Posts Tagged ‘yam’

Wordless Wednesday: Sweet Potato Sourdough Bread

August 28, 2013




This sourdough bread, made with roasted sweet potato and pumpkin seeds is from Nancy Silverton’s Breads from the La Brea Bakery. I like how the breads sort of look like split sweet potatoes.

If you would like to see a detailed photo tutorial with a recipe, take a look at this Hoppy Okapi blog post (and also take a look at Farine’s post).

The only change to the recipe that I would make is to eliminate the ground cumin. The spice does complement the sweet potato flavor, but is, I think, a bit too definite. Every bite I took, I thought: This is cumin flavored bread and I’m not sure how I feel about eating cumin flavored bread.  The bread flavor would have been subtler and more versatile without the cumin.

Ginger Lime Roast Yams

May 6, 2013


I just figured out how to roast yams/sweet potatoes in half the usual time. The secret is so obvious I feel so silly for not having thought of it before: You cut it in half lengthwise and place it cut side down on a greased baking sheet. I usually roast my sweet potatoes/yams for about an hour at high heat, until they are mushy soft and oozing carmelized juices. When cut in half, it takes about a half hour to cook through, and the cut side are an appealing golden brown from the caramelized natural sugars.

Wanting something a little different, I served the yams with a lime ginger sauce, inspired by a miso ginger sauce in Deborah Madison’s Vegetable Literacy. Madison’s original recipe calls for topping steamed sweet potatoes with a sauce of miso, rice vinegar, ginger, garlic and sesame oil. I didn’t have the miso or the rice vinegar, so I used tamari and lime juice.

In another recipe, Madison suggests pairing sweet potatoes with coconut oil instead of butter. I think the roast yams would be even tastier if  the cut sides of the yams were rubbed with coconut oil before roasting.