Kick your yam game up a notch with these 20 mouthwatering recipes perfect for any occasion! Whether you’re craving cozy comfort food, quick weeknight dinners, or impressive seasonal sides, we’ve got you covered. From savory mains to sweet treats, discover new ways to enjoy this versatile root vegetable. Get ready to find your next favorite dish—let’s dive in!
Roasted Garlic Mashed Yams
Bold flavors and creamy texture make this side dish unforgettable. Roasted garlic adds depth while keeping things simple. Perfect for holiday meals or cozy weeknights.
Ingredients
– 3 large yams, peeled and cubed
– A whole head of garlic
– A generous splash of olive oil
– A couple tablespoons of butter
– About 1/4 cup of heavy cream
– A good pinch of salt
– A few cracks of black pepper
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose the cloves.
3. Drizzle the garlic with olive oil and wrap tightly in foil.
4. Roast the garlic for 40 minutes until cloves are soft and golden brown.
5. While garlic roasts, place cubed yams in a large pot and cover with cold water.
6. Bring yams to a boil over high heat, then reduce to a simmer.
7. Cook yams for 15-20 minutes until easily pierced with a fork.
8. Drain yams thoroughly in a colander.
9. Squeeze roasted garlic cloves from their skins into a small bowl.
10. Return drained yams to the warm pot.
11. Add butter, heavy cream, and roasted garlic to the pot.
12. Mash vigorously with a potato masher until smooth.
13. Season with salt and pepper, mixing thoroughly.
14. Serve immediately while hot.
Just creamy enough without being heavy, these yams have a subtle sweetness balanced by the mellow roasted garlic. The texture stays fluffy rather than gummy, making them perfect alongside roasted meats. Try topping with crispy fried onions for extra crunch.
Candied Yams with Marshmallows
Kick off your holiday meal with this classic side that balances sweet and savory perfectly. Keep it simple with yams, butter, and marshmallows for that nostalgic comfort food feel. You’ll have this crowd-pleaser ready in under an hour.
Ingredients
– About 3 pounds of yams, peeled and sliced into 1-inch rounds
– A stick of unsalted butter, cut into chunks
– A generous 1/2 cup of packed brown sugar
– A good splash of pure maple syrup
– A couple of teaspoons of ground cinnamon
– A pinch of kosher salt
– A 10-ounce bag of mini marshmallows
Instructions
1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Arrange the peeled, sliced yam rounds in a single layer in the baking dish.
3. Dot the yams evenly with all the butter chunks.
4. Sprinkle the brown sugar, cinnamon, and salt evenly over the yams.
5. Drizzle the maple syrup across the entire surface.
6. Cover the dish tightly with aluminum foil and bake for 35 minutes.
7. Remove from oven and carefully peel back the foil (watch for steam).
8. Use a fork to test if yams are tender—they should pierce easily without resistance.
9. Evenly scatter the entire bag of mini marshmallows over the hot yams.
10. Return to oven, uncovered, and bake for 8-10 minutes until marshmallows are golden brown and puffed.
11. Let rest for 5 minutes before serving to allow the syrup to thicken slightly.
Velvety soft yams soak up the buttery caramel sauce while toasted marshmallows add a sweet, chewy contrast. The cinnamon warmth makes this especially cozy for Thanksgiving, but it’s equally delicious alongside baked ham any time of year. Try crumbling graham crackers over the top for extra crunch before serving.
Spicy Yam and Black Bean Tacos
Every taco Tuesday needs a vegetarian option that actually satisfies. These spicy yam and black bean tacos deliver serious flavor with minimal effort. Expect a perfect balance of sweet, spicy, and savory in every bite.
Ingredients
- 2 medium yams, peeled and diced into ½-inch cubes
- 1 can (15 oz) black beans, rinsed and drained
- 8 small corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- A generous pinch of salt
- A couple of limes, cut into wedges
- A handful of fresh cilantro, chopped
- A splash of hot sauce
- ½ cup crumbled cotija cheese
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the diced yams with olive oil, chili powder, smoked paprika, cayenne, and salt until evenly coated.
- Spread the yams in a single layer on the baking sheet, ensuring they aren’t crowded for even crisping.
- Roast for 25-30 minutes until the yams are tender and lightly browned at the edges.
- Warm the black beans in a small saucepan over medium heat for 5-7 minutes until heated through.
- Heat a dry skillet over medium-high and warm each tortilla for 30 seconds per side until pliable.
- Keep warmed tortillas wrapped in a clean kitchen towel to prevent them from drying out.
- Divide the roasted yams and warm black beans evenly among the tortillas.
- Top each taco with crumbled cotija cheese, fresh cilantro, and a splash of hot sauce.
- Squeeze fresh lime juice over the top right before serving to brighten all the flavors.
With soft tortillas holding the creamy yams and hearty beans, you get a fantastic textural contrast. The smoky spice from the roasted yams pairs perfectly with the cool, salty cheese. Try serving them with a side of tangy slaw or extra lime wedges for squeezing.
Yam and Coconut Curry Soup
Yam and coconut curry soup brings warmth to chilly evenings with its creamy texture and aromatic spices. This vibrant bowl combines sweet yams with rich coconut milk for ultimate comfort food. You’ll have dinner ready in under an hour.
Ingredients
– 2 tablespoons of olive oil
– 1 medium yellow onion, chopped
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 2 tablespoons of red curry paste
– 2 large yams, peeled and cubed
– 4 cups of vegetable broth
– 1 can (13.5 oz) of coconut milk
– A couple of handfuls of fresh spinach
– A squeeze of lime juice
– A sprinkle of salt
Instructions
1. Heat olive oil in a large pot over medium heat until it shimmers.
2. Add chopped onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Mix in red curry paste and cook for 30 seconds to bloom the spices.
5. Add cubed yams and toss to coat in the spice mixture.
6. Pour in vegetable broth and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes until yams are fork-tender.
8. Stir in coconut milk and bring back to a gentle simmer.
9. Use an immersion blender to puree the soup until completely smooth.
10. Stir in fresh spinach and cook for 2 minutes until wilted.
11. Squeeze in lime juice and season with salt.
Not overly thick, this soup has a velvety texture that coats your spoon beautifully. The coconut milk tempers the curry’s heat while letting the yam’s natural sweetness shine through. Serve it topped with crispy fried shallots or with crusty bread for dipping into every last drop.
Baked Yam Fries with Chipotle Aioli
Nothing beats crispy baked fries with a smoky dipping sauce. Need a healthier alternative to regular fries? These yam fries deliver sweet, savory satisfaction without the guilt.
Ingredients
– 2 large yams, peeled
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– A generous pinch of salt
– A couple of grinds of black pepper
– ½ cup mayonnaise
– 1 tablespoon lemon juice
– 1 minced garlic clove
– A good squeeze of chipotle in adobo sauce
Instructions
1. Preheat your oven to 425°F.
2. Slice the peeled yams into ¼-inch thick sticks.
3. In a large bowl, toss the yam sticks with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Tip: Cutting the fries to a uniform size ensures they cook evenly.
4. Arrange the fries in a single layer on a parchment-lined baking sheet.
5. Bake for 20 minutes.
6. Flip each fry over using tongs. Tip: Flipping halfway through prevents steaming and gives you a crispier result.
7. Bake for another 15-20 minutes until the edges are browned and crispy.
8. While the fries bake, make the aioli by whisking together mayonnaise, lemon juice, minced garlic, and chipotle in adobo in a small bowl.
9. Let the fries cool on the baking sheet for 5 minutes before serving. Tip: This resting time helps them become even crispier.
Crispy on the outside and tender inside, these fries have a natural sweetness that pairs perfectly with the smoky, spicy aioli. Serve them alongside burgers or piled high as a shareable snack—they’re guaranteed to disappear fast.
Yam and Kale Stuffed Sweet Potatoes
Unbelievably satisfying and packed with nutrients, these stuffed sweet potatoes make a complete meal in one. Using yams and kale creates a vibrant filling that’s both hearty and healthy. Perfect for busy weeknights when you want something nourishing without the fuss.
Ingredients
- 4 medium sweet potatoes
- 2 large yams, peeled and diced
- 1 bunch of kale, stems removed and chopped
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- Salt and black pepper to your liking
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pierce each sweet potato several times with a fork to allow steam to escape during baking.
- Bake sweet potatoes directly on the oven rack for 45-60 minutes until they yield easily when squeezed with an oven mitt.
- While potatoes bake, heat olive oil in a large skillet over medium heat.
- Add diced onion and cook for 5-7 minutes until translucent and slightly golden.
- Stir in minced garlic and cook for 1 minute until fragrant but not browned.
- Add diced yams to the skillet and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
- Pour in vegetable broth and bring to a simmer, then cover and cook for 10 minutes until yams are tender.
- Mix in chopped kale and cook for 3-4 minutes until wilted but still bright green.
- Season the filling with smoked paprika, red pepper flakes, salt, and black pepper.
- Remove skillet from heat and stir in Greek yogurt until well combined.
- Once sweet potatoes are cooked, slice them open lengthwise and fluff the insides with a fork.
- Divide the yam and kale mixture evenly among the sweet potatoes, mounding it generously.
- Sprinkle Parmesan cheese over the top of each stuffed potato.
- Return to the oven for 5-7 minutes until cheese is melted and lightly golden.
Buttery sweet potato flesh contrasts beautifully with the creamy, slightly earthy filling. The kale adds pleasant texture while the smoked paprika brings subtle warmth. Try topping with toasted pumpkin seeds for extra crunch or serving alongside a simple green salad for a complete vegetarian feast.
Maple Glazed Yam and Pecan Salad
Warm roasted yams meet crunchy pecans in this sweet-savory salad that comes together in under 30 minutes. The maple glaze adds just enough sweetness without overwhelming the dish, making it perfect for weeknights or holiday gatherings.
Ingredients
– 3 medium yams, peeled and cubed
– A couple handfuls of pecans
– 1/4 cup maple syrup
– 2 tablespoons olive oil
– A big pinch of salt
– A splash of apple cider vinegar
– A few handfuls of mixed greens
Instructions
1. Preheat your oven to 400°F.
2. Peel and cube the yams into 1-inch pieces.
3. Toss yam cubes with 1 tablespoon olive oil and a big pinch of salt.
4. Spread yams in a single layer on a baking sheet.
5. Roast for 20 minutes until edges are caramelized and tender when pierced with a fork.
6. While yams roast, toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
7. Whisk together maple syrup, remaining olive oil, and apple cider vinegar in a small bowl.
8. Remove yams from oven and immediately toss with maple glaze mixture.
9. Let yams cool for 5 minutes to absorb the glaze.
10. Arrange mixed greens on serving plates.
11. Top greens with glazed yams and toasted pecans.
12. Serve immediately while yams are still slightly warm.
Buttery roasted yams contrast beautifully with the crisp pecans and fresh greens. The warm salad makes an excellent side for roasted chicken or can stand alone as a light lunch. For extra texture, sprinkle with crumbled goat cheese right before serving.
Yam and Lentil Stew
Hearty yam and lentil stew is perfect for chilly evenings when you need something warming and nutritious. This one-pot meal comes together quickly with minimal prep work. Here’s how to make it.
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, chopped
– 3 cloves garlic, minced
– 1 large yam, peeled and cubed
– 1 cup brown lentils
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– A couple of handfuls of fresh spinach
– A splash of apple cider vinegar
– A pinch of salt and black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat for 1 minute.
2. Add chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant (tip: don’t let garlic brown or it will turn bitter).
4. Add cubed yam and brown lentils to the pot.
5. Pour in 4 cups vegetable broth and the entire can of diced tomatoes with their juices.
6. Bring to a boil, then reduce heat to low and cover the pot.
7. Simmer for 25 minutes until lentils are tender and yams are easily pierced with a fork (tip: check at 20 minutes to prevent overcooking).
8. Stir in fresh spinach and cook for 2 minutes until wilted.
9. Add a splash of apple cider vinegar and season with salt and black pepper.
10. Remove from heat and let stand for 5 minutes before serving (tip: this allows flavors to meld and stew to thicken slightly).
Outstanding texture comes from the creamy yams against the firm lentils in this vibrant stew. The apple cider vinegar brightens the earthy flavors beautifully. Serve it over crusty bread or with a dollop of Greek yogurt for extra richness.
Yam and Spinach Breakfast Hash
A hearty breakfast hash that transforms simple ingredients into a vibrant morning meal. Yam and spinach create the perfect balance of sweet and earthy flavors. This one-pan wonder comes together quickly for busy mornings.
Ingredients
– 2 medium yams, peeled and diced into ½-inch cubes
– A big handful of fresh spinach
– 1 medium yellow onion, chopped
– 2 cloves garlic, minced
– 4 large eggs
– A couple tablespoons of olive oil
– A splash of water
– A pinch of salt and black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced yams and cook for 8-10 minutes, stirring occasionally, until edges begin to brown.
3. Add chopped onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in minced garlic and cook for 30 seconds until aromatic but not burned.
5. Add a splash of water to the skillet and immediately cover with a lid to steam the yams for 3-4 minutes until tender when pierced with a fork.
6. Remove the lid and add the handful of spinach, stirring until wilted, about 1-2 minutes.
7. Create 4 small wells in the hash mixture using the back of a spoon.
8. Crack one egg into each well, being careful not to break the yolks.
9. Season everything with a pinch of salt and black pepper.
10. Cover the skillet and cook for 4-5 minutes until egg whites are set but yolks remain runny.
11. Remove from heat and let rest for 1 minute before serving.
Vibrant orange yams provide sweet contrast to the earthy spinach, while runny egg yolks create a rich sauce. Serve directly from the skillet for a rustic presentation, or top with hot sauce for extra kick. The crispy yam edges and soft centers make every bite satisfying.
Yam and Chickpea Buddha Bowl
Forget complicated meal prep—this vibrant bowl comes together with minimal effort. Fresh roasted yams and spiced chickpeas create a satisfying base that’s both hearty and healthy. Just layer, drizzle, and dig in.
Ingredients
– a couple of medium yams, peeled and cubed
– a can of chickpeas, rinsed and patted dry
– a big glug of olive oil
– a generous sprinkle of smoked paprika
– a pinch of salt and black pepper
– a handful of fresh baby spinach
– a dollop of tahini
– a squeeze of lemon juice
– a splash of water
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed yams with half the olive oil, salt, and pepper on a baking sheet.
3. Spread the yams in a single layer to ensure even roasting.
4. Roast the yams for 25 minutes until tender and lightly browned at the edges.
5. Pat the chickpeas completely dry with a paper towel to help them crisp up.
6. Toss the dried chickpeas with the remaining olive oil and smoked paprika on a separate baking sheet.
7. Roast the chickpeas for 15 minutes until crispy, shaking the pan halfway through.
8. Whisk the tahini, lemon juice, and a splash of water in a small bowl until smooth.
9. Divide the fresh baby spinach between two bowls.
10. Top the spinach with the roasted yams and crispy chickpeas.
11. Drizzle the tahini sauce generously over each bowl.
Velvety roasted yams contrast with the crunchy chickpeas, while the creamy tahini sauce ties everything together. For a fresh twist, add sliced avocado or a sprinkle of red pepper flakes. It’s a textural delight that’s as satisfying as it is simple.
Yam and Apple Cinnamon Muffins
Let’s bake some cozy yam and apple cinnamon muffins. These moist treats are perfect for fall mornings or afternoon snacks. You’ll love the sweet-spiced aroma filling your kitchen.
Ingredients
– 1 cup of mashed cooked yam (about 1 medium yam)
– 1 cup of diced apple (peeled and cored)
– 2 cups of all-purpose flour
– 3/4 cup of brown sugar
– 2 teaspoons of cinnamon
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1/2 teaspoon of salt
– 2 large eggs
– 1/2 cup of melted butter
– 1/2 cup of milk
– 1 teaspoon of vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Peel and dice one medium apple into 1/4-inch pieces.
3. In a large bowl, whisk together 2 cups flour, 3/4 cup brown sugar, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
4. In a separate bowl, beat 2 eggs until frothy.
5. Add 1/2 cup melted butter, 1/2 cup milk, and 1 teaspoon vanilla extract to the eggs, whisking to combine.
6. Stir in 1 cup mashed yam until the mixture is smooth.
7. Tip: Don’t overmix the batter—just fold until no dry streaks remain for tender muffins.
8. Gently fold the diced apple into the wet ingredients.
9. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
10. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
11. Tip: For domed tops, let the filled muffin tin sit for 5 minutes before baking.
12. Bake at 375°F for 18-22 minutes, until a toothpick inserted into the center comes out clean.
13. Tip: Rotate the pan halfway through baking for even browning.
14. Cool muffins in the tin for 5 minutes, then transfer to a wire rack.
Moist and warmly spiced, these muffins have a soft crumb with tender apple bits throughout. Serve them warm with a pat of butter or crumble over yogurt for breakfast. They’re even better the next day when the flavors have melded together.
Grilled Yam and Pineapple Skewers
Looking for a sweet-savory side that screams summer? Load up skewers with smoky grilled yams and caramelized pineapple for a crowd-pleasing vegetarian option. Let’s fire up the grill.
Ingredients
– 2 large yams, peeled and cut into 1-inch cubes
– 1 fresh pineapple, cored and cut into 1-inch chunks
– 3 tablespoons olive oil
– 2 tablespoons maple syrup
– 1 teaspoon smoked paprika
– A couple of metal or soaked wooden skewers
– A pinch of salt
Instructions
1. Preheat your grill to medium-high heat, about 400°F.
2. Thread yam cubes and pineapple chunks alternately onto skewers, leaving a little space between pieces for even cooking.
3. Whisk together olive oil, maple syrup, smoked paprika, and salt in a small bowl.
4. Brush the skewers generously with the oil mixture on all sides.
5. Place skewers on the hot grill and cook for 5 minutes.
6. Flip skewers and cook for another 5 minutes until yams are tender when pierced with a fork.
7. Continue grilling, turning occasionally, until pineapple develops dark grill marks and yams are fully cooked, about 3-4 more minutes.
8. Remove from grill and let rest for 2 minutes before serving.
Unbelievably tender yams contrast with juicy, charred pineapple in every bite. The smoky-sweet glaze caramelizes beautifully on the grill. Serve these skewers over coconut rice or chop them into a vibrant grain bowl for a complete meal.
Yam and Black Bean Enchiladas
Unbelievably satisfying, these enchiladas transform humble ingredients into a cozy dinner. Using roasted yams and black beans creates a hearty filling that’s both nutritious and delicious. Perfect for weeknights when you want something special without the fuss.
Ingredients
– 2 large yams, peeled and cubed
– 1 can (15 oz) black beans, rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 8 flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1 can (10 oz) red enchilada sauce
– A splash of olive oil
– A couple of teaspoons chili powder
– A pinch of salt
Instructions
1. Preheat your oven to 400°F.
2. Toss cubed yams with a splash of olive oil and a pinch of salt on a baking sheet.
3. Roast yams for 25 minutes until tender and slightly caramelized at the edges.
4. While yams roast, sauté diced onion in a skillet over medium heat for 5 minutes until translucent.
5. Add minced garlic and cook for 1 more minute until fragrant.
6. Stir in rinsed black beans, roasted yams, and 2 teaspoons chili powder, mashing slightly with a fork to bind.
7. Warm 8 flour tortillas in the microwave for 20 seconds to make them pliable.
8. Spread 1/2 cup of enchilada sauce evenly in a 9×13 inch baking dish.
9. Spoon 1/3 cup of the yam-bean mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
10. Pour remaining enchilada sauce over the rolled tortillas, covering completely.
11. Sprinkle 2 cups shredded Monterey Jack cheese evenly over the top.
12. Bake at 375°F for 20 minutes until cheese is bubbly and golden brown.
13. Let rest for 5 minutes before serving to set the structure.
The roasted yams add creamy sweetness against the smoky black beans, while the melted cheese creates gooey perfection. Try serving with a crisp cabbage slaw for contrasting crunch, or top with pickled jalapeños for extra zing.
Yam and Quinoa Stuffed Peppers
Now, these stuffed peppers combine sweet yams and protein-packed quinoa for a satisfying vegetarian meal. Nutrient-dense and colorful, they’re perfect for weeknight dinners or meal prep. You’ll love how the flavors meld together in each bite.
Ingredients
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1 large yam, peeled and diced into ½-inch cubes
– 1 small yellow onion, chopped
– 2 cloves garlic, minced
– a splash of olive oil
– a couple of tablespoons of vegetable broth
– a pinch of salt and black pepper
– a handful of fresh parsley, chopped
– a sprinkle of smoked paprika
Instructions
1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Drizzle the peppers with a splash of olive oil and place them cut-side up in a baking dish.
4. Roast the peppers for 15 minutes until slightly softened.
5. While the peppers roast, heat a splash of olive oil in a skillet over medium heat.
6. Add the chopped onion and cook for 5 minutes until translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the diced yam and a couple of tablespoons of vegetable broth to the skillet.
9. Cover and simmer for 10 minutes until the yam is tender when pierced with a fork.
10. Mix in the cooked quinoa, a pinch of salt, black pepper, and a sprinkle of smoked paprika.
11. Stir in the chopped parsley and cook for 2 more minutes.
12. Remove the peppers from the oven and fill them with the yam-quinoa mixture.
13. Return the stuffed peppers to the oven and bake for 20 minutes until the peppers are tender and the filling is heated through.
14. Let the peppers rest for 5 minutes before serving. Keep those pepper tops—they make cute lids for presentation if you’re feeling fancy. Know that the roasted peppers become wonderfully tender, while the filling stays fluffy with a hint of smokiness. For a fun twist, top with a dollop of Greek yogurt or serve alongside a crisp green salad.
Yam and Ginger Smoothie
Unbelievably creamy and packed with warming spice, this yam and ginger smoothie makes for a satisfying breakfast or afternoon pick-me-up. Using cooked sweet potatoes adds natural sweetness and velvety texture without any added sugar.
Ingredients
- 1 cup of cooked, cooled yam (about 1 medium yam)
- a thumb-sized piece of fresh ginger, peeled
- 1 cup of unsweetened almond milk
- a big spoonful of almond butter
- a sprinkle of cinnamon
- a couple of ice cubes
Instructions
- Peel and cube 1 medium yam into 1-inch pieces.
- Steam yam cubes for 15-20 minutes until completely tender when pierced with a fork.
- Spread cooked yam on a baking sheet and refrigerate for at least 30 minutes until completely cool.
- Peel the ginger using the edge of a spoon to easily remove the skin.
- Combine cooled yam, peeled ginger, almond milk, almond butter, cinnamon, and ice cubes in a blender.
- Blend on high speed for 45-60 seconds until completely smooth and frothy.
- Pour immediately into a glass and serve.
Blending while the yam is completely cooled prevents a warm, thin smoothie. The texture should be thick and creamy, almost like a milkshake, with the ginger providing a pleasant spicy kick. Try sprinkling extra cinnamon on top or adding a drizzle of maple syrup if you prefer it sweeter.
Yam and Carrot Soup with Turmeric
Yam and carrot soup with turmeric brings cozy comfort in a bowl. You’ll love how the natural sweetness balances the earthy spices. This vibrant soup comes together quickly for a satisfying meal.
Ingredients
– 2 large yams, peeled and cubed
– 3 medium carrots, chopped
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground turmeric
– 4 cups vegetable broth
– 1 can (13.5 oz) coconut milk
– A splash of olive oil
– A pinch of salt and black pepper
– A couple of fresh cilantro sprigs for garnish
Instructions
1. Heat a splash of olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add cubed yams and chopped carrots to the pot.
5. Sprinkle ground turmeric over the vegetables and stir to coat evenly.
6. Pour in 4 cups of vegetable broth and bring to a boil.
7. Reduce heat to low, cover the pot, and simmer for 20 minutes until vegetables are fork-tender.
8. Carefully transfer the soup to a blender in batches and blend until completely smooth.
9. Return the blended soup to the pot over low heat.
10. Stir in the entire can of coconut milk until fully incorporated.
11. Season with a pinch of salt and black pepper, then heat for 3 more minutes.
12. Ladle the soup into bowls and garnish with fresh cilantro sprigs.
Creamy and velvety, this soup has a beautiful golden hue from the turmeric. The natural sweetness of yams and carrots shines through with just enough earthy spice. Try swirling in a dollop of Greek yogurt or serving with crusty bread for dipping.
Yam and Walnut Loaf Cake
Craving something cozy and autumnal? This yam and walnut loaf cake delivers warm spice and earthy sweetness in every slice. Perfect for breakfast or an afternoon pick-me-up.
Ingredients
– 1 cup mashed roasted yam
– 2 large eggs
– 1/2 cup brown sugar
– 1/4 cup vegetable oil
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp cinnamon
– 1/4 tsp nutmeg
– A pinch of salt
– 3/4 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the mashed yam, eggs, brown sugar, oil, and vanilla extract until smooth.
3. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix.
5. Fold in the chopped walnuts evenly throughout the batter.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
9. Allow it to cool completely before slicing.
You’ll love the moist, dense crumb and the way the walnuts add a satisfying crunch. Try it toasted with a smear of cream cheese or simply enjoy a thick slice with your morning coffee.
Yam and Avocado Toast with Chili Flakes
Every morning deserves a satisfying start, and this yam and avocado toast delivers exactly that. Elevate your breakfast routine with creamy avocado piled over roasted sweet potatoes, finished with a spicy kick of chili flakes.
Ingredients
– 1 medium yam, peeled and sliced into ½-inch thick rounds
– 2 slices of thick sourdough bread
– 1 ripe avocado
– A generous drizzle of olive oil
– A big pinch of kosher salt
– A couple of teaspoons of chili flakes
– A squeeze of fresh lime juice
Instructions
1. Preheat your oven to 400°F.
2. Toss the yam rounds with olive oil and kosher salt on a baking sheet.
3. Roast the yams for 20-25 minutes until tender and lightly browned at the edges.
4. While yams roast, toast the sourdough slices until golden and crisp.
5. Halve the avocado, remove the pit, and scoop the flesh into a small bowl.
6. Mash the avocado with a fork until slightly chunky.
7. Stir a squeeze of lime juice into the mashed avocado to prevent browning.
8. Spread the mashed avocado evenly over the toasted sourdough slices.
9. Arrange the roasted yam rounds in a single layer over the avocado.
10. Sprinkle chili flakes generously over the top.
11. Zesty and satisfying, the creamy avocado balances the sweet, tender yams while chili flakes add subtle heat. For extra crunch, top with toasted pumpkin seeds, or drizzle with hot honey for a sweet-spicy twist.
Yam and Coconut Milk Ice Cream
Ditch the ordinary and dive into this creamy, tropical-inspired frozen treat. Yam and coconut milk ice cream brings earthy sweetness and rich texture together in perfect harmony. This unexpected combination delivers a dessert that’s both comforting and refreshing.
Ingredients
– 2 medium yams (about 2 cups mashed)
– 1 can of full-fat coconut milk (13.5 oz)
– ¾ cup of granulated sugar
– A splash of vanilla extract
– A couple of pinches of salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce each yam several times with a fork to allow steam to escape during baking.
3. Bake the yams for 45-60 minutes until they’re completely tender when pierced with a knife.
4. Let the yams cool until you can handle them comfortably, then peel off the skins.
5. Mash the yam flesh thoroughly with a potato masher until completely smooth.
6. Whisk together the coconut milk, sugar, vanilla extract, and salt in a medium bowl.
7. Combine the mashed yams with the coconut milk mixture, stirring until fully incorporated.
8. Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 4 hours until completely cold.
9. Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes.
10. Transfer the soft ice cream to an airtight container and freeze for 4-6 hours until firm.
What makes this ice cream special is its velvety texture that melts smoothly on the tongue. The natural sweetness of roasted yams pairs beautifully with the tropical notes of coconut, creating a sophisticated flavor profile. Try serving it with toasted coconut flakes or a drizzle of caramel for an extra indulgent treat.
Yam and Rosemary Focaccia Bread
Kneading this yam and rosemary focaccia transforms simple ingredients into something extraordinary. Keep it rustic and don’t stress perfection—the dimpled surface and golden crust make it impressive regardless. This bread pairs beautifully with soups or stands alone as a snack.
Ingredients
– 2 cups all-purpose flour
– 1 cup mashed cooked yam
– 1 packet active dry yeast
– 3/4 cup warm water (about 110°F)
– 1/4 cup olive oil, plus a generous glug for drizzling
– 1 teaspoon salt
– A couple of fresh rosemary sprigs
– A pinch of coarse sea salt
Instructions
1. Dissolve yeast in warm water (110°F) and let sit for 5 minutes until foamy.
2. In a large bowl, combine flour, mashed yam, salt, and yeast mixture.
3. Mix until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled.
5. Press dough into a greased 9×13-inch baking pan, stretching to fill corners.
6. Use your fingertips to dimple the dough surface deeply.
7. Drizzle generously with olive oil, making sure it pools in the dimples.
8. Strip rosemary leaves from stems and press into dough along with coarse sea salt.
9. Let rise uncovered for 20 minutes while preheating oven to 425°F.
10. Bake for 20-25 minutes until golden brown and sounds hollow when tapped.
11. Cool on a wire rack for 10 minutes before slicing.
Expect a soft, moist crumb from the yam with crispy edges and herb-infused oil pockets. Excellent torn warm with creamy goat cheese or dipped in balsamic reduction. The subtle sweetness balances rosemary’s piney notes perfectly.
Summary
Joyful yam possibilities await in this collection! Whether you’re planning a holiday feast or a cozy weeknight dinner, these 20 delicious recipes offer something for every taste and occasion. We hope you find new favorites to add to your cooking rotation. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference!
