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Yummy Yams

Posted on November 2, 2020 by Deborah Myers

Photo by Craig Adderley from PexelsGarnet Yams

Now, for one of my favorite Thanksgiving dishes—garnet yams. Again, this is super easy, and if you want to, you can do the initial roast ahead of time. I love garnet yams for their flavor, consistency, and versatility.
Now, you get to decide. Do you want super simple with nothing more added? The garnet yams can be just by themselves for the addition to your feast. Or do you want to go sweet or savory?

Sweet Garnet Yam Yumminess

This recipe will make enough for 8 to 10 servings (Though it depends totally on whether your folks eat it as a side dish!)
You can easily reduce the amount for smaller groups.
For 8 to 10 servings, use 5 pounds of garnet yams.
Put on a baking sheet and roast 50 minutes at 400° or until they are barely tender yet hold their shape (not mushy).
Let cool completely at room temperature. (You can do this up to 2 days ahead).
On the day of baking, remove skins and cut yams into ½ inch thick slices.
Butter a 2-quart baking dish with 1 tablespoon butter. Arrange yam slices in the dish, slightly overlapping. Turn oven to 375°.
In a small pan, on medium heat, mix ½ cup your choice of syrup, 1 teaspoon salt, ¼ teaspoon black pepper, and 4 tablespoons of butter. Whisk to combine and pour mixture over yams.
In a small bowl, mix ¾ cup coarsely chopped pecans, ¹/₃ cup flour (easy to use gluten-free flour),¹/₃ cup light brown sugar*, and ½ teaspoon cinnamon. Add 3 tablespoons butter and rub in with fingers until mixture is evenly moistened and forms clumps. Sprinkle over yams.
Bake yams for 35 minutes or until topping is browned.
Now, imagine making this with apple slices and blackberries. Absolute yumminess!

Savory Garnet Yam Yumminess

For 4 servings, use 2 garnet yams.
Peel and cut 2 yams into ½ inch thick chunks.
Put yams on a baking sheet, drizzle with olive oil, sprinkle with salt, and roast 10 to 15 minutes at 400° or until they are barely tender yet hold their shape (not mushy).
In a large pan, sauté 4 to 6 slices of bacon cut into chunks. When getting crispy and brown, add 1 large onion (cut into ½ inch pieces or larger), and sauté until onions are soft.
Add 2 Granny Smith apples (chopped into ½ inch to ¾ inch pieces) and sauté for a few minutes. Stir in the roasted yams and sauté until they are cooked and starting to become crispy. (7 to 8 minutes)
Transfer to your serving platter and sprinkle with scallion greens and ½ cup toasted pumpkin seeds or toasted almonds.

*A sweet tip from Judy Baker, the Badass Book Marketing Mentor and healthy cook

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About Deborah Myers

Deborah Myers is passionate about empowering others to live life in a balanced and healthy way. After a car accident that left her with a back injury and chronic pain, Deborah finally found relief through acupressure and Jin Shin Jyutsu. This led her on a personal quest to find out more about these ancient healing techniques. She graduated as a certified acupressurist from the Acupressure Institute in Berkeley, California, and then pursued training under well-respected Jin Shin Jyutsu masters, making the commitment to share what she had learned with others. Deborah founded Health At Your Fingertips in 1995 so she could use her knowledge of mind and body to help people find relief from pain, reduce stress, and embody well-being. Today, this thriving endeavor is Deborah Myers Wellness—the go-to resource for energy balancing.
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