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
• butter
• brown sugar
• orange juice
• nutmeg
• marshmallow

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roast whole yams in the preheated oven until almost tender, 35 to 40 minutes; let cool.
3. 3 Reduce the oven heat to 350 degrees F (175 degrees C).
4. 4 Melt butter in a large pot over medium heat; stir in sugar, juice, and nutmeg until sugar dissolves. Bring to a boil, then reduce heat to low; cook until liquid thickens and becomes syrupy, 10 to 15 minutes.
5. 5 Peel yams; cut into bite-sized chunks. Arrange in a single layer in a 13 x 9-inch baking dish. Drizzle syrup over yams.
6. 6 Bake in the preheated oven, basting yams with syrup every 15 minutes until fork-tender, about 35 minutes.
7. 7 Arrange marshmallows over yams; continue baking until marshmallows are puffy and brown, about 10 minutes more.

By CRW

Ingredients

• ✓ yam
• vanilla yogurt
• milk
• ice cube
• sugar
• banana

Instructions

1. 1 Prick yams with a fork, and place on a plate. Cook in the microwave for 8 to 10 minutes, turning once, until tender. Cool, peel and dice.
2. 2 Combine the yams, yogurt, milk, ice cubes, sugar and banana in the container of a blender. Blend until smooth.

By Mishiko

Ingredients

• ✓ yam
• sweet potato
• syrup
• peach
• ginger
• salt
• pepper
• pecan
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweet potatoes into a large bowl and cut into slightly smaller pieces. Reserve 4 to 5 peach slices for garnish; add remaining peach slices to potatoes in the bowl. Add 1/2 cup reserved peach juice, ginger, salt, and pepper; mix until well combined. Transfer mixture to a 2-quart baking dish.
3. 3 In a small bowl, stir together pecans and brown sugar. Sprinkle over the top of casserole and arrange reserved peach slices in a line down the center.
4. 4 Bake in the preheated oven until casserole is hot and bubbly, 35 to 40 minutes

By Bruce's Yams

Ingredients

• ✓ yam
• sweet potato
• syrup
• butter
• egg
• egg yolk
• pineapple
• cornflake crumbs
• brown sugar
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (177 degrees C).
2. 2 Beat sweet potatoes, 4 tablespoons butter, eggs, and egg yolk in a bowl with an electric mixer until smooth and creamy. Fold in pineapple; transfer to a 1 1/2-quart casserole dish.
3. 3 Combine cornflake crumbs, remaining 2 tablespoons butter, and brown sugar; spoon across top of casserole, in alternating rows at a diagonal, followed by a row of marshmallows. Repeat until you have 5 cornflake rows and 4 marshmallow rows.
4. 4 Bake in the preheated oven until marshmallows have turned golden brown, about 30 minutes.

By Bruce's Yams

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
• chicken broth
• onion
• curry powder
• black pepper
• salt
• wild rice
• onion powder
• garlic powder

Instructions

1. 1 Pour chicken broth into a saucepan with curry powder, salt, pepper, onion powder, and garlic powder. Bring to a boil over medium heat.
2. 2 Add yams and onion and simmer for about 20 minutes.
3. 3 Add rice and cook until rice is tender, another 20 minutes.

By LIL_PYRO

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
• butter
• brown sugar
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• confectioners' sugar
• butter
• margarine
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat 1 cup unsalted butter, brown sugar, and white sugar together in a large bowl until smooth. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, and salt in a separate bowl; stir into butter mixture until blended. Fold in yam. Spread batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in center comes out clean, about 30 minutes.
4. 4 Meanwhile, combine confectioners' sugar, 2 tablespoons salted butter, and milk until smooth. Spread over brownies while still warm, they will absorb some of the glaze.

By STARFLOWER

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
• goat cheese
• soy sauce
• parsley
• black pepper
• salt
• cinnamon stick
• bay leaf
• turmeric
• cardamom
• ginger
• paprika
• coriander
• mustard powder
• soy sauce
• basil
• cannellini bean
• water
• coconut milk
• jalapeno pepper
• cauliflower
• olive oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.
2. 2 Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.

By Allergy Friendly

Ingredients

• ✓ yam
• apple cider vinegar
• maple syrup
• water
• celery
• carrot
• butternut squash
• red pepper flakes
• coriander
• cumin
• clove
• paprika
• cinnamon
• nutmeg
• allspice
• salt
• ginger
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

By The Simmering Pot

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
• butter
• honey
• white sugar

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook yams in boiling water until tender, about 10 minutes. Drain.
3. 3 Arrange yams in the prepared baking dish. Cut a slit down the middle of each yam and dab 1 tablespoon butter into each slit.
4. 4 Bake in the preheated oven until golden, 5 to 10 minutes.
5. 5 Spoon 1 teaspoon honey into each yam; sprinkle each with 1/2 teaspoon sugar to serve.

By Alenita

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
• olive oil
• seasoned salt
• sour cream
• mayonnaise
• taco seasoning
• paprika

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spread the olive oil over a baking sheet.
2. 2 Arrange the yams on the prepared baking sheet in a single layer; season with the seasoned salt.
3. 3 Bake the yams in the preheated oven until soft, about 25 minutes.
4. 4 While the yams bake, stir the sour cream, mayonnaise, taco seasoning, and paprika together in a small bowl. Serve as a dip for the yams.

By Marleymg

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