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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!

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  1. chefathome RE: coll Dec 15, 2010 07:13 AM

    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!

    1 Reply
    1. re: chefathome
      coll RE: chefathome Dec 15, 2010 07:40 AM

      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.

    2. ipsedixit RE: coll Dec 15, 2010 09:06 AM

      Lucky you.

      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.


      1 Reply
      1. re: ipsedixit
        marhar123 RE: ipsedixit Dec 15, 2010 10:19 AM

        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!

      2. JungMann RE: coll Dec 15, 2010 09:55 AM


        1. coll RE: coll Dec 15, 2010 12:09 PM

          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.)

          1. a
            ahipoke RE: coll Dec 18, 2010 02:24 PM

            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...

            1 Reply
            1. re: ahipoke
              coll RE: ahipoke Dec 18, 2010 02:46 PM

              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!

            2. c
              cramcrkr RE: coll Dec 18, 2010 06:00 PM

              This is what I do... I made a few adjustments to cook's illustrated recipe for mashed sweet potatoes: Combine 2 lbs purple yams (washed, peeled, and sliced approx 1/4" thick) with 1/2 stick of butter cut into small pieces, a tablespoon or so of heavy cream, a few tablespoons of coconut milk, a pinch of salt, and a teaspoon of sugar. Cook over medium low heat, stirring occasionally until potatoes fall apart when pierced with a fork. If they start to look dried out, add more coconut milk, heavy cream, or milk. Off the heat, mash with a fork. The end result is heaven... and not horribly bad for you since the potatoes are "braising" in a lot of their own moisture.

              1. Emme RE: coll Dec 18, 2010 09:27 PM

                i recently made a side-by-side soup dish... ube on one side and roasted cauliflower on the other, served topped with salmon croquette croutons. i steamed the yams, then pureed with caramelized onions, roasted garlic, veggie broth, maybe a dash of unsweetened almond milk, and some fresh and dried herbs. twas quite a nice contrast with the cauliflower. and perfect under the crusted creamy salmon.

                1 Reply
                1. re: Emme
                  coll RE: Emme Dec 19, 2010 02:01 AM

                  I'll have to try steaming and ricing the ones I have left, and I just picked up some lo fat coconut milk, so I think I can cobble a recipe together with both of your ideas. Thanks!

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