Mustards Yams Recipes

Steps:

• Preheat oven to 400°F.
• Place balsamic vinegar and brown sugar in a large skillet and bring to a boil over medium heat, stirring until sugar dissolves.
• Reduce heat and simmer 3 minutes or until the mixture thickens slightly.
• Add butter and salt and stir until butter melts.
• Add yams to the pan, stir to coat and season with black pepper.
• Spread evenly on a rimmed cookie sheet.
• Bake 40 minutes, or until yams are tender, stirring occasionally.

Steps:

• Cover yams with salted water and boil until tender, so that a fork will penetrate easily. Run them under cold water immediately.
• Cut yams in half-inch slices lengthwise.
• Mix together oil, tamari, ginger and scallion and pour over potatoes.
• Mix together the ingredients for the vinaigrette and reserve.
• Put yams on the grill for a minute, then turn them 90 degrees and cook for another minute to burn a cross-hatch pattern into them. Turn over and repeat process.
• Remove to a platter and drizzle vinaigrette over all.

Steps:

• Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture.
• Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

Steps:

• peel and cut yams into cubes.
• boil until tender (about 30 mins).
• drain.
• add butter, sugar, cinnamon.
• mix until smooth (I use the hand mixer but my mom prefers the stand mixer).

Steps:

• Preheat oven to 400°F. Pierce each yam in several places with fork. Place directly on oven rack and roast until just tender, 40 to 50 minutes, depending on size of yams.
• Transfer roasted yams to work surface. Using scissors, cut off ends of each yam, then cut skin on 1 long side and peel off in 1 piece, being careful not to break warm yams. Let yams cool to room temperature. Tear or cut skins into long ribbons, about 1 inch wide.
• Cut yams crosswise into 1/2-inch thick rounds. Arrange rounds, slightly overlapping, in 13 x 9 x 2-inch glass baking dish or other ovenproof dish. Cover yams with aluminum foil to keep moist. DO AHEAD: Yams can be made up to 3 hours ahead. Let stand at room temperature. Rewarm yams in 350°F oven 15 to 20 minutes before serving.
• Melt butter in large skillet over medium heat. Cook until butter browns (milk solids will turn deep golden brown), stirring occasionally, 8 to 10 minutes. Carefully pour butter, including all brown milk solids, into small bowl.
• Blend shallot, garlic, and 1 teaspoon coarse salt in processor until smooth, occasionally scraping down sides of bowl. Add Dijon mustard, then red wine vinegar. With motor running, gradually drizzle in butter (including browned milk solids). Season vinaigrette to taste with pepper and additional salt, if desired. do ahead Vinaigrette can be made 1 hour ahead. Let stand at room temperature. Blend again 5 seconds before using.
• Pour enough vegetable oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer to side of skillet and heat oil to 350°F. Add yam skins in batches (oil will bubble up) and fry until skins are crisp and brown, stirring occasionally, about 3 minutes. Using slotted spoon, carefully transfer yam skins to paper towels to drain. Sprinkle skins with coarse salt and pepper.
• Spoon vinaigrette over potatoes. Scatter crisp skins over and serve.