GINGER + SCALLION YAMS
This dish has a little bit of me written all over it. Yams was a sort of childhood nickname I took on and I have to admit, I still laugh a little when I see yams being advertised SO largely in grocery stores around Thanksgiving. And aside from the literal immersion are the actual ingredients. Ginger… scallions… I added a little Asian influence into this one. I admit I was tempted to throw on the marshmallows and call it a day, but I dressed these yams up for a night on the town and brought out what I think are their true colors.
- Local Organic Yams (3)
- Fresh Ginger (1 tbsp)
- Scallions (1)
- Honey (1 tbsp)
- Orange Zest (1-2 tsp)
- Milk (1/4 cup)
- Olive Oil
- Salt + Pepper
- Pre-heat oven to 375 F.
- Peel and equally slice the yams up and place in cold salted water.
- In a large, deep sauté pan, whisk together the oil, grated ginger, milk, honey, orange zest over medium-low heat.
- Add the sweet potato slices to the pan and do a quick sauté. Just enough to combine all the ingredients. Season with salt + pepper and remove from heat.
- Transfer the sweet potatoes to a baking dish.
- Roughly chop up your scallions and add to the dish.
- Cover dish with aluminum foil and pop into the oven for 35 minutes.
- Prior to serving, remove the foil, add a little more salt + pepper, and finish roasting.