Bria Vaughn
Staff Writer
It’s that time of year again, the smell of cinnamon and nutmeg fill the air, leaves are changing colors, allergies are making a strong comeback, and if you are in Florida, hurricane season is almost over. The coffee shops are flooded with scents of a distinct spiced fruit while soul food restaurants are preparing to candy a root vegetable: Ahhh, the age-old debate: pumpkin versus sweet potato. Both pumpkin and sweet potato have extensive histories in the United States that go beyond marshmallows, spooky season, and lattes. As much as I hate to pit two autumn staples against each other, it’s time to settle the score.
Not only does pumpkin rival sweet potato, according to David Trinklein of the University of Missouri, pumpkins rival maize (corn) as “one of the oldest known crops in the western hemisphere” having been cultivated since about 3500 B.C. Evidence suggests pumpkins are native to the Americas and were an essential staple in the Native American diet long before Pilgrims colonized the land. So how did pumpkin transform from a Native American staple to pumpkin spice: America’s unofficial autumn flavor?
First, let’s break down what pumpkin spice is. Pumpkin spice is a spice blend consisting of cinnamon, nutmeg, cloves, allspice, and ginger. That’s right, pumpkin spice does not usually contain any actual pumpkin! The beautiful orange hue in our favorite pumpkin spice dishes is a food coloring called, “annato.” This information breeds another question, how did this fragrant blend of spices get its name? Well, this spice mixture was used to flavor pumpkin pie, and eventually -thanks to Starbucks launching its pumpkin spice latte- we ditched the pumpkin and kept the spice. However, pumpkin spiced pie remains an autumn staple in many cultures throughout the United States.
Sweet potato is the American antithesis of pumpkin. This root vegetable is a staple in the Southern United States, particularly within the culinary tradition of soul food. Sweet potato is prepared in various autumn dishes, such as candied yams and sweet potato pie. The origins of candied yams are traced back to West Africa where yams were cooked in sugary syrups. According to Adaoram Oduam in their ampersandla article, they recall their first time encountering candied yams as a Black American Thanksgiving dinner and being surprised that the “orange blobs drenched in butter were not in fact yams.” Yes, that is correct, candied yams is not made with yams at all! Candied yams are made out of sweet potato. So, how in the world is there a dish called “candied yams” that does not even have yams?
Okay, back to the drawing board… Again… A yam is a root vegetable originating in West Africa. It is a root vegetable that is mild in flavor with brown, rough skin with white flesh. As enslaved Africans in America began to assimilate, they brought the tradition of yams in sugary syrup. As enslaved people assimilated with the crops of the Americas, they were forced to substitute the African yam with a native tubular. This substitution caused the conflation of what the American South knows as the yam, and what the rest of the world regards as a sweet potato. It is also worth noting, in West Africa, variations in the word “nyam,” such as “anyainam” or “nyami” all translate to mean “to eat.” Safe to say West Africans in Africa and enslaved Africans preserved their culture by “nyam” -ing yams.
As with most American history, the history of pumpkin spice and sweet potato in the United States is complicated. The misnomers of pumpkin spice and candied yams have manifested into a complex culture mirroring the melting pot of their native lands. Which one is better is up to the consumer, but hopefully understanding the historical and cultural contexts of America’s autumn favorites will create a newfound gratitude. (#TeamSweetPotatoes)
Pumpkin Spice
Hummus
Ingredients:
• 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup fresh pumpkin puree (homemade or canned)
• 1/4 cup tahini
• 2 tbsp maple syrup (or honey)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp pumpkin spice blend (store-bought or homemade)
• 1/4 tsp salt
• 1/8 tsp black pepper
• Water (as needed for texture)
For Homemade Pumpkin Puree:
• 1 small pie pumpkin (about 2-3 pounds)
• Olive oil for roasting
For Homemade Pumpkin Spice Blend (optional):
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
Make the Pumpkin Puree:
Instructions:
1.Preheat the oven: Set your oven to 375°F (190°C).
2. Prepare the pumpkin: Cut the pumpkin in half, remove the seeds, and brush the flesh with olive oil.
3. Roast: Place the pumpkin halves cut side down on a parchment-lined baking sheet. Roast for 35-45 minutes, until tender. Let it cool, then scoop out the flesh and blend until smooth.
Make the Hummus:
1. Prepare the chickpeas: Drain and rinse the chickpeas thoroughly.
2. Blend the ingredients: In a food processor, combine chickpeas, pumpkin puree,
tahini, maple syrup, olive oil, lemon juice, pumpkin spice blend, salt, and black pepper. Blend until smooth and creamy.
3. Adjust the texture: Add water, one tablespoon at a time, and blend until you reach your desired consistency.
4. Taste and adjust seasoning: If you want a stronger pumpkin spice flavor, add a bit more of the spice blend. For extra sweetness, add more maple syrup.
5. Serve: Transfer to a serving bowl and drizzle with olive oil or sprinkle with extra pumpkin spice for garnish if desired.
6. Enjoy: Serve with pita chips, apple slices, graham crackers, or your favorite dippers.
Classic Candied
Yam Recipe
Candied Yams with Marshmallows (Soul Food Style)
Ingredients:
• 4-5 large sweet potatoes (about 3 pounds), peeled and sliced into 1/2-inch
rounds
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup brown sugar (light or dark)
• 1/2 cup water
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger (optional)
• 1/4 tsp vanilla extract
• 1/8 tsp salt
• 2 cups mini marshmallows
Instructions:
1. Preheat the oven: Set your oven to 350°F (175°C).
2. Prepare the sweet potatoes: Peel and slice the sweet potatoes into 1/2-inch thick rounds and set them aside.
3. Make the candied syrup: In a large skillet or saucepan, melt the butter over medium heat. Stir in the granulated sugar, brown sugar, water, cinnamon, nutmeg, ginger (if using), vanilla extract, and salt. Stir until the sugars dissolve and the mixture begins to bubble, creating a syrup. This should take about 5 minutes.
4. Coat the sweet potatoes: Place the sliced sweet potatoes in a large baking dish and pour the syrup evenly over the top, making sure all the slices are coated.
5. Bake: Cover the dish with aluminum foil and bake for 45-50 minutes, or until the sweet potatoes are fork-tender. Stir the sweet potatoes halfway through to ensure even cooking and coating.
6. Add the marshmallows: Once the sweet potatoes are tender, remove the foil. Sprinkle the mini marshmallows over the top of the sweet potatoes in an even layer.
7. Broil the marshmallows: Place the dish back in the oven and broil for 1-2 minutes, or until the marshmallows are golden and toasted. Keep a close eye on them, as they can burn quickly.
8. Serve and enjoy: Let the candied yams cool slightly before serving. The sweet potatoes will be tender and buttery with a perfectly sweet, caramelized sauce and a toasted marshmallow topping.
vaugb10@mail.broward.edu