Roasted Yams Recipes

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BALSAMIC ROASTED YAMS



Balsamic Roasted Yams image

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

1/4 cup balsamic vinegar
1 tablespoon golden brown sugar, packed
1/4 cup butter
1 teaspoon kosher salt
3 large red skinned yams, peeled, cut into 1 1/4 inch dice
fresh ground black pepper

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 Yams image

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

1 large yam, peeled and cut into 1/4 inch thick slices
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil

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

ROASTED YAM HALVES



Roasted Yam Halves image

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

2 yams or sweet potatoes (about 1 pound each)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh thyme
Coarse salt and freshly ground pepper

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.

ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY



Rosemary Roasted Sweet Potatoes Recipe by Tasty image

Here's what you need: sweet potatoes, oil, dried rosemary, salt, pepper, fresh parsley

Provided by Merle O'Neal

Categories     Sides

Yield 4 servings

Number Of Ingredients 6

3 sweet potatoes
2 tablespoons oil
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
fresh parsley, chopped, for serving

Steps:

  • Preheat the oven to 400°F (200ºC).
  • Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
  • Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
  • Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
  • Let cool for 5 minutes. Garnish with chopped parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 234 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, Sugar 12 grams

GJELINA'S ROASTED YAMS



Gjelina's Roasted Yams image

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

3 large yams
2 tablespoons honey
1 tablespoon Espelette pepper, or crushed red-pepper flakes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup Greek-style yogurt
4 tablespoons fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

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

ROASTED YAMS WITH CITRUS AND CORIANDER BUTTER



Roasted Yams with Citrus and Coriander Butter image

Categories     Side     Roast     Thanksgiving     Vegetarian     Lemon     Orange     Sweet Potato/Yam     Fall     Healthy     Coriander     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

1 tablespoon coriander seeds
1/4 cup (1/2 stick) butter, room temperature
1 tablespoon golden brown sugar
1 tablespoon grated orange peel
1 1/2 teaspoons grated lemon peel
Nonstick vegetable oil spray
3 pounds long narrow yams (red-skinned sweet potatoes), unpeeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 1/2 tablespoons olive oil
2 tablespoons minced fresh Italian parsley

Steps:

  • Stir coriander seeds in small skillet over medium-high heat until darkened in color and fragrant, about 4 minutes. Cool seeds; grind in spice mill or enclose in plastic bag and crush finely with mallet. Place seeds in small bowl. Mix in butter, sugar, orange peel, and lemon peel. Season butter with salt and pepper. (Can be made 1 week ahead. Cover and chill.)
  • Position rack in bottom third of oven and preheat to 375°F. Spray heavy large rimmed baking sheet with nonstick spray. Toss yams and olive oil in large bowl to coat. Spread yams in single layer on prepared sheet. Sprinkle with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate on sheet.)
  • Drop butter onto yams in small dollops. Roast until heated through, glazed, and browned, stirring occasionally, about 20 minutes (or 25 minutes if refrigerated). Season with salt and pepper. Mound in bowl; sprinkle with parsley.

PLAIN BAKED WHOLE YAMS



PLAIN BAKED WHOLE YAMS image

Categories     Vegetable     Dessert     Bake     Quick & Easy     High Fiber     Wheat/Gluten-Free     Healthy

Number Of Ingredients 2

Jewel yams
from 6 to 11 oz each.

Steps:

  • Preheat oven to 425 Farenheit. (Test oven temperature with thermometer to make sure your oven thermostat is correct.) Scrub yams with veggie brush under running cold water. This will abrade the skin enough so you don't have to make slits in them. Place in stainless pan large enough so yams fit comfortably without crowding. It's OK if they touch. Bake for 1 ½ hours. Yams are done when the flesh has pulled away from the skin and a knife goes in very easily. The skin will look somewhat charred, but the yams will not taste burned. Turn off oven and let yams sit in oven until room temperature. If that's not practical let them sit on the counter till cool. Refrigerate in their skins several hours or overnight, till cold, in a covered glass container. Peel, slice, and serve as a side dish, dessert, or snack. They are also good warm but really come into their own when chilled. If serving warm you can add a little orange juice if you like, but when eating them cold they are best on their own.

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