How To Roast Yams In Oven Food

ROASTED YAMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
• Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
• Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

HOW TO BAKE A YAM

Steps:

• Preheat your oven to 425°. Sweet potatoes and yams are forgiving vegetables, so you can cook them at temperatures ranging from 375-450°. This means you can place them in the oven while you cook other food.
• Line a baking pan or dish with aluminum foil. Yams tend to ooze syrupy juice, which can be difficult to clean up. Lining your pan ensures an easy clean up process. Don't wrap your yams or sweet potatoes in aluminum foil. Simply lay them on the foil.
• Wash and pierce the yams. Gently scrub the yams under cold water. Poke each yam four or five times with a fork or sharp knife. Put them in the baking dish. You can drizzle vegetable or olive oil on the yams if you choose. Rub the oil evenly over the skins. For a paleo or clean eating variation, coat the sweet potatoes or yams in coconut oil.
• Bake for approximately 1 hour. Once during cooking, turn them over. The sweet potato or yam is done when the yam is soft. Touch it with an oven mitt and test for softness. Insert a knife into the middle of the potato; it should easily glide into the potato if it's done. If it's not done, continue cooking. Another way to tell it is done is that the outside will be darker when it's done. Cooking time will vary depending upon the size of the yams. Larger yams will take longer to cook. The yams can take from 45 to 75 minutes to cook.
• Serve. Remove the yams from the pan and slice open with a knife. Serve the yam with small pats of butter. For a paleo or clean variation, cover with coconut butter and sprinkle with cinnamon or nutmeg. Another clean option is to top with maple syrup or honey. Add brown or granulated sugar and pumpkin pie spice for a sweeter taste. Add salt and pepper, paprika, or cumin for a more savory dish. Mix chili pepper with butter for a kick of spice.

WHOLE ROASTED YAMS WITH MAPLE-ALLSPICE BUTTER

Steps:

• Mix first 5 ingredients in medium bowl. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
• Preheat oven to 375°F. Lightly pierce potatoes all over with fork. Set potatoes directly on oven rack; bake until tender when pierced with skewer, about 1 hour. Cut cross in top of each potato. Using oven mitts to protect hands, squeeze potatoes gently in from sides, forcing crosses to open. Spoon 1 tablespoon butter into each potato. Serve, passing remaining butter separately.

ROASTED PURPLE YAM STEW

Steps:

• Bring enough water to cover the corn to a boil. Add a pinch of salt, and boil for 8 minutes. Extract the corn, but retain 4 cups of the water. Cut the corn from the cobs and set aside, retaining the cobs.
• Combine corn cobs, shrimp shells, water, carrot, thyme, and one onion in a large pot. Bring to a boil, then lower to a simmer for 4 hours. Strain contents of pot out to retain the stock.
• Meanwhile, preheat oven to 350 degrees F. peel yams until the purple inside is exposed. Cut into 1" chunks, discarding any parts that aren't purple. Toss with 2 tablespoons olive oil, salt, and Chinese Five Spice. Arrange on baking sheets so they aren't touching. Cook for 20 minutes or until softened somewhat. Remove from oven and set aside.
• While the yams roast, heat remaining oil in a large pot on medium. Saute onions until soft, about 10 minutes. Add peppers, galangal, garlic, ginger, and remaining chopped onion. Saute for about a minute, constantly stirring.
• Add shrimp to the pan, stirring occasionally to keep spices from burning. Cook both sides of shrimp for minutes, then remove from pan - leaving the ginger and other contents in the pot - and set aside.
• Add roasted yams to the pot, and stir to coat with the contents of the pan. Add stock. Stir, scraping up whatever sticks to the bottom of the pan. Lower to a simmer and cook for another 30 minutes, or until yams are soft.
• Pour contents of pot in a blender and puree. Use a spatula to scrape down the sides, since the mixture will be thick.
• Remove stems from mushrooms and slice in 1/4" pieces. Add to the pot and cook for 5 minutes. Add the corn, shrimp, and green onion and stir thoroughly.
• Serve with habanero jelly of this isn't spicy enough for you.

ROASTED YAMS

Steps:

• Preheat oven to 350 degrees.
• Arrange yams in a single layer on a large baking sheet.
• Toss with 3 tbsp basting oil.
• Roast on center rack 45 min or until tender.
• Heat remaining oil in a skillet on medium heat.
• Add onion; cook with stirring for 10 min until slightly browned and soft.
• Add vinegar.
• Cook 2-3 min to reduce to a syrupy consistency.
• Remove yams from oven.
• Cover with onions and cheese.
• Roast for 10 more minutes.

BALSAMIC ROASTED YAMS

Steps:

• Preheat oven to 400°F.
• Place balsamic vinegar and brown sugar in a large skillet and bring to a boil over medium heat, stirring until sugar dissolves.
• Reduce heat and simmer 3 minutes or until the mixture thickens slightly.
• Add butter and salt and stir until butter melts.
• Add yams to the pan, stir to coat and season with black pepper.
• Spread evenly on a rimmed cookie sheet.
• Bake 40 minutes, or until yams are tender, stirring occasionally.