire rack and cool completely before frosting.
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Sweet Potato & Walnut Pasta Sauce

This Sweet Potato & Walnut Pasta Sauce recipe was provided by recipe developer and competitive cook, Michaela Rosenthal.

Ingredients:Sweet Potato & Walnut Pasta Sauce

  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained
  • 3/4 cup chopped walnuts; divided
  • 1/2 cup evaporated milk
  • 2 tbs. butter
  • 1 tbs. olive oil
  • 1 tbs. finely minced shallot
  • 2 tsp. finely minced garlic
  • 1/2 tsp. dried sage
  • 1/2 tsp. white pepper
  • 1/2 to 3/4 cup vegetable broth
  • 3-4 fresh basil leaves
  • 1 tsp. fresh lemon juice
  • 1/2 cup grated Parmesan cheese (plus extra for serving)
  • 1 pound large, short chunky pasta (such as shells); cooked according to box directions
  • grilled chicken sausages (on the side); if desired

Directions:

  1. Place Bruce’s Yams Cut Sweet Potatoes, 1/2 cup walnuts and evaporated milk in at the bowl of a food processor (fitted with metal blade) and process until smooth; set aside.
  2. Melt butter and olive oil in a large saucepan; add shallot, garlic, dried sage and pepper. Sauté for 2 minutes until fragrant (do not let garlic brown as it will be bitter).
  3. Stir in sweet potato mixture and when incorporated, slowly add the broth (how much you use will depend upon how thick you like your sauce).
  4. Turn heat down to low setting; add basil leaves and simmer for 15 minutes. Remove basil leaves and stir in the lemon juice.
  5. To serve, spoon warm sauce over cooked pasta and scatter with a few walnuts and Parmesan cheese. Add sliced chicken sausage, if desired.

Yield : 4 servings

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