Grilled Yam Salad

Grilled Yam Salad

3 yams
2 red bell peppers (or orange or yellow)
1 sweet onion
olive oil
1 avocado, diced
1 C cherry tomatoes (or more)
3 T cilantro, minced
1 lime juiced
salt

Peel yams and slice length wise, place in large bowl. Slice pepper in 3 big pieces, remove seeds, place in bowl with yams.  Drizzle with olive oil and toss in the bowl with tongs until olive oil covers peppers and yams well.  Slice onion into 1/2 inch thick slices, leave slices together.   Preheat grill on high for a few minutes, then turn heat to low and place yams and peppers on the grill.  Oil onions and place on grill also.  Shut grill to help yams cook well. Watch carefully.  You want a little char, but not too much. When cooked through, remove from grill, dice into desired size pieces and put in a bowl. Add diced avocado, cherry tomatoes, cilantro, lime juice and toss to coat.  Salt to taste.

*I'm in love with this salad right now and have made it the last 3 weekends to accompany whatever we are grilling! I even switched up the flavors last weekend and did fresh basil and balsamic vinegar instead of cilantro and lime juice.  Hans liked that even more.  If I'm making a big batch, I store it in the fridge without the avocado and just add the avocado when I serve it.  I prefer it room temp or a little warm, when it's cold, the flavors aren't as lovely.

Creamy Yam Soup

Creamy Yam Soup

1 T olive oil
1 C diced onion
8 C yams, peeled and diced
8 C vegetable or chicken broth
8 oz cream cheese
4 C yams, peeled and diced (optional - my preference)

In a large pot, heat oil and cook until onions are translucent.  Add yams and broth.  Bring to a boil and cook until yams are very tender, approximately 20 minutes.  Turn off heat.  With an immersion blender or potato masher, smash yams to give the soup a nice thicker texture.  You can blend until smooth or leave a bit chunky. Stir in cream cheese until dissolved.  Can be served at this point or you can......Turn heat back on.  Add 4 C optional yams and cook until yams are tender (an additional 10 minutes or so) for a nice thick soup with yummy yam bites.

*Can't believe how sweet this soup is, I love it!  It is even great with no cream cheese or just half a block.

Yam Nachos

 Yam Nachos

6 large yams, cut into 8 wedges
3 T olive oil
1 egg white
1/2 t chili powder
1/4 t paprika
3/4 t kosher salt
1 t lime juice

1 can black beans, drained and rinsed

3 cups shredded Colby jack cheese

3 green onions, thinly sliced and ends trimmed

Sweet peppers, diced

guacamole

sour cream

salsa

Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined.  Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet.  Bake at 400 for 45 minutes, or until golden brown with a crispy exterior.

Remove from oven and cover with cheese, black beans and green onions.  Place the pan back in the oven for 5 minutes, or until cheese has thoroughly melted.

Garnish nachos with sour cream, guacamole and salsa...or whatever else you want.

**Thank you Breanna for introducing us to this recipe... Chile Lime Potato Nachos.  I just made it with yams for fun and loved it! The kids still liked the potatoes, but I'll stick with the yams.

**I thought they were yummy on their own, but after topping them with all the goods, they were dynamite! I loved them with Ranchero Sauce! Next time I might even add sweet white corn with the black beans!

**Served 7 people generous portions with some potato/yam wedges left over!

**Grayson:"That was a great dinner!"  Truman:"I love the potatoes!" Me:"Oh my."

Yams & Apples

Yams & Apples
 
6 medium yams
3 or 4 apples, peeled, cored, and sliced (Granny Smith)
½ cup butter
3 T cornstarch
1 C sugar
1 t salt
2 C water (you could use pineapple juice or orange juice if desired, not me)
2 T fresh lemon juice
Parboil yams about 20 minutes. Cool, peel, and slice in layers in a buttered casserole (9 x 13 pan), alternating yam slices with apple slices.  Yam slices are a little thinner than ½ an inch.  Melt butter in small saucepan. Add cornstarch, sugar and salt.  Blend well.  Add water, cook and stir until sauce thickens.  Add lemon juice, then pour sauce over yams and apples.  Bake at 350 for one hour. 

Origanlly from the Lion House