This 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
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
5 C all purpose flour
2 Tbls baking powder
2 tsp salt
2 tsp cinnimon
1/2 tsp nutmeg
2/3 C butter
1 large can(1# 13oz) can of Bruces sweet potato drained and mashed.
1 1/2 C milk
In a large bowl combine the flour, baking powder, salt, cinnamin,and nutmeg. Cut in the cold butter til it resembles coarse crumbs. In another bowl combine the mashed sweet potatoes and milk. Add to the crumb mixture just til combined. Turn onto a floured surface, knead 8-10 times. Roll to 1/2 inch thick and cut with 2 inch biscuit cutter. Place on ungreased baking sheet. Bake at 425 degrees for 18-20 minutes til golden brown. Remove to wire racks and serve warm.
Prep time: 20 minutes
Cook time: 18-20 minutes
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
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
This heart-healthy recipe let’s the sweet potato’s natural sweetness shine through. It makes a wonderful desert or holiday time treat!
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
Fresh parsley- chopped and whole for garnish
- In a small, shallow baking dish combine pork trimming, olive oil, garlic, and sprig of thyme.
- Bake in a 350 degrees oven to render fat and roast the garlic.
- Allow to cool.
- Place drained yams in a saucepan and cover with cold water.
- Heat yams just until hot and than drain.
- Using a blender or food processor shred approximately 4 oz pork meat.
- Add roasted garlic along with 2 tbsp of rendered fat/oil mixture.
- Add heated yams, cream cheese, hot sauce, Worcestershire sauce, liquid smoke, coconut, and Vanilla, process until smooth.
- Add 1 tsp fresh thyme and continue to blend until mixture is smooth.
- Transfer to serving dish and garnish with freshly chopped parsley.
Yields: 6-8 Servings