Fall-Fresh Yams: Not Just for Thanksgiving — Meatless Monday

by in Recipes, November 5th, 2012

Baked Yams With Saffron AioliWith Thanksgiving just a few weeks away, you’re surely seeing yams pop up on supermarket shelves and an influx of recipes featuring these bright-orange beauties. But while they’re perhaps most often enjoyed at holiday feasts, yams’ season to shine lasts throughout autumn, and they’re easy enough to prepare that they can be enjoyed with everyday dinners. Serve these yam side dishes with your favorite fall-inspired suppers to create a seasonal spread and round out your meal in a flash.

Food Network Magazine dresses up warm yams by topping them with a cool, creamy sauce in their Baked Yams With Saffron Aioli. An aioli is a fancy name for a mixture of mayonnaise and garlic, and this recipe’s aioli comes together not with from-scratch mayo, made with egg yolks and vinegar, so you can be sure it’s going to be extra-rich and comforting. For subtle orange-yellow color and a bit of sweetness, add just a pinch of crushed saffron threads to the aioli, and mix in a squeeze of fresh lemon juice to add a light, refreshing taste.

'Ol No. 7 YamsMade with just a handful of everyday ingredients, Paula’s ‘Ol No. 7 Yams is a top-rated recipe with more than 100 user reviews. She first bakes the yams until they’re tender, then slices and tops them with a fragrant cinnamon-brown sugar sauce made with No. 7 Jack Daniels. If you don’t have Jack Daniels on hand, just substitute any brand of bourbon available.

Michael Chiarello, too, enhances the natural sweetness of yams with sweet and savory flavors in his recipe for Yams With Toasted Spice Rub. He combines melted butter and brown sugar with a combination of spices, like fennel, coriander and red pepper flakes, and a pinch of salt to create a bold, full-flavored topping for simply baked yams.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

 

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