sweet potato and yam recipes

- 1/2 cup (packed) dark brown sugar
- 1 tablespoon minced fresh ginger
- 1 tablespoon grated lemon peel
- 1 1/2 pounds small slender yams (red-skinned sweet potatoes), peeled, sliced into 1/4-inch-thick rounds
- 1/4 cup all purpose flourLemon wedges
- 1 1/2 pounds small slender tan-skinned sweet potatoes, peeled, sliced into 1/4-inch-thick rounds
- 1/2 teaspoon saltNonstick vegetable oil spray
- 6 tablespoons (3/4 stick) butter

- 1/2 teaspoon ground nutmeg
- 1 lb cooked mashed sweet potato (3 cups when mashed)
- 1 lime, zest of
- 1 lime, juice of
- 2 eggs
- 2 tablespoons dark rum (optional)
- 2 bananas
- 1/4 cup margarine
- 1/2 cup brown sugar

- 1 large russet potato, peeled, grated (about 2 cups)
2 cups coarsely grated peeled red-skinned sweet potato (yam
- from 1 large)
1 leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only
- about 1 1/4 cups)
1/4

- 1 large yam (red-skinned sweet potato), peeled, coarsely grated
- 1/2 cup (1 stick) butter
- 1 1/4 teaspoons salt
- 3/4 teaspoon ground cinnamon
- 1 large russet potato, peeled, coarsely grated
- 4 large eggs
- 8 large carrots (about 3 pounds), peeled, coarsely grated
- 2/3 cup raisins
- 2/3 cup (packed) golden brown sugar
- 1 teaspoon baking powder

- 2 tsps. fresh basil, chopped
- 1 Tbsp. plus 1 tsp. fresh oregano, chopped
- 2 Tbsps. plus 2 tsps. pine nuts
- 1 oz. grated Parmesan or Romano cheese
- 2 Tbsps. olive oil
- 4 medium potatoes, peeled and cut into 5 mm slices
- 1 large sweet potato or yam, peeled and cut into 5 mm slices

- 3-1/4 cups water
- 1 large vegetable stock cube, crumbled
- 1 cup red lentils
- 1 medium sweet potato or yam, chopped
- 1 small onion\cooked, chopped
- 2 tsps. olive oil