Sweetpotatojam Recipes

GRANDMA'S THANKSGIVING SWEET POTATO YAMS

Steps:

• Boil sweet potatoes until fork tender. Allow to cool. Peel the sweet potatoes and slice into 1" slices.
• In a bowl, stir together karo syrup, sugar, cinnamon, nutmeg, and vanilla.
• Arrange sweet potato slices in 11"x14" casserole dish.
• Pour mixture over potatoes.
• Slice margarine into slices and arrange on the top.
• Bake uncovered at 350 degrees for 20 minutes. Remove and mix the slices around. Put back in oven for 10-20 minute Serve hot.

SWEET POTATO BUTTER

Steps:

• Heat oven to 400 degrees. Prick sweet potatoes. Place on a baking sheet and cook until soft, about 40 minutes. Let cool.
• Peel sweet potatoes, cut into chunks, and set aside. Melt 2 tablespoons butter in an 8-inch skillet over medium heat. Reduce heat to medium low, and add shallots; cook, stirring occasionally, until caramelized, 6 to 8 minutes. Add vinegar; cook 2 minutes. Stir in ginger, mustard, cayenne, salt, and pepper. Cook over low heat 2 to 3 minutes.
• Place sweet potatoes in a food processor; add shallot mixture; process until smooth. Transfer mixture to a heavy saucepan. Over low heat, cook 1 hour, stirring often, until mixture takes on a deep, rich color. Cool completely.
• Transfer mixture to an electric mixer. Add remaining 4 tablespoons butter in small pieces; whip until fluffy. Serve.

SWEET POTATO JAM

Steps:

• Remove 4 strips lemon zest from lemon-if you don't have a zester, you can use a vegetable peeler.
• Tie lemon zest and cloves in a small piece of cheesecloth.
• Squeeze the juice from the lemon into a large saucepan.
• Remove any lemon seeds.
• Add 4 cups water to saucepan.
• Add sweet potatoes to lemon water in saucepan.
• Add sugar, cheessecloth and contents, cinnamon stick, vanilla bean, and nutmeg.
• Bring mixture to a boil.
• Reduce heat and simmer until thick and jam like, about 30 minutes.
• Using a spoon, skim off any foam that may rise to the surface as the jam cooks.
• Remove from heat.
• The potatoes should be soft enough to fall apart on their own, but if they don't, mash them with the back of a wooden spoon.
• Remove and discard cheesecloth and contents.
• You may leave the vanilla bean and cinnamon stick in the jam if you prefer, if not-remove them.
• Ladle jam into hot, clean jars---filling to 1/4 to 1/8 inch from the top.
• Wipe rim of jar clean.
• Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
• Process in water bath canner for 10 minutes. If you prefer not to process it, store in refrigerator and use within 10 to 14 days.
• ~~IMPORTANT: PLEASE NOTE~~This jam is rather perishable, so it is best to store even the sealed jars in the refrigerator. Once opened, the jam should be served within 4 to 5 days.~~.