Gingered Yams Recipes

GINGERED SWEET POTATOES

Steps:

• In a small skillet, melt butter with oil over medium heat. Stir in the brown sugar, honey, cinnamon, salt, ginger and pepper. Add the sweet potato wedges; toss to coat. Cover and cook over low heat for 20-30 minutes or until potatoes are tender, stirring occasionally.

BAKED YAMS WITH GINGER-MOLASSES BUTTER

Steps:

• Mix first 6 ingredients in small bowl to blend. Stir in crystallized ginger. Season with salt and generous amount of pepper. (Can be made 3 days ahead. Cover; chill. Bring ginger-molasses butter to room temperature before using.)
• Preheat oven to 350°F. Pierce yams in several places with fork; bake on rimmed baking sheet until tender when pierced with fork, about 50 minutes.
• Cut lengthwise slit in each yam and press in ends to open top. Spoon 2 tablespoons ginger-molasses butter into each yam and serve.

SOUTHERN STYLE CANDIED YAMS WITH GINGERSNAP CRUNCH

Steps:

• For the yams: Preheat the oven to 400 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt and pepper. 2. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the brown sugar, honey, cinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 minutes. Remove from the heat, add to the yams and toss to coat. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. Cover tightly with foil and bake until beginning to become tender, 30 minutes.
• For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 minutes. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.

THANKSGIVING YAMS

Steps:

• In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes.
• Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.

BAKED YAMS WITH GINGER AND HONEY

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, toss together all ingredients. Transfer to a large 9x13 pan.
• Bake for 20 minutes and stir potatoes. Bake for another 20 minutes (or until potatoes are tender).

SWEET POTATO & GINGER SOUP

Steps:

• Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
• Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.

GINGERED YAMS

Steps:

• Heat a small saucepan over medium heat.
• Add 1 tablespoon of the butter and swirl to coat the bottom of the pan.
• Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3 to 4 minutes.
• Add the cream and reduce by one-third over low heat, about 10 minutes.
• Keep warm.
• Meanwhile, combine the yams in a large saucepan with enough water to cover them completely.
• Bring to the boil over high heat and cook until the yams can be pierced easily with the tip of a knife, 20 to 30 minutes.
• Drain and transfer to a food processor.
• Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth.
• Transfer the potatoes to a bowl, correct the seasonings, and serve.

ASIAN BRINED PORK LOIN WITH GINGERED YAMS AND FIVE SPICE APPLES

Steps:

• Toast both peppercorns and anise until fragrant in a saute pan. Mix everything together and taste. The liquid should be tasty, but not overly salty. Place pork in brine overnight. After brining, thoroughly rinse pork in cold water. Season the pork with black pepper and saute in well oiled pan. Color both sides then place in a 375 degree oven for 15 to 20 minutes. The middle of the pork should get hot. Note: even when fully cooked, the meat will remain pink because of the brining process. Let loin rest for 10 minutes then slice. Place pork around a mound of yams. Garnish with apples, chive batons and chile oil. Optional garnish for the adventuresome would be fried yam chips.
• Place cream and ginger in saucepan and on low heat, reduce the cream to 1 cup. In another saucepan, place yams and garlic and completely cover with cold water. Place on stove at medium heat and slowly boil. Cook about 20 to 30 minutes or until yams can be pierced with a paring knife then easily fall off of the knife. Strain well and place in food processor. Puree and add cream, butter, salt and pepper. Check for seasoning. Keep warm for serving.
• In a saute pan, coat with oil and caramelize onions. Add five spice, sugar and apples. Deglaze with juice and season. Let mixture cook and reduce by 50 percent. The apples should remain intact and have some liquid left. Stir in the butter. Check for seasoning. Do not overcook apples to mash. This can be done in advance and reheated for plating.