yams not sweet potatoesafrican yam  African Yams




Yams flesh is Orange the Sweet potato is yellow

The name yams and sweet potatoes are used interchangeably, the truth be told they are very different.  Sweet potatoes are not a type of yam, and yams are not a type of sweet potato.  Both are a tuberous root vegetable.  After researching “yams,” I found out that I have never seen or eaten a yam.  Yams are native to Africa.  Yams have the same shape as the yams I eat, cylindrical, but they are blackish with bark-like skin and white, purple, or reddish flesh.


4 pounds yams, 1 stick salted butter, melted, 3 eggs, divided, 3/4 cup light brown sugar, 1/2 cup white sugar, 2 tablespoon maple syrup, 1/2 cup sweetened condensed milk, 1 1/2 teaspoon vanilla extract, 1/4 teaspoon lemon extract, 1/2 teaspoon salt, enough pecans, chopped and marshmallow to cover the top of the dish.

Preheat oven to 400 degrees.  Wash the yams, with a sharp knife poke several holes in each yam.  Bake the yams on a cookie sheet covered with a piece of foil for approximately 1 hour or until the yams are tender and soft to the touch.  Remove the yams from the oven; when they are cooled, peel the skin off.  Get out a bowl, add the yams to the bowl along with the butter, egg yolks, sugar, vanilla, and lemon extracts,  with an electric mixer until smooth.  Add milk, and salt, mix well, set aside. Get out a bowl, add the egg whites, beat until stiff.  Fold the egg whites into the potato mixture.

Get out a baking dish, lightly grease, with butter. Pour the potato mixture into the baking dish.  Shake the baking dish to make sure the potatoes are evenly distributed.  Add the pecans bake, uncovered for 15-20 minutes, or until everything is hot.  Remove from the oven, add the marshmallows on top, return to the oven, bake for approximately 3-4 minutes until the marshmallows are browned.  Turn on the oven light and keep an eye on the dish to ensure it does not burn.

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