YAM BLINIS WITH BROWN SUGAR-GINGER SAUCE
These blinis represent my Russian heritage. They were inspired by buckwheat blinis which are so traditional in Russian cuisine. These blinis are a great alternative to pancakes. They are thinner than pancakes but just as fluffy!
Provided by Kristina S.
Categories Bread Quick Bread Recipes
Time 36m
Yield 4
Number Of Ingredients 16
Steps:
- Dissolve white sugar and yeast in warmed milk. Let stand until foamy, about 10 minutes.
- Pierce yam in several places in a fork. Cook in the microwave until soft, about 7 minutes. Mash with a fork on a small plate.
- Whisk egg and vanilla extract together in a small bowl.
- Sift whole wheat flour, all-purpose flour, 1 teaspoon brown sugar, cinnamon, and salt together in a large bowl. Add milk mixture, mashed yam, and egg mixture; stir until batter is the consistency of sour cream.
- Heat a large nonstick skillet over medium-high heat; grease with cooking spray. Drop 1/4 cup batter onto the skillet; cook until edges are dry, 30 to 40 seconds. Flip and cook until browned on the other side, about 30 seconds more. Transfer to a plate. Repeat with remaining batter, greasing skillet between batches.
- Combine 1/2 cup milk, 3 tablespoons brown sugar, ginger, and cornstarch in a small saucepan. Cook over medium heat, whisking constantly, until smooth and thick, 3 to 5 minutes. Pour over blinis.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 62.5 g, Cholesterol 53.8 mg, Fat 3.7 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 213.9 mg, Sugar 17.1 g
SOUTHERN STYLE CANDIED YAMS WITH GINGERSNAP CRUNCH
Just enough sweet and sticky, these candied yams are topped with crunchy and spicy gingersnap cookies.
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the yams: Preheat the oven to 400 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt and pepper. 2. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the brown sugar, honey, cinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 minutes. Remove from the heat, add to the yams and toss to coat. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. Cover tightly with foil and bake until beginning to become tender, 30 minutes.
- For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 minutes. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.
BAKED YAMS WITH GINGER-MOLASSES BUTTER
Categories Ginger Side Bake Thanksgiving Vegetarian Sweet Potato/Yam Fall Cinnamon Molasses Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Mix first 6 ingredients in small bowl to blend. Stir in crystallized ginger. Season with salt and generous amount of pepper. (Can be made 3 days ahead. Cover; chill. Bring ginger-molasses butter to room temperature before using.)
- Preheat oven to 350°F. Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes.
- Cut lengthwise slit in each yam and press in ends to open top. Spoon 2 tablespoons ginger-molasses butter into each yam and serve.
GINGERED SWEET POTATOES
Here's an easy and attractive way to spruce up sweet potatoes for your Thanksgiving dinner. Field editor Billie Moss of El Sobrante, California coats the sweet potato wedges with a ginger, cinnamon and brown sugar sauce that's both sweet and spicy.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, melt butter with oil over medium heat. Stir in the brown sugar, honey, cinnamon, salt, ginger and pepper. Add the sweet potato wedges; toss to coat. Cover and cook over low heat for 20-30 minutes or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 453 calories, Fat 25g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 727mg sodium, Carbohydrate 60g carbohydrate (50g sugars, Fiber 2g fiber), Protein 1g protein.
YAMS WITH CRISPY SKINS AND BROWN-BUTTER VINAIGRETTE
Provided by Gabrielle Hamilton
Categories Mushroom Side Roast Christmas Thanksgiving Vegetarian High Fiber Dinner Vinegar Root Vegetable Sweet Potato/Yam Christmas Eve Shallot Butter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Pierce each yam in several places with fork. Place directly on oven rack and roast until just tender, 40 to 50 minutes, depending on size of yams.
- Transfer roasted yams to work surface. Using scissors, cut off ends of each yam, then cut skin on 1 long side and peel off in 1 piece, being careful not to break warm yams. Let yams cool to room temperature. Tear or cut skins into long ribbons, about 1 inch wide.
- Cut yams crosswise into 1/2-inch thick rounds. Arrange rounds, slightly overlapping, in 13 x 9 x 2-inch glass baking dish or other ovenproof dish. Cover yams with aluminum foil to keep moist. DO AHEAD: Yams can be made up to 3 hours ahead. Let stand at room temperature. Rewarm yams in 350°F oven 15 to 20 minutes before serving.
- Melt butter in large skillet over medium heat. Cook until butter browns (milk solids will turn deep golden brown), stirring occasionally, 8 to 10 minutes. Carefully pour butter, including all brown milk solids, into small bowl.
- Blend shallot, garlic, and 1 teaspoon coarse salt in processor until smooth, occasionally scraping down sides of bowl. Add Dijon mustard, then red wine vinegar. With motor running, gradually drizzle in butter (including browned milk solids). Season vinaigrette to taste with pepper and additional salt, if desired. do ahead Vinaigrette can be made 1 hour ahead. Let stand at room temperature. Blend again 5 seconds before using.
- Pour enough vegetable oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer to side of skillet and heat oil to 350°F. Add yam skins in batches (oil will bubble up) and fry until skins are crisp and brown, stirring occasionally, about 3 minutes. Using slotted spoon, carefully transfer yam skins to paper towels to drain. Sprinkle skins with coarse salt and pepper.
- Spoon vinaigrette over potatoes. Scatter crisp skins over and serve.
HONEY BROWN SUGAR SWEET POTATOES OR YAMS EASY
I have been making these for a long time - its easy and the kids luv them. This recipe is for 2-4 people ( depends on who is eating). You can double, triple or more if needed.
Provided by petlover
Categories Yam/Sweet Potato
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 796.7, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 324.1, Carbohydrate 151.7, Fiber 6.3, Sugar 118.5, Protein 4
GOLDEN YAM BROWNIES
Better have several copies of this recipe on hand when you serve them! These moist, flavorful, delicious brownies are simply out of this world, possibly heaven.
Provided by STARFLOWER
Categories Desserts Cookies Brownie Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
- Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 32.2 g, Cholesterol 54 mg, Fat 9.6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.8 g, Sodium 140.8 mg, Sugar 22.6 g
BAKED YAMS WITH GINGER AND HONEY
This is a very flavorful recipe. I have had people that don't even care for yams - love these! For years I never added the cardamom (it's very pungent) but I finally added it this year - and WOW - it really makes the flavor POP!
Provided by Sky Hostess
Categories Low Protein
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, toss together all ingredients. Transfer to a large 9x13 pan.
- Bake for 20 minutes and stir potatoes. Bake for another 20 minutes (or until potatoes are tender).
Nutrition Facts : Calories 300.6, Fat 3.9, SaturatedFat 0.3, Sodium 15.2, Carbohydrate 66, Fiber 7, Sugar 18.3, Protein 2.8
GINGERED YAMS
"These creamy potatoes, fragrant with ginger and garlic, are a perfect way to give a special twist to your Thanksgiving table." Recipe courtesy of Ming.com
Provided by dojemi
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat a small saucepan over medium heat.
- Add 1 tablespoon of the butter and swirl to coat the bottom of the pan.
- Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3 to 4 minutes.
- Add the cream and reduce by one-third over low heat, about 10 minutes.
- Keep warm.
- Meanwhile, combine the yams in a large saucepan with enough water to cover them completely.
- Bring to the boil over high heat and cook until the yams can be pierced easily with the tip of a knife, 20 to 30 minutes.
- Drain and transfer to a food processor.
- Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth.
- Transfer the potatoes to a bowl, correct the seasonings, and serve.
Nutrition Facts : Calories 523.5, Fat 33.8, SaturatedFat 21.1, Cholesterol 112, Sodium 119.7, Carbohydrate 53, Fiber 7.2, Sugar 1, Protein 4.3
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