Yamsroyale Recipes

YUMMY YAM CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
• Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
• Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
• Bake for 25 minutes in the preheated oven, or until browned and bubbly.

YAMS WITH TOASTED SPICE RUB

Steps:

• Preheat oven to 375 degrees F.
• Put sweet potatoes in a glass or stainless steel bowl.
• Melt the butter in a small saucepan over low heat. Stir in brown sugar and lemon juice. When sugar is completely melted, stir in Toasted Spice Rub and gray salt. Pour mixture over sweet potatoes. Toss well.
• Arrange sweet potatoes in a baking dish, cut side up. With rubber spatula, scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of Toasted Spice Rub on top of each one. Cover with foil and bake at 375 degrees F until easily pierced with a knife.
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

BAKED YAMS WITH SAFFRON AIOLI

Steps:

• Preheat the oven to 400 degrees F. Prick each yam with a fork in a few spots and arrange on a baking sheet. Bake until soft, about 45 minutes.
• Meanwhile, heat the olive oil, grapeseed oil, whole garlic cloves and saffron in a small saucepan over medium-low heat until the garlic is soft, about 15 minutes. Remove from the heat and let cool completely. Remove the cooked garlic with a slotted spoon and transfer to a cutting board (reserve the infused oil). Using the flat side of a chef's knife, mash the garlic with a pinch of salt until smooth; set aside.
• Make the aioli: Put the egg yolks, lemon juice, 1 tablespoon water and 1/2 teaspoon salt in a medium heatproof bowl. Bring a few inches of water to a bare simmer in a medium saucepan, then turn off the heat. Set the bowl with the egg yolks over the saucepan (do not let the bowl touch the water); whisk just until the egg mixture thickens slightly, 30 seconds to 1 minute, then remove the bowl from the saucepan. Using a hand mixer or a whisk, gradually beat in the saffron-infused oil in a slow, steady stream until the aioli is thick and creamy. (If it gets too thick, beat in 1 to 2 teaspoons water.) Mix in the mashed cooked garlic, grated fresh garlic and 1/4 teaspoon salt. Cover and refrigerate.
• Remove the yams from the oven and let cool slightly. Split open and fluff the insides with a fork. Thin the aioli with water, if desired, and spoon onto the yams. Sprinkle with parsley.

YAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine yams, melted butter, white sugar, evaporated milk, eggs, nutmeg, cinnamon and vanilla extract. Mix well and transfer to a 9x9 inch casserole dish.
• In a medium bowl cream butter with brown sugar. Stir in walnuts and frosted cereal. Spread on top of yam mixture.
• Bake in preheated oven for 35 minutes.

ROASTED YAMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
• Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
• Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

ROASTED YAM HALVES (MARTHA STEWART)

Steps:

• Preheat oven to 400 degrees F.
• Halve the yams and place them, cut side up, in a shallow baking dish large enough to hold them in a single layer.
• Drizzle with oil and sprinkle with thyme.
• Season with salt and pepper.
• Bake until golden brown and very tender, 35-45 minutes.

BAKED CANDIED YAMS - SOUL FOOD STYLE

Steps:

• Preheat the oven to 350 F.
• Wash the yams.
• Peel, then chop the yams ( make sure that they are about ½ inch thick.
• Place the yams into a 9x13 bake dish.
• Place the butter into a medium sized pot, then melt it over medium heat.
• Once the butter is melted, sprinkle in the white & brown sugar, ground cinnamon,ground nutmeg, ground ginger, and ground clove.
• Turn the stove off, mix the ingredients, then add in the vanilla extract.
• Next, cover the bake dish with foil, then bake the yams in the oven for 30 minutes.
• Pour the candied mixture over the yams, and try to coat all the yams with the candied mixture.
• Remove the yams from the oven, and baste them with the candied mixture.
• Cover the yams, and bake them for another 15-20 minutes.
• Remove the yams from the oven, and let them sit for about 10 minutes before serving.

YAMS SENSATIONAL

Steps:

• Bake yams (skin on) at 350-degrees until tender when pierced with fork (approximately 45 minutes to 1 hour).
• Remove from oven and wrap in damp paper towel.
• Increase oven temperature to 450-degrees.
• Allow to cool for 10 minutes.
• Peel off skin.
• Slice yams into 1/2" thick rounds.
• (For extra-nice presentation, after you've cut the rounds, use a cookie cutter to create scalloped edges or fancy shapes.) Place yam slices in a shallow baking dish that has been sprayed with non-stick cooking spray and pour orange juice over all.
• Mix nutmeg with brown sugar and sprinkle atop each slice.
• Top each slice with finely chopped pecans.
• Bake in oven for 10 minutes, or until the sugar is melted and pecans slightly toasted.
• Serve immediately.

YUMMY YAM CASSEROLE

Steps:

• Preheat oven to 350.
• Whip together "yam" ingredients and pour into a 9x13 glass baking dish.
• Mix "topping" ingredients until it resembles coarse crumbs and drop over top of yam mixture.
• Bake for 30 minutes.
• To freeze: Assemble casserole as directed up to the point of baking. Cover well with foil. Label and freeze.
• To serve: Thaw in fridge, uncover and bake as directed.