Type what you have

Ingredients

• ✓ yam
• kosher salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
2. 2 Arrange yam slices in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
3. 3 Bake in the preheated oven until tender and yam slices have begun to wrinkle around the edges, about 30 minutes.

By Sara

Ingredients

• ✓ yam
• olive oil cooking spray
• salt
• butter

Instructions

1. 1 Preheat the grill to high heat and lightly oil the grate.
2. 2 Coat yam slices with cooking spray and season with salt.
3. 3 Arrange yam slices on the grate crosswise, so they don't fall through. Cook until tender and glazed, 10 to 12 minutes per side. Serve with butter.

By Foxy

Ingredients

• ✓ yam
• pineapple juice
• orange juice
• butter
• brown sugar
• macadamia nut

Instructions

1. 1 Place yams into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Return yams to the cooking pot, and mash with juice until smooth. Pack mashed yams into a 3 quart casserole dish, dot with butter, then sprinkle with brown sugar and nuts. Loosely cover with aluminum foil.
4. 4 Bake in preheated oven until hot and bubbly, 35 to 40 minutes.

By KCFOXY

Ingredients

• ✓ yam
• apple
• pecan
• brown sugar
• cinnamon
• margarine

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Mix the yams and apples, and place into the bottom of a 2-quart casserole dish. Stir the pecans, sugar, and cinnamon together in a bowl; scatter over the yams and apples. Drizzle the margarine over the mixture.
3. 3 Bake in the preheated oven until the topping begins to brown, basting 1 or 2 times while cooking, about 20 minutes.

By Gloria Taylor

Ingredients

• ✓ yam
• water
• brown sugar
• pineapple juice
• butter
• vanilla extract
• cinnamon
• nutmeg
• cornstarch
• water

Instructions

1. 1 Line a slow cooker with a slow cooker liner or grease with cooking spray.
2. 2 Place yams in the bottom of the slow cooker. Top with water, brown sugar, pineapple juice, butter, vanilla, cinnamon, and nutmeg. Stir to evenly distribute sauce.
3. 3 Cook on Low for 2 hours. Stir.
4. 4 Stir cornstarch and water together in a small bowl to make a slurry. Add to slow cooker and stir to incorporate.
5. 5 Cook until yams are fork-tender and sauce has thickened, about 1 hour more.

By Yoly

Ingredients

• ✓ yam
• aluminum foil
• cooking spray
• brown sugar
• cinnamon
• clove
• allspice
• heavy cream
• miniature marshmallow

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat two pieces aluminum foil with cooking spray.
2. 2 Mash yams in a large bowl with a fork; add brown sugar, cinnamon, cloves, allspice, and heavy cream in the exact order, mixing well after each addition. Divide mixture between two 8-inch square baking dishes; divide marshmallows between each dish to cover. Cover with aluminum foil, coated-sides down.
3. 3 Bake in the preheated oven for 20 minutes. Remove foil; bake 5 minutes more.

By Morgan Garrison

Ingredients

• ✓ yam
• olive oil
• parsnip
• carrot
• zucchini
• asparagus
• red pepper
• basil
• garlic
• kosher salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with 1/2 tablespoon olive oil each.
2. 2 Place yam, parsnip, and carrots onto the baking sheets.
3. 3 Bake in the preheated oven for 30 minutes, then add zucchini and asparagus, and drizzle with remaining 1 tablespoon olive oil. Continue baking until all the vegetables are tender, about 30 minutes more.
4. 4 Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
5. 5 Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined.
6. 6 Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

By Lorelei

Ingredients

• ✓ yam
• water
• quinoa
• persian cucumber
• parsley
• olive oil
• onion
• lemon
• red wine vinegar
• salt
• black pepper
• endive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
2. 2 Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes
3. 3 Bring water to a boil in a large saucepan. Add quinoa, stirring once; return to boil. Cook uncovered until water is absorbed, 10 to 12 minutes. Strain, shaking the sieve well to remove all moisture. Transfer to a mixing bowl.
4. 4 Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.

By Irene K Wong

Ingredients

• ✓ yam
• butternut squash
• sweet potato
• parsnip
• carrot
• turnip
• mushroom
• shallot
• garlic
• rosemary
• sea salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
3. 3 Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

By Janis

Ingredients

• ✓ yam
• cooking spray
• pork chop
• salt
• black pepper
• vegetable oil
• brown sugar
• butter
• apricot preserves
• cinnamon
• nutmeg
• ginger
• vanilla extract
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Line a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
3. 3 Season pork chops with salt and black pepper.
4. 4 Heat vegetable oil in a large skillet over medium heat. Cook pork chops until browned on both sides, 7 to 10 minutes. Drain pork chops on a paper towel-lined plate.
5. 5 Heat brown sugar, butter, apricot preserves, cinnamon, nutmeg, ginger, vanilla extract, and pecans in a saucepan over medium-low heat until sugar has dissolved and sauce is thickened, about 5 minutes. Season with salt and pepper. If sauce because too thick, stir in reserved yam liquid.
6. 6 Stir in yams until well coated.
7. 7 Transfer pork chops to the prepared baking dish.
8. 8 Spoon yam mixture on top of the pork chops.
9. 9 Bake in the preheated oven until pork chops no longer pink in the center, 30 to 45 minutes. Allow pork chops to rest for 10 minutes before serving.

By WhizBang

Ingredients

• ✓ yam
• salt
• olive oil
• beet
• potato
• baby turnip
• carrot
• salt
• bay leaf
• red pepper flakes
• black pepper
• rosemary
• garlic
• honey
• balsamic vinegar
• olive oil
• lamb leg

Instructions

1. 1 Allow leg of lamb to rest at room temperature for 1 hour before cooking.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
3. 3 Whisk together 1/2 cup olive oil, vinegar, honey, garlic, rosemary, black pepper, red pepper flakes, and bay leaf in a small bowl until well combined. Rub all over lamb, then season with 2 tablespoons coarse salt. Set aside.
4. 4 Place carrots, turnips, potatoes, beet, and yam in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt until evenly coated. Place lamb on top of vegetables.
5. 5 Roast in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and continue roasting to desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center of lamb should read 130 degrees F (54 degrees C).
6. 6 Transfer lamb to a cutting board and loosely tent with aluminum foil for 30 minutes before carving. Place vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

By DarlisJ

Ingredients

• ✓ yam
• vegetable broth
• tomato
• black pepper
• salt
• basil
• oregano
• coriander
• broccoli
• celery
• turnip
• carrot
• onion
• vegetable oil
• milk
• parmesan cheese
• sunflower seed
• margarine
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Whisk the flour and baking powder together in a mixing bowl. Cut the margarine into the flour mixture with a knife or pastry blender until the mixture resembles fine crumbs. Fold the sunflower seeds and Parmesan cheese into the mixture. Add most of the milk and mix to a firm dough.
3. 3 Turn the dough out onto a lightly floured surface and lightly roll to a thickness of 3/8 inch. Cut into 2-inch rounds and arrange on a baking sheet. Brush the tops of the biscuits with the remaining milk.
4. 4 Bake in the preheated oven until the biscuits are lightly browned and no longer wet in the middle, about 20 minutes. Set aside.
5. 5 Heat the oil in a large pot over medium-high heat; cook and stir the onion, carrots, turnips, yam, celery, and broccoli in the hot oil until the vegetables are soft, about 10 minutes. Season with the coriander, oregano, basil, salt, and pepper; add the tomatoes and vegetable broth. Simmer the mixture until hot and the liquid has reduced slightly, about 20 minutes. Serve in bowls topped with the mini-biscuits.

By VeggieBecca

Ingredients

• ✓ yam
• lime
• lemon
• parsley
• spinach
• tomato paste
• vegetable stock
• black pepper
• salt
• chickpea
• cauliflower
• turmeric
• paprika
• chile powder
• black mustard seed
• onion seed
• coriander
• cumin
• garlic
• mushroom
• onion
• olive oil

Instructions

1. 1 Heat oil in a large flat-sided skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and garlic; cook and stir until softened, about 2 minutes. Add yam and cook for 2 minutes.
2. 2 Stir cumin, coriander, onion seeds, black mustard seeds, chile powder, paprika, and turmeric into the skillet; cook and stir until evenly distributed, about 2 minutes. Add cauliflower, chickpeas, salt, and black pepper; stir until combined.
3. 3 Mix vegetable stock and tomato paste together in a small bowl; pour into the skillet. Cover and cook until yam is tender, about 15 minutes. Stir in spinach, parsley, lemon juice, and lime juice and cook until flavors combine, about 1 minute.

By Kameron

Ingredients

• ✓ yam
• milk
• brown sugar
• butter
• coffee liqueur

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread yams into a casserole dish. Pour milk over yams and sprinkle with brown sugar. Dot yams with butter pieces. Pour coffee-flavored liqueur over the top.
3. 3 Bake in the preheated oven until heated through and bubbling, about 30 minutes.

By Barbara

Ingredients

• ✓ yam
• cranberry
• all-purpose flour
• brown sugar
• oatmeal
• margarine
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss yams and cranberries together in a bowl. Mix flour, brown sugar, oatmeal, margarine, and cinnamon together in a separate bowl. Add about half the oat mixture to the yam mixture; toss to combine and spread into a 1 1/2-quart casserole dish. Sprinkle remaining oat mixture over the casserole.
3. 3 Bake in preheated oven until lightly browned, about 35 minutes.

By Melchizedek

Ingredients

• ✓ yam
• white sugar
• brown sugar
• cinnamon
• nutmeg
• butter
• orange juice
• miniature marshmallow

Instructions

1. 1 Bring a large pot of water to a boil over high heat. Add yams and boil for 10 minutes. Drain and rinse twice with cold water. Soak in cold water for 15 minutes.
2. 2 While yams are soaking, preheat the oven to 275 degrees F (135 degrees C).
3. 3 Mix white sugar, brown sugar, cinnamon, and nutmeg together in a small bowl.
4. 4 Peel and cut yams into chunks and place in a large baking dish. Dot with butter and sprinkle with sugar mixture so all yams are coated. Carefully pour enough orange juice into the bottom of baking dish to measure 1/2 inch.
5. 5 Bake in the preheated oven, basting often, until yams are tender and the liquid is thick and sticky, 3 to 3 1/2 hours. Sprinkle with mini marshmallows. Turn on the oven's broiler. Broil until marshmallows are melted and toasty, about 5 minutes.

By MARAH

Ingredients

• ✓ yam
• sugar
• milk
• butter
• egg
• brown sugar
• pecan
• butter
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Put yams in a microwave safe bowl; heat in the microwave oven until softened, about 75 seconds.
3. 3 Transfer cooked yams to a large mixing bowl; add white sugar, milk, 1/2 cup butter, and eggs and beat with a hand mixer until smooth. Pour the yam mixture into the prepared baking dish.
4. 4 Mix brown sugar, pecans, 1/2 cup butter, and flour together in a bowl with a wooden spoon until crumbly, sprinkle over the yam mixture to cover.
5. 5 Bake in preheated oven until golden brown, about 30 minutes.

By KCOOPER78

Ingredients

• ✓ yam
• butter
• cornstarch
• brown sugar
• apple juice
• lemon juice
• cinnamon
• allspice
• apple

Instructions

1. 1 Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
3. 3 In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice.
4. 4 Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers.
5. 5 Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.

By VEGAS

Ingredients

• ✓ yam
• egg
• butter
• white sugar
• coconut
• milk
• vanilla extract
• pecan
• brown sugar
• butter
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk yams, eggs, 1/2 cup butter, white sugar, coconut, milk, and vanilla together in a bowl until smooth; pour into a 9x13-inch baking dish.
3. 3 Stir pecans, brown sugar, butter, and flour together in a separate bowl until crumbly; sprinkle over the yam mixture.
4. 4 Bake in preheated oven until the topping is slightly browned, about 30 minutes.

By Sandy Scott

Ingredients

• ✓ yam
• egg
• brown sugar
• butter
• salt
• cinnamon
• allspice
• nutmeg
• pecan
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
3. 3 Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
4. 4 Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
5. 5 Bake for 25 minutes in the preheated oven, or until browned and bubbly.

By LIZALOUISE

Ingredients

• ✓ yam
• butter
• white sugar
• evaporated milk
• egg
• nutmeg
• cinnamon
• vanilla extract
• butter
• brown sugar
• walnut
• sugar frosted corn flake cereal

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine yams, melted butter, white sugar, evaporated milk, eggs, nutmeg, cinnamon and vanilla extract. Mix well and transfer to a 9x9 inch casserole dish.
3. 3 In a medium bowl cream butter with brown sugar. Stir in walnuts and frosted cereal. Spread on top of yam mixture.
4. 4 Bake in preheated oven for 35 minutes.

By Carol Graham

Ingredients

• ✓ yam
• butter
• pineapple juice
• white sugar
• brown sugar
• cinnamon
• nutmeg
• pineapple chunk
• miniature marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a saucepan over medium-low heat. Add pineapple juice, white sugar, brown sugar, cinnamon, and nutmeg; stir to combine and cook until sugars have dissolved, 2 to 3 minutes.
3. 3 Meanwhile, place drained yams in a casserole dish. Add pineapple chunks. Pour sauce over top.
4. 4 Bake in the preheated oven for 1 hour. Add marshmallows to the top and continue to bake until golden and melted, 10 to 15 minutes more. Let stand for 15 minutes before serving so sauce can thicken.

By ntolliver213

Ingredients

• ✓ yam
• cranberry
• orange
• white sugar
• pecan
• orange juice
• cinnamon
• nutmeg
• mace

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
3. 3 Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.

By Erika Glasco

Ingredients

• ✓ yam
• coconut oil
• carrot
• leek
• garlic
• cumin
• coriander
• meyer lemon
• vegetable broth
• coconut milk
• kosher salt
• spinach

Instructions

1. 1 Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.
2. 2 Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.
3. 3 Ladle soup into serving bowls and garnish with fresh spinach.

By Amy

Ingredients

• ✓ yam
• red bell pepper
• avocado
• cilantro
• olive oil
• green onion
• cumin
• lime juice
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.
2. 2 Bake yams for 40 minutes, or until tender, turning occasionally. Set aside.
3. 3 In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
4. 4 Cut yams in half lengthwise, and fluff the centers with a fork. Top with the avocado stuffing. Season with salt and pepper, and top with shredded Cheddar cheese.

By Lynn Mott

Ingredients

• ✓ yam
• butter
• egg noodle
• pineapple
• sour cream
• egg
• heavy cream
• sugar
• salt
• sweet potato
• syrup
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease a 13x10-inch (4-quart) baking dish with butter. Set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes, or according to package directions. Drain; return noodles to the pot. Stir in 3 tablespoons butter until noodles coated.
4. 4 Combine pineapple, sour cream, eggs, cream, sugar, and salt in a bowl. Cut sweet potatoes into small chunks; add to pineapple mixture.
5. 5 Stir sweet potato mixture into noodle mixture until well combined. Transfer to the prepared baking dish; sprinkle with pumpkin pie spice.
6. 6 Bake in the preheated oven until top is golden brown and pudding is set, 40 to 45 minutes.
7. 7 Cool pudding at least 40 minutes before cutting into squares. Serve warm or at room temperature.

By Bruce's Yams

Ingredients

• ✓ yam
• yellow split pea
• sweet onion
• red lentil
• water
• garlic
• ginger
• peanut butter
• lemon juice
• soy sauce
• chickpea
• spinach
• salt

Instructions

1. 1 Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
2. 2 Combine drained split peas, yams, onions, and red lentils in a large pot. Pour in enough water to cover by 1 inch. Stir in garlic and ginger. Bring to a boil; skim foam off the top with a slotted spoon. Simmer until yams are very tender, about 1 hour 30 minutes.
3. 3 Mash split peas, yams, and lentils with a potato masher. Stir peanut butter, lemon juice, and soy sauce into the soup. Add chickpeas and frozen spinach; cook until warmed through, 8 to 10 minutes. Season with salt.

By The Fugacious Dowager

Ingredients

• ✓ yam
• beef tripe
• lemon
• water
• beef stock
• cassava
• potato
• pumpkin
• sweet potato
• tomato sauce
• sofrito
• corn
• salt
• black pepper

Instructions

1. 1 Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
2. 2 Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
3. 3 Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
4. 4 Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

By Amy

Ingredients

• ✓ yam
• pork loin
• tomato
• green chile
• onion
• garlic
• cumin
• oregano
• salt
• black pepper
• hot pepper sauce
• corn
• cheddar cheese

Instructions

1. 1 Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.
2. 2 Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.

By Linz

Ingredients

• ✓ yam
• vegetable oil
• onion
• garlic
• ginger
• curry powder
• vegetable stock
• coconut milk
• carrot
• celery
• red lentil
• lemongrass
• white sugar
• salt
• firm tofu

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
2. 2 Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
3. 3 Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.

By Uncle Jeffy