Yams With Tomatoes Recipes

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YAMS WITH TOMATOES



Yams With Tomatoes image

Make and share this Yams With Tomatoes recipe from Food.com.

Provided by Member 610488

Categories     Yam/Sweet Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

4 tablespoons oil
2 onions, finely chopped
2 red chilies, pounded to a paste
1 teaspoon onion powder
6 tablespoons tomato paste
4 1/2 cups yams or 4 1/2 cups sweet potatoes, cubed
salt, to taste

Steps:

  • Add a little water to a pot and add the onions and tomato paste. Stir and cook until the onions have softened then add the yams, chillies and onion powder.
  • Season with salt and boil until the yams are thoroughly cooked (about 40 minutes). Add a little more water as necessary. When ready, mash and serve.

Nutrition Facts : Calories 234.4, Fat 9.4, SaturatedFat 1.4, Sodium 137.7, Carbohydrate 36.5, Fiber 5.5, Sugar 5, Protein 2.9

AFRICAN YAM STEW



African Yam Stew image

I made this last night and it was great! Very simple and very good for you. I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book - Becoming Vegetarian) called for it, so I've included it below. I added some cooked tomatoes at the same time as the yams. I used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge. I ate it with a dolop of yogurt. Nothing else needed, it's a complete meal. My boyfriend ate it with Pita though. I can't wait for the leftovers tonight :-)

Provided by Sandy in California

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 cups vegetable broth
1 chopped onion
2 cups peeled and diced yams
1 cup canned chick-peas
1 cup uncooked brown rice
1/4 teaspoon salt
1/4 cup peanut butter
2 cups chopped collard greens or 2 cups kale
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1 tablespoon Braggs liquid aminos or 1 tablespoon tamari
chili sauce

Steps:

  • Heat 2 Tblsp of stock in a large pot. Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary.
  • Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes.
  • In small bowl, blend the peanut butter with 1/2 cpu of liquid from the stew to make a smooth paste. Stir into the stew along with the greens and cook for 5 minutes.
  • Stir in the lemon juice, pepper and tamari or Braggs; add chili sauce to taste.
  • Adjust seasonings and serve.

WHOLE BAKED YAMS WITH SPICY MOLASSES BUTTER



Whole Baked Yams with Spicy Molasses Butter image

Categories     Herb     Side     Bake     Sweet Potato/Yam     Fall     Molasses     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, room temperature
3 tablespoons mild-flavored (light) molasses
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
6 9- to 10-ounce yams (red-skinned sweet potatoes)

Steps:

  • Using electric mixer, beat first 7 ingredients in medium bowl until fluffy. (Can be prepared 1 week ahead. Cover and chill. Bring to room temperature before using.)
  • Preheat oven to 350°F. Line large baking sheet with heavy-duty foil. Using small, sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch of yam uncut at each end. Place yams on baking sheet. Bake yams until tender, about 1 hour 15 minutes.
  • Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon spiced butter into each. Pass remaining spiced butter separately.

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