Green Eggs Yams Recipes

GREEN EGGS & YAMS

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Place yams in a medium bowl. Drizzle olive oil over the top. Toss to coat potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon smoked paprika (if using). Spread on a large rimmed cookie sheet. Place yams in oven and cook, turning every 15 minutes or so, until tender and browned on some sides, about 30 minutes.
• While the yams cook, make the pesto and heat the water for the poached eggs. Fill a medium pan 2/3 of the way with water. Bring to a boil, then reduce heat to a simmer.
• To make the pesto, place basil, thyme if using, pine nuts, garlic, nutritional yeast, lemon juice, salt, and 1/4 cup olive oil in the pitcher of a blender or in a small food processor fitted with the "s" blade. Puree until nearly smooth, drizzling in more olive oil as needed (I usually need right around 1/3 cup). Taste and stir in additional salt if desired.
• Place roasted potatoes in a medium bowl and top with 2 tablespoons of the pesto. Toss gently until coated. Divide potatoes between two plates.
• Lastly, poach your eggs! Your water should not be rapidly boiling but instead be barely moving, with a few small bubbles rising to the surface. Crack eggs into the water, hovering right over the surface so that the eggs don't have far to drop. Cook for 3 minutes for a very runny yolk or 3 1/2 minutes for thicker (yet still runny) yolk.
• Remove eggs with a slotted spoon, taking care to tilt the spoon to discard as much of the cooking water as possible. Top the potatoes with the poached eggs. Drizzle with remaining pesto and sprinkle with a light dusting of coarse salt and freshly ground black pepper. Garnish with basil if desired. Serve!

THE BEST SWEET POTATO CASSEROLE

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

SWEET POTATO AND HAM HASH

Steps:

• In a large skillet, saute sweet potatoes in butter and oil until crisp-tender. Add the onion, red pepper, green onions and chili pepper. Saute 4-5 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the ham, pepper and salt., With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Sprinkle with cheese. Cover and cook for 4-5 minutes or until egg whites are completely set.