What tuber do you use?

I jes made a sweet potato pie using garnet yams. This cuz the first
time I made a sweet potato pie, I took it to some brothers and they
all laughed at my pie. Said nobody uses sweet potatoes for SPP. They
recommended garnet yams.

So, I jes made this recipe:

<http://www.epicurious.com/recipes/food/views/sweet-potato-pie-107116>

.....for the filling. Using garnet yams.

I had a piece when it was warm outta the oven. Tasted flat. No
flavor. I was gonna toss it, but let it cool, overnight. Next day,
when pie was at room temp, it tasted great.

The wikipedia page for both yams and sweet potatoes is totally
confusing. Seems I wanna make a SPP with jewel yams, which are high
in sugar. Yes? No? I pressure cooked the garnets. Thirty mins.

nb

On Friday, December 18, 2015 at 3:16:42 PM UTC-5, notbob wrote:
> What tuber do you use?

Garnet yams, baked.

Cindy Hamilton

On 18 Dec 2015 20:16:37 GMT, notbob > wrote:

>What tuber do you use?
>
>I jes made a sweet potato pie using garnet yams. This cuz the first
>time I made a sweet potato pie, I took it to some brothers and they
>all laughed at my pie. Said nobody uses sweet potatoes for SPP. They
>recommended garnet yams.
>
>So, I jes made this recipe:
>
><http://www.epicurious.com/recipes/food/views/sweet-potato-pie-107116>
>
>....for the filling. Using garnet yams.
>
>I had a piece when it was warm outta the oven. Tasted flat. No
>flavor. I was gonna toss it, but let it cool, overnight. Next day,
>when pie was at room temp, it tasted great.
>
>The wikipedia page for both yams and sweet potatoes is totally
>confusing. Seems I wanna make a SPP with jewel yams, which are high
>in sugar. Yes? No? I pressure cooked the garnets. Thirty mins.
>
>nb
>


This my aunt's recipe for Sweet Potato Pudding. Looks like what I
have always eaten here in NC. Put this in a crust if you want to. But
don't use yams.


2 cups sweet potatoes, grated
2 cups milk
4 eggs
1 tablespoon sugar
1/2 teaspoon cinnamon

Beat eggs, add milk, sugar, cinnamon and potato.

Bake slowly 1 hour a 350°.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 18 Dec 2015 20:16:37 GMT, notbob > wrote:

>The wikipedia page for both yams and sweet potatoes is totally
>confusing.

This is because garnet yams are a variety of sweet potato. So are jewel
yams. A true yam is very large and very hard to find. So large the store
will probably sell it in chunks. If you want to try one, look for an
African or Caribbean grocer.

Don. www.donwiss.com (e-mail link at home page bottom).

notbob wrote:
> What tuber do you use?
>
> I jes made a sweet potato pie using garnet yams. This cuz the first
> time I made a sweet potato pie, I took it to some brothers and they
> all laughed at my pie. Said nobody uses sweet potatoes for SPP. They
> recommended garnet yams.
>
> So, I jes made this recipe:
>
> <http://www.epicurious.com/recipes/food/views/sweet-potato-pie-107116>
>
> ....for the filling. Using garnet yams.
>
> I had a piece when it was warm outta the oven. Tasted flat. No
> flavor. I was gonna toss it, but let it cool, overnight. Next day,
> when pie was at room temp, it tasted great.
>
> The wikipedia page for both yams and sweet potatoes is totally
> confusing. Seems I wanna make a SPP with jewel yams, which are high
> in sugar. Yes? No? I pressure cooked the garnets. Thirty mins.
>
> nb
>
>


I don't know that it really matters what variety of sweet potato you
you, but they should be baked first. In a real oven, not the MW.

Nobody uses yams for SPP, they just think they do.

And you're right, it tastes better at room temp than warm.

Bob

On Fri, 18 Dec 2015 15:39:58 -0800 (PST), dsi1 > wrote:

>On Friday, December 18, 2015 at 1:33:19 PM UTC-10, Don Wiss wrote:
>>
>> At my food coop I can get Japanese sweet potatoes that are white. And
>> purple sweet potatoes.
>
>I don't recall seeing white sweet potatoes. I'll have to keep my peepers open for those - thanks.

The outside is the usual purple. The inside is white. Like this:

http://www.melissas.com/Japanese-Swe...toes-p/226.htm

I don't buy them. The orange insides have beta carotene. I want that.

Don. www.donwiss.com (e-mail link at home page bottom).

On 12/18/2015 2:01 PM, Don Wiss wrote:
> On Fri, 18 Dec 2015 15:39:58 -0800 (PST), dsi1 > wrote:
>
>> On Friday, December 18, 2015 at 1:33:19 PM UTC-10, Don Wiss wrote:
>>>
>>> At my food coop I can get Japanese sweet potatoes that are white. And
>>> purple sweet potatoes.
>>
>> I don't recall seeing white sweet potatoes. I'll have to keep my peepers open for those - thanks.
>
> The outside is the usual purple. The inside is white. Like this:
>
> http://www.melissas.com/Japanese-Swe...toes-p/226.htm
>
> I don't buy them. The orange insides have beta carotene. I want that.
>
> Don. www.donwiss.com (e-mail link at home page bottom).
>

I may have had the white sweet potato in tempura that's served in
Japanese restaurants. I really enjoy it - probably because they'll serve
only one piece. I probably wouldn't like it as much if they piled it on
like French fries.

On 2015-12-18, zxcvbob > wrote:

> I don't know that it really matters what variety of sweet potato you
> you, but they should be baked first. In a real oven, not the MW.

A good pressure cooker works like an oven, only faster. I even have a
recipe for making cheesecake ina pressure cooker. Oven: 1-1/2 to 2 hrs.
Pressure cooker: 30 mins.

> Nobody uses yams for SPP, they just think they do.

Prolly the best explanation I've heard, so far.

> And you're right, it tastes better at room temp than warm.

Good. At least I can still trust my own taste buds.

nb

Yam type sweet potatoes do have a lot of beta carotene but unlike carrots and pumpkin have little or no alpha carotene.