Although we did celebrate thanksgiving this year - multiple times - we somehow ended up re-celebrating it this past weekend - with sweet potato bread and cranberry scones.
Mark tried this bread before, and although it was yummy the first time, it failed to cook all the way. This time it came out yummy-licious! Cooked all the way, but still moist and soft and melts in your mouth.
That's why I decided to call it Yammy Bread.
Sure, yams and sweet potatoes are not the same thing, but I really don't know which one we actually used - the store said that these are sweet potatoes, but they often use the terms interchangeably. Do you have any way of telling which is which?
I don't really think it matters. I like "yammy" for describing delicious orange tuber/root foods.
The cranberries for the scones were indeed Thanksgiving leftovers. I have to say - at first I was suspicious of baking with cranberries, but that was before I made my first cranberry sauce!
The scones are the same kind as our favorites: with walnuts and orange. But here Mark substituted the figs with cranberries. That's why it came out familiar, yet different: the sweetness of the sprinkled sugar on top and the meltiness of the butter remained (though it must be noted - they have much less butter than your normal scones), but the figs' chewiness and sweetness was replaced with the tangy-sour juiciness of the cranberries.