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Sweet Potato Pie

By: Kristi Taylor From: Lafayette, LA Add a Comment

Ingredients:

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

Category: Desserts, For the Holidays, Yam Recipes
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Bruce’s Sweet Potato Mousse

By: Bruce Foods From: New Iberia, LA Add a Comment
Bruce's Yams - Sweet Potato Mousse

This heart-healthy recipe let’s the sweet potato’s natural sweetness shine through. It makes a wonderful desert or holiday time treat!

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

Category: Desserts, For the Holidays, Yam Recipes
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Bruce’s Sweet Potato Apple Cobbler

By: Bruce Foods From: New Iberia, LA Add a Comment

This sweet treat is sure to bring smiles to the desert table. It includes Bruce’s Yams brand cut sweet potatoes packed with natural sweetness and healthy vitamins.

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

Category: Desserts, For the Holidays, Yam Recipes
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Sweet Potato Creme Brulee

By: Bruce Foods From: New Iberia, LA Add a Comment
Bruce's Yams - Sweet Potato Creme Brulee

The French brought Creme Brulee to our palettes. Bruce’s Yams brings our own slant on this timeless recipe with the addition of America’s favorite sweet potato!

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

Category: Desserts, For the Holidays, Yam Recipes
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Sweet Potato Creme Caramel

By: Bruce Foods From: New Iberia, LA Add a Comment

Creme Caramel, also known as Flan, is a rich custard topped with a layer of soft caramel. This recipe includes Bruce’s Yams Candied Yams lending a special touch of natural sweetness!

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

Category: Desserts, For the Holidays, Yam Recipes
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