#486 – Yummy Yams!

Yams

With Thanksgiving upon us, many of you will be busy in the kitchen preparing your harvest feast. This is a wrist/time-saving trick I like to use, even though I do have a Rotato Potato. (Here is some information on Canadian Thanksgiving, which falls on the second Monday in October.)

Rather than peeling all those yams or sweet potatoes, here’s what I recommend:

  1. Thoroughly wash the yams.
  2. Place the unpeeled yams on a cookie sheet, or in a casserole dish.
  3. Slide them into the oven to keep your turkey company. If there is no room in the oven, you may decide to microwave them.
  4. When they’re soft, pull them out.
  5. Let them cool for a bit.
  6. Slice open, and scoop out that beautifully-coloured flesh into a serving dish.

I like mine plain, with pepper. You?

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5 Comments to “#486 – Yummy Yams!”

  1. Mom does the same thing (other than she wraps the yams in tin foil before putting in the oven). She mashes the yam with butter and pepper.

  2. The way I like yam it to shave off the skin, soak the shaved spuds in salted water for fifteen minutes and then wash it to remove the salt. This detoxifies the variety that we get here. I then cut them into half inch cubes and keep them in water till I get the other things organised. I heat cooking oil and add mustard seeds and when they start spluttering add turmeric powder, red chilli powder and salt to the oil and add the cubes after draining them in a colander. I stir the concoction till the cubes get completely coated with the spices and turn the heat down to simmer and cover the pan. After a few minutes, the dish should be ready to eat.

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