Sweet potatoes are a Thanksgiving staple, probably from the kitchens of the Southern United States. While this blog usually takes diabetes into consideration, this is not one of those times. For the perfect sort of dessert dish that is sweet potatoes, all you need is some cinnamon, brown sugar, marshmallows, and your choice of tuber.
Although they are used interchangeably by too many people, there are some difference between sweet potatoes and yams. Although both are tubers, they come from entirely different plants. The sweet potato is tapered on both ends and comes from the Southern United States. It has a peel that ranges from light yellow to dark orange and flesh that ranges from pale yellow to bright red. Yams come from a tropical vine, and are actually darker, with a brown or black peel and flesh that can be off-white purple, or red. They can also grow up to seven feet long. Yams are also sweeter and moister than sweet potatoes.
With that in mind, start by boiling two pounds of sweet potatoes for about ten to twenty minutes until tender, and then either slicing them into quarter-inch slices or thumb-sized chunks, depending on preference. As that boils, combine two tablespoons of water, a quarter-teaspoon of salt, an eighth-teaspoon of cinnamon, and half a cup of brown sugar in a bowl. When the sweet potatoes are ready, put them in a small baking dish and drizzle the brown sugar mix over the potatoes. Cover with miniature marshmallows, then cook at 350 degrees for twenty minutes covered. Uncover, then cook for another twenty minutes.
You can substitute yams for sweet potatoes, as well as two 18 ounce cans of either. If you do substitute canned for raw, remember to drain the juice before preparing the recipe. You can also substitute yams for sweet potatoes, as well as marshmallow topping for the marshmallows. Some people do substitute regular marshmallows for the miniatures. Another great variation is to substitute apple juice for the water, as well a sliced apple put between layers of sliced sweet potatoes.
Although this is a great recipe, this is not a recipe that is diabetic friendly, and that should not be changed; it is just great as it is.
Although they are used interchangeably by too many people, there are some difference between sweet potatoes and yams. Although both are tubers, they come from entirely different plants. The sweet potato is tapered on both ends and comes from the Southern United States. It has a peel that ranges from light yellow to dark orange and flesh that ranges from pale yellow to bright red. Yams come from a tropical vine, and are actually darker, with a brown or black peel and flesh that can be off-white purple, or red. They can also grow up to seven feet long. Yams are also sweeter and moister than sweet potatoes.
With that in mind, start by boiling two pounds of sweet potatoes for about ten to twenty minutes until tender, and then either slicing them into quarter-inch slices or thumb-sized chunks, depending on preference. As that boils, combine two tablespoons of water, a quarter-teaspoon of salt, an eighth-teaspoon of cinnamon, and half a cup of brown sugar in a bowl. When the sweet potatoes are ready, put them in a small baking dish and drizzle the brown sugar mix over the potatoes. Cover with miniature marshmallows, then cook at 350 degrees for twenty minutes covered. Uncover, then cook for another twenty minutes.
You can substitute yams for sweet potatoes, as well as two 18 ounce cans of either. If you do substitute canned for raw, remember to drain the juice before preparing the recipe. You can also substitute yams for sweet potatoes, as well as marshmallow topping for the marshmallows. Some people do substitute regular marshmallows for the miniatures. Another great variation is to substitute apple juice for the water, as well a sliced apple put between layers of sliced sweet potatoes.
Although this is a great recipe, this is not a recipe that is diabetic friendly, and that should not be changed; it is just great as it is.
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