by Lyniece North Talmadge
Sweet potatoes or yams? Oh the controversy. It is my understanding that the sweet potato is the firmer, stringy, lighter skinned potato, and the yam which cooks up softer, has the purplish hued skin. The book's cover shows what I thought was a yam.
After the potatoes have been par-boiled and cooled, they are cubed and simmered with sautéed onions (shallots would be good too), bay leaf, chives, salt, lemon pepper and sherry for about forty minutes - just until the potatoes have finished cooking. I did not have any lemon pepper, so I added a small amount of lemon zest.
Ready to be served! Easy peasy.
Sweet potato or yam, no matter really - they were delicious, and I so welcomed the leftovers the next evening when I got home late and did not want to make dinner.
This would be a welcome change (or lovely addition) to your Thanksgiving menu.
You can find the recipe by clicking here.