For many the sweet potato and the yam are interchangeable. These two vegetables are not related. They have two common factors; there are both a tuber and orange. It is not hard understand, why many think they are interchangeable; companies like Martindale, are just as confused as the rest of us.
During the holidays, many use canned yams in sweet potato recipes. The Sweet Potato Pie, you eat at Aunt Bessie’s house could actually be yam pie.
I have never seen yam fries, have you?
I do not know how many times, I have heard or read people saying they do not like sweet potatoes. This is because of the sweet marshmallow topped side dish. In actuality, they are eating canned yams.
That being said, how about we try a sweet potato and not yam recipe.
This recipe is Sweet Potato Cornbread. I have a picture of this recipe and it is clearly out of a magazine or cookbook. I do not know whom it is by. I have of course changed the recipe, because I wanted more flavor. If you are expecting a sweet corn bread you will be dissapointed. I would suggest with the mild flavor of this bread, to use it to counter balance a strong flavored dish.
Sweet Potato Cornbread
Ingredients:
5 eggs, beaten
½ cup melted butter
2 cups self rising cornmeal
2 cups sweet potatoes, cooked, peeled cooled and mashed
1 cup sour cream
3 Tablespoon of white sugar
¼ each of cinnamon, nutmeg, and ground cloves
Directions:
Preheat oven to 425°F
Mix all dry ingredients in large bowl, set a side
In separate bowl combine eggs, sour cream and butter until smooth. This will look like yellow cake batter when combined well
Add sweet potatoes to the liquid mixture until well blended
add to dry and beat until smooth
Pour into a lightly greased 9 X 13 pan.
Let rest five minutes before placing in oven
Bake for 35 minutes
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| Let cool before serving |
