Yam Recipes
Michele Said:
Interesting Yam recipes?We Answered:
CINNAMON BAKED YAMS2 tablespoons light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 yams
2 tablespoons butter of margarine, melted
About 45 minutes before serving:
Preheat oven to 350.
In cup, combine brown sugar with cinnamon and salt. Slice yams lenghtwise 1/4 inch thick and place layer in a greased shallow casserole. Sprinkle lightly with some sugar mixture and spoon on the melted butter. Repeat until yams and sugar mixture are used. Bake 25 minutes or untill yams are soft and sugar is bubbly. Makes 2 to 4 servings.
My grandma used to make this and its wonderfully sweet and delicious. Good Luck
Alvin Said:
Please can I have some good Yam recipes ?We Answered:
Our family holiday favorite is just to cut and boil the *sweet potatoes* then stir them in a pan of melted butter (or marg) and brown sugar. We have it every Thanksgiving and Christmas. But do me a favor– unless you're truly talking about the tropical root vegetable, call them sweet potatoes. That's what they really are. When slaves were brought to this country, they confused our sweet potatoes with their yams and the confusion exists to this day but truth be told, they're all sweet potatoes.********EDIT***************
Oh, they're very good mashed like white potatoes or cut into fries too. Frankly, I think most people WAY overdo it with the seasonings on them. They're naturally sweet yet people add more flavorings than they do too bland white potatoes. A little salt and pepper is usually enough for me and the brown sugar for the holidays.
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Oh– and PLEASE don't use canned! They might as well be embalmed.
Allen Said:
Id like the best recipe for a delicious candied yam. There are too many recipes out there!?We Answered:
This is not candied Yam, but a Yam Casserole , which, yes, I've tried and made it so many times and I LOVE it;4 pounds yams
2 eggs
1/4 cup brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
6 ounces pecan halves
1/3 cup brown sugar
1/4 cup melted butter
Preheat oven to 375 degrees F (190 degrees C).
Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
Bake for 25 minutes in the preheated oven, or until browned and bubbly. Serves 8...
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Yolanda Said:
Yam recipes?We Answered:
To tell the difference between yam and sweet potatoes:Step OneLook at the shape and size when you want to tell the difference in yams and sweet potatoes. This is the most immediate noticeable difference. A sweet potato has a thin skin and a smooth appearance. Sweet potatoes are short, stubby and have just slightly tapered ends. A yam, on the other hand, is long and cylindrical. Yams can grow to be over 7 feet long. Yams have a rough and scaly skin which somewhat resembles the bark of a tree.
Step TwoCheck the color to tell the difference in yams and sweet potatoes. Yams have a brownish, almost black color to the skin. The flesh (edible part) of a yam is purple or sometimes red. There's an off-white color variety, too. Sweet potatoes have a light yellow skin. The flesh of a sweet potato is pale yellow. Another variety of sweet potato has a thicker, dark orange or almost red skin. The flesh of this variety is bright orange.
Step ThreeFeel the texture for another way to tell the difference in these two tasty vegetables. In your mouth, a bright orange version of the sweet potato has a moist texture. The pale yellow flesh version has sort of a crumbly texture, much like a regular white baking potato. The feel of a yam in your mouth will have a much drier texture.
Step FourTaste to tell the difference in yams and sweet potatoes. The dark skin, bright orange version of the sweet potato has a very sweet taste. The lighter skinned, light yellow version of the sweet potato is not quite as sweet. Yams usually have a more starchy taste.
Recipes:
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Yams with Orange Glaze Recipe
Makes 4 servings
Ingredients:
4 yams or sweet potatoes
1 cup orange juice
1 1/2 tablespoon cornstarch
1/4 cup pure maple syrup
1 teaspoon grated orange rind
1/2 teaspoon grated lemon rind
salt to taste
Directions:
Cook yams, peel and slice into a baking dish. Combine half of the orange juice with cornstarch and stir to dissolve starch. Add remaining orange juice and other ingredients and bring to a boil, stirring constantly. Simmer until thick and clear. Pour glaze over the yams and serve.
CANDIED YAMS
Serving Size: 12
4 3/4 pounds Yams
Water
2 Teaspoons Salt
Syrup Preparation
1/2 Cup Water -- Boiling
3/4 pound Brown Sugar
2 Cups Light Corn Syrup
1 Tablespoon Lemon Juice
Service
1 1/2 whole Oranges -- peel & section
[1) Wash Yams. Place in Pot & cover with water. Add 1 oz salt for each 3 gal water. Bring to a Boil. Boil for 15 minutes to loosen skins. Remove from stove and cool under running water.
Remove skins while Yams are still warm.
Trim Yams to uniform serving size, 2 1/2" pieces.
[2) Syrup preparation.....Combine all ingredients in sauce pot and bring to a boil. Lower heat and simmer for 10 minutes.
Remove from heat.
[3) Place Yams in lightly buttered oven proof dish.
Cover 3/4 with Syrup. Arrange Orange slices over Yams.
Bake until Yams are done.
Per serving: 479 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 121g Carbohydrate; 0mg Cholesterol; 449mg Sodium
CANDIED YAMS II
A small amount of margarine and orange juice give these yams lots of flavor but little fat.
Makes 6 servings
3 medium yams (1 1/2 cups)
1/4 cup brown sugar, packed
1 tsp flour, sifted
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp orange peel
1 tsp soft tub margarine
1/2 cup orange juice
1. Cut yams in half and boil until tender but firm (about 20 minutes). When cool enough to handle, peel and slice into 1/4-inch thickness.
2. Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel.
3. Place half of the sliced yams in a medium-sized casserole dish. Sprinkle with spiced sugar mixture.
4. Dot with half the amount of margarine.
5. Add a second layer of yams, using the rest of the ingredients in the same order as above. Add orange juice.
6. Bake uncovered in oven preheated to 350° F for 20 minutes.
Serving size: 1/4 cup
Calories 110
Fat less than 1 g
Saturated fat less than 1 g
Cholesterol 0 mg
Sodium 115 mg
BLACK CHERRY-YAM CASSEROLE
Yield: 6 servings
Ingredients:
1 (40-ounce) can cut yams, drained
1/2 cup brown sugar, packed
2 teaspoons cornstarch
3/4 teaspoon finely grated orange zest
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup apricot nectar
1 (16-ounce) can pitted dark sweet cherries, drained
1 tablespoon margarine
METHOD:
Heat oven to 375°F. Grease an 11" x 7" baking pan.
Arrange yams in pan.
In a saucepan, stir brown sugar, cornstarch, orange zest, salt, cinnamon, and ginger; stir in apricot nectar until smooth.
Cook, stirring constantly, until simmering; simmer 2 minutes then remove from heat.
Add pitted dark sweet cherries and margarine.
Pour cherry mixture over yams.
Bake, uncovered, 30 minutes at 375°F.
NUTRITION ANALYSIS:
calories: 274
protein: 3.6 gm
carbohydrates: 61 gm
fiber: 3.5 gm
total fat: 2 gm
saturated fat: 0 gm
cholesterol: 0 mg
iron: 3 mg
sodium: 227 mg
calories from protein: 45%
calories from carbs: 88%
calories from fat: 7%
YAM FRIES
Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good
Makes 6 servings
Prep Time: 10 minutes
Baking Time: 20 minutes
Ingredients
• 2 Tbsp. olive oil
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. curry
• 1/2 tsp. hot sauce
• 4 medium-sized yams, sliced like French fries
Directions
1. In a large mixing bowl, combine oil, salt, pepper, curry, and hot sauce.
2. Stir in sliced yams.
3. When thoroughly coated, spread on lightly greased baking sheet.
4. Bake at 375° for 20 minutes, or until tender.
yams with spiced sorghum butter
If you can’t find sorghum syrup, a combination of honey and molasses works nicely.
8 servings
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
9 tablespoons sorghum syrup* or 1/2 cup clover honey plus 1 tablespoon robust-flavored (dark) molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Large pinch of cayenne pepper
8 10- to 11-ounce yams (red-skinned sweet potatoes)
Directions:
Beat butter, sorghum syrup, cinnamon, cloves and cayenne in medium bowl to blend; season with salt. (Can be prepared 5 days ahead. Cover and refrigerate. Bring mixture to room temperature before using.)
Preheat oven to 350°F. Rinse potatoes; pat dry. Pierce each several times with fork; place on baking sheet. Bake potatoes until tender, about 1 hour.
Cut top of each potato lengthwise; press in ends to open top. Spoon some sorghum butter into opening of each potato and serve.
*Sorghum syrup (a juice extracted from cereal grass) is available at some natural foods stores
Hope this Helps!
Rose Said:
What is a really yummy baked yam recipe with marshmallows?We Answered:
I make candied yams.. Just get fresh or canned yams ( i use fresh ) and put in a casserole dish. Depending on how much you want is how much u use :) i use about 7 fresh medium sized and it serves 10. Then peel fresh sweet potatoes wash and throw in dish. Add about 1 cup of butter (spread evenly over potatoes) then add 2 1/2 cup of brown sugar (sprinkle evenly ) add cinnamon on top. bake at 375' until potatoes are soft. Take out mash up potatoes with a few clumps still left. Sprinkle marshmallows where you can only see white!!!! Return to oven until then are golden brown (marsh mellows). Enjoy!!!!! This is for fresh yams also!!Lillian Said:
Have any recipes for yam or sweet potato that freeze okay?We Answered:
When it comes to learning the basics of how to freeze potatoes keep in mind that it's a good idea to blanch them first. Blanching is the act of dipping raw vegetables into boiling water for a limited time to retain the nutritional value and to stop the enzymes that cause vegetables to age. Blanching also can preserve the color of the vegetable, and it's the key to good frozen potatoes.Freezing Sweet Potatoes or Yams: Choose sweet potatoes or yams that have a deep, rich color. Most yams are orange, but yams also grow in various shades from yellow and red to purple. When freezing yams or sweet potatoes, the color will be preserved along with the nutrients and flavor. Yams can be baked or boiled, and then frozen, with little change in the texture or taste of the vegetable. Just wrap the yam whole with the skins intact in plastic wrap or freezer paper, label the item and pop it into the freezer.
While you can freeze vegetables for up to one year, it's best to check frozen sweet potatoes often for freezer burn and discoloration. You should also use frozen yams within the same year they are frozen. In other words, if the yams are frozen in the fall, make sure you eat them that winter.
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Mashed Yams
You can cook yams like potatoes -- in a pot of water -- but some of the nutrients will leach out into the cooking water. Steaming them retains all of the nutrients.
Makes about 3 cups
Ingredients:
* 3 small yams or sweet potatoes, peeled
Directions:
1. Cut the yams or sweet potatoes into large chunks.
2. Put a steamer basket in a large saucepan with 1" water. Bring to a boil over medium-high heat. Reduce the heat to medium. Add the sweet potatoes, cover, and steam for 15 minutes or until tender.
3. Uncover and let the yams or sweet potatoes cool slightly in the pot. In batches, puree the potatoes in a blender or food processor, adding some of the boiling water if needed to loosen the texture of the puree.
4. Pour the potato puree into storage containers or ice cube trays. Let cool completely before refrigerating or freezing. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
Tips: When serving mashed yams or sweet potatoes to the whole family, mash the potatoes with a potato masher. Place about 1/2 cup of the mashed potatoes in the blender or food processor and prepare as above for your infant. Toddlers should be able to eat the mashed version.
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Vegetarian Spicy Yam Stew
Notes on Refrigerating or Freezing this Dish
This stew will be fine in the fridge for up to 4 days. It freezes well and reheats nicely in the microwave or on the stovetop.
This spicy yam stew is simple to make, requires only one pot and offers unusual, spicy taste combinations with peanut butter, cayenne and yams. Delicious.
Spicy yam stew is a hearty vegetarian main course that is filling, tasty and supremely healthy. Don`t be alarmed by the unusual ingredients. The fruit and vegetable juices steep into the yams and cabbage, giving them a light, earthy base. The peanut butter and cayenne cook into a creamy, spicy sauce with a great pepper kick. This recipe has it all - deep flavour, creamy texture, satisfying heaviness and an incredibly diverse, healthy array of ingredients.
Spicy Yam Stew Recipe
Ingredients:
* 3 cups chopped yams (about one large)
* 2 cups chopped cabbage
* 2 or 3 onions, chopped
* 3 cloves of chopped garlic (or much more, if you like garlic. Up to 10 cloves is not unheard of)
* 3 Tbsp olive oil or your preferred cooking oil, to sautee
* 3 cups V-8 juice
* 1 cup apple juice
* 1-2 tsp ground ginger
* 1-2 tsp cayenne pepper
* 2 TBsp shredded coconut
* 1 cup peanut butter (creamy, chunky, sugar free... it`s all good)
* 1 green pepper, seeded and chopped
Directions:
1. Chop the yams and cabbage into bite sized chunks, without too much fuss, but ensuring yam chunks are relatively equal in size to ensure even cooking time.
2. Coarsely chop the onions.
3. Finely mince the garlic cloves and don`t be afraid to add plenty. A whole head of garlic would not go wrong in this heavy stew, so long as those who will be eating it enjoy the taste of garlic. The stew is so hearty and heavy, it easily accepts a great amount of flavour.
4. Heat the olive oil in a large pot or dutch oven
5. Put the yams, cabbage, onions and garlic in the pot and sautee about 15 minutes or until vegetables begin to soften and glisten.
6. Keep the pot on medium high heat. Add the V-8 juice, apple juice, ginger, cayenne pepper and shredded coconut.
7. Lower the heat to medium and simmer the stew for about 45 minutes or until vegetables are tender.
8. Add the cup of peanut butter and the seeded, chopped green pepper.
9. Simmer the contents for at least another 10 minutes and serve.
Notes on Serving Spicy Yam Stew
The stew is rich and heavy and is very tasty served on its own or on a bed of brown or basmati rice. Terrific accompaniments include a leafy spinach salad with a fruity dressing and a slightly spicy wine, like a gewurztraminer.
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