Sweet And Sour Yams Recipes

SWEET AND SOUR SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

SWEET AND SOUR HAM

Steps:

• Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a large bowl, combine the reserved juice, ketchup, soy sauce and sugar. Add ham and green pepper., In a large skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until pepper is tender. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple and heat through. Serve with rice if desired.

SWEET AND SOUR YAMS

Steps:

• In a frying pan, heat all but 1 tablespoon of the olive oil. In batches, fry yam slices on each side until golden brown, about 5 minutes. Drain on paper towels. Add onions to the pan; add sugar and cook until soft, about 10 minutes. Add vinegar, water and pepper. Scrape pan well to combine the browned bits; continue to simmer for 5 minutes until mixture is reduced by half. Remove from heat.
• Use remaining 1 tablespoon of olive oil to grease a shallow baking dish. Carefully fan yam slices in rows. Drizzle vinegar and onion mixture evenly over yams. The dish can be covered and refrigerated for one day.
• Before serving, warm the yams in a 350-degree oven for 15 minutes. Sprinkle with mint and serve.

SWEET TAMALES WITH YAMS AND PECANS

Steps:

• Place yam in a steamer basket and steam for 15 minutes or until very tender; mash with brown sugar and 2 tablespoons butter; set aside.
• Place masa, remaining butter, cinnamon, baking powder and salt in a medium bowl. Using an electric mixer, beat in enough broth to make a soft dough. Lightly stir in yam mixture and pecans, leaving some small chunks of yam and taking care not to overmix.
• Spoon about 1/4 to 1/2 cup of mixture in the center of each corn husk, depending on how large you want them to be. Fold in sides, then tie the ends with small strips of corn husk. (Go ahead and make a square knot on each end--when they are cooked, the knotted strip slips right off the ends.).
• Place in a steamer basket and cook, covered, for 1 hour. Remove from heat and let stand for 10 minutes before serving with Chipotle Cream.
• For Chipotle Cream: Stir together sour cream and minced canned chipotle pepper. Add more adobo sauce to taste.
• Chef tip: For a great appetizer, make these in mini size. Spoon about 1 tablespoon of yam mixture into a smaller piece of corn husk; steam for only 30 minutes.

HONEY BROWN SUGAR SWEET POTATOES OR YAMS EASY

Steps:

• If using fresh yams/sweet potatoes: Cook whole sweet potatoes in water until the potatoes are soft ( 25-35 minutes).
• Drain water from potatoes and cool until they can be handled.
• Peel potatoes ( its very very easy after cooking).
• If using canned yams- just drain and reserve 1/2 cup liquid. If you dont have any oj then use this reserved liquid instead of oj. If you have the juice then discard all liquid.
• Cut potatoes into thick chunks and place in glass 9 x 9 inch baking dish.
• In a deep, non-stick, saucepan place butter, honey, brown sugar, OJ ( or canned liquid) and cinnamon.
• Cook over medium heat, stirring constantly, until everything is well mixed and gooey ( caramel like)-this should only take a minute or two-be careful not to burn.
• Pour mixture over potatoes.
• Cover with foil.
• Bake in 350 degree F oven for 30 minutes or until dish is bubbling.
• Take cover off for 15 minutes and bake more -- basting often.