In honor of Black History Month, I’m joining a virtual potluck with other food bloggers, featuring our favorite recipes, from soulfood to Kenyan cuisine. I wanted to feature something that tastes good and makes me feel good, so I’m sharing these twice-baked yams! I love candied yams (like, love them). But, the problem with candied yams is sometimes they’re just too… candied. There is such a thing as too sweet (and I’m a desserts girl!)
My cousin Karan is the one person in the family who is allowed to make candied yams on Thanksgiving, and I noticed that each year, the yams got a little less candied but even more delicious. These twice-baked yams are inspired by my cousin’s candied yams. They have the just the right amount of sweetness—enough brown sugar to still be sweet, but not too much so that you can enjoy them guiltlessly any time of the year! (And not just when you have on your special Thanksgiving-Day-Stretchy-Waist pants.) Plus, I add just a splash of pineapple juice. The acidity from the pineapple juice balances out the sweetness.
Did I mention these are also super simple to make?! To make them, I thoroughly washed 4 small sweet potatoes. (ok, I know sweet potatoes and yams are different, but you can use either in this recipe!) I then wrapped them in foil and baked in them in a 400F oven for one hour. I removed them from the oven and allowed them to cool for about 10 minutes. I then cut them in half lengthwise and carefully scooped out the flesh (be careful so that you can maintain the boat-like structure).
I added the flesh to my stand mixer (a food processor, hand mixer or potato masher also works), and mixed ¼ cup brown sugar, 2 ounces cream cheese, a tablespoon of pineapple juice, ½ teaspoon ground cinnamon and a dash of salt. I used the paddle attachment and mixed on medium for about a minute. I then filled the sweet potatoes with the mixture, topped them with chopped pecans, and baked them for an additional 20 minutes.
I hope you enjoy these twice-baked yams as much as I have! Also, see below for more amazing recipes celebrating black history month!
4 small sweet potatoes
¼ cup brown sugar
2 ounces cream cheese
1 tablespoon pineapple juice
½ teaspoon ground cinnamon
dash of salt
chopped pecans (optional)
pomegranate seeds and flat leaf parsley to garnish (optional)
Wash the sweet potatoes with water. Dry them with a towel. Wrap them in foil and bake them in a 400F oven for 60 minutes. Remove from the oven and allow to cool for 10 minutes.
Cut each potato in half lengthwise. Using a spoon, scoop out the flesh. Place the flesh in a stand mixer. Add the brown sugar, cream cheese, pineapple juice, cinnamon and salt. Using the paddle attachment, mix for about one minute, until all of the ingredients are well combined.
Fill the sweet potatoes with the mixture, sprinkle with chopped pecans, and bake in the 400F oven for an additional 20 minutes. Remove from the oven and serve immediately. (You may garnish with pomegranate seeds and flat leaf parsley if desired.)
More amazing recipes below!
BLACK HISTORY MONTH VIRTUAL POTLUCK
28 recipes from the best black food bloggers from around the web
Meiko and the Dish| Crispy Fried Chicken with Pepper Jelly Molasses
Whisk It Real Gud | Trinidad Oxtail Pelau
Raised on Ramen | Caramelized Plantain Tacos with Pecan-Honey Butter
Dash of Jazz | Aunt Georgia’s Peach Cobbler
Foodie In New York | Twice-Baked Yams
The Seasoning Bottle | Jamaican Sorrel/Bissap
Chef Kenneth | Smothered Okra with Shrimp
Savory Spicerack | Po’ Boys with Cajun Tempura Shrimp
Chocolate For Basil | Groundnut Stew (Peanut Stew)
Simply LaKita | Banana Pudding
My Forking Life | Callaloo and Saltfish
Gucci Belly | Swamp Water
Kaluhi’s Kitchen | Ukwaju (Tamarind) Marinated Spicy Chicken Thighs
Sweet Savant | Coffee-Rubbed Lamb Ribs
Salty Sweet Life | Southern Greens Shakshuka
Eat.Drink.Frolic. | Maple Roasted Brussels Sprouts
I Heart Recipes | Dirty Rice
Jehan Can Cook | Mango Turmeric Smoothie
Margarita’s On The Rocks | Lemon Pepper Fish Tacos with Collard Green Slaw
A Soulful Twist | Slow-Cooker Gumbo (Gluten Free)
The Kitchenista Diaries | Coconut Milk Roasted Collard Greens
My Life Runs On Food | Orange Chocolate Smoothie
Butter Be Ready | Skillet Cornbread
Domestic Dee | Shrimp Creole
D.M.R. Fine Foods | Curry Chicken Pot Pie
The Inner Gourmet | Lamb Fried Rice
Marisa Moore Nutrition | Hoppin’ John Patties with Warm Tomato Salsa
The Hungry Hutch / Blood Orange Cake