Roasted Yams With Citrus And Coriander Butter Recipes

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ROASTED YAMS WITH CITRUS AND CORIANDER BUTTER

Categories     Side     Roast     Thanksgiving     Vegetarian     Lemon     Orange     Sweet Potato/Yam     Fall     Healthy     Coriander     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 9



Roasted Yams with Citrus and Coriander Butter image

Steps:

  • Stir coriander seeds in small skillet over medium-high heat until darkened in color and fragrant, about 4 minutes. Cool seeds; grind in spice mill or enclose in plastic bag and crush finely with mallet. Place seeds in small bowl. Mix in butter, sugar, orange peel, and lemon peel. Season butter with salt and pepper. (Can be made 1 week ahead. Cover and chill.)
  • Position rack in bottom third of oven and preheat to 375°F. Spray heavy large rimmed baking sheet with nonstick spray. Toss yams and olive oil in large bowl to coat. Spread yams in single layer on prepared sheet. Sprinkle with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate on sheet.)
  • Drop butter onto yams in small dollops. Roast until heated through, glazed, and browned, stirring occasionally, about 20 minutes (or 25 minutes if refrigerated). Season with salt and pepper. Mound in bowl; sprinkle with parsley.

1 tablespoon coriander seeds
1/4 cup (1/2 stick) butter, room temperature
1 tablespoon golden brown sugar
1 tablespoon grated orange peel
1 1/2 teaspoons grated lemon peel
Nonstick vegetable oil spray
3 pounds long narrow yams (red-skinned sweet potatoes), unpeeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 1/2 tablespoons olive oil
2 tablespoons minced fresh Italian parsley

ROASTED YAMS W/ CITRUS AND CORIANDER BUTTER

Categories     Vegetable     Side

Number Of Ingredients 8



Roasted Yams w/ Citrus and Coriander Butter image

Steps:

  • 1. Stir coriander seeds in small skillet over med-high heat until darkened in color and fragrant, about 4 min. Cool seeds; grind in spice mill or enclose in plastic bag and crush finely w/ mallet. Place seeds in small bowl. Mix in butter, sugar, orange peel, and lemon peel. Season butter w/salt and pepper.
  • 2. Position rack in bottom third of oven and preheat to 375. Spreay baking sheet w/non-stick spray. Toss yams and olive oil in bowl to coat. Spread yams on sheet. Sprinkle w/ salt and pepper. Roast until tender and golden (about 30 min).
  • 3. Drop butter onto yams in small dollops. Roastuntil heated through, glazed, and browned (about 20 min). Season w/ salt and pepper, sprinkle w/ parsley.

1 tablespoon coriander seeds
1/4 cup butter
1 tablespoon golden brown sugar
1 tablespoon grated orange peel
1.5 teaspoon grated lemon peel
3 pounds long narrom yams unpeeled, halved lengthwise, cut crosswise into 1/2-inch thick slices
1.5 tablespoon olive oil
2 tablespoon minced parsley

YAMS WITH TOASTED SPICE RUB

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13



Yams with Toasted Spice Rub image

Steps:

  • Preheat oven to 375 degrees F.
  • Put sweet potatoes in a glass or stainless steel bowl.
  • Melt the butter in a small saucepan over low heat. Stir in brown sugar and lemon juice. When sugar is completely melted, stir in Toasted Spice Rub and gray salt. Pour mixture over sweet potatoes. Toss well.
  • Arrange sweet potatoes in a baking dish, cut side up. With rubber spatula, scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of Toasted Spice Rub on top of each one. Cover with foil and bake at 375 degrees F until easily pierced with a knife.
  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

4 medium sized yams, or sweet potatoes, cut in 1/2
1/2 cup unsalted butter
1/4 cup brown sugar
2 tablespoons lemon juice
2 tablespoons Toasted Spice Rub, recipe follows
1/2 teaspoon gray salt
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

ROASTED YAMS

Roasted, thinly sliced yams or potato of your choice, quickly adds a yummy side-dish to your meal. Best when served with chicken, steak, or a mild fish.

Provided by Sara

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 2

Number Of Ingredients 4



Roasted Yams image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
  • Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
  • Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 63.4 g, Fat 13.9 g, Fiber 9.5 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 981 mg, Sugar 1.1 g

1 large yam, peeled and cut into 1/4 inch thick slices
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil

GJELINA'S ROASTED YAMS

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

Categories     side dish

Time 1h

Yield Serves 3-6

Number Of Ingredients 8



Gjelina's Roasted Yams image

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, Calories 204, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 7 grams

3 large yams
2 tablespoons honey
1 tablespoon Espelette pepper, or crushed red-pepper flakes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup Greek-style yogurt
4 tablespoons fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

CHEF JOHN'S CANDIED YAMS

Sure, everyone knows orange-fleshed sweet potatoes aren't really yams, but it makes for a shorter name. I'm not a huge sweet side dish person, but I make an exception for these candied yams that use lemon instead of orange juice as a sweetener.

Provided by Chef John

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 30m

Yield 8

Number Of Ingredients 12



Chef John's Candied Yams image

Steps:

  • Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
  • Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes.
  • Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 69.6 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 5.3 g, Protein 3.1 g, SaturatedFat 3.7 g, Sodium 2293.9 mg, Sugar 40.1 g

3 tablespoons kosher salt
2 quarts cold water
3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
1 cup brown sugar
4 tablespoons unsalted butter
½ cup freshly squeezed lemon juice
¼ cup maple syrup
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 pinch cayenne pepper
Salt to taste
Chopped pistachios, pecans, or walnuts for garnish

BALSAMIC ROASTED YAMS

Make and share this Balsamic Roasted Yams recipe from Food.com.

Provided by Lorac

Categories     Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6



Balsamic Roasted Yams image

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.

Nutrition Facts : Calories 250.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 370.8, Carbohydrate 43.4, Fiber 5.8, Sugar 3, Protein 2.3

1/4 cup balsamic vinegar
1 tablespoon golden brown sugar, packed
1/4 cup butter
1 teaspoon kosher salt
3 large red skinned yams, peeled, cut into 1 1/4 inch dice
fresh ground black pepper

ROASTED YAM PUREE WITH BROWN BUTTER

Make and share this Roasted Yam Puree With Brown Butter recipe from Food.com.

Provided by Pikake21

Categories     Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 2



Roasted Yam Puree With Brown Butter image

Steps:

  • Preheat oven to 400°F Roast yams until tender when pierced with knife, about 1 hour.
  • Cool slightly.
  • Melt butter in heavy large skillet over medium heat.
  • Cook until butter turns light brown, about 5 minutes.
  • Scoop flesh from yams into processor. Process until smooth.
  • Blend in brown butter.
  • Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.).

Nutrition Facts : Calories 369.6, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 102.2, Carbohydrate 63.3, Fiber 9.3, Sugar 1.1, Protein 3.6

4 lbs yams (red-skinned sweet potatoes)
1/2 cup butter

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