BoomerGirl Diary

As I walked through the supermarket this week I noticed that the bin of sweet potatoes is growing larger, signaling that the holiday season is about to begin. This tasty tuber will soon grace the table along side the turkey, dressing and cranberry sauce on Thanksgiving day. Unfortunately, it seems that sweet potatoes are never sweet enough. It's likely that we'll be dining on sweet potatoes dredged in brown sugar, soaked in syrup, topped with marshmallows and adorned with orange slices. I don't know if this is more about tradition, or that cooks simply don't know what else to do with them.

I'm often asked if there is a difference between sweet potatoes and yams. The two are actually from different plant species altogether. Though the sign over the vegetable bin often reads "yams," they are likely to be sweet potatoes. True yams are rarely grown in the U.S., and are more popular in South and Central America, Asia, Africa and the West Indies. Sweet potatoes contain more vitamins A and C than yams, and they are rich in complex carbohydrates, calcium and iron. Perhaps people just think "yams" sound more glamorous than "sweet potatoes." Call them what you will, these tubers taste best when their true flavor isn't masked by sugar and marshmallows.

You don't have to wait for Thanksgiving to embrace the earthy, natural flavor of sweet potatoes. These colorful potatoes are delicious simply roasted in their jackets to tender-firm, peeled and thick sliced, seasoned with salt and pepper, then drizzled with butter.

If you think your dinner guests are ready for a change this holiday season, serve this rich, but "less sweet" sweet potato recipe below for your Thanksgiving dinner. It can be made the day before and finished in the oven just before serving. Happy Thanksgiving!

Deluxe Sweet Potatoes

2 pounds sweet potatoes

2 tablespoons butter, softened

3 tablespoons cream cheese, softened

2 tablespoons sour cream

salt & white pepper, to taste

1 tablespoon butter

2 tablespoons maple syrup

2 tablespoons walnuts, coarsely chopped

Wash the sweet potatoes and pat dry with paper towels. Place them on a baking sheet and bake in a 400 degree oven for 50 to 60 minutes, or until very tender. Cool briefly; peel while still very warm. Place the potatoes in a large mixing bowl and mash them with a potato masher. Using an electric mixer, blend in the butter, cream cheese, and sour cream. Beat until light and fluffy. Blend in salt and white pepper, to taste.

Butter a 9-inch baking dish and add the potato mixture. Using the back of a large spoon, smooth the potatoes evenly in pan. Cover and refrigerate for at least 8 hours, or overnight.

Dot the sweet potatoes with 1 tablespoon of butter and bake in a 350 degree oven for 25 minutes, or until heated throughout. Drizzle maple syrup over top, sprinkle with walnuts and bake for 5 to 10 minutes more. Serves 8 to 10.