Jamaican Yams Casserole

1 (16 oz.) can yams, drained
1/2 med. banana, thickly sliced
1/4 c. orange juice
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. pecans, coarsely chopped
2 tbsp. toasted flaked coconut

In a greased 1 quart casserole dish, arrange yams and banana.
Pour juice over all.
Sprinkle with salt and pepper.
Top with pecans and coconut.
Bake covered in a 350 degree oven for 30 minutes.
Yield: 2 servings.

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Roasted Sweet Potato Salad

Serves 6-8

1 1/2 lb. sweet potatoes (or yams)
1 large red onion or 1-2 large yellow onions
2 garlic cloves, crushed
2 tablespoons olive oil (or, even better, use grapeseed oil)
1/2 teaspoon salt
1/2 teaspoon pepper
1 (6 oz.) bag fresh baby spinach, thoroughly washed, then dried
Warm Bacon Dressing (recipe follows)
3-4 slices cooked and crumbled bacon (from the dressing recipe)

Peel the sweet potatoes / yams, and cut into 1 inch cubes. Cut onions into quarters, and cut each quarter in half.

Toss together sweet potatoes, onions, garlic, and oil (I put it into a plastic bag, seal, then shake well to coat the vegetables witht he oil and garlic). Place on a lightly greased aluminum foil-lined 15 x 10 inch pan. Sprinkle evenly with salt and pepper.

Bake at 400 degrees F. for 40-45 minutes or until tender and lightly browned, stirring occasionally.

In a large bowl, combine the baby spinach, the roasted veggies and the warm dressing. Toss well to coat the spinach leaves with the dressing. Garnish with the crumbled bacon. Serve at once.

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Yams soup with coriander

Roasting the yams gives this soup its richness; a swirl of cilantro-flavored yogurt adds even more taste and color.

Servings: Serves 4.

Ingredients
1/4 cup plain nonfat yogurt
2 tablespoons (packed) chopped fresh cilantro
1/2 small garlic clove, minced

Nonstick vegetable oil spray
1 1/2 pounds yams (red-skinned sweet potatoes), peeled, cut into
1-inch-thick slices

3 3/4 cups (or more) low-fat (1%) milk
1 1/2 teaspoons ground coriander


Preparation

• Mix yogurt, cilantro and garlic in small bowl. Cover and refrigerate.
• Preheat oven to 400°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Arrange yams in single layer on prepared baking sheet. Roast until bottom sides of yam slices are brown, about 20 minutes. Turn yams over and roast until tender, about 15 minutes longer.
• Meanwhile, combine 2 cups milk and coriander in heavy medium saucepan. Bring to simmer. Reduce heat to very low; cover and cook 10 minutes. Remove from heat.
• Combine yams and milk mixture in processor. Puree until smooth. Return to same saucepan. Stir in remaining 13/4 cups milk and bring to simmer, thinning with more milk, if desired. Season to taste with salt and pepper. (Yogurt mixture and soup can be prepared 1 day ahead. Cover separately and refrigerate. Rewarm soup over medium heat before continuing.)
• Ladle soup into bowls. Swirl 1 tablespoonful of yogurt mixture into each. per serving.

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Sauteed Sweet Potatoes and Greens

4 strips bacon
4 sweet potatoes, peeled, quartered, and sliced
2 cloves garlic, minced
6 ounces spinach, Swiss chard, or other seasonal greens, coarsely chopped
Salt and pepper

In a large skillet, cook the bacon until crisp . Drain it on paper towels and crumble. Pour out all but 5 tablespoons of bacon fat from the skillet. Cook the sweet potato, covered, for about 10 minutes. Uncover, add the garlic, and cook for another 8 minutes. Add the greens and cook just until wilted. Season with salt and pepper and sprinkle with crumbled bacon.

serves 6 to 8

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Sweet Potato and Chive Pancakes

1 pound sweet potatoes, cooked, peeled, and mashed
1/3 cup flour
I teaspoon cornstarch
1 whole egg
2 egg yolks
1/2 cup milk
1/4 teaspoon each salt and freshly ground black pepper
1/2 cup chopped fresh chives
4 tablespoons butter or oil for frying
1 cup plain yogurt or sour cream
1 teaspoon ground cumin

In a food processor, combine the potato with the remaining ingredients, except the butter, yogurt, and cumin, until smooth. In a large skillet, heat the oil. Spoon the batter into the pan to form 2-inch pancakes. Fry for about 45 seconds per side, or until golden-brown. Serve immediately. Combine the yogurt with the cumin and serve over the pancakes.

makes 12 pancakes.

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Yam Chowder

4 tablespoons oil
1 leek, white part only, chopped
2 1/2 stalks celery, chopped
2 jalapeno peppers, seeded, deveined, and chopped
1/2 cup chopped fresh parsley
1 teaspoon ground cumin
1/4 pound mushrooms, coarsely chopped
2 tablespoons tomato paste
4 medium sweet potatoes or yams, peeled and cut into 1/4 inch cubes
6 cups chicken stock

2 cups corn kernels (fresh, frozen, or canned)
Salt and pepper
1/2 cup fresh cilantro leaves for garnish

In a large saucepan, heat the oil. Cook the leek, celery, and jalapefio until soft, about 8 minutes. Stir in the parsley, cumin, and mushrooms and cook for 2 more minutes. Add the tomato paste and sweet potato and stir well to combine. Pour in the stock and bring to a boil. Reduce the heat, partially cover, and simmer for 15 minutes.

Add the corn and cook for another 5 minutes. Remove about 1 cup of the vegetables to a food processor and puree with about 1/2 cup liquid from the soup. Return to the pot, season with salt and pepper, and sprinkle with cilantro.

serves 8

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Yam rice 1

What would you eat Yam Rice with ? In some Singapore eateries, or even hawker centers, yam rice is usually served with braised duck, salted vegetable (mustard greens) soup or with turtle soup. Yam and Taro, what is the difference ? In Singapore/Malaysia and other Southeast Asia countries, yam and taro mean the same thing; but here in the United States, it is taro here and yam is sweet potato

Yam/Taro Rice (serve 4)
Ingredients:
-2.5 cups rice, washed
-1 piece of medium-sized peeled and cooked yam/taro, diced
-1tbsp dried shrimps, soaked for 5mins, chopped to small pieces
-300gpork belly, seasoned (can be an option)
-salt & pepper to taste
-fried shallots

Marinade/seasoning (for pork); similar to pork belly
-1tsp dark soya sauce
-1/2 tsp oyster sauce
-1tsp cane sugar
-1/2 tsp tomato ketchup
-1/2 tsp white peppercorns
-1 pinch five spice powder (if no five-spice, some all-spice will do)
-1/2 tsp salt
-1tsp chinese cooking wine
-1tsp crushed garlic
(leave marinated pork in fridge for 1hr)

Method:

1. Cooked rice as per normal in rice cooker
2. Heat some oil in a saucepan
3. Saute dried shrimps until fragrant
4. Add in pork and fry for 8-10mins (if not adding meat, skip this and go to 5.)
5. Toss in yam to fry for about 3-5mins
6. Add in a bit of water, salt and pepper to taste and let yam simmer about 5min. Set aside (if meat not added, season with five-spice powder and soy sauce)
7. When rice is cooked, add in yam mixture, fried shallots and mix it thoroughly
8. Garnish with spring onions/cilantro & more fried shallots before serving

Note: If you want to omit the meat, you could. Just increase the quantity of dried shrimps - add half or one, more tbsp dried shrimps - from 1tbsp to ~2tbsps, to increase the aroma and flavor; and seasoned with pinches of five-spice powder(or allspice) and 1tsp dark soy sauce while frying the yam/dried shrimps mixture.

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Spicy Yam Chips

Makes a few handfuls. Can you eat just one?

These spicy, crunchy chips were dreamed up during a fit of chip cravings you wouldn’t believe!

Ingredients

6 yams
⅓ cup cold-pressed olive oil
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon celtic sea salt
½ teaspoon powdered cumin

Preparation

1. In a food processor, slice the yams as thinly as possible.
2. Mix the olive oil and seasonings, then pour over the yams.
3. Massage oil into yams to make sure each is well coated.
4. Dehydrate until crispy (I usually dehydrate mine at 115°F for about 12 hours).

The secret to this recipe is to get your yams thin, thin, thin. Otherwise, the chips can become more chewy than crispy. They’re still good, but the crispy ones are the best!

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Crispy Yam Fries

Ingredients
Yam - 1 small
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Tamarind paste - 1/8 tsp
Salt
Oil for deep frying

Method

1. Peel off the skin of the Yam and wash it and cut it into desirable shape. (I cut it like french fries).
2. Take little water in a pan , add chilly powder, turmeric powder, tamarind juice, salt and add the vegetable. Cook till the vegetable is half done. (until the water gets dry)
3. Now in a frying pan, add oil and deep fry the cooked yam until brown and crispy and serve hot with rice.
4. Note: You can also fry it directly in oil without cooking it before. But I prefer to half cook it before and fry again. It reduced the frying time and with little oil.

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Sweet Potato and Squash Bake

This is a recipe for a mix of sweet potato and squash

Ingredients
1 sprays cooking spray
1/2 pound sweet potato(es), peeled and cut into 1-inch cubes
2 pound acorn squash, peeled and cut into 1-inch cubes
2 tsp canola oil
1 Tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions
Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving.

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Steamed Yam Cake

Ingredients:

400 g Yam, diced into small cubes
80 g Dried Shrimps, soaked & chopped
4 Shallots, sliced
300 ml Water
3 tbsp Cooking Oil
8 nos. Chinese Mushrooms, soaked & diced
2 nos. Chinese Sausages, diced
2 tbsp Light Soya Sauce
1-1/2 tsp Salt
1-1/2 tsp Sugar
1/4 Pepper
1/2 tsp Five Spice Powder

Batter

210 g Rice Flour
30 g Wheat Flour
250 ml Water

Method:

1. Grease the tray with cooking oil. Set aside.
2. In a mixing bowl, mix rice flour, wheat flour and water to batter. Set aside.
3. Heat oil in a wok, add sliced shallots and chopped shrimps; Stir-fry till fragrant. Add mushrooms, sausages and all the seasonings; Stir-fry for a while and dish out half of the mixture.
4. Add in yam and water to the remaining mixture in the wok; Bring to a boil; Turn heat to low and pour in batter. Keep stirring until batter thicken (sticky dough like texture) ; Dish out to prepared tin.
5. Put yam cake in the steamer over rapid boiling water for 1 hours.
6. Let cooked yam cake cool completely; Spread the reserved mixture on top; Cut & serve.

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Red Lentil and Yam Curry

Ingredients:
2 tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
2 medium yams (or sweet potatoes, peeeled and chopped in large cubes (about 1/2-1")
1 bay leaf
4 cups chicken stock
2 cups red lentils, rinsed and picked over
4 tablespoons fresh cilantro, finely chopped
salt and freshly ground black pepper

Method:
In a heavy bottom pot or Dutch Oven heat oil and onions over medium low heat, add a pinch of sugar and a pinch of salt. Cook them until they start to caramelize then add the ginger, curry powder, garlic, sweet potato or yam and bay leaf. Stir for a minute until it becomes fragrant and then add the water or stock and then stir in the lentils. Cover and simmer over medium low for 18-20 minutes until yams and lentils are tender. Adjust for seasoning - you will likely need salt. Stir in cilantro and serve.

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Stir fried Yam Leaf

Yam Leaf (Sweet Potato Leaf) with Belacan (Shrimp Paste)

Ingredients:

1 box of yam leaf (approximately 0.8 lb)
1 tablespoon of belacan/shrimp paste
2 red bird's eye chilies or 1 regular red chili (remove seeds and thinly cut)
3 tablespoons cooking oil
3 cloves garlic (finely chopped)
1 tablespoon roasted chili paste
1 tablespoon dried shrimp
A few dashes fish sauce

Roasted Chili Paste

A handful of dried chilies
2 tablespoon of cooking oil
Water

Method:

Grind the dried chilies and cooking oil in a blender. Add a little water while blending. Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes. Set aside. Soak the dried shrimp in warm water for 10 minutes, then coarsely pound them using mortar and pestle. Set aside.

Cut the stems of the yam leaf. Keep only the tender part of the stems. Rinse with cold water and then set aside. Fire up the wok to HIGH heat and add the cooking oil. Wait till smoke comes out from the wok then add in the chopped garlic. Do a quick stir, add in the belacan, dried shrimp, and roasted chili paste and continue stirring. As soon as you smell the pungent aroma of belacan, toss in the yam leaf. Stir continuously until the leaves started to wilt. Add in a few dashes of fish sauce, continue stirring (make sure the color of the vegetable remains green). Dish up and serve hot.

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Schotel Ubi Jalar

Bahan:

Isi:
• 2 sdm minyak untuk menumis
• 250 gr daging ayam giling
• 1 kg ubi merah, potong dadu besar
• 500 ml kaldu
• 150 gr daun ubi, potong kecil kalau tidak ada bisa diganti dengan daun singkong
• 500 gr tahu dipotong dadu, digoreng ½ matang


Bumbu:
• 5 bh cabai hijau besar, diiris serong
• 10 btr bawang merah, diiris
• 5 siung bawang putih, diiris halus
• 2 sdm kecap manis
• 1 bh kaldu blok instant
• Garam secukupnya
• ½ sdt merica bubuk
• ½ sdt pala bubuk

Areh:
• 800 ml santan encer
• 40 gr tepung beras
• Garam secukupnya

Cara membuat:


Areh:
Campur santan, tepung beras, dan garam, masak hingga mendidih dan kental sambil terus diaduk, angkat, sisihkan.

Schotel:

1. Tumis dengan minyak irisan cabai, bawang merah, dan bawang putih sampai layu.
2. Masukkan daging giling ayam, masak hingga setengah matang, masukkan ubi yang telah dipotong dadu, tuangi kaldu, masukkan tahu yang telah digoreng setengah matang, beri kecap, garam, pala, merica, dan daun ubi, direbus sampai ubi setengah matang dan kuah kental, angkat, tuang ke dalam pinggan tahan panas, ratakan, atasnya siram dengan areh.
3. Panggang hingga kekuningan, angkat.
4. Hidangkan hangat dengan dipotong-potong.

Untuk: 5 porsi
1 porsi: 599 Kalori

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Yams with Toasted Spice Rub

4 medium sized yams, or sweet potatoes, cut in 1/2
1/2 cup unsalted butter
1/4 cup brown sugar
2 tablespoons lemon juice
2 tablespoons Toasted Spice Rub, recipe follows
1/2 teaspoon gray salt

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.

Toasted Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

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.

Yield: about 1 cup

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Keripik Ubi Merah

Bahan:
1 kg ubi ungu, kupas, iris melintang tipis
5 sdm minyak untuk menumis
200 gr gula pasir
2 sdm cabai bubuk
50 ml air
minyak untuk menggoreng

Cara membuat:

1. Kupas ubi hingga bersih, kemudian serut ubi tipis-tipis, rendam serutan ubi dalam air. Tiriskan ubi sesaat akan digoreng.
2. Panaskan minyak yang cukup banyak, goreng ubi jalar hingga matang dan kering. Angkat, tiriskan.
3. Masak gula pasir dan air dengan api sedang, hingga kental dan berserabut. Masukkan ubi jalar goreng, kecilkan api aduk dengan cepat hingga gula melapisi ubi jalar, taburi cabai bubuk aduk kembali hingga rata.
4. Dinginkan dan simpan dalam wadah tertutup.

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ANNIE'S YAMS

16 oz. cooked yams
2 tbsp. butter
1 c. miniature marshmallows
2 eggs, slightly beaten
1 tsp. salt
1 tsp. cinnamon
1 c. chopped pecans

Mash yams but leave some chunks. Fold in ingredients one at a time except marshmallows. When all is blended, arrange marshmallows on top, pushing halfway into yams. Bake at 375 degrees for 20 minutes.

SAUCE:

1/3 c. light Karo syrup
3/4 c. dark brown sugar lightly packed
1/2 c. chopped pecans
1/2 stick butter
1/8 tsp. salt
1 c. pecan halves
1/4 tsp. vanilla

Bring Karo syrup, brown sugar, 1/4 stick of butter and salt to a boil when blended and smooth. Remove from heat. Stir in vanilla and let cool slightly. Finally, stir in 1/4 stick butter and pecan halves and chopped pecans. When ready to serve, pour sauce over yams and with a fork separate yams to let sauce seep in. Makes 4 servings.

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AMARETTO YAMS

5 lbs. yams
1 1/2 sticks unsalted butter
1/2 c. brown sugar
1/4 c. Amaretto
1/4 c. orange marmalade
2 tsp. finely chopped minced candied ginger
20 Amaretto cookies, crushed
Salt and pepper

Steam or boil yams until soft. Split skins and scoop out insides. Mash yams with potato masher. Add 1 stick butter, Amaretto, marmalade and ginger. Salt and pepper to taste. Crush cookies and mix with 1/2 stick melted butter. Top yams with cookie and butter mixture. Bake in oven for 15 minutes at 350 degrees. Serves 8-10.

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ALMOND JEWEL YAMS

2 1/2 to 3 lb. jewel yams
1/2 c. white corn syrup
3 tbsp. real butter
1 1/2 tsp. almond flavoring
1/3 c. slivered almonds

Boil yams 1 hour or less. Cool slightly to peel. Arrange in slices in 1 1/2 quart buttered casserole. Boil together syrup and butter. Add flavoring. Pour over yams. Garnish with slivered almonds. Heat all for 1/2 hour. Baste with syrup. A good change from glazed or overly sweet yams.

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CANDIED SWEET POTATOES OR YAMS

6 large bright orange sweet potatoes
1 lb. dark brown sugar
1 stick of butter
2 cups of miniature marshmallows
1/4 cup of white sugar
2 teaspoons of salt

Wash and peel potatoes. Chunk potatoes into 2 inch disks. Put potatoes in a pan and cover with water. Add 2 teaspoons of salt and 1/4 cup of white sugar to the potatoes and water. Cover. Boil until potatoes are fork tender (approximately 30 minutes). Drain potatoes.

Put potatoes in a baking dish and sprinkle with brown sugar. Dot potatoes with butter.

Bake for 20 minutes in 350 degree oven. Sprinkle with marshmallows. Return to oven and bake until marshmallows are brown.

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