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African American Food

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Candied Yams

Dish Name: Candied Yams Serving Size: 4 servings Ingredients: - 3 large yams or sweet potatoes (about 1 1/2 pounds total) - 120g packed dark brown sugar - 1/2 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 8 tablespoons (113g) salted butter Instructions: 1. Preheat the oven to 350ºF (175ºC). Arrange a rack in the middle of the oven. 2. Peel and cut 3 large yams into 1-inch pieces. 3. Place the yams in a large saucepan or pot and cover with water by about 1 inch. Bring to a low boil over medium-high heat and simmer just until they can be pierced with a fork and starting to soften (they will not be fully cooked), about 10 minutes. Be careful not to overcook. 4. Using a slotted spoon, carefully transfer the yams into an 8x8-inch square baking dish (reserve the cooking water). Spread the yams out in an even layer. 5. Transfer 180ml (3/4 cup) of the warm reserved cooking water into a measuring cup or medium bowl. Add 120g of packed dark brown sugar and stir to dissolve. Add 1/2 teaspoon vanilla extract and stir to combine. 6. Sprinkle 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg over the yams. 7. Pour the water-sugar mixture over the yams. 8. Cut 1 stick (113g) of salted butter into cubes and scatter over the yams. 9. Bake for 5 minutes. Carefully remove the baking dish from the oven and gently toss the yams to combine the sauce and evenly coat the yams. 10. Continue baking until the yams are fork-tender, about 10 minutes more. Remove the baking dish from the oven and spoon the candied mixture evenly over the top. 11. Let the yams cool for about 5 minutes so the sauce can thicken. Serve warm. Recipe Notes: - The yams can be cooked up to 1 day ahead and refrigerated. Remember to reserve 180ml (3/4 cup) of the cooking water. - Leftovers can be refrigerated in an airtight container for up to 3 days. The butter may solidify once stored in the refrigerator, but it will melt upon reheating. Stir again before serving.

They are cubbed and triangular so they can cook evenly

Slavers transporting captives from those areas on the Middle Passage provisioned themselves with yams sufficient for the voyages.

Chocolate Sweet Potato Pie

🍫 Chocolate Sweet Potato Pie 🍽 Serving Size: 10-12 servings 🌱 Ingredients: Crust: - 100g oats (1 cup) - 100g walnuts (1 cup) - 200g Medjool dates, pitted - 45g unsweetened coconut flakes (1/2 cup) (optional) - 2.5g cinnamon (1/2 teaspoon) - 15-30ml applesauce or plant-based milk (1-2 tablespoons) Filling: - 600g mashed sweet potatoes (4 cups) - 200g pitted dates, soaked and drained (1 cup) - 50g cocoa powder (1/2 cup) - 160ml plant-based milk (2/3 cup) - 10ml vanilla extract (2 teaspoons) - 1.5g sea salt (1/4 teaspoon) - 90g vegan chocolate chips, melted (1/2 cup) 👩‍🍳 Directions: 1. In a food processor, combine oats, walnuts, pitted dates, coconut flakes (if using), and cinnamon. Pulse until a grainy consistency is achieved. Add applesauce or plant-based milk as needed to moisten the mixture. 2. Press the crust mixture into the bottom and sides of a 9-inch pie pan or springform pan. Set aside. 3. In a blender or food processor, blend sweet potatoes, soaked dates, cocoa powder, plant-based milk, vanilla extract, and sea salt until smooth and creamy. 4. Add melted chocolate chips to the blender and continue blending until fully incorporated. 5. Pour the filling into the pie crust and smooth out the surface. Refrigerate for 1-2 hours until firm. 6. Cut and serve to all the chocolate lovers in your life! ✏️ Tips & Hints: - For a nut-free version, skip the crust or use a different base like a pudding or parfait. - Use a food processor for the filling for a slightly less smooth consistency. - Ensure to include the chocolate chips for the pie to firm up when chilled.

Chocolate Sweet Potato Pie

Name: Sweet Potato Marshmallow Swirl Ice Cream Serving Size: 10 people Ingredients: - 450g sweet potatoes, roasted and peeled - 480ml heavy cream - 480ml whole milk - 200g brown sugar - 100g granulated sugar - 7 egg yolks - 1 1/2 teaspoons vanilla extract - 1 teaspoon kosher salt - 200g marshmallow fluff - 60g chopped pecans - 22.5g brown sugar - 1/4 teaspoon cinnamon Instructions: 1. Preheat the oven to 200°C (400°F) and line a sheet tray with parchment paper. Roast the sweet potatoes until they are soft and a brown syrupy mixture starts to ooze out, about 60-90 minutes. Let them cool slightly, then peel and puree them in a food processor until smooth. Set aside. 2. In a medium saucepan, whisk together the heavy cream, whole milk, brown sugar, and granulated sugar. Heat the mixture over medium-low heat until it reaches a simmer, about 195°F. Do not boil. 3. In a heatproof bowl, whisk the egg yolks. Gradually add about 1/4 cup of the hot cream mixture to the egg yolks while whisking continuously. Repeat this 4-5 times. Then, pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly. 4. Heat the mixture over low-medium heat, stirring constantly until it comes to a simmer again and thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract and kosher salt. 5. Strain the ice cream base through a fine mesh strainer into a medium bowl. Whisk in the sweet potato puree until smooth. Place the bowl in an ice bath, stirring the mixture every 10 minutes until fully cooled. 6. Once the mixture is fully cooled, pour it into an ice cream maker and churn according to the manufacturer's instructions, about 20 minutes. 7. While the ice cream is churning, preheat the broiler in your oven. Liberally spray a baking sheet with non-stick cooking spray. Spread the marshmallow fluff onto the pan in an even layer about 1/2 inch thick. In a small bowl, mix together the chopped pecans, brown sugar, and cinnamon. Sprinkle the mixture over the marshmallow fluff. 8. Broil the marshmallow fluff for 1-2 minutes, or until lightly toasted. Keep a close eye on it to prevent burning. 9. Once the ice cream is churned, add the toasted marshmallow fluff mixture and continue churning for 1 more minute. 10. Pour the ice cream into a loaf pan and freeze for 6-8 hours or overnight. 11. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften. Serve and enjoy the delicious Sweet Potato Marshmallow Swirl Ice Cream! 1 ice cream maker https://amzn.to/3SPX1K6 ▢ 1 fine mesh strainer https://amzn.to/3QyVKFV ▢ 1 sheet pan https://amzn.to/3Qxa5TI ▢ 1 loaf pan https://amzn.to/3ds2eHO ▢ 1 food processor https://amzn.to/3y8SiuT ▢ 1 set of mixing bowls https://amzn.to/3xwjvpT ▢ 1 medium sauce pan

Southern Yams

Here is a Quick Video On How to make candied yams southen style

The Different Types Of Sweet Potato/Yams/Tubers

For Ship to Ship Yams rode on each of slaves hip A food that protudes From the orgins of our history From the lock of their hair To the creases in their pants Took with them when they had nothing else Intwined with their cells The black people new what to do They truely knew Through the trials and struggles, Of Black history's past, Yams remained a symbol, That their heritage would last

Wholy Smokes

Wholy Smokes is a African American Owned Resterant that takes pride in the "Street Food"(food made, eaten,or transferd by a specific group of people).Founder of wholy smokes is Leonard Pitts who approched his son about making a BBQ joint. They like doing things in the traditional way as you would say.-https://www.wholysmokemauldin.com/

Cultural Cookin

Cultural Cookin

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The Different Types Of Sweet Potatos/Yams/Tubers

How-to-make Candied Yames Video

Candied Yams

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Sweet Potato Chocolate Pie

Sweet Potato IceCream

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