Yam and Marshmallow Whoopie Pies

Thanksgiving is already upon us. If you follow this blog then you know we’ve been making Thanksgiving inspired recipes all month and there’s no better way to end November than with something sweet. Yams with marshmallows are usually pretty delicious, but the yams turn out too soggy half the time. Instead of making those soggy tubers, make the stickiest damn cookies EVER. If you have kids I highly recommend giving them these cookies. They’ll be so sticky that you can just kind of stick them to a wall and not have to worry about them for a while. Or they’ll just make everything in your house sticky. Do whatever you want, they’re not my kids.

Despite being so sticky that NASA uses the filling to patch holes in the space station, these cookies are pretty damn good to be honest. They’re a nice break from the traditional pumpkin and pecan pie and they still feel extremely seasonal too. So now is the time to bust out this new recipe and finally show grandma who’s really in charge of the kitchen.

• 1 1/2 cup Flour
• 3/4 teaspoon Baking Powder
• 1/2 cup pureed and cooked Yams
• 1 cup Sugar
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Cinnamon
• 3 Eggs
• 1/4 cup Butter melted
• 1 tablespoon extra
• 1/4 cup Shortening 
• 1 teaspoon Vanilla
• 3/4 teaspoon Salt
• 1 package Big Marshmallows

1. After boiling your cubed yams in water, preheat your oven to 375°. 
2. Using a mixer mix the sugar, eggs, butter, shortening and vanilla together. Add the yams. Sift in the flour, baking powder, nutmeg, cinnamon and salt. Fold in all ingredients together with a rubber spatula.
3. Scoop the batter onto a baking tray using soup spoons. Don’t worry about making them perfectly circular, the stickiness of the marshmallows will distract any naysayers. 
4. Bake for 10 minutes or until the edges begin to brown slightly.
5. Let the cookies cool on a cooling rack while you make the marshmallow filling.
6. To make the marshmallow filling use a medium sized sauce pan. Melt 1 tablespoon of butter. Add all the marshmallows. Constantly stir until the marshmallows are just slightly melted. 
7. Spread on the bottom a cookie and then add another to the top. Dip in chocolate if you’re feeling ambitious.

Everyone enjoy their Thanksgiving and be sure to make all my Thanksgiving recipes this year! All delicious looking photos by Katy Weaver!

Yam Hash Browns

When given the chance to choose between regular ol’ potatoes and yams, I’m going to yam it up. Yams are probably my favorite tuber, that is if I had to pick just one. As anyone who follows this blog knows that I love breakfast food, but to be honest I’ve never been a huge hash brown fan, whenever I eat them I always feel like something was missing. I discovered that the sweetness of the yams works well with the onions and to complete the full flavor of the dish I topped it with hot sauce and goat cheese. 

• 2 large red yams peeled and grated
• 1/4 cup of diced onions
• olive oil
• crumbled goat cheese
• Hot sauce (I use Sriracha)
• Sliced green onions
• Salt & pepper to taste

1. Peel the skin off the yams. 
2. Grate the yams into a large mixing bowl. Once the yams have been reduced to pieces, squeeze out as much of the juice you can. I’d recommend doing this over the sink. Also, you’re hands might be stained orange after you do this, (regular hand soap removes the yam caused jaundice).
3. Mix in the diced onions with the bowl of yam shreds, add salt and pepper to taste. 
4. Find a large skillet somewhere in your kitchen, I don’t know where you keep yours. Add enough olive oil to make a layer about 2 cm deep, and heat over medium high heat. 
5. I usually make two hash browns at a time. I make two hash brown shaped, well hash browns in the pan. Let the first side cook for about 5 minutes then flip and let the other side cook for another 5 minutes. DO NOT put the cooked hash browns on paper towels, they’ll stick to the fibers in the paper and it’ll just turn into a mess. I recommend using a wire cooling rack. 
6. To finish the dish, plate the hash browns and top with crumbled goat cheese, green onions, and hot sauce. Enjoy!

This is just the appetizer, more posts coming later this week!

All photos taken by Katy Weaver (I would highly recommend checking out her awesome newly redesigned website!)

Yam and Quinoa Fritters with Walnut Cream Sauce

This recipe is for the fritters not I’ll admit it everything on the side salad was store bought. It’s just mixed greens, tomatoes, almonds, and a raspberry vinaigrette dressing.

Yam and Quinoa Fritters

• 2 medium Yams peeled and grated
• 1/2 red onion grated
• 1/4 cup grated gruyere cheese
• 1/3 cup cooked quinoa
• 2 teaspoons of diced garlic
• 2 eggs
• 2 table spoons flour
• 1/2 teaspoon garlic salt
• salt and pepper to taste
• Olive oil (or any kind of oil vegetable, peanut, whale fat)

1. First I would start cooking the quinoa. If you don’t know how to cook quinoa, I’d recommend checking out Pinterest, like 90% of the recipes on that site have quinoa in them.
2. Heat the oil in a large pan to medium high heat.
3. Peel the yams and grate them. Grate the onions. Place the grated vegetables on paper towels and squeeze the juice out. Once you’ve juiced the yams and onions place them in a large mixing bowl with the gruyere cheese, garlic, eggs, flour, and garlic salt. Mix together with your hands, yes your hands. Before you mix in the quinoa make sure it’s cooled, because if you put hot quinoa into the mix you’ll cook the eggs.
4. Make small patties of the mixture and place into the pan of oil. Brown each side of the fritters, usually about 5 minutes per side.

Walnut Cream Sauce

• 2 tablespoons butter
• 1/4 cup crushed walnuts
• 1/2 cup heavy cream
• 1/4 cup grated gruyere cheese
• 2 tablespoons honey
• salt and pepper to taste

1. Melt the butter on medium heat. Toast the walnuts in the butter, just brown them a bit. Add the heavy cream, cheese, honey and seasoning.
2. Once the cheese has melted reduce the cream on low heat for 15 minutes.

Serve the cream sauce over the fritters and topped with basil or some other sort of garnish, I’ll admit to not eating the basil, it just looks nice. In my opinion having a nice side salad with the fritters counteracts the oil the fritters were fried in. Enjoy!