Yams Sensational Recipes

GJELINA'S ROASTED YAMS

Steps:

• Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
• Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
• As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
• When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

YAMS SENSATIONAL

Steps:

• Bake yams (skin on) at 350-degrees until tender when pierced with fork (approximately 45 minutes to 1 hour).
• Remove from oven and wrap in damp paper towel.
• Increase oven temperature to 450-degrees.
• Allow to cool for 10 minutes.
• Peel off skin.
• Slice yams into 1/2" thick rounds.
• (For extra-nice presentation, after you've cut the rounds, use a cookie cutter to create scalloped edges or fancy shapes.) Place yam slices in a shallow baking dish that has been sprayed with non-stick cooking spray and pour orange juice over all.
• Mix nutmeg with brown sugar and sprinkle atop each slice.
• Top each slice with finely chopped pecans.
• Bake in oven for 10 minutes, or until the sugar is melted and pecans slightly toasted.
• Serve immediately.

CANDIED YAMS

Steps:

• Heat oven to 400 degrees. Wash and peel the yams, then cut into 1/2-inch pieces. Transfer the yams to a 9-by-13-inch baking dish.
• In a medium pot over medium heat, cook the butter until it starts to bubble, about 2 minutes.
• Once the butter is melted, add both sugars along with the maple syrup, orange zest, cinnamon, nutmeg and salt. Turn off the heat and remove the pot from burner. Stir to combine, then add the vanilla extract. Pour the sugar-butter mixture over the yams, and toss to coat.
• Cover baking dish with aluminum foil and bake for 30 minutes. Remove from the oven, and using a spoon, baste the yams with the sugar-butter mixture collecting at the bottom of the baking dish. Cover again and bake for another 15 to 20 minutes until tender. If desired, remove the foil and bake uncovered for another 10 minutes to thicken the syrup. Remove the yams from the oven and serve hot.