Thread: Sweet Potato Pie

"Shadowdog" <[email protected]> wrote in message
news:[email protected]...
> Which is better for sweet potato pie, sweet potatoes or yams?



Technically, yams do not grow in the United States. Sweet potatoes do.
Hence the name, sweet potato pie. That should answer your question

Jill

Shadowdog wrote:
> Which is better for sweet potato pie, sweet potatoes or yams?


As Jill said, anything you buy in the US (without going to a specialty
market) called a "yam" is really a sweet potato. The terms are used
interchangeably.

Bob

On Nov 9, 10:31*am, zxcvbob <zxcv...@charter.net> wrote:
> Shadowdog wrote:
> > Which is better for sweet potato pie, sweet potatoes or yams?
>
> As Jill said, anything you buy in the US (without going to a specialty
> market) called a "yam" is really a sweet potato. *The terms are used
> interchangeably.
>
> Bob

In the stores around here, they sell a yellow tuber which they call a
sweet potato and an orange tuber which they call a yam. I know they
are related and what we call yams are not true yams. But in cooking I
have found the yellow "sweet potato" to be drier without much
sweetness and the orange "yam" to be much sweeter. Which is the
traditional version used in making pies. I usually use the yellow
skinned one in cooking sweet potato and apple cassaroles, but think it
would be too dry for the pie.

Shadowdog wrote:
> On Nov 9, 10:31 am, zxcvbob <zxcv...@charter.net> wrote:
>> Shadowdog wrote:
>>> Which is better for sweet potato pie, sweet potatoes or yams?
>> As Jill said, anything you buy in the US (without going to a specialty
>> market) called a "yam" is really a sweet potato. The terms are used
>> interchangeably.
>>
>> Bob
>
> In the stores around here, they sell a yellow tuber which they call a
> sweet potato and an orange tuber which they call a yam. I know they
> are related and what we call yams are not true yams. But in cooking I
> have found the yellow "sweet potato" to be drier without much
> sweetness and the orange "yam" to be much sweeter. Which is the
> traditional version used in making pies. I usually use the yellow
> skinned one in cooking sweet potato and apple cassaroles, but think it
> would be too dry for the pie.


Traditional is whichever you have available :-) I would probably use
the dark orange or reddish ones if I had a choice.

Bob

On Nov 9, 12:23*pm, Shadowdog <cmarge...@earthlink.net> wrote:
> Which is better for sweet potato pie, sweet potatoes or yams?

Well, since yams are not the same as sweet potatoes, I would assume
sweet potatoes would be the answer.

On Mon, 9 Nov 2009 10:23:57 -0800 (PST), Shadowdog <[email protected]>
wrote:

-->Which is better for sweet potato pie, sweet potatoes or yams?


I've found the Jam makes a better pie because of it's firmer flesh.

On Mon, 09 Nov 2009 12:31:14 -0600, zxcvbob <[email protected]> wrote:

-->Shadowdog wrote:
-->> Which is better for sweet potato pie, sweet potatoes or yams?
-->
-->
-->As Jill said, anything you buy in the US (without going to a specialty
-->market) called a "yam" is really a sweet potato. The terms are used
-->interchangeably.
-->
-->Bob

What Bob said is absolutely true.
The softer, orange variety is commonly marketed as a yam in parts of North
America, a practice intended to differentiate it from the firmer, white
variety. The USDA requires that sweet potatoes labelled as "yams" also be
labelled as "sweet potatoes".

In article
<[email protected]>,
Shadowdog <[email protected]> wrote:

> In the stores around here, they sell a yellow tuber which they call a
> sweet potato and an orange tuber which they call a yam. I know they
> are related and what we call yams are not true yams. But in cooking I
> have found the yellow "sweet potato" to be drier without much
> sweetness and the orange "yam" to be much sweeter. Which is the
> traditional version used in making pies. I usually use the yellow
> skinned one in cooking sweet potato and apple cassaroles, but think it
> would be too dry for the pie.

That's interesting. I find the lighter colored sweet potatoes to
taste sweeter. I don't know if the color in them adds something to the
flavor like peaches, nectarines and cranberries (I hate the white
versions, they just taste sweet and insipid), but they taste better and
richer to me when they have the color in them.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

In article <[email protected]>,
.. Stu .. <[email protected]> wrote:

> The USDA requires that sweet potatoes labelled as "yams" also be
> labelled as "sweet potatoes".

Evidently, they haven't told any grocery stores in the PNW about this.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

"Shadowdog" <[email protected]> wrote in message
news:[email protected]...
On Nov 9, 10:31 am, zxcvbob <zxcv...@charter.net> wrote:
> Shadowdog wrote:
> > Which is better for sweet potato pie, sweet potatoes or yams?
>
> As Jill said, anything you buy in the US (without going to a specialty
> market) called a "yam" is really a sweet potato. The terms are used
> interchangeably.
>
> Bob

In the stores around here, they sell a yellow tuber which they call a
sweet potato and an orange tuber which they call a yam. I know they
are related and what we call yams are not true yams. But in cooking I
have found the yellow "sweet potato" to be drier without much
sweetness and the orange "yam" to be much sweeter. Which is the
traditional version used in making pies. I usually use the yellow
skinned one in cooking sweet potato and apple cassaroles, but think it
would be too dry for the pie.



The sweet potatoes I buy are definitely not yellow. They're orange. And
sweet

Jill

Shadowdog wrote:
> Which is better for sweet potato pie, sweet potatoes or yams?

I think whichever one has more color cause it looks better. Oddly
enough, I bought a can of yams because it had a recipe of sweet potato
praline pie on the label. I'm gonna make this cause I'm getting tired of
pumpkin pie.

On Nov 9, 12:06*pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> "Shadowdog" <cmarge...@earthlink.net> wrote in message
>
> news:[email protected]...
> On Nov 9, 10:31 am, zxcvbob <zxcv...@charter.net> wrote:
>
> > Shadowdog wrote:
> > > Which is better for sweet potato pie, sweet potatoes or yams?
>
> > As Jill said, anything you buy in the US (without going to a specialty
> > market) called a "yam" is really a sweet potato. The terms are used
> > interchangeably.
>
> > Bob
>
> In the stores around here, they sell a yellow tuber which they call a
> sweet potato and an orange tuber which they call a yam. *I know they
> are related and what we call yams are not true yams. *But in cooking I
> have found the yellow "sweet potato" to be drier without much
> sweetness and the orange "yam" to be much sweeter. *Which is the
> traditional version used in making pies. *I usually use the yellow
> skinned one in cooking sweet potato and apple cassaroles, but think it
> would be too dry for the pie.
>
> The sweet potatoes I buy are definitely not yellow. *They're orange. *And
> sweet
>
> Jill

Those are what here out west are called "yams" and what are used in
those cans labeled candied yams in the stores. I agree they are sweet
and orange.

Thanks everybody. Kind of sounds like I should use the orange
critters be they called yams or sweet potatoes.

zxcvbob wrote:
> Shadowdog wrote:
>> Which is better for sweet potato pie, sweet potatoes or yams?
>
>
> As Jill said, anything you buy in the US (without going to a specialty
> market) called a "yam" is really a sweet potato. The terms are used
> interchangeably.
>
> Bob


Y'all are being deliberately dense. He's obviously referring to
yellow vs. dark orange sweet potatoes.

gloria p

Shadowdog wrote:
> Which is better for sweet potato pie, sweet potatoes or yams?

The orange ones. Here's our favorite recipe for sweet potato pie.
Supposedly the alcohol in the Bourbon cooks out. We don't think it does
entirely, but the pie is really great.


* Exported from MasterCook *

Sweet Potato Pie

Recipe By :Jeff Smith
Serving Size : 8 Preparation Time :0:00
Categories : pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sweet potato -- cooked, peeled & mashed
4 tablespoons butter
3 eggs -- beaten
1 cup sugar
1 teaspoon vanilla
1 teaspoon freshly ground nutmeg
1 tablespoon fresh lemon juice
1/2 cup bourbon
1 pie crust -- unbaked

Boil the sweet potatoes until very tender, then peel and mash them well.
Mix all ingredients together and place in an unbaked pie shell.

Place in a 400 degree oven and immediately turn the oven to 325 degrees.

Bake for about 45 minutes or until the center of the pie is set. Test
this by inserting a table knife into the center of the pie. If it comes
out clean, the pie is finished.

Serve with whipped cream or ice cream on top.

Description:
"The one with the bourbon"
Source:
""The Frugal Gourmet Cooks American""
Copyright:
"1987 The Frugal Gourmet"

NOTES : Any left over filling can be baked in a baking dish and served
as a pudding.





--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

zxcvbob wrote:
> Shadowdog wrote:
>> On Nov 9, 10:31 am, zxcvbob <zxcv...@charter.net> wrote:
>>> Shadowdog wrote:
>>>> Which is better for sweet potato pie, sweet potatoes or yams?
>>> As Jill said, anything you buy in the US (without going to a specialty
>>> market) called a "yam" is really a sweet potato. The terms are used
>>> interchangeably.
>>>
>>> Bob
>>
>> In the stores around here, they sell a yellow tuber which they call a
>> sweet potato and an orange tuber which they call a yam. I know they
>> are related and what we call yams are not true yams. But in cooking I
>> have found the yellow "sweet potato" to be drier without much
>> sweetness and the orange "yam" to be much sweeter. Which is the
>> traditional version used in making pies. I usually use the yellow
>> skinned one in cooking sweet potato and apple cassaroles, but think it
>> would be too dry for the pie.
>
>
> Traditional is whichever you have available :-) I would probably use
> the dark orange or reddish ones if I had a choice.
>
> Bob

Here's the truth behind the sweet potato/yam name.

http://www.foodreference.com/html/lo...-potatoes.html

It was all a marketing ploy from about 70 years ago or more in Louisiana.

On Mon, 09 Nov 2009 11:51:17 -0800, Ranee at Arabian Knits
<[email protected]> wrote:

-->In article <[email protected]>,
--> .. Stu .. <[email protected]> wrote:
-->
-->> The USDA requires that sweet potatoes labelled as "yams" also be
-->> labelled as "sweet potatoes".
-->
--> Evidently, they haven't told any grocery stores in the PNW about this.
-->

but it's the truth

In article
<[email protected]>,
Shadowdog <[email protected]> wrote:

> Which is better for sweet potato pie, sweet potatoes or yams?

Last one my brother in law made, he used Butternut squash. ;-)

It was divine.

IOW, I don't think it really matters.

For the record, I saw real yams (white fleshed) at sprouts last week
when I went shopping with my sister. Asian markets often sell them too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

George Shirley wrote:
> Here's the truth behind the sweet potato/yam name.
>
> http://www.foodreference.com/html/lo...-potatoes.html
>
> It was all a marketing ploy from about 70 years ago or more in Louisiana.


Interesting article, thanks for posting it. I love yams... or sweet
potatoes, whatever you call them.


Becca

Shadowdog wrote:
>
> In the stores around here, they sell a yellow tuber which they call a
> sweet potato and an orange tuber which they call a yam. I know they
> are related and what we call yams are not true yams. But in cooking I
> have found the yellow "sweet potato" to be drier without much
> sweetness and the orange "yam" to be much sweeter. Which is the
> traditional version used in making pies. I usually use the yellow
> skinned one in cooking sweet potato and apple cassaroles, but think it
> would be too dry for the pie.

Based only on color I'd go with the darker type. I like sweet potato
pie to have a color closer to pumpkin pie than to lemon pie.

Sometimes I think the yellow ones are more stringy than the orange ones.
I'm not sure if that's because they are smaller and thus less forgiving
of being orver cooked or under cooked so I cook them less. It sounds
like you cook them drier for a similar reason.