Published November 16th, 2016
Thoughtful Food
By Susie Iventosch
Sweet Potato-Jalapeno Cornbread with Candied Bacon Photo Susie Iventosch
Last Thanksgiving we published a recipe for a spicy sweet potato dish and discussed the nomenclature for sweet potatoes versus yams, which always seems cause for confusion. Armed with last year's research, I was prepared this year when shopping for sweet potatoes for this cornbread.
The produce markets in the United States always label the orange sweet potatoes as "yams," which they really aren't. But, to make it easier when you shop for the ingredients for this cornbread, keep in mind that you want the orange "yams" they sell in the markets, and not the lighter, yellow or off-white sweet potatoes. The intense orange color gives this cornbread a beautiful color, one that is perfect for a Thanksgiving feast.
For last year's recipe and column on Spicy Sweet Potatoes, please visit:
www.lamorindaweekly.com/archive/issue0919/Yam-it-Up-with-this-Spicy-Sweet-Potato-Dish.html





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