Best Caramelized Garnet Yams With Garam Masala Recipes

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CARAMELIZED GARNET YAMS WITH GARAM MASALA



Caramelized Garnet Yams with Garam Masala image

You could call this dish twice-baked yams: I add a couple of easy steps to upgrade the recipe from your typical candied yams. The cooking can be started the day before and finished the day of. It's really simple and extremely tasty with the addition of warm spices.

Provided by Paul Kahan

Categories     side-dish

Time 2h

Yield 8 servings

Number Of Ingredients 7

4 large Garnet yams
2 tablespoons olive oil, divided
salt
Freshly ground black pepper
1 tablespoon garam masala, divided
1/2 cup maple syrup
1/4 cup unsalted butter, diced

Steps:

  • Preheat the oven to 350 F. Trim the ends of the yams. Rub the yams with a little olive oil and season with salt and pepper. Place the yams on a rimmed baking sheet and roast until completely soft and cooked through, about 40 to 60 minutes.
  • Remove the yams from the oven. Let them cool to room temperature; then place them in the refrigerator overnight.
  • Remove the yams from the refrigerator and cut them into 3/4-inch slices. Heat a large nonstick sauté pan over medium-high heat. Drizzle the remaining olive oil into the pan. While the oil is heating, season the sliced yams on one side with salt, pepper, and half the garam masala.
  • Lay the yams in the pan in a single layer, seasoned side down. Season the other side of the yams with salt, pepper, and additional garam masala. Using a fork, turn the yams over and continue to brown the other side. Remove the browned yams to a rimmed baking dish. Repeat with the remaining slices.
  • Preheat the oven to 425 F. Drizzle the maple syrup over the browned yams, and dot with the butter. Bake the yams for 10-15 minutes.
  • Remove the yams from the oven and serve immediately.

GARNET YAM PUREE



Garnet Yam Puree image

The garnet yam, named for its dark reddish-brown skin, is the variety you're most likely to find in the produce section of the supermarket. It's actually a sweet potato, and it's so flavorful that it requires only a little cream and butter, and some tart lime juice.

Provided by Josie Le Balch

Number Of Ingredients 7

5 pounds garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1-inch pieces
Coarse kosher salt
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter
1 tablespoon fresh lime juice
Fresh chives, chopped
Potato ricer or potato masher

Steps:

  • Place yams in large pot. Pour enough cold water over to cover by 2 inches. Sprinkle with coarse salt and bring to boil. Reduce heat to medium; boil gently until yams are very tender, about 10 to 12 minutes. Drain well; reserve pot. Let yams stand in strainer at least 10 minutes and up to 30 minutes.
  • Working in batches, press yams through potato ricer back into same pot or mash yams with potato masher. Combine cream and butter in glass measuring cup. Microwave on high just until warm, about 45 seconds. Add cream mixture to yams and mix with potato masher or whisk until puree is almost smooth. Stir in lime juice. Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat until heated through, stirring often. Garnish with chives.

GARNET YAMS WITH MAPLE SYRUP, WALNUTS, AND BRANDIED RAISINS



Garnet Yams with Maple Syrup, Walnuts, and Brandied Raisins image

Provided by Josie Le Balch

Categories     Side     Thanksgiving     Vegetarian     High Fiber     Dinner     Raisin     Walnut     Brandy     Sweet Potato/Yam     Fall     Family Reunion     Potluck     Maple Syrup     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 8

1/2 cup brown raisins
1/2 cup golden raisins
1/4 cup brandy
5 pounds garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 3/4-inch cubes
3/4 cup pure maple syrup
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups walnut pieces, toasted

Steps:

  • Combine brown raisins, golden raisins, and brandy in small bowl; toss to blend. Let soak at least 30 minutes and up to 1 hour.
  • Cook yams in large pot of boiling salted water until just barely tender, about 8 minutes. Using large slotted spoon, transfer yams to baking sheet to cool.
  • Meanwhile, bring 3/4 cup maple syrup, 1/2 cup brown sugar, and 1/4 cup unsalted butter to boil in heavy medium saucepan over medium heat, stirring until brown sugar dissolves. Boil 2 minutes.
  • Butter 15x10x2-inch glass baking dish. Drain raisins (reserve brandy for another use). Place raisins in very large bowl. Add cooked yams, then maple syrup mixture and toasted walnut pieces. Toss gently to coat evenly, being careful to keep yams intact. Transfer yam mixture to prepared baking dish. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Preheat oven to 350°F. Bake yams uncovered until syrup is thick and bubbling, basting occasionally, about 55 minutes. Let stand 10 minutes and serve.

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