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Yams or Sweet potatoes! - Page 2

post #31 of 48

I'm not familiar with sweet potatoes that behave like that, Siduri. But sweet potatoes do come in a range of colors, including orange, yellow, white, red, and even black.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #32 of 48

Siduri - I think although not sure that what they were supplying were yams.  When you mentioned that white gloopy stuff, I was about to make a post just prior to that about it, as it's a dead give away that you have a yam.  Pretty impossible to grate, too.

 

I love sweet potatoes, but only as a savoury, never as a sweet.  Each to their own.

 

Favourite ways to prepare them:

 

Simply wash, dry, rub with oil, bake.  Then just split open and scoop out the insides.

 

Peel, cook until tender, roughly mash, Add crisped up chopped bacon.  S&P to taste.  Add butter if liked.

 

Peel, put around a roast chicken, toss occasionally in the juices.

 

They also make a great soup.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #33 of 48
Quote:
Originally Posted by KYHeirloomer View Post

they threatened to take my camera after they caught me taking these. 

 

Wouldn't that have been terrific. Cuz when the smoke cleared you'd have owned the store; and maybe a significant part of the chain.



 And that's exactly what I told them.  "I hope you like working for me."  :)

I don't like food, I love it.  If I don't love it, I don't swallow.
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I don't like food, I love it.  If I don't love it, I don't swallow.
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post #34 of 48

I've been wanting to find the black ones for some time.  I've never seen them anywhere around here, even at the outdoor markets.  I thought they'd make something lovely for halloween.  Something savory in their jackets.  But I've yet to find them.

I don't like food, I love it.  If I don't love it, I don't swallow.
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I don't like food, I love it.  If I don't love it, I don't swallow.
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post #35 of 48


 

Quote:
Originally Posted by DC Sunshine View Post

Siduri - I think although not sure that what they were supplying were yams.  When you mentioned that white gloopy stuff, I was about to make a post just prior to that about it, as it's a dead give away that you have a yam.  Pretty impossible to grate, too.


I think not yams, they had the same shape and size as sweet potatoes, though perhaps a little skinnier.  They are not the things that can be huge or small, which i can see at the international market near the train station here, with a shiny dark skin at the latin american vegetable stands.  (This, by the way, used to be the most traditional of italian vegetable markets and is now wonderfully international (the halal butcher next to the polish pork butcher, the indian spices next to the african spices, the south american vegetables next to the chinese vegetables! a veritable united nations of tastes). 

 

I found a picture

http://crumpetsandco.files.wordpress.com/2010/02/patata-americana.jpg

 

and cut up and steamed they look like this:

http://themasterofcook.files.wordpress.com/2009/11/patate-americane-al-vapore.jpg?w=288&h=200

 

And sometimes they have a red (purpley red, not orangey red) skin but are still completely white inside. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #36 of 48
Thread Starter 

I just found out I am responsible for making mashed sweet potatoes for Thanksgiving.  We will be arriving at our host's home in the afternoon but probably won't be eating until 1.5 hours later.  When do I make the mash, and how do I keep it warm throughout the wait time.  I've never premade mashed sweet potatoes before, I've always served them fresh and piping hot so I'm concerned they will stiffen.  How do I warm them up once they're cooled, at someone else's home who's stove and oven will probably be overcrowded?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #37 of 48

Make any mashed mix you like but add 2 egg yolks. let cool then put in pastry bag with star tube on to a pineapple ring which has been sprinkled with sugar and broiled till brown put a dash of potato into open circle of pineapple ring then a marshmallow, pipe mixture over this top with a cherry and bake. 

When done it will be brown on the fluted edge like a duchess potato and when you cut into it marshmallow will flow. Whats good about this  no guesswork as to how many or how much you need  1 is one good size portion, and it serves easily.  Great for catering and volume service.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #38 of 48

Wow, KK. Sounds like you really got stuck with all the last-minute dishes.

 

One thing many people forget is that a cooler is a two-way insulator. Although we usually think of them as ways to keep cold stuff cold, they work the opposite way.

 

So, you might try this with your sweet potatoes, corn, and whatever else you're stuck with. While prepping the food, fill the cooler with the hottest water you can manage. If you got a big enough pot, and room on the range, actually use boiling water. Put the cover in place. This will pre-warm the insulation, just as you'd do with a thermos bottle.

 

When ready to pack, empty the cooler, wipe it dry, and load our hot foods into it. If there's a lot of extra room, pack it with towels or even newspaper. Put the cover in place and, if necessary with your cooler, seal it with duct tape.

 

Your food will stay hot for several hours when packed that way.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #39 of 48

hi koukou, 

ky is right about a cooler working both ways....also on the market and without all the fuss, are the pyrex pans that come with lids and a jacket, similar to those of pizza delivery...it is worth buying if you don't have one and they come in various sizes.....so make your dish, put or bake it in the pyrex pan and pack her up...food will stay hot for hours.....here is a simple 'sweet potato souffle', that isn't really a souffle at all, but sounds fancy and holds well...don't know how many you are cooking for, but you can adjust the recipe if you like

4#"s sweet potatoes

4 oz unsalted butter(1 stick), softened

1 cup granulated sugar(i use turbinado)

4 whole eggs

3 Tbl. self rising flour

1 cup heavy cream(can sub milk)

kosher salt

1 tsp vanilla, coconut and orange extracts(can sub almond, but not as good)

cook potatoes(peeled) and mash til smooth...add butter, sugar, eggs(one at a time),then flour, milk and extracts...... put in pyrex pan(one that fits into your new handy dandy travel hot bag),top with a mix of chopped pecans, cinnamon and brown sugar...bake at 350 for one hour.......this keeps well for a few days or freezes well......hope this helps.....happy thansgiving

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #40 of 48
Thread Starter 

Thanks for the suggestions.  I will pull out my cooler and do as directed since I'm bringing the corn, the ham and the sweet potatoes lol and all need to be warm.  Otherwise, if the mashed potatoes do cool down can I put them in a casserole dish, cover with foil and heat in the oven while the turkey is resting?  Or will the potatoes overcook.  I've never tried to reheat potatoes without a microwave and our hosts don't have one.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #41 of 48

yes...no, they should not dry out...you may find it totally unnecessary to reheat in the oven...the cooler should keep everything perfect

travel safe...

joey

ooh, sometimes wrapping food in a towel after you wrap it in foil is good too... besides adding more insulation, if anything spills, it spills on the towel, not the inside of the cooler, which is a pita to clean

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #42 of 48
Thread Starter 

Thanks

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #43 of 48

Koukou......all I can say girl is keep it simple

 

 

Those Sweet pots ...just need to be sliced in half, sprinkled with a little S&P ,Brown Sugar and Butter and baked in the pan at 350 degees for 1 hour ...girl....don't be stressing yourself out with all the mash ,mash mash,,,, serve em up Canadian style in the skins sweet and delicious

 

Gypsy

My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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post #44 of 48

Siduri,

Thanks for the feedback.  I think what you are describing is something we don't get here.  They certainly do look like sweet potatoes. Thank you for the links.  It's still the white gloop that throws me on this one, but as I for what we get here, we get only the orangey/red ones which are more like a butternut squash/pumpkin prepping and cooking wise.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #45 of 48
Thread Starter 
Quote:
Originally Posted by gypsy2727 View Post

Koukou......all I can say girl is keep it simple

 

 

Those Sweet pots ...just need to be sliced in half, sprinkled with a little S&P ,Brown Sugar and Butter and baked in the pan at 350 degees for 1 hour ...girl....don't be stressing yourself out with all the mash ,mash mash,,,, serve em up Canadian style in the skins sweet and delicious

 

Gypsy


Don't you worry about me gypsy!  I'm not serving a puree, just throwing all the spuds together and smashing them which is hubby's favorite job to do. 
 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #46 of 48

koukou,

 just wanted to check that everything travelled well and kept warm...sure all was okay...now, you know a great simple solution.....hope your day was great..i,for one am thankful its all over til next year.....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #47 of 48
Thread Starter 
Quote:
Originally Posted by durangojo View Post

koukou,

 just wanted to check that everything travelled well and kept warm...sure all was okay...now, you know a great simple solution.....hope your day was great..i,for one am thankful its all over til next year.....

joey

Everything went really well thank you.  I transported all the hot food in a cooler and it all stayed nice and warm.  We did reheat the mashed potatoes in the oven so they would be piping hot and they didn't dry out at all.  How went with you?

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #48 of 48

all went well...busy day...7 turkeys, 4 hams, 13 pies, 2 gallons of gravy and 2 gallons of cranberry port sauce, 4 of the sweet potato tortes, mashers, dressing, rolls...3 seatings which has good and bad sides... some down time this week before  busy holiday month...i'm pooped, but all is well.....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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