Despite being a more common vegetable in America than in Europe, yam is excellent for preparing various types of recipes. To ensure that it releases its characteristic flavor, try cooking it in the oven, accompanying it with a simple sauce. If you're short on time, you can microwave it until soft. To prepare a side dish, boil it, then mix it with milk and butter until you get a creamy puree. It is also possible to make candied yams, perfect when you are in the mood for sweet.
Ingrediants
Baked Yam
- 1 large yam, peeled and cut into slices about 6 mm thick
- 1 teaspoon (5 g) of kosher salt
- 1 teaspoon (2 g) of freshly ground black pepper
- 2 tablespoons (30 ml) of olive oil
Doses for 1-2 servings
Yam Cooked in the Microwave Oven
Yams (the amount you want)
Puree of yams
- 4 medium yams (about 1 kg), peeled and cut into large pieces
- 1 teaspoon (5 g) of salt
- ½ cup (120 ml) of milk
- 2 tablespoons (30 g) of butter
Doses for 6 servings
Candied yams
- 8 medium baked yams, peeled and cut in half lengthwise
- 600 ml of water
- 250 g of dark muscovado sugar
- 4 tablespoons (60 g) of butter
- 1 ½ teaspoon (4 g) of cinnamon
- 1 ½ teaspoon (7 ml) of vanilla
- 1 ½ cup (80 g) mini marshmallows (optional)
Doses for 8 servings
Steps
Method 1 of 4: Baked Yam
Step 1. Preheat the oven to 180 ° C
Take a rimmed baking sheet and line the bottom with aluminum foil. Set it aside while you prepare the yam.
Step 2. Wash a large yam and peel it with a vegetable peeler
Cut it carefully using a sharp knife, trying to get slices about 6 mm thick. Proceed horizontally to get circular slices. Place them on the baking sheet letting them overlap slightly.
Step 3. Season the yam with 2 tablespoons (30 ml) of olive oil
Add 1 teaspoon (5 g) of kosher salt and 1 teaspoon (2 g) of freshly ground black pepper.
Step 4. Place the pan in the oven and cook for 30 minutes
When cooked, prick the yam with a fork to make sure it has softened. It should also start to wrinkle slightly at the edges. Remove from the oven and serve immediately.
Leftovers can be kept in the fridge for 1 or 2 days using an airtight container
Method 2 of 4: Microwave Yams
Step 1. Prepare the amount of yams you want
Wash the tubers carefully and dry them with a towel. Pierce them several times with a small knife, being careful not to cut yourself. This way the steam can escape during cooking.
Try to find similar sized yams so that they cook evenly. Keep in mind that only 3 or 4 will likely fit in the microwave at a time
Step 2. Place the yams on a microwave-safe plate or bowl
Wet a paper towel and wring it out. Spread it over the tubers and put them in the microwave.
Step 3. Set the temperature to high and cook them for 5 minutes per side
If you only make one, it should take 5 minutes in total to cook.
Step 4. To check if they are ready, carefully lift the napkin and stick them with a fork to check their consistency
If necessary, let them cook for another 5 minutes and check them again. Continue to cook them at intervals of about 2 minutes until they are softened.
If you are making several orange or yellow yams, it should take a total of 10 minutes to cook. Purple ones take longer, and you may need to re-moisten the paper towel during the process
Step 5. Put on oven mitts to remove the dish from the microwave and let the yams cool until you can pick them up without getting burned
Peel them with your fingers. You can eat them with some butter and other toppings or slice them and use them in another recipe.
Cooked yams can be kept in the fridge for several days using an airtight container
Method 3 of 4: Mashed yams
Step 1. Wash 4 medium yams (about 1 kg) and peel them with a vegetable peeler
Cut them into large pieces of similar size so that they cook evenly. Spread them in a medium saucepan.
Step 2. Cover them completely with water
Season with 1/2 teaspoon (2.5 g) of salt and adjust the heat to high. Once the water has come to a boil, simmer over medium heat for about 20 minutes.
To check that the cooking has finished, prick them with a fork - you should be able to do this very easily
Step 3. In a saucepan, pour ½ cup (120 ml) of milk and 2 tablespoons (30 g) of butter
Let it heat over medium heat for a few minutes, stirring until the butter has melted. Turn off the heat.
Step 4. Put a colander in the sink and drain the yams
Move them back into the pot, then pour the butter-milk mixture over them. Add ½ teaspoon (2.5 g) of salt and use a potato masher to make a creamy puree. Serve it hot.
Do not mash the yams for too long, or they will become mushy
Method 4 of 4: Candied Yams
Step 1. Cook 8 medium yams in the oven or microwave
Once they have cooled enough to be picked up without burning them, peel them and cut them in half lengthwise. If you use the traditional oven, you can peel and slice them before cooking. Spread the cooked yams on a 20 x 30 cm baking sheet in a single layer.
Step 2. Make the syrup
Pour 600ml of water into a 2L pan. Add 250 g of dark muscovado sugar, 4 tablespoons (60 g) of butter, 1 ½ teaspoons (4 g) of cinnamon and 1 ½ teaspoons (7 ml) of vanilla. Preheat the oven to 200 ° C.
Step 3. Cook the syrup for about 45 minutes
Let the ingredients come to a boil over high heat, then lower the heat and simmer over medium-low heat for about 45 minutes, until the mixture thickens and reduces. Occasionally the syrup should be stirred to prevent it from sticking to the bottom.
Step 4. Pour the syrup over the yams carefully, making sure to coat them evenly
If you want to use mini marshmallows, sprinkle about 75g on the tubers.
Step 5. Bake for about 45 minutes
The yams will soften even more and the syrup will start bubbling. Before serving the candied yams, let them rest for a few minutes.
