JEWEL YAM RECIPE RECIPES
SIMPLE WHIPPED JEWEL YAMS - 4-QT. PRESSURE COOKER RECIPE ...
Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine." Simplicity! No need to peel the yams/sweet potatoes. When cooked in the pressure cooker, the yams slip out of their skins, eliminating the need to peel them before cooking. K-R says the smallest p.c. to use is 4 quarts. Check cooking time in your p.c. manual. The last bag of "yams" I bought had an essay by the producer saying that all "yams" sold in the U.S. were actually sweet potatoes, because true yams are only grown in West Africa and Asia. In the U.S. "soft" sweet potatoes are called yams and "hard" sweet potatoes are called "sweet potatoes", but the USDA now requires that U.S. "yams" also be accompanied by the label "sweet potato". Actually a true yam is part of the lily family while a sweet potato is part of the morning glory family, so they are unrelated. In the U.S. you might find a true yam in an international market, but both taste sweet to me. Ready for this? A jewel yam is actually a sweet potato, not a yam. Jewel yams are ovate and cylindric in shape, tapering at the ends. LOL, the recipe is much simpler than my explanation above, but think what this knowledge will add to your dinner table conversation!
Total Time 22 minutes
Prep Time 3 minutes
Cook Time 19 minutes
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place trivet in bottom of a 4-quart or larger pressure cooker. Add yams and water.
- Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring (high pressure). Cook for 15 minutes.
- Remove from heat and allow pressure to drop naturally.
- Slip the yams out of their skins and mash with butter, nutmeg and salt.
- Place in a decorative, warmed serving dish.
Nutrition Facts : Calories 330.9, FatContent 8, SaturatedFatContent 4.9, CholesterolContent 20.3, SodiumContent 20.4, CarbohydrateContent 62.3, FiberContent 8.8, SugarContent 1.1, ProteinContent 3.5
GJELINA’S ROASTED YAMS RECIPE - NYT COOKING
These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.
Provided by Sam Sifton
Total Time 1 hours
Yield Serves 3-6
Number Of Ingredients 8
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.
Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 6 grams, CarbohydrateContent 31 grams, FatContent 8 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 301 milligrams, SugarContent 7 grams
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Total Time 40 minutes
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