Brandied Yams
2 lbs. yams
2/3 cup chopped pecans
3/4 cup brown sugar
1/2 cup butter
1/4 cup brandy
1 egg yolk
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Wash, pare the yams. Put in boiling water and cook until tender. When cool, peel and mash the yams.
Mix in a couple tablespoons of brown sugar, brandy, egg yolk, 2 tablespoons butter, salt and pepper. Mix until light and fluffy, then, spoon into an 8" baking dish.
Melt the balance of the butter and mix in the pecans, the rest of the brown sugar, and nutmeg. Pour mixture over yams, and spread evenly.
Bake at 350 degrees for about 35 minutes, then broil to crisp the topping.

Caramelized Sweet Potatoes
4 medium sweet potatoes
1/4 cup orange marmalade

Pare the sweet potatoes and drop into about 1/4 cup boiling water.
Cook, uncovered for about 15 minutes - or until tender.
Melt the marmalade.
On low to medium heat, cook the sweet potatoes in the marmalade until they are glazed and brown.

Date Crystal Candied Sweet Potatoes
Using date crystals, here's a delicious twist on Sweet Potatoes for the Holiday table. This recipe is from Basket Creations and More LLC, the retail distributor for Bard Date Company in Yuma, Arizona. They offer superb quality Medjool Dates and delicious date products, and custom gift baskets for all ages and all occasions. Read more.

4 Cups Sweet Potatoes, mashed
1/2 tsp. Salt
1/2 tsp. Nutmeg
2 Tbsp. Butter
1/2 Cup Date Crystals
1/2 tsp. Cinnamon
1/2 tsp. Paprika
1/2 Cup Milk, hot
1/2 Cup Walnuts, chopped
Marshmallows

Mix above ingredients together and put into a baking dish. Decorate with marshmallows. Bake in 350 degree oven until the marshmallows are browned.

Stuffed Sweet Potatoes
6 large sweet potatoes
1/4 cup bourbon whiskey
1/4 cup hot cream
1/4 cup chopped walnuts
2 Tbsp. butter
1 tbsp. brown sugar
2 Tsp. nutmeg
1/2 tsp. salt
Miniature marshmallows

Preheat oven to 375 degrees. Clean and scrub the potatoes, then dry and lightly grease them with butter. Bake for about 40 minutes to an hour - depending on their size. When they are half-done, puncture the potatoes once with a fork to let steam escape. When done, cut them lengthwise into halves, and scrape out the potato - creating potato shells.
In a bowl, mix the potato pulp, bourbon whiskey, hot cream, butter, brown sugar, nutmeg and salt. Beat with a fork until mixture is light, then, fill the shells. Cover the tops with walnuts, then marshmallows.
Bake until the potatoes are brown.

Sweet Potato Soufflé
This is delicious recipe from Teresa Johnson is perfect for Christmas Eve dinner. The better quality of ingredients you use the better the flavor.

3 cups cooked, mashed sweet potatoes
1 cup sugar (optional)
3 large eggs, slightly beaten
1/2 cup milk or heavy cream
4 tablespoons butter
1 tablespoon vanilla
1/2 teaspoon salt
Wash sweet potatoes thoroughly and boil in water until tender.  Drain water and let cool and remove peeling.  Combine mashed sweet potatoes and all of the above ingredients and put into a buttered 9" X 13" casserole dish.  Remember when using glass cookware to reduce the temperature 25 degrees.

1 cup light brown sugar or less to taste
1/2 stick of butter - room temperature
1/2 cup self-rising flour
1 cup chopped pecans
Mix all of the above ingredients by hand and spread over the top of the sweet potato mixture.  Bake at 350 degrees until lightly brown on top about 20-30 minutes.

Sweet Potato Delight
This holiday recipe by M. Lantz, is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival. Read more.

3 cups yams, cooked and mashed
1 cups sugar
½ cup milk
½ cup butter or margarine
2 eggs, beaten
1 tsp. vanilla
Mix well.

Topping:
1 cup flaked coconut
½ cup flour
1 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
1 cup chopped pecans or walnuts
Mix well.

Mix yam mixture into lightly greased casserole.
Combine coconut, brown sugar, 1/3 cup melted margarine and nuts. Mix well.
Sprinkle over yams. Bake at 375 degrees for about an hour, or until golden brown.