You could call this dish twice-baked yams: I add a couple of easy steps to upgrade the recipe from your typical candied yams. The cooking can be started the day before and finished the day of. It’s really simple and extremely tasty with the addition of warm spices.
Total: 0 2 0
Yield: 8 servings
Nutrition Facts :
4 large Garnet yams
2 tablespoons olive oil, divided
Freshly ground black pepper
1 tablespoon garam masala, divided
1/2 cup maple syrup
1/4 cup unsalted butter, diced
Preheat the oven to 350 F. Trim the ends of the yams. Rub the yams with a little olive oil and season with salt and pepper. Place the yams on a rimmed baking sheet and roast until completely soft and cooked through, about 40 to 60 minutes.
Remove the yams from the oven. Let them cool to room temperature; then place them in the refrigerator overnight.
Remove the yams from the refrigerator and cut them into 3/4-inch slices. Heat a large nonstick sauté pan over medium-high heat. Drizzle the remaining olive oil into the pan. While the oil is heating, season the sliced yams on one side with salt, pepper, and half the garam masala.
Lay the yams in the pan in a single layer, seasoned side down. Season the other side of the yams with salt, pepper, and additional garam masala. Using a fork, turn the yams over and continue to brown the other side. Remove the browned yams to a rimmed baking dish. Repeat with the remaining slices.
Preheat the oven to 425 F. Drizzle the maple syrup over the browned yams, and dot with the butter. Bake the yams for 10—15 minutes.
Remove the yams from the oven and serve immediately.
Place yams onto a baking sheet, and bake in the preheated oven until very soft, about 1 hour. Once done, allow to cool, then peel and place into a mixing bowl. Mash the chipotle chiles into a paste, and add to the potatoes along with the butter, brown sugar, and heavy cream. Mash until smooth, then season to taste with salt and pepper. Spread the potatoes into a shallow baking dish.
Bake in the preheated oven until heated through, 20 to 25 minutes.
This is the BEST way to eat a sweet potato. We have baked sweet potatoes with our steaks instead of Idaho potatoes. It’s a nice complement to chicken and beef – or any other meat that I can think of! This can also be made on the grill or tossed in the coals if you are camping!
These yams definitely aren’t afraid of a little sweetness: There’s maple syrup, two kinds of raisins, and some sugar for good measure.
Yield: 12 Servings
Nutrition Facts :
1/2 cup brown raisins
1/2 cup golden raisins
1/4 cup brandy
5 pounds garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 3/4-inch cubes
3/4 cup pure maple syrup
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups walnut pieces, toasted
Combine brown raisins, golden raisins, and brandy in small bowl; toss to blend. Let soak at least 30 minutes and up to 1 hour.
Cook yams in large pot of boiling salted water until just barely tender, about 8 minutes. Using large slotted spoon, transfer yams to baking sheet to cool.
Meanwhile, bring 3/4 cup maple syrup, 1/2 cup brown sugar, and 1/4 cup unsalted butter to boil in heavy medium saucepan over medium heat, stirring until brown sugar dissolves. Boil 2 minutes.
Butter 15x10x2-inch glass baking dish. Drain raisins (reserve brandy for another use). Place raisins in very large bowl. Add cooked yams, then maple syrup mixture and toasted walnut pieces. Toss gently to coat evenly, being careful to keep yams intact. Transfer yam mixture to prepared baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 350°F. Bake yams uncovered until syrup is thick and bubbling, basting occasionally, about 55 minutes. Let stand 10 minutes and serve.