Oven Baked Yams Food

WHOLE ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Wash the potatoes well and pat dry. Poke holes all around each potato using a fork.
• Rub the potatoes all over with oil, then sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet or aluminum foil and roast until tender when pierced with a fork, 40 to 45 minutes.
• Transfer the potatoes to a plate and serve with shaved Parmesan and a drizzle of olive oil.

OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

CANDIED YAMS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Strain off yams and place then into a small baking dish
• Cut up 1 stick of butter into small chunks and sprinkle them throughout the baking dish.
• Sprinkle brown sugar and salt, as well as drizzle vanilla extract over the yams and butter.
• Place dish in the oven and bake for about 25-30 minutes or until yams are soft.

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.

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.

BAKED CANDIED YAMS - SOUL FOOD STYLE

Steps:

• Preheat the oven to 350 F.
• Wash the yams.
• Peel, then chop the yams ( make sure that they are about 1/2 inch thick.)
• Place the yams into a 9x13 bake dish.
• Place the butter into a medium sized pot, then melt it over medium heat.
• Once the butter is melted, sprinkle in the white & brown sugar, ground cinnamon,ground nutmeg, ground ginger, and ground clove.
• Turn the stove off, mix the ingredients, then add in the vanilla extract.
• Pour the candied mixture over the yams, and try to coat all the yams with the candied mixture.
• Next, cover the bake dish with foil, then bake the yams in the oven for 30 minutes.
• Remove the yams from the oven, and baste them with the candied mixture.
• Cover the yams, and bake them for another 15-20 minutes.
• Remove the yams from the oven, and let them sit for about 10 minutes before serving.
• Enjoy!

MAPLE-GLAZED YAMS RECIPE

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• Add the lemon juice to a mixing bowl with a quart of cold water.
• Peel the yams and cut into 2-inch chunks. Toss them in the lemon-water mixture as you work to prevent discoloration.
• In a small saucepan, melt the butter over medium heat and add the maple syrup, stirring to combine. Remove from heat.
• Drain the yams, but don't rinse. Add to a mixing bowl and pour in the butter-maple mixture, salt, and pepper. Toss with a spatula to combine.
• Line a baking pan with foil or silicone baking mat. Spread the yams on the pan until evenly spaced.
• Bake until fork tender, about 25 minutes.
• Transfer to a serving bowl and pour over the extra butter/maple mixture from the baking pan.
• Serve hot or at room temperature and enjoy!

OVEN-BAKED SWEET POTATOES

Steps:

• Preheat oven to 425°F. Liberally prick sweet potatoes all over using a fork. Place sweet potatoes on a baking sheet. Bake in preheated oven until very tender, 45 to 55 minutes. Cut a lengthwise slit down the center of each sweet potato. Pull each sweet potato open, and fluff using a fork. Top evenly with butter pieces; sprinkle with sugar, salt, and pepper.

BAKED CANDIED YAMS - SOUL FOOD STYLE

Steps:

• Preheat the oven to 350 F.
• Wash the yams.
• Peel, then chop the yams ( make sure that they are about ½ inch thick.
• Place the yams into a 9x13 bake dish.
• Place the butter into a medium sized pot, then melt it over medium heat.
• Once the butter is melted, sprinkle in the white & brown sugar, ground cinnamon,ground nutmeg, ground ginger, and ground clove.
• Turn the stove off, mix the ingredients, then add in the vanilla extract.
• Next, cover the bake dish with foil, then bake the yams in the oven for 30 minutes.
• Pour the candied mixture over the yams, and try to coat all the yams with the candied mixture.
• Remove the yams from the oven, and baste them with the candied mixture.
• Cover the yams, and bake them for another 15-20 minutes.
• Remove the yams from the oven, and let them sit for about 10 minutes before serving.

BAKED STUFFED YAMS

Steps:

• Preheat oven to 400 degrees F & set out a shallow baking pan.
• Scrub yams well & pat dry.
• Rub each with butter or salad oil, then pierce skin with a fork & place in the baking pan.
• Bake until soft, about 30-40 minutes, OR bake at a lower temperature along with meat for about 1 hour. Remove from oven.
• While yams are cooling slightly, beat 2 egg whites until stiff, then set aside.
• When yams have cooled enough to handle, cut a slice off a side of each yam so that you can scoop out the pulp into a mixing bowl & leaving about a quarter-inch thick shell.
• To the pulp, add butter, salt & pepper & orange zest, beating to mix thoroughly.
• Fold in beaten & stiff egg whites.
• Stuff this filling back into the yam shells & sprinkle tops with Parmesan cheese.
• Return to a 350 degree F oven & bake another 10-15 minutes before serving.

BAKED YAMS WITH SAFFRON AIOLI

Steps:

• Preheat the oven to 400 degrees F. Prick each yam with a fork in a few spots and arrange on a baking sheet. Bake until soft, about 45 minutes.
• Meanwhile, heat the olive oil, grapeseed oil, whole garlic cloves and saffron in a small saucepan over medium-low heat until the garlic is soft, about 15 minutes. Remove from the heat and let cool completely. Remove the cooked garlic with a slotted spoon and transfer to a cutting board (reserve the infused oil). Using the flat side of a chef's knife, mash the garlic with a pinch of salt until smooth; set aside.
• Make the aioli: Put the egg yolks, lemon juice, 1 tablespoon water and 1/2 teaspoon salt in a medium heatproof bowl. Bring a few inches of water to a bare simmer in a medium saucepan, then turn off the heat. Set the bowl with the egg yolks over the saucepan (do not let the bowl touch the water); whisk just until the egg mixture thickens slightly, 30 seconds to 1 minute, then remove the bowl from the saucepan. Using a hand mixer or a whisk, gradually beat in the saffron-infused oil in a slow, steady stream until the aioli is thick and creamy. (If it gets too thick, beat in 1 to 2 teaspoons water.) Mix in the mashed cooked garlic, grated fresh garlic and 1/4 teaspoon salt. Cover and refrigerate.
• Remove the yams from the oven and let cool slightly. Split open and fluff the insides with a fork. Thin the aioli with water, if desired, and spoon onto the yams. Sprinkle with parsley.

OVEN BAKED YAMS

Steps:

• Preheat the oven to 400°F.
• Wash the yams and place them whole in a pot (no need to peel them). Add cold water until the yams are barely covered. It's important to start with cold water so the yams cook evenly. Bring to a boil, add 1 teaspoon of salt and reduce the heat to medium-high (if you cook the yams at a roaring boil, they might fall apart). As soon as the water reaches a boil, cook for about 12 minutes. Test, using a fork; the yams should be slightly tender but still firm (not fully cooked). Remove from the pot. Immediately drain the yams thoroughly and let them cool a little (do not rinse). Once the yams are cool enough to handle and have dried completely, cut them into halves (or thirds, depending on their size).
• Using a paring knife, create a 2''-slit in half, horizontally, making sure you don't cut all the way through the base so all of both parts remain attached. Place a yam in a piece of aluminum foil, insert a thin slice of butter into the incision and drizzle with maple syrup.
• Tightly, wrap the yams individually in aluminum foil (for easy clean-up), making sure to leave an opening towards the tip of the yam, and place all the yams onto a baking pan.
• Bake for 10 minutes at 400°F, then lower the heat to 375°F and continue baking for 20 minutes. Allow to rest a little.
• The yams should be fork-tender.
• Each person unwraps a yam, adds his or her own additional ingredients (salt and pepper, brown sugar, butter or toasted sliced almonds), scrapes the flesh and discards the skin.
• Bon appétit!