Mustards Yams Recipes

MUSTARDS' YAMS

Steps:

• Cover yams with salted water and boil until tender, so that a fork will penetrate easily. Run them under cold water immediately.
• Cut yams in half-inch slices lengthwise.
• Mix together oil, tamari, ginger and scallion and pour over potatoes.
• Mix together the ingredients for the vinaigrette and reserve.
• Put yams on the grill for a minute, then turn them 90 degrees and cook for another minute to burn a cross-hatch pattern into them. Turn over and repeat process.
• Remove to a platter and drizzle vinaigrette over all.

CHEF JOHN'S CANDIED YAMS

Steps:

• Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
• Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes.
• Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.