Yam is a staple in cuisines around the world. From Africa to the Americas, the Caribbean to Europe, it’s almost impossible to come across a society that doesn’t eat yams. Considering that this is one of the oldest foods known to man, it’s no surprise that we all have our favorite yam recipes, however, some are so old and in dire need of switching up. Certainly, I’m not insinuating that your great-grandmom’s yam recipe is outdated, of course not! All I’m saying is there’re definitely some new recipes you can add to what you currently have. Good enough, right?
Regardless of where you’re from, these delicious recipes will surely have you munch away in satisfaction. Whether you’ll be cooking for yourself alone or for a family of eight, there’s a new favorite locked in one of these servings below. What’s more, the ingredients are available in most kitchens and super affordable. In addition, these yam recipes are easy to cook so you don’t need to be a highly skilled chef to impress everyone with them. Affordable, easy, and yummy, what a combo!
Check out 4 delicious yam recipes you’ll be glad you found…
#1. Yam cups
Ingredients:
- 550g of fresh yam (about 6 regular round pieces)
- 5 eggs
- 2 cups of chopped vegetable (onion and bell peppers)
- Salt (to taste)
- 1 seasoning cube
- 1 cup corned beef
- ¼ cup melted butter
- ¼ cup milk
- Other seasonings of choice
- Utensils – Baking dish or muffin pan
Directions
- Place the cut and washed yams in a pot of salted water. Cook until tender, then drain off excess water.
- While the yam is cooking, season the chopped vegetables with salt, black pepper and any other spices you prefer. Set in the fridge
- Next, whisk the eggs, seasoning cube, salt, and spices together. Follow with the corned beef and set it in the fridge
- Set oven temp to 350F
- Next, mash up the cooked yam. Season with salt and pepper. Then, add in butter, milk, egg mix as well as vegetable mix.
- Generously grease your baking dish or muffin pan. Pour the yam batter into the bakeware.
- Finally, bake for 25-30 minutes (yam is done when the toothpick insert comes out clean). Remove from oven and set aside to cool.
#2. Yam casserole
Ingredients:
- 700g (peeled and washed)
- 1/4 cup vegetable oil
- 7 large eggs
- Salt, pepper, and other spices to taste
- 1 large onion chopped
- 1/2 cup chopped mushrooms
- 2-3 cooked sausages sliced
- 1/4 – 1/2 cup shredded cheese (optional)
- Handful chopped tomato and green onions (to garnish)
Directions:
- Preheat oven to 350F.
- Using a handheld grater or food processor, grate the raw yam. Next, squeeze out as much moisture as possible from the yams and season with some salt and pepper.
- Place a large non-stick pan on medium heat. Then, heat the vegetable oil. Follow with adding the seasoned yam. After which, spread out with a spoon. Cook until a crust forms underneath (3-5 minutes).
- In a large bowl, whisk together eggs, onion, mushroom, spices and half of the shredded cheese.
- Next, pour the egg mixture over the yam to coat evenly. Top with sausage and leftover cheese. Cover loosely with aluminium foil and place in a heated oven for 25-30 minutes. It’s cooked through when a toothpick insert comes out clean. Remove from oven.
- Finally, garnish with tomatoes and green onions before serving.
#3. Stuffed yam pockets
Ingredients:
Yam Mash
- 820g of yam
- 2 tablespoons butter
- 1 egg
- Salt and pepper – to taste
Filling - 1/4 can of corned beef
- ½ large red pepper (chopped)
- ½ large green pepper (chopped)
- 1 scotch bonnet pepper (chopped)
- ½ small onion (chopped)
- 2 cloves of garlic (minced)
- Salt (to taste)
- 1 seasoning cube
- 2 tablespoons of coconut or vegetable oil
Directions:
- Peel, wash and cube yam. Then, cook over medium-high heat. This should last about 20-25 minutes. Once cooked, drain.
- While the yam is boiling, place a large skillet on medium heat and add all filling ingredients except corned beef. Stir-fry until fragrant. Then, add in corned beef and stir-fry for 2-3 more minutes. Remove from heat and set aside.
- Immediately after draining, mash cooked yam until smooth and free of lumps. Follow with adding butter and salt to mash. Combine thoroughly. Then, set aside to cool slightly.
- After cooling, crack in the egg and thoroughly combine again. Rest until cool enough to handle.
- Afterwards, take a handful of yams and flatten until circular. Spread about 1 tablespoon of filling over flattened yam.
- Next, take another handful of yam mix and flatten. Place atop the filled circle and press the edges to enclose. Gently press down on the stuffed yam using a slotted turner or similar flat spoon to further flatten.
- Finally, place a large skillet on medium heat and add in the coconut oil. Gently place in the filled yam pockets and fry until golden. Flip and fry on the other side as well. Ready to serve.
#4. Yam Bolognese
Ingredients:
Bolognese Sauce
- 3 cups minced meat
- ½ teaspoon each of ground ginger, garlic and pepper
- Salt (to taste)
- 1 seasoning cube
- 2 spring onions (chopped)
- 1 cup water
- 1 tsp. flour
Pan roasted yam - 900g (peeled, cubed and washed)
- Salt (to taste)
- 3 tbsps. coconut or vegetable oil
- ½ tsp. ground pepper
- 1 small onion (thinly sliced)
- 1 seasoning cube
Directions:
- Boil yam for 15-18 minutes or until just fork tender. Drain and set aside to cool slightly.
- While the yam is boiling, place another pot on high heat; add in minced meat, spices, salt, seasoning cube and chopped onion. Then, stir-fry for 5-7 minutes or until meat is browned and cooked. Next, add 1 cup of water and flour. Stir to combine and remove from heat. Set aside.
- Combine cooked yam with salt, pepper and seasoning cube.
- Then, add oil to a skillet and heat until hot. Next, fry the yam for about 5 minutes flipping it over at intervals. Yam should be brown.
- Follow with onions and stir-fry gently for another 2-3 minutes.
- Finally, add the sauce to the cooked yam. Cover and simmer for 5 more minutes. Serve and enjoy.
Recipes courtesy of: 9jafoodie
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