Sweet And Spicy Yams Food

YAMS WITH TOASTED SPICE RUB

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.

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

TURKEY AND YAM SPICY TACOS

Steps:

• Put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.
• Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with the cilantro. Serve with the warm tortillas.

SPICY SWEET POTATOES

Steps:

• Boil the sweet potatoes, don't over cook.
• Peel the skin and slice them 1/8 inch thick, it's easy to slice after potatoes are cooled off.
• Mix all the spices with ginger juice and lemon juice.
• Spread the sweet potato slices over a plate.
• Spread few drops of spice mix over every piece.
• Stack the sweet potatoes slices over red sweet potatoe slices provides nice color white over dark pink.
• Garnish them with minced green chili and chopped cilantro.
• Serve them at room temperature.

SWEET AND SPICY OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Lightly oil a heavy baking sheet.
• Peel sweet potatoes if desired.
• Cut into 1/2 to 1 inch cubes.
• Place sweet potatoes in a large bowl and drizzle with oil.
• Add remaining ingredients and stir to coat evenly.
• Spread sweet potatoes out in a single layer on the prepared baking sheet.
• Bake 30 minutes, stirring every 10 minutes or so to keep them from burning.

SPICY SWEET POTATOES

Steps:

• In a large resealable plastic bag, combine sweet potatoes and oil. Add remaining ingredients; toss to coat. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

SWEET AND SPICY MEXICAN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Wash and cut sweet potatoes into equal sized rounds - about 1/2 inch thick.
• Toss sweet potatoes with oil, chili powder, garlic powder, onion powder, cumin, sea salt, and black pepper.
• Roast on a sheet pan, flat side down, flipping halfway through, for about 22-26 minutes, until tender all the way through and caramelized on both sides.
• Serve topped with about a 1 tablespoon drizzle of honey and your favorite mexican garnishes - cilantro, lime, and extra chili flakes.

SPICY-SWEET ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Place sweet potatoes in a large bowl and drizzle with oil.
• Add remaining ingredients and stir to coat sweet potatoes evenly.
• Spread sweet potatoes out on a large baking sheet.
• Bake 15 minutes. Stir and bake another 15 to 20 minutes.

VEGAN SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 425F.
• Into an 11x9x2 inch baking dish begin to place your halved sweet potato slices cut side down and arrange however you please. See photos for inspiration but you can do in lines, circles or zig-zag!
• Once your potatoes are arranged then dust with your Winter-Warming Spice Blend, coat evenly. Into the hot water combine your dijon and vegetable stock paste. Stir till combined. Pour this mixture over your potatoes evenly. Dollop 3 tbsp. of vegan butter over your potatoes and cover with fin foil. Bake in the oven covered for 30 minutes and for 35-45 minutes uncovered. A beautiful bubbly glaze with start to develop so be sure not to let it burn. Every oven is different so watch this closely to ensure no overcooking happens.
• Enjoy with your favourites vegetables, salads, grains or roasts.

SWEET AND SPICY GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour.
• Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes.
• Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm.

SPICY BEEF, YAM AND PRUNE STEW

Steps:

• Sprinkle beef with salt and pepper. Heat oil in large (preferably nonstick) saucepan over medium-high heat. Add beef; sauté until brown on all sides, about 5 minutes. Add onion and sauté until golden, about 5 minutes. Add tomatoes with their juices, garlic, cloves, bay leaf and cinnamon stick and bring to boil. Reduce heat; cover and simmer 45 minutes.
• Mix yams and prunes into stew. Cover and simmer until beef and yams are tender, stirring occasionally, about 45 minutes longer. Season to taste with salt and pepper. Discard cloves, bay leaf and cinnamon stick. Transfer to bowl. Sprinkle with parsley and serve.