Recipe: Ideas for Saving Scorched Sweet Potatoes

Hello,

To try and salvage your yams, I think your best bet will be (of course) to remove and throw away any yams that are burnt, then taste the yams you saved. If they don't have a burnt taste you're good-to-go. I would pour a little orange juice over them (fresh squeezed if you have it) and if they aren't already candied you can melt some butter and brown sugar together to pour over them and heat them in the microwave before serving. If they're too soft to serve as slices or pieces you can mash them. The mashed sweet potatoes can be served like mashed potatoes or topped with mini marshmallows or with a crunch topping and baked as in the recipes below. Also, the recipe with marshmallows below uses vanilla with the brown sugar and the Sweet Potato Crunch recipe uses cinnamon, nutmeg and vanilla which will also help with the taste if you don't want to use orange juice.

EASY SWEET POTATOES WITH MARSHMALLOWS
Source:: Cooking Club at Recipelink.com
From: Sage-California, 11-21-2001

"This is a recipe my grandmother makes every year and everyone loves it. It's great left over too. The brown sugar and vanilla make a great syrup."

2 cans (15 oz. each) sweet potatoes, drained (save 1/4 cup of the liquid)
1 tsp vanilla extract
1/2 cup brown sugar
Miniature marshmallows

Preheat oven to 350 degrees F. Lightly grease a 1-quart casserole dish or spray with Pam.

Place sweet potatoes in the dish. Mix vanilla with the saved liquid from the potatoes and pour over potatoes. Distribute brown sugar over potatoes. Top with marshmallows.

Bake at 350 degrees F for 15 to 20 minutes or until sweet potatoes are hot and marshmallows are lightly browned.

SWEET POTATO CRUNCH
Source:: Daily Recipe Swap at Recipelink.com
From: Gina, Fla, 11-7-2007

6 sweet potatoes
1 cup sugar
1 stick (1/2 cup) butter, softened
1/3 cup well packed brown sugar
2 eggs
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla extract
FOR THE CRUNCH TOPPING:
1 cup brown sugar
1 cup chopped pecans
1/3 cup melted butter
1/3 cup flour
1 tbsp. cinnamon
handful of small marshmallows (for topping)

Preheat oven to 350 degrees F.

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole.

Combine the ingredients for the Crunch Topping (except marshmallows) and spread over the potato mixture.

Bake at 350 for 45 minutes.

Sprinkle on marshmallows around the edges and bake additional 5 minutes.

I hope that's a help!

Happy Thanksgiving,

Betsy