Yam recipes?

Question

I need some good yam recipes. Something tastey, and not gross...Ive never eaten yams before, but I know they help with fertility, so Im willing to try anything atleast once. So if you have some good recipes, please share with me.
Also, is there a way to tell a difference between a yam and a sweet potatoe?

Answer 1

To tell the difference between yam and sweet potatoes:

Step OneLook at the shape and size when you want to tell the difference in yams and sweet potatoes. This is the most immediate noticeable difference. A sweet potato has a thin skin and a smooth appearance. Sweet potatoes are short, stubby and have just slightly tapered ends. A yam, on the other hand, is long and cylindrical. Yams can grow to be over 7 feet long. Yams have a rough and scaly skin which somewhat resembles the bark of a tree.

Step TwoCheck the color to tell the difference in yams and sweet potatoes. Yams have a brownish, almost black color to the skin. The flesh (edible part) of a yam is purple or sometimes red. There's an off-white color variety, too. Sweet potatoes have a light yellow skin. The flesh of a sweet potato is pale yellow. Another variety of sweet potato has a thicker, dark orange or almost red skin. The flesh of this variety is bright orange.

Step ThreeFeel the texture for another way to tell the difference in these two tasty vegetables. In your mouth, a bright orange version of the sweet potato has a moist texture. The pale yellow flesh version has sort of a crumbly texture, much like a regular white baking potato. The feel of a yam in your mouth will have a much drier texture.

Step FourTaste to tell the difference in yams and sweet potatoes. The dark skin, bright orange version of the sweet potato has a very sweet taste. The lighter skinned, light yellow version of the sweet potato is not quite as sweet. Yams usually have a more starchy taste.

Recipes:
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Yams with Orange Glaze Recipe

Makes 4 servings

Ingredients:
4 yams or sweet potatoes
1 cup orange juice
1 1/2 tablespoon cornstarch
1/4 cup pure maple syrup
1 teaspoon grated orange rind
1/2 teaspoon grated lemon rind
salt to taste

Directions:

Cook yams, peel and slice into a baking dish. Combine half of the orange juice with cornstarch and stir to dissolve starch. Add remaining orange juice and other ingredients and bring to a boil, stirring constantly. Simmer until thick and clear. Pour glaze over the yams and serve.

CANDIED YAMS

Serving Size: 12

4 3/4 pounds Yams
Water
2 Teaspoons Salt

Syrup Preparation
1/2 Cup Water -- Boiling
3/4 pound Brown Sugar
2 Cups Light Corn Syrup
1 Tablespoon Lemon Juice

Service
1 1/2 whole Oranges -- peel & section


[1) Wash Yams. Place in Pot & cover with water. Add 1 oz salt for each 3 gal water. Bring to a Boil. Boil for 15 minutes to loosen skins. Remove from stove and cool under running water.
Remove skins while Yams are still warm.
Trim Yams to uniform serving size, 2 1/2" pieces.

[2) Syrup preparation.....Combine all ingredients in sauce pot and bring to a boil. Lower heat and simmer for 10 minutes.
Remove from heat.

[3) Place Yams in lightly buttered oven proof dish.
Cover 3/4 with Syrup. Arrange Orange slices over Yams.

Bake until Yams are done.


Per serving: 479 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 121g Carbohydrate; 0mg Cholesterol; 449mg Sodium

CANDIED YAMS II
A small amount of margarine and orange juice give these yams lots of flavor but little fat.

Makes 6 servings

3 medium yams (1 1/2 cups)
1/4 cup brown sugar, packed
1 tsp flour, sifted
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp orange peel
1 tsp soft tub margarine
1/2 cup orange juice


1. Cut yams in half and boil until tender but firm (about 20 minutes). When cool enough to handle, peel and slice into 1/4-inch thickness.

2. Combine sugar, flour, salt, cinnamon, nutmeg, and grated orange peel.

3. Place half of the sliced yams in a medium-sized casserole dish. Sprinkle with spiced sugar mixture.

4. Dot with half the amount of margarine.

5. Add a second layer of yams, using the rest of the ingredients in the same order as above. Add orange juice.

6. Bake uncovered in oven preheated to 350° F for 20 minutes.


Serving size: 1/4 cup
Calories 110
Fat less than 1 g
Saturated fat less than 1 g
Cholesterol 0 mg
Sodium 115 mg

BLACK CHERRY-YAM CASSEROLE
Yield: 6 servings
Ingredients:
1 (40-ounce) can cut yams, drained
1/2 cup brown sugar, packed
2 teaspoons cornstarch
3/4 teaspoon finely grated orange zest
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup apricot nectar
1 (16-ounce) can pitted dark sweet cherries, drained
1 tablespoon margarine


METHOD:
Heat oven to 375°F. Grease an 11" x 7" baking pan.

Arrange yams in pan.

In a saucepan, stir brown sugar, cornstarch, orange zest, salt, cinnamon, and ginger; stir in apricot nectar until smooth.

Cook, stirring constantly, until simmering; simmer 2 minutes then remove from heat.

Add pitted dark sweet cherries and margarine.

Pour cherry mixture over yams.

Bake, uncovered, 30 minutes at 375°F.


NUTRITION ANALYSIS:
calories: 274
protein: 3.6 gm
carbohydrates: 61 gm
fiber: 3.5 gm
total fat: 2 gm
saturated fat: 0 gm
cholesterol: 0 mg
iron: 3 mg
sodium: 227 mg

calories from protein: 45%
calories from carbs: 88%
calories from fat: 7%

YAM FRIES

Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 6 servings
Prep Time: 10 minutes
Baking Time: 20 minutes

Ingredients
• 2 Tbsp. olive oil
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. curry
• 1/2 tsp. hot sauce
• 4 medium-sized yams, sliced like French fries


Directions
1. In a large mixing bowl, combine oil, salt, pepper, curry, and hot sauce.

2. Stir in sliced yams.

3. When thoroughly coated, spread on lightly greased baking sheet.

4. Bake at 375° for 20 minutes, or until tender.

yams with spiced sorghum butter

If you can’t find sorghum syrup, a combination of honey and molasses works nicely.

8 servings

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
9 tablespoons sorghum syrup* or 1/2 cup clover honey plus 1 tablespoon robust-flavored (dark) molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Large pinch of cayenne pepper
8 10- to 11-ounce yams (red-skinned sweet potatoes)

Directions:

Beat butter, sorghum syrup, cinnamon, cloves and cayenne in medium bowl to blend; season with salt. (Can be prepared 5 days ahead. Cover and refrigerate. Bring mixture to room temperature before using.)
Preheat oven to 350°F. Rinse potatoes; pat dry. Pierce each several times with fork; place on baking sheet. Bake potatoes until tender, about 1 hour.

Cut top of each potato lengthwise; press in ends to open top. Spoon some sorghum butter into opening of each potato and serve.

*Sorghum syrup (a juice extracted from cereal grass) is available at some natural foods stores

Hope this Helps!

Answer 2

A sweet potato and a yam are always getting confused. I call anything with a yellowish skin a 'yam' and something with the dark reddish skin a 'sweet potato'. For all I know they're both yams or both sweet potatoes.

I found that washing and cutting off both tips of a sweet potato (I'm referring to the reddish skinned version) and then rubbing with butter or margarine and cooking it in the microwave or oven like a baked potato is very tasty. Then I remove it from the oven - split it open - add butter, salt and pepper. If you rubbed the skin with butter you will end up with a very tasty and sweet skin. It's very healthy for you..

Here's something not so healthy but delicious. Use a mandolin for super thin slices and fry quickly in hot oil and sprinkle with salt. Very tasty chips!

Good luck!

Answer 3

BUTTERSCOTCH YAMS

6 medium yams
1 cup firmly packed light brown sugar
1/2 cup dark corn syrup
1/4 cup heavy cream
3 tablespoons butter
1/2 teaspoon salt
miniature marshmallows, optional

Boil, peel and halve yams. Put yams in single layer dish & bake @ 350 F for 15 minutes.
While the yams are baking:

In heavy 2 quart saucepan, stir together sugar, corn syrup, cream, butter, & salt. Stir constantly, bringing to a boil over medium heat.

Boil 5 minutes. Pour over yams and bake for 15 additional minutes, occasionally basting with juice from pan. Sprinkle with miniature marshmallows if desired. Makes 6 - 8 servings.


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.

Answer 4

My mother made this as a side dish on Thanksgiving...it was always a huge hit:

Pecan Yams

6 yams
1/2 cup brown sugar
1/3 cup chopped pecans
1 cup orange juice
1 Tblsp grated orange rind
1/3 cup sherry (or bourbon or rum)
2 Tblsp butter

Cook yams, cut in half, in boiling water until tender (about 20 minutes), then peel and cut in half lengthwise.

Lay in a casserole dish, one layer thick, sprinkle with sugar, pecans, pour over the OJ, rind and sherry; dot with butter, cover and bake at 350 for about 45 minutes until most of the juice has cooked into them.

-------------------
Yams are darker in color and richer, I think. Sweet potatoes are a brighter yellow inside and not as "buttery."

Good luck!

Answer 5

yams and sweet potatoes are the same thing........
my fav. thing to do with them is peel and boil like a normal potato...then mash and put in a baking dish dot butter on the top and put mini marshmallows all over them.....bake at 350 till the marshmallows turn brown then eat.........they are sooooooo yummy that way

Answer 6

Most recipes include adding or cooking in some or all of the following ingredients: butter, brown sugar, cooked onions, salt and maybe some pepper. Frankly, adding all of the above with some slices in tin foil and cooking it on the grill is my favorite way. They will take a lot of butter if you don't mind the calories.

Answer 7

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Whether you have or not, what you probably don't realize is that it’s the fastest growing “diet” in the world right now. From celebrities, chefs, elite athletes. Even fitness experts is eager to try it or adopt it.

And for good reason, because no other diet or eating plan provides so many benefits so fast.

Answer 8

I tried something once with them and it was good.
Peel them and slice them crosswise into discs about 1/2 inch thick.
Put the slices on a greased cookie sheet.
Put a little dab, like a half teaspoon of butter on them and sprinkle them with cinnamon and sugar.
You can try other spices on some of them.
Then bake them at about 350 degrees till they are tender. Don't take very long since they are in thin slices.

Answer 9

True yams have a rough, scaly brown skin and are very low in Beta-Carotene. Sweet potatoes usually have a smooth orange skin and are high in Beta-Carotene. Place them side by side and you can plainly see the difference

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.


Chicken, Apple, and Yams
8 ounces yams
5 ounces boneless skinless chicken thighs, cooked and diced
1 medium apple, I use gala variety
cooking spray
1 dash garlic salt
1 dash black pepper
1 dash crushed red pepper flakes

Pierce the skin of the yam a few times and cook in microwave oven on high for 3-4 minutes or until the yam is about 80% cooked. (You can sub a leftover baked yam for this step).
Remove from microwave and peel off skin. Dice into bite sized pieces.
Heat a nonstick pan over medium to medium high heat and coat with some cooking spray (I use butter flavor). Add in the chicken and diced yams. Let it cook without tossing or stirring for about 3 minutes, then give it a stir or toss.
Meanwhile, dice the apple leaving the skin on. Add these to the chicken and yams once they've been in the pan about 5 minutes. Add the seasonings.
Continue to cook another 5 minutes or so stirring/tossing occasionally until the apple softens (hit it with more cooking spray if needed).
Enjoy!


Candied Yams
3-4 lbs yams (cooked and mashed *see note)
1/2 cup sugar
1 egg
1/2 teaspoon salt
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
TOPPING
1/3 cup butter, melted
1 cup brown sugar
1/3 cup flour

In a bowl, mix together the topping ingredients and set aside.
In a separate bowl, combine remaining ingredients and place into a baking dish.
Sprinkle topping over yam mixture and bake, uncovered at 350 or 375 degrees for 30 minutes.
Note: The dish can be assembled the day before, refrigerated overnight and then baked in the oven for 30-45 minutes.
*To cook the yams, I bake in a 400 degree oven until soft when pierced with a fork. Place a foil-lined baking sheet under them as they will make a mess. Cooking time depends on size of yams (a few medium yams might only take an hour while an extra large yam might take a couple hours). When yams are cool, peel off skin and then mash.

Sweet Potato Apple Galette
1/2 cup unsalted butter
2 granny smith apples, peeled, cored, cut into 1/4-inch slices
2 medium yams, peeled, sliced into rounds, 1/8-inch thick for even baking
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon white pepper

Preheat oven to 350°F.
Melt 2T butter in a 10" skillet over med-high heat.
Add apples; cook stirring often until caramelized, about 7 minutes.
Meanwhile butter the tart pan.
Place the yams in a mixing bowl; season with cinnamon, salt and white pepper.
Drizzle with 1/4 cup of melted butter, mix to coat yams.
Arrange a layer of yams in the tart pan, overlapping in circles, using about half the yams in all.
Arrange apples evenly over the yams.
Top with remaining yams.
Drizzle with remaining 2T melted butter.
Place the tart pan on a baking sheet to catch any drips. Bake until the yams are crispy and tender, about 35 minutes.
Heat broiler; place yams under broiler until edges are crispy and begin to brown, about 5 minutes. Cut into wedges to serve.

***Do not assemble too far ahead of time before baking or the yams will turn dark & ugly.
Very important to slice yams thinly.

Answer 10

Yams ARE sweet potatoes. And you can just boil em and mash em like you would a regular potato. They are super yummy.