I love-love-love yams any way you can cook them but this is a really cool way.
- 4 medium yams, scrubbed clean
- 4-6 bacon slices,
- 1/2 cup sour cream
- 4 tbsp. butter, divided
- 4 tbsp. pure maple syrup for drizzling
Preheat oven to 400 degrees. Prink each yam with a fork and wrap tightly in foil and place on a baking sheet. Bake until they are fork tender. (35-45 minutes). Make a large X across the top of each one and scoop out the flesh carefully. Do not break the shell apart.
Cook the bacon until crisp and chop finely. Set aside.
Mix together the yam flesh and butter. Spoon back into the shell and top with a dollop of sour cream, bacon bits and drizzle maple syrup over each one.
Oh my goodness these are wonderful. Serve with a favourite fish or steak dish and a crisp salad. What more could you ask for?
Patio Party Potato Wedges
Your friends are getting hungary and while the meat is finishing on the barbecue, these potatoes are the best accompaniment to have on the table. That doesn’t include the beer/wine that has been chilling in a bucket of ice…you know I tell the truth…haha.
- 1/3 cup sour cream
- 2 tbsp. finely chopped shallots, divided
- 2 tsp. chipotle hot pepper sauce
- 2 tsp. fresh lime juice
- 3 pounds red skinned sweet potatoes (yams), cut into 1/2 inch wedges,
skin on - 3 tbsp. olive oil
- 1 1/2 tsp. ground cumin
Whisk together the sour cream, 1 tbsp. shallot, chipotle sauce and lime juice in a small bowl. Set aside, covered in the refrigerator.
Remove 2nd rack in your oven. Preheat oven to 425 degrees. Combine the wedges, oil and cumin in a large bowl, sprinkle with salt and pepper and arrange, cut side down, on 2 parchment lined cookie sheets.
Roast for 20 minutes, until tender and browning in a couple of spots. (reverse the 2 pans halfway through timing.)
Place these yummy things on a large platter and drizzle the cream mixture over. Place the remaining shallots in a small bowl and place on the table for people to help themselves if they want more.
These are yummy. As I said, the beer/wine is THE perfect addition and you can have a salad and rolls as well.
Yam Biscuits
This is a recipe that can be made into little bites for a Wine and Cheese event, or on the table when you have prepared a salmon or chicken dinner. It all depends on how you cut the dough. Let’s go….
- 1 large yam (yellow flesh), ( if American it would be sweet potato)
- 1 1/3 cups flour
- 2/3 cup yellow cornmeal
- 1 tbsp. baking powder
- pinch of salt
- 1/2 cup unsalted butter, chilled and cut into cubes
- 1/2 cup buttermilk
- 1/4 cup maple syrup
- 1/2 cup chopped pecans
Preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.
Microwave the potato (pierce it all over first) until tender. This should take about 6 minutes each side. Carefully cut it in half and remove the flesh into a medium sized bowl. Cool down and then add the flour, cornmeal, baking powder and salt in your food processor. Add the butter, piece by piece and pulse to a coarse meal.
Add the potato, buttermilk and syrup. Process just to blend. Add the pecans and, again, pulse to blend well.
Sprinkle this dough with flour and pat out into a 9 inch square. Here’s where you can adjust to your needs. Cut into square (either 16 for dinner or more, smaller ones for the party). Transfer to baking sheet and bake until tester comes out clean. This should take about 17-22 minutes. Check so they won’t burn.
There you go, yum, yum, yum.
Yam and Russet Mashed Potatoes
Last night we had company for dinner and always wanting something a little different, I used yams (orange kind) and large russet potatoes. Try this….
- 2 medium-large yams
- 2 large russet potatoes
- 1 large egg
- several tbsp. butter
- 1/4 cup sour cream
- 1/4 cup cream cheese
- generous splash of whipping cream (okay,I didn’t say this was diet food, did I?)
Peel and chop into 2 inch pieces both the yam and potatoes and put in a large pot with water. Cook until they are soft right through. Drain. Mash with a potato masher first. This way you don’t get lumps.
Transfer to bowl of mixer, beat until smooth and add the butter, cream cheese, whipping cream and sour cream and mix thoroughly.
Spoon into casserole bowl with lid. If not using right away, cover and put in fridge until dinner time. Add a dollop of butter on top of potatoes and before serving, put in oven of 325 degrees for about 30-40 minutes to heat through.
The colour, of course, is still orange, but the flavour is really scrumptuous.
We served this with freshly steamed asparagus and corn. We had roasted chickens as well.
When we put on dinners, we always plan ahead and prepare ahead as much as possible. This allows you, the host, to spend time with your guests and still be on top of things in the kitchen. Try it!
Yummy!