Yams With Tomatoes Recipes

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

Ingredients

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

Ingredients

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

Ingredients

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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