Yams Braised With Cream Rosemary And Nutmeg Recipes
ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY
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
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
YAMS BRAISED WITH CREAM, ROSEMARY AND NUTMEG
Categories Milk/Cream Dairy Side Thanksgiving Rosemary Sweet Potato/Yam Fall Nutmeg Simmer Bon Appétit
Yield Serves 8
Number Of Ingredients 7
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add shallots and minced rosemary and sauté until tender, about 3 minutes. Add yams and broth to skillet and bring to boil. Cover skillet, reduce heat to medium-low and simmer until yams are almost tender, about 10 minutes. Add cream and sprinkle lightly with nutmeg. Simmer uncovered until yams are very tender and liquid thickens and coats yams, about 4 minutes. Season with salt and pepper. (Can be made 1 day ahead. Transfer to microwave-safe dish. Chill until cold, then cover and keep chilled. Rewarm, covered, in microwave on medium-low heat.)
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- Peel the skin off of your sweet potatoes. Slice the top and bottom ends off of the sweet potatoes, and slice your potatoes in half. Cut the potatoes vertically and horizontally until you create 1/2 inch cubes.
- Transfer the sweet potatoes to a baking sheet lined with parchment paper. Drizzle olive oil, rosemary, herbs de provence, salt, pepper, and nutmeg. Toss to coat evenly.
- Bake for 35-45 minutes, until the sweet potatoes are tender and starting to brown around the edges. (I like mine a bit crispy, so I allowed them to cook for 45 minutes) Remove pan from oven and enjoy!
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