My usual favorite way to eat sweet potatoes, or yams, is simply baked, with a little butter. This is my favorite, special-occasion way, de rigueur for Thanksgiving, Christmas and big family gatherings. I adapted it from my mom's recipe, which used canned pineapple.

Bake, peel and whip the potatoes. Mix the milk, vanilla, sugar and butter; scald the mixture. Add to the potatoes, then add the orange juice, cinnamon, nutmeg, pecans and pear purée. Pour into a baking dish and bake at 350F for 15 minutes or so, until thoroughly warmed through.

Don't even think of putting marshmallows on this ... gak.


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Chuck Taggart   (e-mail chuck)