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All those times you were told you were eating yams, would you believe they were actually sweet potatoes? Here in the United States we seem to use the terms interchangeably. They usually make their Thanksgiving appearance candied in butter and brown sugar, then topped with a layer of marshmallows and toasted. Some people throw in a few pecans for garnish.
There are healthier ways to enjoy canned sweet potatoes at Thanksgiving or other meals. This recipe for Fruited Sweet Potatoes is one of those ways. Yes, there is still brown sugar, but you use only 1/4 cup in the whole recipe. Yes, there is bourbon in this recipe, but the alcohol cooks off. There are substitutes for bourbon in this fruited sweet potatoes recipe, so do not let that one ingredient keep you from enjoying this sweet holiday treat.
What Can You Do With a Can of Yams?
Use vanilla extract instead of bourbon for a non-alcoholic swap, or imitation bourbon extract if you still want the flavor but not the alcohol. Other substitutes that give nice flavor are ginger beer, or apple cider vinegar, or fruit nectar of your choice. Each one has its own unique flavor.
The fruits in these Fruited Sweet Potatoes are crushed pineapple and golden raisins. The light
The Fruited Sweet Potatoes recipe is very easy to repair as it is written. Mash the drained sweet potatoes then stir everything else in and bake it in a sprayed casserole dish. When it is done you will have about seven cups of fruity sweet potatoes that will be impressively tasty and healthy as well.
There are additional steps that provide a boost to the already great flavor of this sweet side dish. Before stirring in the coconut flakes and the chopped walnuts, toast them lightly in a sturdy skillet, on top of your stove. Remember to keep stirring them while you do this as you do not want to go beyond lightly toasted. If you do not care for English walnuts, give black walnuts a try, or pecans. Either of these alternate nuts would go very well in this Fruited Sweet Potatoes recipe.
Sweet potatoes have some health advantages that are different from white or yellow potatoes, and of course we love the intense fall color. That bright orange color tells you that your dish is packed with beta-carotene, the vitamin A precursor.
This highly nutritious vegetable is high in fiber and low in fat. It makes you feel full faster and stay full longer. Trying our fruity recipe will give your family and guests a new reason to love this tuber.
Start with your canned sweet potatoes then just add a few simple things that compliment the flavor. Do not forget the pumpkin pie spice when you make this recipe. It is a flavor that says “fall” in so many ways. You can make your own blend with cinnamon, cloves, ginger and nutmeg if you run out. That is a real possibility when you are doing a lot of preparation for the holidays.
Take it easy with simple, tasty dishes and have a wonderful holiday meal!Print
- 1 can (40 ounces) sweet potatoes drained and mashed
- 1 can (8 ounces) crushed pineapple in juice, drained
- ¼ cup bourbon
- ¼ cup brown sugar
- ¼ cup golden raisins
- ¼ cup shredded coconut
- ¼ cup chopped walnuts
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- Vegetable cooking spray
- Preheat oven to 350°F.
- In large bowl, combine all ingredients.
- Pour mixture into 2-quart casserole dish that has been sprayed with cooking spray.
- Bake at 350°F for 40 minutes.