Yam Recipes

Sweet Potato and Jalapeño Soup


  • 1 Can Bruce’s Yams Cut Sweet Potatoes (112 ounces)

    Bruce's Yams Sweet Potato And Jalapeño Soup

    Bruce’s Yams Sweet Potato And Jalapeño Soup

  • 4 Slices of Bacon, Diced
  • 7 Diced Jalapeños (seeds removed)
  • 1/2 Pound Diced Onion
  • 1/4 Pound Diced Carrots
  • 1/4 Pound Diced Celery
  • 2 Cloves Minced Garlic
  • 2 1/2 Quarts Chicken Stock
  • 1/2 Cup Cream
  • Cajun Shake – to taste
  • LA Gold Green Sauce – to taste


  1. In a 5 quart stock pot, render the bacon for 10 minutes on medium heat, remove bacon and then add diced vegetables and sauté for 15 minutes on medium heat.
  2. After vegetables are sautéed add the sweet potato mash and chicken stock.
  3. Bring to a boil, lower heat and simmer for 1 hour and 15 minutes.
  4. To finish the soup remove from heat and blend with stick blender until velvety smooth, add cream and season to taste with Cajun Shake and LA Gold green sauce.
  5. Garnish with slice green onions and rendered bacon.
Category: Lunch & Dinner, Soups & Salads, Yam Recipes
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Bruce’s Yams Sweet Potato Flan



  • 1/2 cup sugar
  • 1 (15-oz.) can Bruce’s Yams® Sweet Potatoes, drained and mashed
  • 1/4 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 1 (12-oz.) can fat free evaporated milk
  • 1 (14-oz.) can fat free sweetened condensed milk
  • 3 eggs
  • 2 egg whites
  • 1 Tbl vanilla extract


  1. Preheat oven to 325 degrees.
  2. Place sugar in a heavy saucepan.
  3. Cook over medium heat until sugar dissolves, stirring frequently, for about 5 minutes.
  4. Immediately pour into a 9-inch round cake pan coated with nonstick cooking spray, tipping pan quickly until caramelized sugar coats bottom of pan.
  5. In food processor or mixer, mix together sweet potatoes, cinnamon, nutmeg, evaporated milk, sweetened condensed milk, eggs, egg whites and vanilla until blended.
  6. Pour into prepared pan.
  7. Place in baking dish large enough to hold the 9-inch round pan and add hot water to dish until one inch deep.
  8. Carefully place in oven and bake for one hour to one hour 15 minutes or until knife inserted in center comes out clean.
  9. Remove pan from water, cool pan completely on a wire rack.
  10. Cover and refrigerate for at least 3 hours.
  11. Loosen edge of flan with a knife and invert flan on larger serving plate.
  12. Pour the remaining caramelized syrup over the flan.

Serves 8 to 10.

Category: Desserts, Yam Recipes
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Bourbon Sweet Potatoes

Bruce's Yams Bourbon Sweet Potatoes

Bruce’s Yams Bourbon Sweet Potatoes


  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 4 Tbs. butter or margarine
  • 1/2 tsp. vanilla
  • 1 (29 oz) can Bruce’s Yams® Sweet Potatoes in Syrup, drained
  • 1 Tbs. bourbon (optional)

Cooking Instructions:

  1. In a medium saucepan, combine both sugars and water. Over moderately high heat, cook until sugar is completely melted and the mixture begins to boil, occasionally stirring.
  2. Add butter and vanilla, return to a boil.
  3. If you are using bourbon, remove the above mixture from heat and add the bourbon. *IMPORTANT: BE CAREFUL, ALCOHOL IS FLAMMABLE*.
  4. Return the mixture to the heat in order to allow the alcohol to burn off.
  5. Reduce heat and add drained Bruce’s Yams® Sweet Potatoes, gently turning to coat evenly.  Allow to simmer slowly for 5 to 10 minutes while turning occasionally.
  6. Remove from heat and serve.

Yields 6-8 Servings

Category: Desserts, For the Holidays, Lunch & Dinner, Yam Recipes
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Southern Style Favorite Yams


  • 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


  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.
Category: For the Holidays, Lunch & Dinner, Yam Recipes
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White House Coconut Sweet Potato Soup

Coconut Sweet Potato SoupThis sweet soup was served recently to The First Family!


  • 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

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