Yam Recipes

Sweet Potato Toppings Galore

Sweet Potato Toppings Galore


  • 4 cups fresh sweet potatoes (yams), cooked and mashed (about 3 1/2 lbs.) or 2 (32-ounce) cans sweet potatoes, drained and mashed
  • 1/3 cup light brown sugar
  • 1/2 tsp. Chef Paul Prudhomme’s Vegetable Magic
  • 1/4 cup evaporated milk
  • 2 tbsp. margarine, melted
  • 1 tbsp. bourbon
  • 2/3 cup all-purpose flour
  • 2/3 cup light brown sugar
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped pecans


  1. Preheat oven to 350 degrees.
  2. Place all ingredients in mixing bowl and blend until creamy.
  3. Transfer to a baking dish and bake for 15 minutes or until thoroughly heated.
  4. In bowl, mix together flour, brown sugar, butter, and vanilla with pastry blender or fork until crumbly.
  5. Add pecans. Sprinkle on top of sweet potatoes and place back in the oven at 350 degrees for 40 minutes or until crumbly topping is lightly browned.

Makes 10 servings.

Praline Topping:

Category: Yam Recipes
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Yam-Yums Candies

Yam-Yums Candies by Lori McLain

*Winner Best Bread/Dessert Recipe in the Bruce’s Yams Holiday Recipe Contest!!*


  • 1 Bruce’s Yams Cut Sweet Potatoes (29 oz)
  • 12 oz dried apricots, minced or chopped finely
  • 1 1/2 Cups pureed Bruce’s Yams Cut Sweet Potatoes, ( from 29 oz can)
  • 4 Cups flaked coconut (unsweetened)
  • 7.5 cups powdered sugar
  • 1 (14oz) can sweetened condensed milk
  • 2 Cups finely chopped toasted pecans
  • 2 Cups white chocolate morsels
  • 1 Cup additional unsweetened flaked coconut


Prep time : 15 minutes Serves : 36 candies (one per serving)

  1. Mix apricots, yams, coconut, sweetened condensed milk, pecans and powdered sugar in large bowl.
  2. Chill 2 hours or until firm enough to shape into 1-inch balls.
  3. Melt in a medium microwave-safe bowl the white chocolate morsels, stirring after two minutes to smooth (continue in 30 second intervals if more melting is needed).
  4. Yam-Yums can be dipped in melted white chocolate to coat, OR, you can roll in coconut.

Makes about 36 candies. Store tightly covered in refrigerator.

Category: Desserts, Yam Recipes
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Creamy Double Potato Company Casserole

Creamy Double Potato Company Casserole by Michaela Rosenthal

*Winner Best Entree/Side Dish Recipe in the Bruce’s Yams Holiday Recipe Contest!!*


  • 1 Bruce’s Yams Cut Sweet Potatoes (40 oz)
  • 1 (40 oz can) Bruce’s Yams Cut Sweet Potatoes; drained
  • 2 whole eggs (room temp)
  • 1 stick (melted) butter
  • 2/3 cup canned evaporated milk
  • 1 jar (16 oz) Alfredo Pasta sauce
  • 1/4 cup chopped fresh parsley
  • 1 bag (30 oz) frozen hash brown potatoes, thawed
  • 1/2 cup shredded parmesan cheese
  • 1 teaspoon freshly ground pepper


Prep time: 10 minutes Bake time 70 minutes Serves: 8-10

  1. Heat oven to 350 degrees (F).
  2. In the bowl of an electric mixer, beat together the yams, eggs, melted butter, milk, pasta sauce and parsley.
  3. Transfer to a large mixing bowl and add hash brown potatoes; mix well.
  4. Pour into an 11 x 9 glass baking dish.
  5. Bake 50 minutes then sprinkle with parmesan cheese and fresh pepper.
  6. Bake an additional 20 minutes or until casserole is golden brown.
Category: For the Holidays, Yam Recipes
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Banana-Yama Brown Sugar Pound Cake

Banana-Yama Brown Sugar-Pound-Cake by Meg Tucker

*Winner Best Overall Recipe in the Bruce’s Yams Holiday Recipe Contest!!*


  • 1 Bruce’s Yams Cut Sweet Potatoes in Syrup(15 oz).
  • 1 1/2 cups dark brown sugar.
  • 1 1/2 cups light brown sugar.
  • 1 cup butter,softened.
  • 1 15 oz. can Bruce’s Yams (cut sweet potatoes) drained.
  • 2 medium bananas (ripe).
  • 4 large eggs.
  • 3 cups flour.
  • 1/2 tsp. salt.
  • 1/2 tsp. baking powder.
  • 1 tsp allspice.
  • 1 cup milk.
  • 1/2 tsp. vanilla extract.
  • 1 cup pecans, chopped


Prep time: 10 mins Cook time: 55 mins. Serves: 12

  1. In a large bowl beat sugars and butter at medium speed with an electric mixer until blended.
  2. Add 15 oz. can Bruce’s Yam’s (drained) and beat until blended.
  3. Add the banana’s and blend.
  4. Add eggs, 1 at a time, beating after each addition.
  5. Combine flour, baking powder, salt and allspice together in medium bowl.
  6. Add flour mixture to butter mixture alternately with milk.
  7. Beat at low speed just until blended after each addition.
  8. Add vanilla extract and then pecans.
  9. Pour batter into a lightly greased bundt pan.
  10. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Category: For the Holidays, Yam Recipes
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Sweet Potato Bourbon Cheesecake

Sweet Potato Bourbon Cheesecake

Crust Ingredients-
3/4 cup Gingersnap cookie crumbs
1 1/2 Tbsp. butter or margarine, melted
2 Tbsp. sugar

Filling Ingredients-
1 15 oz. can Bruce’s Yams® Cut Sweet Potatoes, drained
2 8 oz. pkgs. cream cheese, softened to room temperature
1 cup heavy cream
1/2 cup sugar
3 Tbsp. flour, all purpose
2 Tbsp. bourbon whiskey
1 Tbsp. vanilla extract
1/4 tsp. salt
4 ea. large eggs, with yolks and whites separated

1. Preheat oven to 325 degrees.
2. Mix together the crust ingredients (cookie crumbs, butter or margarine and 2 Tbsp. sugar) in a bowl.
3. Press this mixture into the bottom and up a half-inch of the side of a 9″ springform pan.
4. Bake the crust for 5 minutes at 325 degrees. Remove from the oven and cool.
5. Place the Bruce’s Yams® Cut Sweet Potatoes, cream cheese, heavy cream, sugar, flour, bourbon, vanilla, salt and egg yolks in a large bowl. Beat until smooth.
6. Put the egg whites in a bowl. Beat until stiff. Fold into the sweet potato mixture.
7. Pour the batter into the prepared crust.
8. Bake on the center rack of a 325-degree oven for 75 to 85 minutes.
9. Remove from the oven and cool on a rack to room temperature.
10. Refrigerate until cold before serving.


Category: Desserts, Yam Recipes
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