Holiday Basted Yams Recipes

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.

HOLIDAY YAMS

Steps:

• Add yams to a pot of boiling water, cover and after allowing water to return to a boil, cook for 30-35 minutes.
• Rinse in cold water.
• Remove the skins from the yams.
• Cut into 1/4 inch slices.
• Quarter the apples and cut into 1/4 inch slices.
• Spray a large rectangular or oblong pan with cooking spray of your choice.
• Layer the yams and the apples.
• Pour the orange juice over both layers.
• Dot with butter or margarine if desired.
• Top with the raisins.
• Sprinkle with cinnamon and nutmeg.
• You can adjust these amounts to your own personal preference.
• Bake at 350º for 30-35 minutes.

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.

WHOLE ROASTED YAMS WITH MAPLE-ALLSPICE BUTTER

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.

THANKSGIVING YAMS

Steps:

• In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes.
• Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.

ROASTED YAMS WITH CRèME FRAîCHE AND CHIVES

Steps:

• Preheat oven to 350°F. Place yams in large bowl. Add oil, kosher salt, and pepper. Toss to coat. Transfer yams to rimmed baking sheet; drizzle with any remaining oil mixture. Bake until tender, about 45 minutes.
• Using sharp knife, slit yams lengthwise down center. Press ends together, forcing potato open. Sprinkle each with fleur de sel. Spoon in dollop of crème fraîche, sprinkle with chives and pepper, and serve.
• *A delicately flavored sea salt; available at some supermarkets and at specialty foods stores.