Content

• Ingredients
• Boiled yams
• Pureed yams
• Roasted yams from the skillet
• To step
• Method 1 of 3: Prepare cooked yams
• Method 2 of 3: Prepare pureed yams
• Method 3 of 3: Roast yams in the skillet
• Tips
• Necessities
• Boiled yams
• Pureed yams
• Roasted yams from the skillet

Potatoes are a classic side dish with chicken, steak, pork chops and other main dishes, but they can get a little boring. If you are tired of the usual side dishes with potatoes, you can add variety with yams. Yams are a type of sweet potato that can be prepared in the same way as regular potatoes. Whether you prefer boiled, mashed or frying pan roasted yams, you can easily and quickly prepare a tasty side dish on your stove.

Ingredients

Boiled yams

• 450 grams of yams
• Water
• A pinch of salt
• 1 tablespoon (15 grams) of butter
• Salt and pepper to taste

For 2 to 4 servings

Pureed yams

• 4 medium sized yams
• 1 teaspoon (5 grams) of salt
• 120 ml of milk
• 2 tablespoons (30 grams) of butter
• 3 spring onions, sliced ​​(optional)

For about 6 servings

Roasted yams from the skillet

• 1 large yam
• 2 teaspoons (10 grams) of coconut oil
• ½ teaspoon (3 grams) of sea salt
• 1 tablespoon (2 grams) of dried parsley
• Ground cinnamon to taste

For 2 servings

To step

Method 1 of 3: Prepare cooked yams

1. Wash and peel the yams. For this recipe you need 450 grams of yams. Rinse them under cold water and gently scrub them with a clean vegetable brush. Rinse the yams again under cold water and use a vegetable peeler to remove the skin.
   • To get 450 grams of yams you usually need two medium sized yams.
   • If you don't have a vegetable peeler, you can also peel the yams with a paring knife.
2. Cut the yams into cubes. When you have peeled the yams, cut away the ends and the woody parts with a sharp knife. Then cut the yams into bite-sized cubes. Try to make cubes that are about one to three inches in size.
   • No matter how big or small you cut the yams, make sure that the cubes are all about the same size so that they cook at the same speed.
3. Mix water with salt and bring it to a boil. Fill an average-sized pan about half full with water. Put a pinch of salt in the water and put the pan on the stove. Heat the water over high heat until it comes to a full boil. This should take five to seven minutes.
   • A pan with a capacity of two liters is usually large enough for the yams.
4. Put the yams in the pan and put the lid on. When the water boils, put the yam cubes in the pan. Put the lid on the pan to cover it.
5. Cook the yams until they are soft. After you put the yams in the pan, let them cook until they are soft on the outside and a bit chewy on the inside. You can test this by poking it with a fork or knife. It should take about 10 to 15 minutes for the cubes to cook.
   • If you want very soft yams, cook them for 20 to 25 minutes.
6. Drain the yams in a colander. When you find the yams soft enough, remove the pan from the stove. Put a colander in the sink and pour in the yams to get all the water out of the pan.
7. Mix the yams with butter, salt and pepper. Place the cooked yam cubes in a large bowl and add a tablespoon (15 grams) of butter and salt and pepper to taste. Toss the mixture well so that the cubes are completely covered with the butter and the seasonings.
   • You can add any herbs, spices and seasonings to the yams. Cinnamon is a common option, but you may prefer spicy spices that contrast with the yams' natural sweetness. Cayenne pepper, paprika and chili powder can be delicious with it.
8. Serve the yams while they are still warm. When the cubes are covered with the butter and the seasonings, scoop them into a bowl or on a plate. Eat them with your favorite main course, such as roasted chicken, steak, pork chop or mild-flavored fish.

Method 2 of 3: Prepare pureed yams

1. Peel and cut the yams. You will need four medium sized yams for this recipe. Carefully peel the yams with a vegetable peeler. Then use a sharp knife to cut the yams into large pieces.
   • You can also use a paring knife to peel the yams. You can easily cut yourself with that, so take your time.
   • Do your best to cut the yams into pieces that are the same size. This way they are evenly cooked.
2. Put the yams in a saucepan and add water until the yams are submerged. Place the diced yams in a medium sized saucepan and cover with water. Sprinkle half a teaspoon (3 grams) of salt into the pan and stir gently.
3. Bring the mixture to a boil. Put the pan on the stove and heat the yams over high heat. Bring the mixture to a boil. This should take five to seven minutes.
4. Turn down the heat and cook the yams until soft. When the water is boiling, turn the heat down to medium heat. Simmer the yams until they are soft enough to be easily pierced with a fork or knife. This should take about 20 minutes.
5. Heat the milk and butter. While the yams are cooking, heat 1 cup of milk and two tablespoons (30 grams) of butter in a small saucepan. Let the mixture simmer over medium heat for about three minutes, or until the butter is completely melted.
6. Drain the yams and return them to the pan. When the yams are so soft that you can poke them with a fork, remove the pan from the stove. Put a colander in the sink and pour the yams and all the water into the colander. When there is no more water in the pan, put the yams back in.
7. Add the milk mixture and the rest of the salt and puree the yams. Add the butter and milk mixture and half a teaspoon (3 grams) of salt to the yams. Puree the yams with a potato masher until you have a smooth puree and the milk and butter are completely incorporated into the mixture.
   • You can also use an electric handheld mixer to mash the yams if you want puree without lumps.
8. Garnish the yams with spring onions and enjoy. When the puree is nice and smooth, put it in a serving bowl. Sprinkle three chopped spring onions over the purée and serve the purée while it is still warm.
   • It is not mandatory to add spring onions. You can skip this step if you wish.

Method 3 of 3: Roast yams in the skillet

1. Peel and cut the yam. You will need a large yam for this recipe. Peel the yam with a vegetable peeler and cut the yam into cubes of about half an inch with a sharp knife.
2. Heat coconut oil in a frying pan. Place two teaspoons (10 grams) of coconut oil in a large frying pan. Place the skillet on the stove and heat the oil until it is completely melted. This should take two to three minutes.
   • You can also use olive oil instead of coconut oil if you prefer.
3. Add the yam cubes to the pan and stir well. When the coconut oil has melted, put the yam cubes in the frying pan. Mix everything well so that the cubes are completely covered with the coconut oil.
4. Add salt, parsley and cinnamon. When the yam cubes are covered with oil, add 1/2 teaspoon (3 grams) of sea salt, 1 tablespoon (2 grams) of dried parsley and ground cinnamon to taste in the skillet. Stir well so that the herbs and yams are well mixed.
   • You can use seasonings other than cinnamon and parsley if you wish. For a spicy flavor, try smoked paprika, cayenne, or chipotle peppers.
5. Roast the yam cubes until they are crispy. When you have seasoned the yam cubes, roast them until they are nice and crispy on the outside. This should take 15 to 20 minutes. Make sure to stir the cubes from time to time so they don't burn or stick to the bottom of the pan.
6. Put the yam cubes in a bowl and serve them while they are still warm. When you find the yam cubes crispy enough, remove the pan from the stove. Place the cubes in a serving bowl and eat them with your favorite main course, such as roasted chicken, stew or pork chops.
7. Ready.

Tips

• All yams are sweet potatoes, but not all sweet potatoes are yams. Yams have a rougher skin and are actually related to grass, while sweet potatoes belong to the nightshade family. However, you can substitute the two for each other in any recipe.

Necessities

Boiled yams

• Vegetable brush
• Vegetable peeler
• Sharp knife
• Medium size pan
• Colander
• Medium size bowl
• Wooden spoon

Pureed yams

• Vegetable peeler
• Sharp knife
• Medium size pan
• Wooden spoon
• Colander
• Potato masher

Roasted yams from the skillet

• Vegetable peeler
• Knife
• Baking pan
• Wooden spoon