Never Kiss A Yammy Recipes

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Cover a cookie sheet with aluminum foil.
• Scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
• Bake the potatoes in the preheated oven until tender, about 45 minutes. Allow them to cool until they can be handled, about 15 minutes. Scoop out the sweet potato flesh into a large bowl and mash well. Stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. If you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. Spread the potatoes in a microwave-safe dish.
• Microwave on HIGH until heated through, about 5 minutes.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Cover a cookie sheet with aluminum foil.
• Scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
• Bake the potatoes in the preheated oven until tender, about 45 minutes. Allow them to cool until they can be handled, about 15 minutes. Scoop out the sweet potato flesh into a large bowl and mash well. Stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. If you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. Spread the potatoes in a microwave-safe dish.
• Microwave on HIGH until heated through, about 5 minutes.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add shallots and minced rosemary and sauté until tender, about 3 minutes. Add yams and broth to skillet and bring to boil. Cover skillet, reduce heat to medium-low and simmer until yams are almost tender, about 10 minutes. Add cream and sprinkle lightly with nutmeg. Simmer uncovered until yams are very tender and liquid thickens and coats yams, about 4 minutes. Season with salt and pepper. (Can be made 1 day ahead. Transfer to microwave-safe dish. Chill until cold, then cover and keep chilled. Rewarm, covered, in microwave on medium-low heat.)