Yammy Bread #3

It's the orange kind again! This time Mark forgot to put eggs, which we got specifically for that! It was yammy nonetheless!

Happy Hanukah

I never know how to correctly spell the name of that holiday. But I do like to celebrate it: it has the best food! Doughnuts, latkes, cheese pancakes...


I made the "Chardonukiyah", as Mark named it :)

The doughnut was made by my aunt. It was very good and filled with strawberry jam. I wanted to make something with sweet potatoes, but I didn't want to make the regular latkes, so I decided to use this recipe, substituting the pumpkin with sweet potatoes.


I made some with white sweet potato, and they were slightly sweeter.

Don't they look nice? They're also easy to make, make very little mess, and are healthy - a good addition a night filled with deep-fried goods.

Yammy Bread in White

It's that time of year again! Hurray! Sweet potato season makes for very yammy breads. Last year it was with an orange sweet potato. This year it was with white.



I was surprised (probably for no good reason) to find out that the sweet potatoes are very similar in flavor. The bread came out a bit lighter, but I think it's mostly because Mark didn't write down the recipe last year, so he had to reinvent it. It was so good to eat it straight out of the oven with just butter spread on it. Mmm... melting in the mouth...



Two rather large sweet potatoes make a lot of bread. Mark baked one of them - the long one - in the ceramic bread pan, and the other in a small glass loaf pan. It stuck terribly to the glass and was very difficult to remove. The bread was slightly damaged, but it was still yummy!

Belated Thanksgiving

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.