Yam Recipes

Yamapple Delight

Ingredients:Bruce's Yams

  • 1 (7 lb) can Bruce’s Yams Cut Sweet Potatoes, drained
  • 6 (21 oz) cans apple pie filling
  • 1 cup sugar
  • 1/3 cup cinnamon
  • 1/4 cup nutmeg
  • 1/2 cup brown sugar
  • large marshmallows for garnish


  1. Mix spices and sugars with apple pie filling, then incorporate yams.
  2. Place into a greased hotel pan, and bake at 350°F for 40 minutes.
  3. Remove and add marshmallows side by side covering top.
  4. Return to oven until marshmallows brown.

Makes 50 (2 oz) servings.

Category: Desserts, Yam Recipes
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Yam Blueberry Delight

Bruce's YamsIngredients:

  • 1 (40 oz) can Bruce’s Yams Cut Sweet Potatoes, drained
  • 1 (21 oz) can blueberry pie filling
  • 1 cup chopped walnuts
  • brown sugar
  • maraschino cherries


  1. Combine blueberry pie filling and sweet potatoes, and place in a casserole dish.
  2. Cover and bake at 350°F for 40-50 minutes.
  3. Uncover, place walnuts on top and bake 10 additional minutes.
  4. Remove from oven and garnish with brown sugar and cherries.
Category: Desserts, For the Holidays, Yam Recipes
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Orange Sweet Potato Breakfast Rolls

Ingredients:Orange Sweet Potato Breakfast Rolls


  • 2 teaspoons active dry yeast (1 packet)
  • 1/4 cup (better than warm) water
  • 1 teaspoon salt
  • 1/4 cup light brown sugar
  • 1/4 cup powdered buttermilk
  • 1/4 cup melted (unsalted) butter
  • 1 (15 oz) can Bruce’s Yams Cut Sweet Potatoes in Syrup
  • 1 teaspoon pumpkin pie spice
  • 4 cups unbleached all purpose flour


  • 1 (8 oz) tub whipped cream cheese
  • 1/3 cup vanilla sugar (or regular granulated sugar)
  • 1/2 cup chopped pecans
  • 1/2 cup golden raisins


  • 1 cup powdered (confectioners) sugar
  • 2 teaspoons freshly grated orange zest
  • 2 tablespoons pure maple syrup
  • 2 tablespoons reserved syrup (from sweet potatoes)
  • 2 tablespoons melted unsalted butter


  1. In a large (wide) bowl, add the yeast and water; stir. When bubbles start to form, whisk in the salt, brown sugar, powdered buttermilk and melted butter.
  2. Drain sweet potatoes (reserving 2 tablespoons syrup) and measure out 1 cup smashed sweet potatoes. Add to mixture along with pumpkin pie spice and mix well to blend. Add flour (one cup at a time) and knead dough until smooth and elastic.
  3. Transfer to a clean, greased bowl; rub a small amount of melted butter onto dough then cover with a tea towel and allow to rise in a warm area until double in bulk (about 90 minutes). Punch down dough and transfer to a floured work surface and roll into a 14” by 20” rectangle.
  4. Spread cream cheese onto dough (leaving an inch boarder on all sides of dough) and sprinkle with sugar, pecans and raisins.
  5. Starting with the short end, roll up dough tightly into a log and pinch edge closed. Trim ends (discard) and cut log into 9 pinwheels (about 1-1/2” thick).
  6. Transfer pinwheels to a greased 9” by 11” baking pan and cover with tea towel. Allow to raise for a second time for 60 minutes. Heat oven to 350 degrees F. Bake rolls for 35-40 minutes until light golden brown.
  7. To make icing, stir together the powdered sugar, orange zest, maple syrup, sweet potato syrup and melted butter. When rolls have cooled for 10 minutes, spread icing onto the tops and allow the frosting to set for an additional 30 minutes before serving.

Recipe by Michaela Mercer Rosenthal.

Category: Breakfast Recipes, Yam Recipes
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Warm Caramel Brie with Spicy Pecans

Ingredients:Warm Caramel Brie with Spicy Pecans

  • 1 small wheel brie (cheese)
  • 1/3 cup caramel ice cream topping
  • 1 teaspoon butter
  • 1 tablespoon syrup from a can of Bruce’s Candied Yams
  • 1 teaspoon brown sugar
  • 1/3 cup whole pecans
  • 2 dashes Glory Foods Hot Sauce
  • pinch of salt
  • fresh ground black pepper
  • 2 tart, crisp apples; cut into slices


  1. Unwrap brie and slice off top rind; place in pie plate.
  2. Spoon caramel syrup over brie and microwave for 25-30 seconds.
  3. Melt butter in a small skillet; add yam syrup and brown sugar. Stir then add pecans; cook 2 minutes; stirring occasionally. Add a a dash or two of Glory Hot Sauce, a pinch of salt and a grinding of fresh pepper.
  4. Transfer brie to a warm serving dish and top with spiced nuts.
  5. Arrange apple slices around brie and serve warm.

Recipe by Michaela Mercer Rosenthal.

Category: For the Holidays, Yam Recipes
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Blackeye Pea & Sweet Potato Stuffing Squares

Ingredients:Blackeye Pea and Sweet Potato Stuffing Squares

  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1/2 cup diced celery
  • 1 tablespoon dried parsley
  • 1 teaspoon ground white pepper
  • 1 can Glory Foods Blackeye Peas, drained
  • 1 can Bruce’s Yams Cut Sweet Potatoes in Syrup (do not drain)
  • 2 (6 oz) bags stuffing mix
  • 1 (6″ square) corn bread, crumbled
  • 4 cups (2 cans) chicken broth*
  • 4 whole eggs, beaten
  • 1 teaspoon coarse (Kosher) salt


  1. Heat oven to 400 degrees F.
  2. Melt butter and olive oil in a large (high sided) skillet. Add onion and celery; sauté for 5 minutes, stirring occasionally. Remove from heat and stir in parsley, white pepper, Glory Foods Blackeye Peas, and Bruce’s Sweet Potatoes in Syrup.
  3. In a large mixing bowl, stir together the stuffing mix, cornbread, chicken broth and eggs. Add onion mixture to bowl and stir well to incorporate.
  4. Transfer to a 3 quart (9″x12″) buttered oven-proof casserole dish and smooth out.
  5. Melt remaining butter and drizzle over casserole, then sprinkle with salt. Bake for 30 minutes, then reduce heat to 350 degrees F. and bake an additional 25 minutes. Allow to slightly cool before cutting into squares.
  6. *For a vegetarian version, use vegetable broth in place of chicken broth.

Recipe by Michaela Mercer Rosenthal.

Category: For the Holidays, Lunch & Dinner, Yam Recipes
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