Get the latest Yam flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/yam Saw this in a forum and brought it here!! http://www.grouprecipes.com/107564/rudolph-moms-black-cherry-yam-casserole.html It's toasted coconut marry well with yams. http://www.grouprecipes.com/106447/yams-with-toasted-coconut.html I am making these this Thanksgiving. Hope they come out as nice as the picture! http://www.grouprecipes.com/106434/candied-sweet-potatoes.html This is such an old recipe and it's always a hit with everyone. http://www.grouprecipes.com/106177/sweet-potatoes-with-marshmallow-topping.html I hope you like this recipe for Moroccan Cholent (Sabbath stew) because it really is delicious. This recipe is also called Schenna, Hamin(m), or Chamim. dafina. Writings from talmudic times stated that eating hot food on the Sabbath was a good deed. Cholent is a Sabbath dish (a meal in a pot!) that was born out of this observance. It is prepared on Friday prior to sundown and cooked overnight, in a very slow oven (usually the village baker’s oven), and brought home and eaten Saturday for lunch after returning from services. This provided a hot, hearty meal without violating the command­ment against cooking on the Sabbath. When the Sephardic Jews were expelled from Spain in 1492, many fled to northwestern Africa across the Straits of Gibraltar. The hamin was changed, adjusting for local ingredients and then called dafina (covered) in Morocco. Every family seems to have its own version, and when you return from Sabbath serv­ices it’s the first thing you smell upon entering any Sephardic home. Any other favorite vegetables can be added, and the eggs can be removed and eaten at any time. By Sheilah Kaufman http://www.grouprecipes.com/105827/cholent-from-morocco.html This is a deliciously spicy taste of Fall, anytime you care to make it. I've used it to fill turnovers and mini-pies, though it would be delicious and guilt free just eaten as a pudding! I reccomend using a food mill to puree the roasted component if you're picky anout texture, otherwise a food processor should make it wonderfully! Makes about 3 cups. http://www.grouprecipes.com/104092/roasted-sweets-and-apple-butter.html Great side dish for the hoildays! http://www.grouprecipes.com/104084/island-yams.html Soup in the e-mail i got from a friend! http://www.grouprecipes.com/103701/autumn-vegetable-soup.html So much fun and great tasting!! http://www.grouprecipes.com/102755/halloween-sweet-potatoes-with-graveyard-dirt-topping.html Patricia O'Mahony makes this bread every day at Mary Ann's, the O'Mahonys' famous old pub in the picturesque waterside village of Castletownshend, Co. Cork. The nutty flavour of this wonderfully moist loaf is the perfect accompaniment to the delicious seafood dishes served in both the bar and restaurant. http://www.grouprecipes.com/102544/mary-anns-brown-bread.html