Roast Yam, Basic recipes Recipe
Total time: less than 15 minutes
- Peel and wash the yams in salted water; dry with paper towel;
- roll in flour and bake in a 180° C (350° F) oven for about 30 minutes or until tender and browned;
- cut in half and scoop out the interior flesh;
- mash with a little milk, a pinch of salt and a knob of butter as you would for mashed potatoes;
- trim the shells to form little "boats"; fill each one with the mashed yam mixture; sprinkle with parsley and return to the oven to heat through;
- serve with meat or grilled fish.
Fried Yam Balls
- Boil 1 kg (2.2 lb.) yams in salted water until thoroughly cooked;
- mash with a little milk and butter; season with salt; add 1 tbsp. parsley, a finely chopped onion and a beaten egg;
- let cool;
- form into small balls, roll in bread crumbs and fry in oil until golden brown.
- Heat 140 ml (1/2 cup + 1 tbsp.) milk with 2 tbsp. butter;
- add 500 g (18 oz.) hot mashed yam, whipping well to combine thoroughly;
- add 2 tbsp. grated cheese, salt and pepper; return the pan to low heat for 2 to 3 minutes;
- remove the saucepan from the heat; mix in two beaten egg yolks;
- beat the two egg whites to stiff peaks and gently fold into the yam mixture, ensuring that it is light and airy;
- pour into a buttered soufflé dish; sprinkle everything with 1 tbsp. of grated cheese and place into a 180° C (350° F) oven until the soufflé is puffed and golden.
- Blanch the yam for a few minutes in salted water;
- drain and refrigerate for a few hours; (ideally, blanch the yam the day before);
- cut the yam into very thin slices (use a mandolin if possible);
- fry in very hot oil until the chips are golden brown; season with salt and serve immediately.
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