Kit loves yams

BitterOldHag · October 2010

Garnet Yams with Blis Maple Syrup and Maple-Sugar Streusel Bon App?tit | November 2008

by Nancy Oakes and Pamela Mazzola

Yield: Makes 10 servings

Yams:
3 1/2 pounds slender garnet yams or other yams (red-skinned sweet potatoes; about 2 1/2 inches in diameter)
1/4 cup Blis maple syrup or other pure maple syrup
1/4 cup (1/2 stick) unsalted butter
1 tablespoon apple cider vinegar
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper

Streusel:
1 cup all purpose flour
1/2 cup maple sugar* (scant 3 ounces)
1/3 cup (packed) golden brown sugar
3/4 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted

For yams:

Butter 13x9x2-inch glass baking dish. Peel yams; cut 1 inch off ends. Coarsely grate enough of yam ends to measure 1/2 cup; set aside for streusel. Discard remaining ends. Cut remaining whole yams into 1/3-inch-thick rounds. Arrange yam rounds in 4 overlapping lengthwise rows in prepared baking dish.

Bring 1/2 cup water, maple syrup, butter, and cider vinegar to boil in small saucepan. Stir in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Pour maple syrup mixture over yams. Cover baking dish tightly with foil.

For streusel:

Mix first 4 ingredients in small bowl. Add melted butter and rub in with fingertips until moist clumps form. Mix in reserved 1/2 cup grated yams. DO AHEAD: Yams and streusel can be made 6 hours ahead. Cover separately and refrigerate. Let yams stand at room temperature 1 hour before baking.

Preheat oven to 375?F. Bake yams covered until almost tender, about 40 minutes. Increase oven temperature to 400?F. Sprinkle streusel over and bake uncovered until yams are very tender and streusel is golden and slightly crisp, about 35 minutes longer. Serve warm.

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Roasted Yam Soup Serves 4 to 6

An intriguing combination of spices lends depth and interest to this creamy soup. Maple syrup contributes a hint of sweetness to round out its flavor. Add the syrup sparingly, tasting and adjusting in stages, as some yams have more natural sweetness than others.

2 yams 2 tablespoons olive oil 1 medium leek, sliced thinly 2 teaspoons ground coriander 2 cups chicken or vegetable stock 2 cups water 1 star anise pod 1 cinnamon stick 1 tablespoon grated fresh ginger 1 cup unsweetened light coconut milk 2 to 4 tablespoons maple syrup, to taste

Position a rack in the middle of the oven and preheat to 400 degrees F.

Wash yams and pierce with a fork. Bake directly on oven rack for 40 to 50 minutes or until tender. Cool, then discard the skins and chop the flesh. You want about 4 cups of yams.

Heat oil in a large pan and when hot, add the leeks and coriander. Saut? over medium heat for 5 minutes, or until soft. Add the roasted yams, stock, water, star anise, cinnamon, and ginger. Cover pan and cook for 20 minutes, or until the yams are very soft.

Discard the star anise and cinnamon stick. Add the coconut milk and pur?e the soup in a blender until smooth. If the soup is too thick, thin with water or stock. Add the maple syrup one tablespoon at a time, adjusting sweetness as desired.