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Garnet Yam Purée

Garnet Yam Purée

Ingredients

  • 5 pounds garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1-inch pieces
  • 1/2 cup heavy whipping cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 tablespoon fresh lime juice

Special equipment

  • Potato ricer or potato masher

Recipe Preparation

  • Place yams in large pot. Pour enough cold water over to cover by 2 inches. Sprinkle with coarse salt and bring to boil. Reduce heat to medium; boil gently until yams are very tender, about 10 to 12 minutes. Drain well; reserve pot. Let yams stand in strainer at least 10 minutes and up to 30 minutes.

  • Working in batches, press yams through potato ricer back into same pot or mash yams with potato masher. Combine cream and butter in glass measuring cup. Microwave on high just until warm, about 45 seconds. Add cream mixture to yams and mix with potato masher or whisk until purée is almost smooth. Stir in lime juice. Season to taste with coarse salt and freshly ground black pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium-low heat until heated through, stirring often. Garnish with chives.

Nutritional Content

One serving contains the following: Calories (kcal) 201.0 %Calories from Fat 40.5 Fat (g) 9.0 Saturated Fat (g) 5.6 Cholesterol (mg) 28.4 Carbohydrates (g) 27.9 Dietary Fiber (g) 4.4 Total Sugars (g) 8.6t Net Carbs (g) 23.5t Protein (g) 2.9Reviews Section

Gjelina’s Roasted Yams

Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.

These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating. &mdashSam Sifton


Garnet Yam Purée - Recipes

We fell in love with this sweet potato soup when we profiled twin Portland chefs Ray and David Anderson back in 2008, and it's a spicy addition to the Thanksgiving table. You can substitute homemade turkey broth for the chicken or vegetable broth.

1 large sweet potato (dark-skinned variety) or garnet yam

1 tablespoon olive oil (divided)

1/2 yellow onion, cut into large chunks

5 to 6 cloves garlic, peeled

2 tablespoons cumin seeds

2 tablespoons coriander seeds

4 to 5 dried chiles de arbol

3 cups chicken or vegetable broth

Salt and freshly ground black pepper

1/2 cup cashews, toasted and chopped (see note)

Preheat oven to 450 degrees. Cut sweet potato into quarters and brush with some of the olive oil. Place in an ovenproof pan and roast for 20 minutes. Toss onion and whole garlic cloves in remaining olive oil. Add to the roasting pan with the sweet potato and continue roasting for another 20 minutes or until the sweet potato is tender when pierced with the tip of a knife and the onion and garlic are softened. Remove from the oven and let stand until cool enough to handle. Peel the potato and place in a blender with the garlic and onion.

Toast cumin and coriander seeds and chiles in a small dry skillet until fragrant and slightly browned, then grind in a spice grinder or mortar and pestle and add to roasted vegetables in the blender. Purée, adding broth to thin to desired consistency. Pour into a saucepan and heat over medium heat until steaming hot. Season to taste with salt and pepper. Serve with chopped cashews for garnish.

Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.


Reviews

Nice texture, but its hard to beat a pecan topping on sweet potatoes. Ill keep my paprika in goulash and chicken paprikash.

Fantastic, and sweet potatoes are not a favorite of mine! Well, that is changing! I did halve the butter and doubled the smoked paprika. Delish!

Whoever developed this recipe deserves a medal from the government of Spain! You have to use good Spanish smoked paprika, but when you do you have a total winner - even with folks who are leery of sweet potato. Taking tips from others, after tasting, I doubled the paprika, reduced the butter, used milk rather than cream, and just used an electric mixer. Result - creamy, smooth, aromatic and flavorful. Would I make it again? Not only "Yes," but "Hell, Yes!"

As simple as this is, it is phenomenal! I made it the day before, doubling the paprika. I reheated it in a covered casserole at 350 for about 30 minutes. So easy! I'm making more right now to freeze and have on hand.

This was excellent. more than doubled spices, and substituted milk for 1/2 the cream. Even folks who ɽon't like sweet potatoes loved it. And it was very cute in little ramekins.

Made this for Thanksgiving in 2011. The smoked paprika is a must, otherwise, it's just sweet potatoe puree. Pretty good and was well-liked.

I made this yesterday for thanksgiving dinner. It is delicious. Even though i was not able to find the smoked paprika here in Ecuador and used regular paprika, it was delicious

I'm glad it was suggested to be a bit more heavy-handed with the paprika and cayenne. This recipe was a wonderful addition to our Thanksgiving dinner. I had an urge to try out a new kitchen torch, so I did serve this in individual ramekins, sprinkled about 2 teaspoons of sugar on the top and hit it with the flame. sort of a sweet/savory sweet potato brulee. Thanks for the inspiration that brought me to that idea!

This was great. I served it with the Saumon aux herbes et lentilles from this site - YUMMY - a great contrast. I always double or triple spices, due to my insensitive palate, but I loved this. And so did my puppy!

I just made a 'practice' batch in prep for Thanksgiving and it's delicious. I think you can easily add more paprika and cayenne if you like a little more zing. The smokiness from the paprika works really well with the sweetness of the potato. It's definitely going on the menu.

Fabulous and simple. Iɽ double the smoked paprika next time, without much change to the cayenne. Did it in my stand mixer, and it was the perfect texture, nice and fluffy.

Served this on Thanksgiving. Different and easy. Added some creame fresh.

fantastic! Made this vegan by using soymilk and vegan margarine. Was a real hit.

A nice change of pace from the usual overly sweet sweet-potato dishes. Like several others I used an electric mixer rather than my processor. I prepared this a day ahead and simply reheated in a 350 oven for about 30 minutes.

I really liked this, and the family liked it too, which was amazing. I just bought some smoked paprika recently and really wanted to try it, and this was a perfect choice! I used a hand mixer because I didn't feel like dirtying the food processor. The only problem was bits of pureed sweet potato splattered all over the microwave, counter, and the mail! Definitely watch your speed.

How can you make baked sweet potatoes taste even better? You add butter! A bit of smoked paprika and cayenne didn't hurt either. Delicious!

DELICIOUS! Two of my favorite things - sweet potatoes and smoked paprika. Who knew they went together so well? I added more smoked paprika than this recipe called for, perhaps double. Weɽ have it again and again. And next time I might try putting them in ramekins and retuning them too the oven to get a crust on top.

I would make this again with the following changes. First, I would just mash the potatoes, the consistency was not very appealing. Second, more paprika and cayenne. I ended up doubling the amount of each and still couldn't really taste them, it just tasted like sweet potatoes with cream. This recipe sounds more exciting than it is, but I'll give it another shot.

This is delicious. It's one of the tastiest preparations of sweet potatoes we've ever had. No one in our family cares for candied sweet potatoes. This breaks away from that tradition and takes sweet potatoes to new heights. I used condensed milk in place of the cream (only because I had no cream on hand). Doubt that it made much of a difference. Everyone loved this dish.

I didn't care for this dish very much but everyone else raved. Even the kids wolfed it down. I used Penzey's smoked paprika (cannot recommend Penzey's too highly and have been using their spices for 15 years).

This is fabulous, and very simple the smoked paprika is essential.

I LOVE this dish. I had to scale it back a lot to make it for myself but it was sure delicous. Leftovers weren't as good as the original but I'll surely make it again.

Also a great dish at our Thanksgiving dinner! I loved the smokey/hot/sweet taste. Couldn't find the Paprika but a spice store told me how to smoke it myself by adding 1/2 of a roasted pablano pepper I roasted myself the night before. I could have added it to the paprika but I just pureed it all together. I used a food processor with a light touch and the texture was great.

Best dish at our Thanksgiving dinner! Wonderful combination of smoky, hot and sweet. I used garnet yams (which are sweet potatoes) and followed the recipe as written. The paprika was hard to find but I finally located it at Sur La Table. I do not agree that the mixture is better if you use a mixer. I used a food processor and liked the pureed texture.


Sweet Potato Biscuits and Cinnamon Honey Butter

This year I decided to add a new twist to our Thanksgiving dinner: sweet potato biscuits. These tasty morsels add some holiday flair to the table. I adapted this recipe from MarthaStewart.com. I added more flavors and love the way sweet potato, orange and holiday spices punch up a traditional biscuit. Also, my version uses all white whole wheat flour, and the biscuits are still light and delicious.

Homemade Cinnamon Honey Butter is the perfect topping to send these biscuits over the top. I like to serve the butter in a cute little butter dish with a lid.

Sweet potato biscuits are a great accompaniment to a traditional thanksgiving meal, but I am most excited about using these biscuits to make leftover turkey and cranberry sandwiches the next day. Making my ultimate turkey sandwich will be a breeze because the biscuits can be made ahead the following way: Make the dough and shape the biscuits ahead of time. Freeze the dough circles in the baking pan, and just pop them in the oven right before serving time.

Sweet potato biscuits taste great with Herbal Pumpkin Spice Rooibos tea. It’s such a festive combination with an amazing aroma.

I found the tea at Trader Joe’s, or there are similar ones such as Pumpkin Spice Herb Tea by Zhena’s Gypsy Tea or a black tea variety by Bigelow called Pumpkin Spice Tea.

Now, let’s get baking. Here’s what the biscuit-making process looks like:

As soon as my biscuits came out of the oven, I rushed them over to the Food Bloggers Los Angeles early Thanksgiving potluck.

I plated them on special Fall Parchment Leaves. I made the biscuits in a mini size because I knew there would be so much incredible food. Check out the links at the bottom of the post for Thanksgiving recipes from my fellow food bloggers.

Recipe for Sweet Potato Biscuits
Adapted slightly from Martha Stewart
Makes about 25 mini biscuits or 8 large biscuits.
The recipe can be doubled.

Ingredients:
1 medium-sized sweet potato. I used a garnet yam, which is dark orange on the inside and purplish brown on the outside. (or 3/4 cup leftover sweet potato purée)
1-3/4 cups white whole wheat flour, plus a sprinkle for the cutting surface.
2 tablespoons brown sugar
1 teaspoon salt
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice*
7 tablespoons cold unsalted butter, divided (just under 1 cube of butter)
1/3 cup low fat buttermilk
1/2 teaspoon orange zest
1 tablespoon orange juice (I juiced an orange after I zested it.)

Ingredient Notes:
* Pumpkin pie spice is equivalent to 1/4 teaspoon ground cinnamon plus 1/8 teaspoon ground allspice plus 1/8 teaspoon ground nutmeg.
If using leftover sweet potato purée, you can omit the sugar, orange and spices if your purée is already sweetened and flavored.

Directions:
1. Baking the sweet potato:
Put an oven rack in the middle of the oven and preheat to 400 degrees F. Rinse one sweet potato, and pierce several times with a fork. Bake in the oven with a piece of aluminum foil underneath to catch drips. Cook for 45 minutes to 1 hour, or until soft. Turn the oven to 425 degrees F, and leave the oven on for the biscuits. When the potato is cool enough to handle, cut open, and scoop out the flesh. Mash with a fork, and then measure 3/4 cup of mashed sweet potato. Set aside the 3/4 cup of sweet potato to cool in a medium-sized bowl.

2. Prepare the pan:
In the mean time, take out an 8 or 9 inch cake pan. Line the bottom with parchment paper. Cut off 1 tablespoon of butter, and butter the sides. Place the remains of the 1 tablespoon of butter in a small microwaveable bowl and melt in the microwave. Set aside.

3. The Dry ingredients and butter:
In a large bowl, whisk together the dry ingredients: the flour, brown sugar, salt, baking powder, baking soda, and pumpkin pie spice. Cut 6 tablespoons of cold butter into the dry ingredients using a pastry blender (or 2 butter knives or your fingers) until the dough looks like coarse meal with the largest pieces no bigger than the size of peas.

4. The Wet ingredients and sweet potato:
Get the medium-sized bowl with the cooled mashed sweet potatoes and add the following wet ingredients: buttermilk, orange juice, and orange zest. Stir to combine.

5. Combine wet and dry ingredients:
Add the wet ingredients to the dry ingredients. Stir as little as possible until the ingredients combine and the dough almost comes together. Do not over mix or the biscuits will be tough.

6. Shaping the biscuits:
Lightly flour a cutting surface or clean counter. Turn the dough on to the surface and simultaneously pat the dough together and shape into a flat, even disk. If the dough is too sticky, sprinkle in a little more flour. Handle the dough as little as necessary. To make mini biscuits, the dough disk should be 5/8th of an inch high and use a biscuit cutter with a 1-1/2 inch diameter (as seen in my photos). To make sandwich biscuits, the disk should be 1 inch high and use a biscuit cutter with a 2-3/4 inch diameter. Cut out the circles as close together as possible. Re-pat the dough scraps into a new disk one time only, and cut out more dough circles.

7. In the pan:
Place the dough circles in the prepared pan. Place the circles so that they almost touch. The biscuits don’t expand much. Also, they rise a little bit less than regular biscuits. Placing the biscuits close together aids rising. Take the melted butter, and brush the tops of the uncooked biscuits.

8. Freeze or bake:
At this point the biscuits can be frozen for later use or can be baked. Bake at 425 degrees F until slightly golden brown on the top and bottom. Mini biscuits bake for 13-15 minutes. The large biscuits bake for 25 to 30 minutes. Add a few additional minutes to the baking time if the dough was frozen. Serve immediately.

Recipe for Cinnamon Honey Butter
Adapted slightly from Like Mother Like Daughters blog

Ingredients:
4 tablespoons softened unsalted butter (1/2 cube)
1-1/2 tablespoons honey
1/8 teaspoon ground cinnamon

Directions:
Place all the ingredients in a small bowl and stir to combine well.

Disclosure: This post contains affiliate links. Thank you for supporting my blog.


WINTER VEGETABLE BISQUE

You can make this winter soup with a variety of winter vegetables. Here Garnet yam and Kuri squash impart their deep orange color their smooth flavor balances the nip of apple and parsnip. Straining the purée through a sieve isn’t necessary but gives the soup a silky texture and luxurious finish. For another occasion you might garnish the soup with a dollop of crabmeat, sautéed minced pancetta or swirl of puréed chipolte chile.

Makes 8 servings (10 or 11 cups).

2 or 3 tablespoons butter or vegetable oil
1 large or 2 small leeks (white part only), trimmed, split, rinsed
and chopped (2 cups)
1 large tart apple, peeled, quartered, cored and chopped
1 large parsnip, chopped (1 cup)
1 Delicata squash, peeled, seeds removed, flesh coarsely chopped
(1 or 2 cups)
1 Garnet yam, peeled and chopped (1 or 2 cups)
½ Kuri squash, peeled, seeds removed, flesh coarsely chopped
(about 3 cups)
6 cups chicken or vegetable stock
3 tablespoons lemon juice
Salt and white pepper to taste
Green herbs such as snipped fresh chives or micro sprouts, for garnish

In a large saucepan over low flame, heat the butter or oil. Add the leek and stir until it is soft. Add the apple pieces and turn to coat them in the juices, then add the other vegetables. Simmer without browning until the vegetables begin to soften. Add the stock cover the pot and simmer until the vegetables are cooked through, about 30 minutes.

Fit a large sieve over a big bowl and pour the contents of the pot into the sieve, saving the liquid. In a food processor, purée the solids in batches with some of the stock. Push the purée through the sieve into a clean pot, pressing with the back of a spoon to remove any fibers. Stir in the reserved stock and taste for balance. Sharpen with lemon juice
and season with salt and pepper. This soup can be made ahead, covered and chilled. Serve the soup hot with a sprinkling of fresh herbs or micro sprouts.


6 Comments on &ldquoChocolate & Garnet Yam Mousse—A Vegan Delight&rdquo

(Note: Having tasted bouchée’s cupcakes we can vouch for them being air light, not too sweet and delicious).
We returned the favor by giving them a taste of our Chocolate & Garnet Yam Mousse, about which Eric commented below. bouchée produces gourmet, organic, cakes & cupcakes. THE EDITORS)
I tried your yam pudding soon after seeing you. You were right that it needed something to sweeten it. We put agave in it & that did the trick. The texture was a little rugged for a pudding. Bernadette thought you might try butternut squash for a creamier finish. I also thought that there was a slightly bitter after taste, which doesn’t lend itself to a traditional dessert but that can also be minimized by adding something acidic, like lemon or orange.

In thinking about how I would use it, at the point I’m not certain. Our customers expect a sweeter dessert think macarons & meringue. I imagine that if we get something that works well we could use it as a filling in a vegan cake — vegan wedding cake or something. If I used it as a filling I would either puree the raisins or nix them altogether. I would also try to firm it up a bit by adding fat, like a butter substitute or pressed palm oil. Just some thoughts.

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Recipe Summary

  • 4 ½ cups cooked and mashed sweet potatoes
  • ½ cup butter, melted
  • ⅓ cup milk
  • 1 cup white sugar
  • ½ teaspoon vanilla extract
  • 2 eggs, beaten
  • 1 cup light brown sugar
  • ½ cup all-purpose flour
  • ⅓ cup butter
  • 1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.


Peeling

Once the potatoes are fully cooked and tender, you&rsquoll need to remove the peel if you haven&rsquot already.

  1. Let the sweet potatoes cool until they are safe to the touch. (Cooking potatoes a day in advance is good option if you have the time.)
  2. Sometimes the skin will just peel right off. If you can, pick a piece of the skin and peel it off.
  3. If the skin is still adhered to the potato flesh, then simply grab a large spoon and scoop out the flesh.
  4. Repeat this process until all of the sweet potato flesh is removed. Discard the skin.


Ingredients

To make the Chickpea Croutons: Preheat the oven to 400° F. Mix the avocado oil, paprika, garlic powder, cumin, cinnmamon, turmeric, 1/8 teaspoon cayenne, 1/4 teaspoon black pepper and 1/2 teaspoon salt in a small bowl. After rinsing and draining the chickpeas, place them onto a clean kitchen towel and rub dry. Pick out the chickpeas, leaving behind any of the skins that have come off and transfer them into the bowl with the spices. Mix well with a spoon until they are evenly coated. Spread the chickpeas on a baking sheet lined with parchment paper (optional) and bake for about 50 minutes, until crispy and crunchy. Shake the baking sheet halfway through to ensure even cooking. Take them out of the oven and set aside to cool.

To make the Soup: Heat the oil in a large soup pot. Add the onion and shallot. Saute over medium heat, stirring occasionally, until translucent, about 7 to 8 minutes. Add the garlic, ground coriander (use coffee grinder to grind whole seeds), 1-1/2 teaspoons salt and pepper to taste, and mix until fragrant, 1 to 2 minutes. Stir in the sweet potatoes and sauté another 2 to 3 minutes.

Meanwhile, strain the soaked cashews and place into a high speed blender. Add 2 cups of broth, and blend on high until completely smooth. Pour the mixture into the soup stock, add the remaining broth, and fresh water. Stir and bring to a boil. Once boiling, turn down the heat to low and let it simmer for 20 minutes, or until sweet potatoes are soft.

Purée the soup with an immersion blender. Add the honey, lemon juice, generous pinch cayenne, and additional salt and pepper to taste. Return it back to the pot and heat until warm. When ready to serve, garnish the soup with a handful of chickpea croutons, fresh cilantro, and a drizzle of olive or avocado oil.


Watch the video: Cutting a Garnet (December 2021).