Yum Yum Yams Recipes

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YUMMY YAM CASSEROLE



Yummy Yam Casserole image

I call this the 'recipe with legs' because every time I serve it, the recipe is requested. Even those who dislike yams and sweet potatoes love this tasty dish! This dish can be frozen, but freeze it without the pecan topping. Defrost before baking.

Provided by LIZALOUISE

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 8

Number Of Ingredients 11

4 pounds yams
2 eggs
¼ cup brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
6 ounces pecan halves
⅓ cup brown sugar
¼ cup melted butter

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.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 64.5 g, Cholesterol 75.9 mg, Fat 25.5 g, Fiber 9 g, Protein 7.6 g, SaturatedFat 7.2 g, Sodium 399.3 mg, Sugar 16.6 g

YUM YUM YAMS



Yum Yum Yams image

So simple to make, and just as good as candied yams that take so long! This is a great recipe for a holiday side dish, or anytime! A real time saver and great when theres just not enough room in the oven on Holidays. The little ones even like Yams this way.

Provided by llk2day

Categories     Vegetable

Time 1h

Yield 18 serving(s)

Number Of Ingredients 7

2 large yams
1 cup pecans (chopped)
1 cup coconut
2/3 cup brown sugar (or good sub. maple syrup)
1/2 cup butter, melted
1 teaspoon pure vanilla extract
1/2 cup mini marshmallows (optional)

Steps:

  • ***1st Method.
  • Cook yams in microwave, cool, peel, slice.
  • Melt butter in a bowl in microwave.
  • Mix in all ingredients except the yams and marshmallows, including a very small amount of the yam liquid.
  • Place cut yams in an ungreased 9 x 12 Broiler safe baking dish.
  • Drop the mixed ingredients on top by the spoonful.
  • *Important-Do not stir in the ingredients, or smash up the Yams slices.
  • Bake in hot oven at 350 degrees for 45 minutes.
  • Remove from oven and top with the Mini Marshmallows.
  • Place under low heat broiler just long enough for the Marshmallows to turn a golden brown.
  • ***2nd Method: This method is very quick, and saves time and oven space on holidays.
  • Microwave the prepared yams (see above) until bubbling hot on high for approximately 6-8 minutes.
  • Top the hot yams with the marshmallows and set aside long enough for the marshmallows to melt some.
  • Place under broiler set fairly low until the marshmallows are golden brown.
  • Note: Watch carefully, the Marshmallows brown very quickly under the broiler.
  • Enjoy!

CITRUSY TOM YUM CHICKEN STEW WITH YAMS & KALE (SLOW COOKER)



Citrusy Tom Yum Chicken Stew With Yams & Kale (Slow Cooker) image

I love tom yum soup- it is probably my favorite soup of all time. There's no way I'd skip ordering it when going to a Thai a restaurant, and I always have a jar of tom yum paste on hand to make my own. While the tom yum paste makes great soups and even stir-frys, I was craving something more substantial so I came up with this. The addition of yams and kale really doesn't taste as strange as it sounds, honest. If you can't find lemongrass or kaffir lime leaves, use the zest from the orange & lime. No Thai chili peppers? Jalapenos make a decent, milder substitute.

Provided by rpgaymer

Categories     Stew

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 18

1 lime, juice of
1 orange, juice of
2 tomatoes, roughly chopped
1 onion, roughly chopped
1 red bell pepper, seeded & roughly chopped
5 Thai chiles, stems removed
1 inch ginger, peeled and roughly chopped
2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
2 tablespoons tom yum paste
6 chicken breasts, bone-in & skin removed
1 lemongrass, peeled and pounded with a meat mallet until well-bruised
4 kaffir lime leaves
1/2 cup water
1 lb yam, peeled and cut into bite-size pieces
1/2 lb kale, chopped & stems removed
3 tablespoons Thai basil or 3 tablespoons fresh basil, thinly sliced
1/2 cup cilantro, finely chopped

Steps:

  • Combine the lime juice, orange juice, tomatoes, onion, bell pepper, chili peppers, ginger, soy sauce, fish sauce and tom yum paste in a food processor. Pulse once or twice so the mixture resembles a chunky salsa.
  • Add this sauce to the slow cooker along with the chicken, lemongrass, kaffir lime leaves and water. You may need to break the lemongrass in half for it to fit in the pot- that's fine. Mix lightly, and cover and cook on low for 3 hours.
  • After 3 hours, add the yams, nestling them underneath the chicken. Cook for a further 1 1/2 hours.
  • Finally, add the kale, basil and cilantro. Increase heat to high and cook for a further 30 minutes, or until the yams and kale are cooked through.
  • Stir; remove & discard lemongrass & lime leaves. Serve with or without rice/noodles.

Nutrition Facts : Calories 411.4, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 810.6, Carbohydrate 36.7, Fiber 6.4, Sugar 7.6, Protein 35.3

YUM YUM SAUCE



Yum Yum Sauce image

This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather it on a burger, use it as a dipping sauce for fried tofu, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.

Provided by Eric Kim

Categories     condiments

Time 5m

Yield About 3/4 cup

Number Of Ingredients 8

1 teaspoon garlic powder
1/2 teaspoon sweet paprika
1 tablespoon warm water
1/2 cup mayonnaise
1/4 cup ketchup
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Salt

Steps:

  • In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.
  • Yum yum sauce can be refrigerated in an airtight container for up to 5 days.

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