Archive for holiday sides

Holiday Yam Recipes (aka Sweet Potatoes)

Every family has their signature yam dish and my family is no different. If there is one dish that is a must during the holidays for my daughter is my candied yam recipe.   I try to add different side dishes each year but I always know that this dish has to be included in our Thanksgiving and Christmas meal no matter what!

I included two yam recipes below, with one using canned yams.   I use  the word “yams” instead of “sweet potatoes” as what we use for these dishes are actually yams and not sweet potatoes.

When buying yams at the store  here is how you can tell if you’re buying yams or sweet potatoes.  These two look the same from the outside but as you can see, when I scrape the skin, the left is a orange color (yams) and the right is a white color (sweet potatoes). The store signs can be confusing so make sure you check the inside and not rely on how it looks outside It’s also doesn’t help that when you see items on a menu like sweet potato fries, it’s actually yams (orange color). I guess  “yam fries”  doesn’t sound so appealing 🙂

 

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And if you notice on the canned version, it states sweet potatoes but below, it’s description states yams.

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You can use either yams or canned yams for the two recipes below. Both of these recipes are so simple, requiring  few ingredients but so yummy!

 

Serves 6-8

Roasted Yams with Honey

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Ingredients

  • 4-5 yams,  peeled and cut into 1 inch cubes
  • 3-4 Tablespoons extra virgin olive oil
  • 2 teaspoons pumpkin pie spice ( or cinnamon  and nutmeg)
  • 1 teaspoon salt and pepper
  • 4 Tablespoons honey

Directions

Preheat oven to 375 degrees F.

Place yams on a baking sheet. Drizzle oil, pumpkin pie spice, salt and pepper and honey over yams. Toss with your hands and lay in a single layer. Roast 25 to 30 minutes or until tender.

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Candied Yams  

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Ingredients

  • 1 (29oz) can yams ( sweet potatoes)
  • 1 stick of butter, cut into cubes
  • 2 teaspoons pumpkin pie spice ( or cinnamon and nutmeg)
  • 1/2  cup brown sugar

Directions

Preheat oven to 375 degrees F.

Place yams in a baking dish. Drop butter pieces evenly over the yams. Sprinkle brown sugar and pumpkin pie spice.

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Bake for 20-25 minutes, or until yams are tender.

Balsamic Glazed Brussel Sprouts with Pancetta

Brussel  sprouts….love them or hate them, but it will most likely make an appearance at one of  your holiday dinners you attend this year.  If you are not fond of brussel sprouts, try them with this  pancetta and balsamic glaze version and you may surprise yourself and switch over to the love side…..ok  maybe “like”  🙂

Serves 6-8

  • 1 ½  pounds  Brussel sprouts, trimmed and halved through the core
  • 4 oz. pancetta, cut into ¼ inch cubes
  • 3- 4 Tablespoons extra-virgin olive oil
  • 1 teaspoon salt and pepper
  • 1 cup balsamic vinegar

Preheat oven to 375 degrees F.

Place Brussels sprouts and pancetta on a baking sheet ( I used diced pancetta from Trader Joes). Add olive oil, salt and pepper and toss with your hands. Spread out the mixture in a single layer.

Roast 20 to 25 minutes or until sprouts are tender and pancetta is browned, tossing once during roasting to ensure even cooking.

 

While the sprouts are roasting, add balsamic vinegar in a small saucepan. Bring it to a boil, then reduce heat to low and cook it for 15 to 20 minutes, or until thick.

Remove sprouts from oven and place on a serving dish. Drizzle balsamic glaze over top.

Toss, serve and enjoy!!