Garnet Yam Puree Recipes

Steps:

• Place yams in large pot. Pour enough cold water over to cover by 2 inches. Sprinkle with coarse salt and bring to boil. Reduce heat to medium; boil gently until yams are very tender, about 10 to 12 minutes. Drain well; reserve pot. Let yams stand in strainer at least 10 minutes and up to 30 minutes.
• Working in batches, press yams through potato ricer back into same pot or mash yams with potato masher. Combine cream and butter in glass measuring cup. Microwave on high just until warm, about 45 seconds. Add cream mixture to yams and mix with potato masher or whisk until puree is almost smooth. Stir in lime juice. Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat until heated through, stirring often. Garnish with chives.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place yams onto a baking sheet, and bake in the preheated oven until very soft, about 1 hour. Once done, allow to cool, then peel and place into a mixing bowl. Mash the chipotle chiles into a paste, and add to the potatoes along with the butter, brown sugar, and heavy cream. Mash until smooth, then season to taste with salt and pepper. Spread the potatoes into a shallow baking dish.
• Bake in the preheated oven until heated through, 20 to 25 minutes.

Steps:

• Place the yams in a saucepan and add cold water to cover. Bring to a boil and simmer for 30 minutes or until done. Drain.
• Peel yams when cool enough to handle. Cut into 1-inch cubes and put them through a food mill or ricer. Put the yams in a saucepan and add remaining ingredients. Blend thoroughly, stirring until blended and hot.

Steps:

• Preheat the oven to 350 F. Trim the ends of the yams. Rub the yams with a little olive oil and season with salt and pepper. Place the yams on a rimmed baking sheet and roast until completely soft and cooked through, about 40 to 60 minutes.
• Remove the yams from the oven. Let them cool to room temperature; then place them in the refrigerator overnight.
• Remove the yams from the refrigerator and cut them into 3/4-inch slices. Heat a large nonstick sauté pan over medium-high heat. Drizzle the remaining olive oil into the pan. While the oil is heating, season the sliced yams on one side with salt, pepper, and half the garam masala.
• Lay the yams in the pan in a single layer, seasoned side down. Season the other side of the yams with salt, pepper, and additional garam masala. Using a fork, turn the yams over and continue to brown the other side. Remove the browned yams to a rimmed baking dish. Repeat with the remaining slices.
• Preheat the oven to 425 F. Drizzle the maple syrup over the browned yams, and dot with the butter. Bake the yams for 10-15 minutes.
• Remove the yams from the oven and serve immediately.