YAM JUICE RECIPES

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CANDIED YAMS RECIPE | ALLRECIPES



Candied Yams Recipe | Allrecipes image

This is a simple and quick way to enjoy a Thanksgiving favorite! Canned yams or sweet potatoes may be used.

Provided by LORIEANN29

Categories     Sweet Potatoes With Marshmallows

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 4

1 (29 ounce) can sweet potatoes
¼ cup butter, cut into pieces
½ cup brown sugar
1 ½ cups miniature marshmallows

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Drain sweet potatoes and place in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
  • Bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

Nutrition Facts : Calories 281.5 calories, CarbohydrateContent 50.7 g, CholesterolContent 20.3 mg, FatContent 7.9 g, FiberContent 2.4 g, ProteinContent 2.3 g, SaturatedFatContent 4.9 g, SodiumContent 145.2 mg, SugarContent 25.6 g

22 EASY VIETNAMESE RECIPES – THE KITCHEN COMMUNITY



22 Easy Vietnamese Recipes – The Kitchen Community image

Vietnamese recipes are unlike anything you'll find in Asia. Despite their close proximity to other nations, Vietnamese cuisine uses a combination of five distinct fundamental flavors ( ngũ vị). Vietnamese dishes often have a flavor or flavors reflective of one or more of these essential elements. For example, many Vietnamese recipes often use mint, ginger,

Provided by Cassie Marshall

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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.
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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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
  • 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.
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