For a little twist on an old favorite we bake our yams like potatoes. Be sure to either wrap them in foil or put them on a baking pan because the juices will drip and caramelize on your oven (not a fun mess to clean.) I like mine with a little butter, DH likes them plain, and DD likes to cut them in half length wise, sprinkle with brown sugar, add a few marshmallows and broil. A nice plus with this is you can fit them along side all the other dishes in the oven or do them early in the day and microwave them before serving (just like a potato.)
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When I was a child my Mother baked them that way. She had a pan only for sweet potatoes because we had no foil.
Sometimes for breakfast after frying sausage, she would take a peeled baked sweet potato and slice it and fry it in the sausage grease. It was delicous with the crisp outside, and sausage flavor.
If you bake Irish potatoes in the Microwave oven, bake sweet potatoes the same way. We just poke a few holes in them with a fork and turn on the nuke. Times will vary by wattage of oven size and amount of spuds, sweet or white, being baked and yes you can bake both kinds at the same time. We do that all the time.
Mom insists that we eat sweet potatoes. Personally I detest them. The sweet taste & potato texture just don't go together in my brain.
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