Yams With Ginger And Cinnamon Food

GINGERED YAMS

Steps:

• Heat a small saucepan over medium heat.
• Add 1 tablespoon of the butter and swirl to coat the bottom of the pan.
• Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3 to 4 minutes.
• Add the cream and reduce by one-third over low heat, about 10 minutes.
• Keep warm.
• Meanwhile, combine the yams in a large saucepan with enough water to cover them completely.
• Bring to the boil over high heat and cook until the yams can be pierced easily with the tip of a knife, 20 to 30 minutes.
• Drain and transfer to a food processor.
• Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth.
• Transfer the potatoes to a bowl, correct the seasonings, and serve.

SOUTHERN STYLE CANDIED YAMS WITH GINGERSNAP CRUNCH

Steps:

• For the yams: Preheat the oven to 400 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt and pepper. 2. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the brown sugar, honey, cinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 minutes. Remove from the heat, add to the yams and toss to coat. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. Cover tightly with foil and bake until beginning to become tender, 30 minutes.
• For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 minutes. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.

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 YAMS WITH GINGER AND HONEY

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, toss together all ingredients. Transfer to a large 9x13 pan.
• Bake for 20 minutes and stir potatoes. Bake for another 20 minutes (or until potatoes are tender).

YAMS WITH GINGER AND CINNAMON

Steps:

• Prepare vegetables.
• Heat 1 tbs broth in a 12-inch or larger stainless steel skillet. Sauté onion over medium heat for 5 minutes stirring frequently. Add garlic and ginger and continue to sauté for another minute stirring constantly.
• Add yams, cinnamon, honey, and broth. Mix and simmer over low heat covered for about 15 minutes, or until yams are tender. Season with salt and pepper.