ach with cinnamon-sugar.
Bake 18-22 minutes or until
Place combined apples and yams in 8-inch square baking dish. Pour juice over yam mixture.
Combine flour, sugar, cinnamon and salt, mixing well.
Cut in margarine until mixture resembles coarse crumbs; stir in nuts.
Sprinkle over yam mixture.
Bake at 350\u00b0 for 45 to 50 minutes or until apples are tender.
Top with marshmallows, broil until lightly brown.
Boil the tom yam stock over a medium high
On baking sheet, bake yam at 400\u00b0 until just tender, 35 to 40 minutes (do not overbake); let yam cool, then peel and discard skin.
Cut potato into 2 x 1/4-inch sticks.
Boil or bake yam until tender; do not overcook.
Let yam cool. Peel and discard skin.
Cut potato in sticks like French fries. Heat oil and margarine until hot in skillet.
Add potato sticks. Fry on medium until crispy.
Turn frequently; sprinkle with salt and pepper.
Combine brown sugar and cinnamon.
Toss apples and nuts with the brown sugar mix.
Alternate layers of apples and yams in a 2 quart casserole dish.
Dot with butter between each layer.
Cover and bake at 325 degrees for 30 minutes.
Uncover and bake for an additional 30 minutes.
Remove and sprinkle top with marshmallows.
Place back in oven on \"broil\" until marshmallows are lightly browned.
b>yam pieces around the squash. Cover tightly with aluminum foil.
Bake
ook the yam in the microwave until soft througout (or bake for
oo thick, stir in reserved yam liquid.
Stir in yams
Peel and slice the parsnips into 1/8\" rounds.
Peel and slice the yam into 1/8\" pieces, similar in size to the parsnips (as possible).
Layer the yams and parsnips. For a pretty presentation, try alternating color rows of each.
In a measuring cup, make a glaze out of the oleo, OJ, zest, cinnamon and sugar. Mix until well dissolved. Drizzle the glaze over the yam/parsnip mix - cover and bake @ 350 for 40-45 minutes.
Wash and slice mushrooms. Dice onion. Cut yam into 1-inch pieces. Place mushrooms and onions in a pan sprayed with PAM, cover, and sautee over medium-high heat, stirring occasionally for about 5 minutes. Add all spices and reduce heat to low-medium. Add the yam pieces and cook 5-10 minutes, stirring occasionally and adding a little water if it gets too dry. Cook until the yam is just getting tender and all of it is moist but not watery.
.
Peel and cut yam into 1/2 inch cubes
30 to 45 minutes.
Bake in moderate oven (375\u00b0F
Wash and bake your yam.
Mash with a hand mixer or potato masher.
Add butter, sugar, and cream.
Mix.
Place in a small casserole dish.
Top with marshmallows.
Broil for about 5-10 minutes or until the marshmallows are golden brown.
Enjoy!
eggs, salt, bread flour, purple yam powder, and bread machine yeast
ust incorporated. Fold the shredded yam into the batter, mixing just
b>yam. Spread the batter evenly in the greased baking dish.
Bake
ith the remaining milk.
Bake in the preheated oven until
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or grease lightly.
Mix sugar, oil, eggs, vanilla extract, salt, baking powder, purple yam powder, and flour, in this order, in a large bowl until dough is well blended. Drop tablespoons of dough onto the baking sheet.
Bake in the preheated oven until cookies look firm, 8 to 10 minutes. Cool for at least 5 minutes before gently transferring to a wire rack.
Mix yam, cranberries, and pecans together in a large bowl.
Combine grapeseed oil, vinegar, lemon juice, lavender, fennel, and black pepper in a jar with a lid. Cover and shake until blended. Pour dressing over yam mixture and toss to coat. Chill in refrigerator at least 30 minutes.