Monday, October 13, 2014

Book 116: The Sweet Potato Lover's Cookbook | Iberian Sweet Potatoes

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.


  1. I would agree with your assessment. Looks like a yam. Not that it matters! GREG

  2. Looks good no matter wha it is! Markipedia tells me that we have mos likely never seen a real yam in the United States. In Africa, where they are native, they are larger than footballs! Who knew? He said everything we get here is a sweet potato... I ask, does it matter if it tastes good? :)


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