Purple yam recipes or ideas?
- coll Dec 15, 2010 06:59 AM
I am about to come into possession of many pounds of purple yams, and besides giving them out as Christmas gifts (just a joke), what should I know? So far, I've been told they are unbelievably delicious, so that's a good start!
They are delicious! One idea that comes to mind is making roasted yam chips. Then I make a green pea puree to scoop on top, top with creme fraiche and chive. Very pretty and tasty. Or just plain roast them with salt and pepper and sprinkle with finishing salt after roasting.
I'll take some if you have extra!
Roasting both ways sounds good, and healthy too. I am going shortly to pick up 40 lbs, and stopping at my friends who asked me to find, to see how much they really want. I told everyone where I'm buying them that they can try a few too. When I see what's left after that, I might just be begging people to take some.
My suggestion? Steam them.
If you are in possession of fresh purple yams, then do yourself a favor and adhere to the idea of more is less. In other words, exercise restraint.
They are fabulous on their own. Both sweet and floral, with a creamy texture that reminds me of custard.
Steam until fork tender and you'll thank your lucky graces.
This is close to the way the Chinese cook it in the Chinatown area of NYC, It's availability seems to be seasonal, so whenever it's around, people scoop it up. And it's also found in season in the combination-steam table take out kitchens that are around the area.
Looks like they poach or braise it (sliced into rounds, <1" thick). Not really sauced other than maybe a diluted miso sauce or soya sauce. Incredibly flavourful, sweet, delicious!
Thanks everyone for all the great ideas! I will definitely keep it simple, although the miso sauce sounds intriguing, especially as I have a good supply. I already pulled one out of the box and am going to bake it just like a baked potato, a little oil and salt, for my first taste tonight. Can't hardly wait.
I'm told the season is November to January, I just hit it. These are from Hawaii, so I expect them to be as good as can be. The box was only 30 lbs though, hope my friends don't want them all! (They're planning on taking some back home to Morocco to plant in their garden! These yams are circumnavigating the world.)
Another local (Hawaii) treat with what we call the "Okinawan sweet potato" is a sweet potato haupia (coconut pudding) pie. Here's a link to photo and recipe:
Edit: Oops, so on further wikipedia searching, apparently, purple yam is different from the Okinawan sweet potato; I still think it still would taste good...
Mine look similar to these, some are round although most are long shaped like regular yams. So far I've baked them in the oven and sliced, eating with different toppings like ponzu or yogurt, but I only ended up with about 10 and seem to be giving them away as much as keeping them!