Roasted Yam Halves Food

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.

ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Put the sweet potato halves in a large bowl and set aside. In a small saucepan, melt the butter over low heat. Add the sugar and allspice and stir until melted and combined. Pour the spiced butter over the potatoes. Season with salt and pepper. Toss to coat. Put the potatoes on a rimmed baking sheet.
• Roast until the potatoes are tender, turning once, about 45 minutes depending on the size of the potatoes. Transfer to a warmed platter and drizzle over any accumulated pan juices. Taste and adjust for seasoning with salt and pepper. Serve immediately.

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.

ROASTED YAM HALVES

Steps:

• Preheat oven to 400 degrees. Halve yams, and place, cut side up, in a shallow baking dish just large enough to hold them in a single layer. Drizzle with oil, and sprinkle with thyme. Season with salt and pepper. Bake until golden brown and very tender, 35 to 45 minutes.

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.

ROASTED YAM AND KALE SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
• Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
• Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
• Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

MASHED YAMS IN ORANGE CUPS

Steps:

• Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.

YUMMY YAM CASSEROLE

Steps:

• 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.

ROASTED YAM HALVES (MARTHA STEWART)

Steps:

• Preheat oven to 400 degrees F.
• Halve the yams and place them, cut side up, in a shallow baking dish large enough to hold them in a single layer.
• Drizzle with oil and sprinkle with thyme.
• Season with salt and pepper.
• Bake until golden brown and very tender, 35-45 minutes.

ROASTED YAMS WITH CITRUS AND CORIANDER BUTTER

Steps:

• Stir coriander seeds in small skillet over medium-high heat until darkened in color and fragrant, about 4 minutes. Cool seeds; grind in spice mill or enclose in plastic bag and crush finely with mallet. Place seeds in small bowl. Mix in butter, sugar, orange peel, and lemon peel. Season butter with salt and pepper. (Can be made 1 week ahead. Cover and chill.)
• Position rack in bottom third of oven and preheat to 375°F. Spray heavy large rimmed baking sheet with nonstick spray. Toss yams and olive oil in large bowl to coat. Spread yams in single layer on prepared sheet. Sprinkle with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate on sheet.)
• Drop butter onto yams in small dollops. Roast until heated through, glazed, and browned, stirring occasionally, about 20 minutes (or 25 minutes if refrigerated). Season with salt and pepper. Mound in bowl; sprinkle with parsley.

YAMS IN ORANGE SHELLS

Steps:

• Cut oranges in half, then carefully scoop out the pulp, keeping the orange shells intact.
• Remove membrane from oranges, then chop/dice the pulp, & set it aside.
• In a large saucepan, cook unpeeled, washed yams 40-45 minutes or until tender.
• Preheat oven to 350 degrees F.
• Drain & peel yams.
• Mash yams together with the butter & preserves.
• Fold in the orange pulp, then season to taste with salt.
• Spoon yam mixture into the orange shells, & bake 15 minutes until heated through.