BALSAMIC ROASTED YAMS
Make and share this Balsamic Roasted Yams recipe from Food.com.
Provided by Lorac
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 250.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 370.8, Carbohydrate 43.4, Fiber 5.8, Sugar 3, Protein 2.3
ROASTED YAMS
Roasted, thinly sliced yams or potato of your choice, quickly adds a yummy side-dish to your meal. Best when served with chicken, steak, or a mild fish.
Provided by Sara
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 63.4 g, Fat 13.9 g, Fiber 9.5 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 981 mg, Sugar 1.1 g
GJELINA'S ROASTED YAMS
These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant's food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.
Provided by Sam Sifton
Categories side dish
Time 1h
Yield Serves 3-6
Number Of Ingredients 8
Steps:
- Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
- Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
- As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
- When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 7 grams
YAMS WITH TOASTED SPICE RUB
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Put sweet potatoes in a glass or stainless steel bowl.
- Melt the butter in a small saucepan over low heat. Stir in brown sugar and lemon juice. When sugar is completely melted, stir in Toasted Spice Rub and gray salt. Pour mixture over sweet potatoes. Toss well.
- Arrange sweet potatoes in a baking dish, cut side up. With rubber spatula, scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of Toasted Spice Rub on top of each one. Cover with foil and bake at 375 degrees F until easily pierced with a knife.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
ROASTED YAM HALVES
Halving the yams before roasting greatly reduces the cooking time and gives them a nice golden crust.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 55m
Number Of Ingredients 4
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.
WHOLE ROASTED YAMS WITH MAPLE-ALLSPICE BUTTER
Categories Side Bake Thanksgiving Sweet Potato/Yam Fall Maple Syrup Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
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.
CREAMY ROASTED YAM SOUP
Make and share this Creamy Roasted Yam Soup recipe from Food.com.
Provided by biggord
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- grease a baking sheet. Preheat oven to 375°F.
- combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.
- (I mixed everything together in a ziploc bag then put on baking sheet).
- Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.
- Heat extra oil in a large pot or dutch oven over med-high heat.
- Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned.
- (browning the onion helps to give the soup its flavour).
- Add garlic and cook for about 2 minutes until fragrant.
- Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth.
- (I used a hand held blender and pureed directly in the pot).
- Return mixture to same pot and bring to a boil, then reduce to med-low.
- Add cream and stir until well combined and hot. season with extra salt and pepper if desired.
- TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.
- To reheat, place in a large pot or dutch oven and stir over med. heat until hot.
Nutrition Facts : Calories 369.2, Fat 15.7, SaturatedFat 7.7, Cholesterol 40.8, Sodium 658.8, Carbohydrate 50.6, Fiber 7, Sugar 2.3, Protein 7.2
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