Spiced Yams Recipes

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.

SPICY SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Slice sweet potatoes in half lengthwise; slice each half into 3 wedges. Place in a medium bowl, and toss with oil, cumin, paprika, ginger, and cayenne pepper. Season with salt and white pepper.
• Arrange sweet potatoes in a single layer on a baking sheet. Transfer to oven; roast until potatoes are crisp and golden on the bottom, about 15 minutes. Turn, and continue roasting until golden all over, about 15 minutes more.
• Remove from oven; season with salt and pepper. Serve with lime wedges.

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.

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.

SPICED SWEET POTATO BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Combine sweet potato and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter or biscuit cutter., Place 2 in. apart on a greased baking sheet. Brush with egg; sprinkle with sugar. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

SPICED YAMS

Steps:

• Preheat oven 350f.
• Combine first 6 ingredients and set aside.
• Melt butter in large cast iron skillet over medium heat.
• Add yams, tossing to brown.
• Add apples and toss; remove from heat.
• Drizzle cider mixture over yams and apples; toss.
• Sprinkle with salt.
• Bake until tender, about 15 minutes.
• Toss every 5 minutes, adding more cider if necessary to avoid sticking.

CROCK POT APPLE SPICED YAMS

Steps:

• FOR THE YAMS, with non-stick cooking spray, coat inside of a 4-quart crock pot.
• Into crock pot place sliced yams, pie filling, raisins, melted butter & cinnamon, then gently stir to mix.
• Cover & cook on LOW 6-7 hours or until yams are cooked through.
• FOR THE TOPPING, in large skillet, add chopped pecans, sugar & 2 tablespoons butter, then cook over medium heat, stirring constantly, 8-10 minutes or until sugar mixture adhering to nuts turns golden & starts to melt.
• Pour mixture onto some heavy duty foil, & let cool completely.
• When cool, coarsely crush nut mixture.
• When yams are done, sprinkle with crushed nut mixture & serve.

SPICED YAM PUDDING

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat yams and sugar in large bowl until smooth, about 3 minutes. Beat in eggs 1 at a time. Beat in orange peel, salt and spices, then half and half, orange juice and butter. Transfer yam mixture to prepared dish.
• Bake pudding until puffed and set in center, about 1 hour 15 minutes. Let stand 15 minutes. Serve warm.

YAMS WITH SPICED SORGHUM BUTTER

Steps:

• Beat butter, sorghum syrup, cinnamon, cloves and cayenne in medium bowl to blend; season with salt. (Can be prepared 5 days ahead. Cover and refrigerate. Bring mixture to room temperature before using.)
• Preheat oven to 350°F. Rinse potatoes; pat dry. Pierce each several times with fork; place on baking sheet. Bake potatoes until tender, about 1 hour.
• Cut top of each potato lengthwise; press in ends to open top. Spoon some sorghum butter into opening of each potato and serve.
• *Sorghum syrup (a juice extracted from cereal grass) is available at some natural foods stores or by mail order; call Brownville Mills at 800-305-7990