Remembering those families who lost a loved one yesterday in the terrible tragedy. #ParklandStrong
Happy Monday everyone! If you are like me and plan out your dinner menu for the upcoming week, and you came up one day short, I have the answer you've been looking for! Check out our Sweet Potato Risotto! This traditional Italian dish takes on a new role by using unsweetened coconut milk, sweet potatoes, and zesty lime. Check out our FB page for the recipe. 😋🍠 #weekdaydinners #yamazing
Head over to our FB page to play in our new contest #FreeOvemittFriday! Because, today is #NationalPizzaDay, our question for you is, What is your favorite type of pizza? The winner of this contest will be chosen at random and the contest will end February 10th at 3 pm ET. 😋🍕
Happy Monday everyone! Start your mornings off right with a Sweet Potato Smoothie Bowl! 😋 These bowls are healthy, nutritious and packed with protein for that much needed boost to help you make it through each day. Check it out: http://brucesyams.com/recipes/sweet-potato-smoothie-bowl/ #proteinpacked #nutritious #delicious 😁
Happy #FreeOvenmittFriday everyone! Head over to our FB page and get involved in our giveaway! Just let us know what mystery item you would like to see incorporated into a Bruce’s Yams recipe in the future for your chance to win a #FreeOvenmitt! The winner will be chosen at random. Contest will end January 29th at 5 pm ET. Let’s hear those great ideas! 🍠😋
Happy #NationalPeanutButterDay everyone! To celebrate, we are sharing with you our Sweet Potato & Peanut Butter Breakfast Muffins! These muffins are so easy to make, delicious and packed with protein to give you energy to conquer your day. Check it out! 😋🍠🍴 https://goo.gl/JwcHLw
Happy Friday everyone! So, today is #NationalGoodMemoryDay. To celebrate today, head over to our FB page and LIKE this post and COMMENT with a good memory of yours and be entered into a contest to win this #Yamazing prize pack! Contest ends Monday, January 22nd at 1 pm ET. Let’s hear those cherished memories!
We love seeing our customers so happy, loving our products and their “I Want My Yammie!” bib. A big shout out to Faith Green’s dog for participating and to Rick J. for sharing the photos of his granddaughter in her bib. 😃🍠
Did you know that Bruce's Yams can be both sweet and savory!? You don't have to limit yourself to desserts (or Thanksgiving) to enjoy Bruce's. Our Yam's can also be savory! Check out this Double Potato & Ham Casserole recipe that is on our FB. This recipe will have your family asking for more and with only 15 minutes of prep time, it leaves you plenty of family time. Enjoy! 😋🍠🍴
Happy Saturday everyone and today is the final dish to complete our New Year’s Eve Buffet! The No Bake Chocolate Sweet Potato Torte is light, fluffy and decadent. This is one dessert that will send you and your friends into the new year with a big smile on your face! Enjoy! No Bake Chocolate Sweet Potato Torte Ingredients: crust: 1 cup chocolate cookie crumbs 2 tablespoons melted butter 2 tablespoons brown sugar 1/2 teaspoon pure vanilla extract (torte) 1 cup half & half 1/3 cup heavy cream 4 tablespoons unsalted butter 5 egg yolks; beaten 3/4 cup sugar 5 tablespoons cocoa powder 2 tablespoons cornstarch 2/3 cup sweet potato puree (from a can of Bruce’s Yam Cut Sweet Potatoes in Syrup) 2 tablespoons sour cream 8 oz cream cheese 1 (12 oz) bag chocolate chips (garnish) whipped cream, black berries Directions: 1. Rub the bottom and sides of an 8” springform pan generously with butter. 2. In a small bowl, mix together the cookie crumbs, melted butter, brown sugar and vanilla. 3. Press into the buttered pan; set aside. 4. Place the half & half, cream, butter, egg yolks, sugar, cocoa powder and corn starch in a medium (heavy) saucepan. 5. Whisk vigorously while bringing the mixture to a gentle boil. 6. Add the sweet potatoes, sour cream and cream cheese, stirring constantly until the cream cheese has melted (about 6-8 minutes). 7. Remove from heat and stir in the chocolate chips; continue stirring until chocolate has melted and mixture is very smooth. 8. Pour into prepared pan and allow to sit at room temperature for 30 minutes. 9. Cover with tin foil and place in the freezer for 5-6 hours. 10. To unfold, remove from freezer 20 minutes before serving and cut into thin slices (this is a very rich dessert) and serve with whipped cream and berries. Yield: 12-16 slices Prep time: 15 minutes Cook time: 15 minutes Chill time: 6 hours
Happy Friday everyone and today is day 4 of our New Year’s Eve Buffet. This dish is for the meat lovers out there and will knock your socks off! This dish has it all, meat, potatoes, vegetables and explodes with otherworldly flavor. Enjoy this recipe and let us know how you enjoyed it. 😋 Wintertime Beef Stew Ingredients: 2 pounds boneless chuck roast, cut into 1-inch pieces 2 tablespoons all-purpose flour 2 teaspoons steak seasoning 2 tablespoons olive oil, divided 1 large onion, chopped 2 celery ribs, chopped 8-10 baby carrots 2 garlic cloves, minced 1 can (14.5 oz) can diced tomatoes, undrained 1 cup dry red wine or reduced-sodium beef broth 2 bay leaves 1 (15 oz) can Glory Foods Great Northern Beans; drained 1 (15 oz) can Glory Foods Red Beans; drained 1 (15 oz) can Margaret Holmes Rutabagas; drained 1 (27 oz) can Glory Foods Green Beans with Potatoes; drained 2 teaspoons fresh lemon juice freshly chopped parsley Directions: 1. Heat oven to 350 degrees F. 2. Toss beef with flour and steak seasoning. 3. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. 4. Brown beef in batches; remove with a slotted spoon. 5. In the same pan, heat remaining oil over medium heat. Add onion, celery, baby carrots; cook until onion is tender. 6. Stir in garlic and cook 1 minute longer before adding tomatoes, wine or broth, bay leaves and beef; bring to a gentle boil. 7. Bake, covered, 1-1/2 hours, stirring occasionally. 8. Stir in great Northern beans, red beans and rutabagas; bake, covered, 20 minutes longer or until beef and vegetables are tender. 9. Add green beans with potatoes and lemon juice 5 minutes before stew is removed from oven. 10. Before serving, sprinkle with parsley, if desired. Yield: 8-10 servings Prep time: 30 minutes Bake time: 1 hour; 50 minutes
Happy Thursday everyone and Day 3 of our amazingly delicious New Year’s Eve Buffet! We have an incredible meatless vegetable lasagna for you to try! This lasagna bursts with flavor and is one dish you will have to try! Vegetable Lasagne Ingredients: 1 (15 oz) tub whole milk ricotta 4 cups shredded mozzarella cheese; divided 1 teaspoon dried basil 1 teaspoon dried oregano 1 (32 oz) jar tomato pasta sauce 1 (15 oz) jar Alfredo pasta sauce 1 (9 oz) box (3 1/2” x 7”) oven ready lasagne sheets 1 (15 oz) can Glory Foods Honey Carrots; drained 2 (4 oz) cans sliced mushrooms; drained well 2 (14.5 oz) cans Margaret Holmes Tomatoes, Okra and Corn; drained Directions: 1. Heat oven to 350 degrees F. 2. In a small bowl mix together the ricotta, 3 cups mozzarella (reserve one cup for top of lasagne) basil and oregano. 3. Spoon 1/2 cup tomato pasta sauce into the bottom of an 9” x 12” glass baking dish and cover with 3 lasagne sheets. 4. Spread another layer of red sauce over the sheets followed by 1/3 of the ricotta mixture and honey carrots. 5. Add 3 more lasagna sheets then more red sauce and the mushrooms. 6. Again, 3 more lasagne sheets will be placed onto the mushrooms followed by the remainder of the red sauce, more ricotta and the tomatoes, okra and corn. 7. Another 3 sheets of the lasagna noodles followed by the remainder of the ricotta come next. 8. Spoon the Alfredo sauce over the ricotta and top off the lasagne with the reserved cup of shredded mozzarella cheese. 9. You can layer this lasagne in any order you want as long as the Alfredo sauce and a cup of mozzarella cheese are saved for the top. 10. Bake for 45 minutes until hot and bubbly. Yield: 10-12 servings Prep time: 20 minutes Bake time: 45 minutes
All week long on our Bruce’s Yams Facebook page we will be featuring quick and easy recipes for you to complete a New Year’s Eve Buffet. We will feature a new dish and the corresponding recipe each new day to end our buffet of delicious recipes on December 31st, just in time for you to be able to create this incredible buffet for you and your guests going into the new year. Enjoy and Happy early New Year!
Merry Christmas to all from Bruce's Yams!!! I hope you are having the best #Christmas yet. Today, we have for you a deliciously sweet recipe that matches this day perfectly. It's a Sweet Potato & Eggnog Fudge. It's heavenly. Try it out and enjoy your Christmas! 😋🎄🎁🍠⠀ ⠀ Sweet Potato & Eggnog Fudge with Walnuts⠀ ⠀ Ingredients:⠀ 1/2 cup butter⠀ 1 cup eggnog⠀ 1 (7 oz) tub Marshmallow Cream⠀ 1 cup sugar⠀ 1/4 cup syrup (from a can of Bruce’s Sweet Potatoes in Syrup)⠀ 1/3 teaspoon sea salt⠀ 2 (12 oz) package white baking chips⠀ 1 teaspoon pure vanilla extract⠀ 1/4 teaspoon freshly grated nutmeg⠀ 3/4 cup chopped walnuts⠀ ⠀ Directions:⠀ 1. Line the bottom and sides of a 8” x 6” baking pan with parchment paper (leaving flaps hanging over sides).⠀ 2. In a heavy saucepan, combine the butter, eggnog, marshmallow cream, sugar, sweet potato syrup and salt.⠀ 3. Bring to a gentle boil, stirring constantly, for 9-10 minutes until mixture starts to thicken.⠀ 4. Turn off burner and stir in the white chips and nutmeg. Stir vigorously for about 5-6 minutes until chips have melted and mixture is smooth.⠀ 5. Stir in walnuts and transfer to the prepared pan.⠀ 6. Let sit at room temperature for 10 minutes before placing in the refrigerator to chill for a minimum of 6 hours. ⠀ 7. When ready to cut the candy, lift fudge out of pan buy the extra parchment paper hanging over the pan. Cut into 18-22 pieces; store in an air tight container for up to 5 days for best tasting fudge.⠀ ⠀ Yield: 18-22 pieces⠀ Prep time: 5 minutes⠀ Cook time: 20 minutes⠀ Rest time: 10 minutes⠀ Chill time: 6 hours
Happy Wednesday everyone! We have a recipe for you today that is otherworldly! This recipe is perfect for the holidays and any other occasion because of it's taste. We have for you a Cranberry Snack Cake with Sweet Potato Maple Hard Sauce. Incredible! This is such a soft, moist cake with bursts of cranberries and that sauce drizzled on top, takes it to the next level. Try out this recipe and let us know how you loved it.⠀ ⠀ Cranberry Snack Cake with Sweet Potato-Maple Hard Sauce⠀ ⠀ Cake ingredients:⠀ 2-1/4 cups flour⠀ 2 teaspoons baking powder⠀ 2 tablespoons melted butter⠀ 1 whole egg⠀ 1/4 cup smashed Bruce’s Yam Cut Sweet Potatoes in Syrup⠀ 2 cups fresh cranberries; halved⠀ ⠀ Hard Sauce ingredients:⠀ 1 cup brown sugar⠀ 3/4 cups heavy whipping cream⠀ 2/3 cup butter⠀ 1/3 cup reserved syrup from sweet potato can⠀ ⠀ Directions:⠀ 1. Heat oven to 350 degrees F.⠀ 2. Spray an 8” x 8” baking pan with non-stick spray; set aside.⠀ 3. In the bowl of a stand mixer, combine all ingredients with the exception of the cranberries. Mix batter smooth then stir in the cranberries.⠀ 4. Transfer to the prepared pan and bake for 40-45 minutes or until center is set.⠀ 5. Remove from oven and allow take to rest in pan for 20 minutes before cutting.⠀ 6. To make hard sauce, combine all ingredients in a heavy saucepan.⠀ 7. Cook over medium heat, stirring constantly, until smooth and thick.⠀ 8. To serve, cut (warm) cake into squares and spoon with hard sauce.⠀ ⠀ Yield: 9 servings⠀ Prep time: 15 minutes⠀ Bake time: 45 minutes⠀ Rest time: 20 minutes
Happy #SweetPotatoSaturday everyone! As we get closer to #Christmas, desserts become bigger and BIGGER! For this Saturday's contest, head over to our Facebook page and LIKE and COMMENT on the below question on this post. What is your favorite sweet potato dessert recipe to make around the holidays? We will select our 10 favorite recipes to win a Bruce's Yams prize pack! Contest ends on December 18th at 11 am ET. 😋🍠🙌