on the menu : ginger + scallion yams

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.

INGREDIENTS:

• 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

DIRECTIONS:

1. Pre-heat oven to 375 F.
2. Peel and equally slice the yams up and place in cold salted water.
3. In a large, deep sauté pan, whisk together the oil, grated ginger, milk, honey, orange zest over medium-low heat.
4. 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.
5. Transfer the sweet potatoes to a baking dish.
6. Roughly chop up your scallions and add to the dish.
7. Cover dish with aluminum foil and pop into the oven for 35 minutes.
8. Prior to serving, remove the foil, add a little more salt + pepper, and finish roasting.

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