The large and tasty yam originates from the tropical regions of America. The light sweet potato and dark sweet potato (yams) are the most widespread species.
When picking out yams for cooking, make sure their skin is soft and their tips pointed. They spoil much faster than potatoes. To store them for 7-10 days, keep them in a dry, dark, cool area.
There are many recipes for yams. Their unique taste allows for a wide use. Everything made with them turns into an irresistible culinary temptation.
Spaghetti with Yams
Ingredients: 17.5 oz yams, 2 tbsp butter, 2 cloves of old garlic, 1 red pepper, 9 oz tomatoes, 1/2 tsp water, 2 tbsp fresh parsley, 1 tbsp tarragon, 1 tbsp lemon juice, 1 tsp salt, 5.5 oz goat cheese, 14 oz spaghetti.
Preparation: Boil the spaghetti as directed on the packaging. In the meantime, braise 1 tbsp butter with the garlic for 3-4 min. Add the yams, , pepper and tomatoes. Pour water over them and boil about 5-7 min, stirring periodically.
Once the spaghetti is boiled, drain it, leaving 1/2 the water in the pot. Save the other half as well. Put the spaghetti back in it and add the vegetable blend, 1 tbsp butter and the spices.
Pour in 2 tbsp of water back in to the spaghetti. This amount can vary depending on how thick you want the sauce. Serve it with grated cheese on top.
Ingredients: 7 oz yams, coarsely grated, 3.5 oz quinoa, 2 tbsp olive oil, 1 onion head, finely chopped, 1 garlic clove, finely chopped, 2 eggs, 2 tbsp oatmeal, 2 tbsp chickpea flour, 4 oz mozzarella, finely diced, 1 bunch fresh basil, finely chopped, 1 bunch fresh thyme, finely chopped, salt, freshly ground mixed pepper to taste, oil for frying, lettuce, sprouts for garnish.
Preparation: Boil the quinoa in 1 cup (250 ml) water, until the water is absorbed, about 15-18 min. Remove it and let it cool.
Heat the olive oil in a deep pan. Saute the onions and garlic for 3-4 min, then add the grated yams. Season with salt and mixed pepper. Fry for 3-4 min, stirring periodically.
Whisk the eggs and combine them with the oatmeal, mozzarella, basil and thyme. Knead them well and add the quinoa and yam mixture to them. Season if necessary and add the flour.
Knead thoroughly. If the resulting dough is crumbly, add more oatmeal or flour. Form balls from the runny blend, pressing them between your palms so they don't fall apart. You should get about 12 balls.
Heat oil in a pan. Fry the meatballs 3-4 min. on each side. Flip them over carefully so they don't fall apart. Once you remove them from the pan, place them on paper towels to drain out the grease. Serve warm with a garnish of your choice.