1 pound yams, sliced thin on a mandolin
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon butter
1 tablespoon flour
½ cup hot milk
4 ounces gorgonzola, divided
3 green onions, sliced thin
4 slices bacon, cooked and roughly chopped
Preheat
oven to 400 degrees. Toss yams with canola oil, ½ teaspoon salt, garlic
powder and onion powder. Place two cooling racks on top of two cookie
sheets. Spray with non-stick spray. Place yams on cooling rack in one
even layer, making sure they aren’t touching. If they are too close
together they will steam instead of crisp up. Bake for about 10 minutes
until the chips start to curl up on the edges. Watch carefully as they
burn easily. Turn the oven off and let them sit for 25-30 minutes.
While
the yams are cooking, make the blue cheese sauce. In a small skillet,
melt butter over a medium heat, whisk in flour. Cook one minute. Turn
the heat off and very slowly whisk in milk, making sure there are no
lumps. Bring to a simmer, and cook until thickened 1-2 minutes. Crumble
in half of the blue cheese. Whisk until incorporated. Season with salt
and pepper. Set aside.
Build
chips. Place half of chips on serving platter. Drizzle with some of the
blue cheese sauce. Place other half of chips on top, and drizzle with
more blue cheese sauce. Sprinkle with bacon, green onions and remaining
blue cheese.
Use remaining sauce to dip chips if desired.
bacon recipe source: Nicole, Cooking for Keeps (@cookingforkeeps), January 13, 2014
Showing posts with label yams. Show all posts
Showing posts with label yams. Show all posts
Friday, November 28, 2014
Tuesday, April 03, 2012
2521. ROASTED YAMS with BACON, BEER and MAPLE SYRUP
serves four
2 large yams
olive oil to brush on the flesh
6 strips bacon
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper
sea salt
Preheat oven to 400 degrees. Wash the yams and cut in half the long way. Brush the flesh of each half with a little bit of olive oil. Place flesh-side-down on a heavy baking sheet and roast until soft when poked with a fork -- 20-25 minutes.
While the yams are roasting, lay the bacon slices in a heavy skillet over medium heat. Cook, turning often, until browned and crisp, about 6-8 minutes. Transfer to a paper-towel or paper grocery bag-lined plate to drain. Let cool completely then chop into small pieces, setting a tablespoon or so aside to use as a garnish.
Once the yams are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh, mash lightly and set aside.
Heat the left over bacon fat in the skillet over medium heat then add the sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add the beer and cook for another 2 minutes. Add the maple syrup, stir well and cook 3-4 minutes. Add the yams and bacon to the skillet and season with freshly ground black pepper and salt to taste. Stir well. Garnish with a little bit of chopped bacon and serve warm.
bacon recipe courtesy of: Eve Fox, The Garden of Eating, November 28, 2009
2 large yams
olive oil to brush on the flesh
6 strips bacon
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper
sea salt
Preheat oven to 400 degrees. Wash the yams and cut in half the long way. Brush the flesh of each half with a little bit of olive oil. Place flesh-side-down on a heavy baking sheet and roast until soft when poked with a fork -- 20-25 minutes.
While the yams are roasting, lay the bacon slices in a heavy skillet over medium heat. Cook, turning often, until browned and crisp, about 6-8 minutes. Transfer to a paper-towel or paper grocery bag-lined plate to drain. Let cool completely then chop into small pieces, setting a tablespoon or so aside to use as a garnish.
Once the yams are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh, mash lightly and set aside.
Heat the left over bacon fat in the skillet over medium heat then add the sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add the beer and cook for another 2 minutes. Add the maple syrup, stir well and cook 3-4 minutes. Add the yams and bacon to the skillet and season with freshly ground black pepper and salt to taste. Stir well. Garnish with a little bit of chopped bacon and serve warm.
bacon recipe courtesy of: Eve Fox, The Garden of Eating, November 28, 2009
Tuesday, October 19, 2010
1990. SWEET POTATO SOUP with MAPLE and BACON
serves 4 to 6
3 strips bacon
2 tablespoons butter
1 cup chopped onion
1 Granny Smith apple, chopped
2 celery stalks, chopped
1 large leek, sliced (white & pale green parts only)
2 garlic cloves, chopped
1 1/2 pounds red-skinned potatoes (yams), peeled, cut into 1-inch pieces
5 cups chicken broth
1 cinnamon stick
1/4 teaspoon freshly ground nutmeg
1 1/2 cups half and half, plus more for garnish
2 tablespoons maple syrup
In a large saucepan set over medium heat, cook bacon until crisp. Transfer the bacon to a paper towel to drain. When cool, crumble the bacon and set aside.
Add butter to the bacon drippings in the saucepan and turn the heat up to medium-high. Add onion and apple, and sauté for about 5 minutes. Add celery and leek and 1 large leek. Sauté for an additional 5 minutes. Add garlic and sauté for 1 minute. Add sweet potatoes and add to the onion mixture, along with chicken broth, cinnamon stick, and nutmeg. Bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, 20-25 minutes.
Remove and discard cinnamon stick. Working in batches, purée the sweet potato mixture in a blender until smooth.
Return the soup to the saucepan. Add 1 1/2 cups half and half and maple syrup and heat, stirring frequently. Season to taste with salt and pepper. Ladle the soup into bowl and garnish each serving with 1 tablespoon of half and half, and crumbled bacon.
bacon recipe courtesy of: Dara Michalski, Cookin' Canuck: easy, innovative recipes, November 22, 2009
3 strips bacon
2 tablespoons butter
1 cup chopped onion
1 Granny Smith apple, chopped
2 celery stalks, chopped
1 large leek, sliced (white & pale green parts only)
2 garlic cloves, chopped
1 1/2 pounds red-skinned potatoes (yams), peeled, cut into 1-inch pieces
5 cups chicken broth
1 cinnamon stick
1/4 teaspoon freshly ground nutmeg
1 1/2 cups half and half, plus more for garnish
2 tablespoons maple syrup
In a large saucepan set over medium heat, cook bacon until crisp. Transfer the bacon to a paper towel to drain. When cool, crumble the bacon and set aside.
Add butter to the bacon drippings in the saucepan and turn the heat up to medium-high. Add onion and apple, and sauté for about 5 minutes. Add celery and leek and 1 large leek. Sauté for an additional 5 minutes. Add garlic and sauté for 1 minute. Add sweet potatoes and add to the onion mixture, along with chicken broth, cinnamon stick, and nutmeg. Bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, 20-25 minutes.
Remove and discard cinnamon stick. Working in batches, purée the sweet potato mixture in a blender until smooth.
Return the soup to the saucepan. Add 1 1/2 cups half and half and maple syrup and heat, stirring frequently. Season to taste with salt and pepper. Ladle the soup into bowl and garnish each serving with 1 tablespoon of half and half, and crumbled bacon.
bacon recipe courtesy of: Dara Michalski, Cookin' Canuck: easy, innovative recipes, November 22, 2009
Tuesday, June 01, 2010
1849. ROASTED SWEET POTATOES with MAPLE SMOKED BACON and BEER
serves four
2 large orange-fleshed sweet potatoes or Garnet yams
olive oil to brush on the flesh
6 strips maple smoked bacon
1 tablespoon butter
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper
Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Brush flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet.
In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.
Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.
In a large skillet over medium-low heat, melt 1 tablespoon butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Add maple syrup. Stir well and cook 3-4 minutes. Add roasted potatoes and bacon to skillet. Stir well. Season with freshly ground black pepper. Garnish with reserved bacon.
bacon recipe courtesy of: Susan, Food Blogga, San Diego, California, November 10, 2009, FoodBlogga@yahoo.com
2 large orange-fleshed sweet potatoes or Garnet yams
olive oil to brush on the flesh
6 strips maple smoked bacon
1 tablespoon butter
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper
Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Brush flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet.
In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.
Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.
In a large skillet over medium-low heat, melt 1 tablespoon butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Add maple syrup. Stir well and cook 3-4 minutes. Add roasted potatoes and bacon to skillet. Stir well. Season with freshly ground black pepper. Garnish with reserved bacon.
bacon recipe courtesy of: Susan, Food Blogga, San Diego, California, November 10, 2009, FoodBlogga@yahoo.com
Wednesday, February 10, 2010
1738. SOUTH AMERICAN YAMS with PRUNES and BACON
makes four servings
4 medium yams or sweet potatoes (about 2 pounds)
6 slices double-smoked bacon, cut into small pieces
2 tablespoons butter
1/3 cup water
3 tablespoons dry sherry
6 pitted prunes, finely chopped
salt and freshly ground black pepper to taste
Peel the yams, cut them into ¾-inch cubes, and place in a medium saucepan with enough water to cover. Bring to a boil, cook about 8 minutes, drain, and pat them dry.
In a large, heavy skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Pour off all but about 3 tablespoons of fat from the skillet, add the butter, and heat till the fat foams. Add the yams and stir till they are barely tender, 3 to 5 minutes. Add the water, sherry, and prunes, bring to a low boil, and simmer till the liquid has evaporated, about 8 minutes. Add the crumbled bacon and salt and pepper, stir till well blended, and serve hot.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
4 medium yams or sweet potatoes (about 2 pounds)
6 slices double-smoked bacon, cut into small pieces
2 tablespoons butter
1/3 cup water
3 tablespoons dry sherry
6 pitted prunes, finely chopped
salt and freshly ground black pepper to taste
Peel the yams, cut them into ¾-inch cubes, and place in a medium saucepan with enough water to cover. Bring to a boil, cook about 8 minutes, drain, and pat them dry.
In a large, heavy skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Pour off all but about 3 tablespoons of fat from the skillet, add the butter, and heat till the fat foams. Add the yams and stir till they are barely tender, 3 to 5 minutes. Add the water, sherry, and prunes, bring to a low boil, and simmer till the liquid has evaporated, about 8 minutes. Add the crumbled bacon and salt and pepper, stir till well blended, and serve hot.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Friday, July 31, 2009
1544. SWEET POTATO and BACON FRITTERS
1/2 pound bacon, coarsely chopped
1 large yam (orange-fleshed sweet potato), scrubbed and patted dry
1/2 cup buttermilk, plus more as needed
1 large egg, beaten
2 cups all-purpose flour
1/4 cup sugar
3 tablespoons unsalted butter, chilled and cut into pieces
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground allspice
vegetable oil for deep-frying
pure maple syrup for serving
Cook the bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Prick the yam and baked it in a 400 degree oven until tender. (For the quick version, microwave the yam on high for about six minutes.) Once the yam is cool, spoon the flesh into a bowl and mash with a potato masher. Place 1/2 cup of the mashed yam in a large bowl. Whisk in the egg and buttermilk.
Sift the flour, sugar, butter, baking powder, salt, nutmeg, and allspice into a bowl. Use a pastry cutter and combine until a fine meal forms. Add the flour mixture to the yam mixture and stir until a soft dough forms, add more buttermilk as needed if the dough is too dry. Add the bacon and stir until just distributed. Cover the bowl with a towel and let stand for 10 minutes.
Line a baking sheet with paper towels. Pour vegetable oil to a depth of 1 1/2 inches into a Dutch oven [I recommended a Fry Daddy]. Heat the oil over medium heat until it registers 350-degrees Fahrenheit. Drop tablespoons full of the dough, 5 or 6 at a time, into the oil and fry, turning occasionally, until cooked through and brown, about 3 minutes. Using a slotted spoon, transfer the fritters to the baking sheet. Place in the oven to keep warm. Repeat with the remaining batter, letting the oil return to temp between each batch. Serve the fritters hot with maple syrup.
bacon recipe courtesy of: Life at the Condo with Baby, February 19, 2009
1 large yam (orange-fleshed sweet potato), scrubbed and patted dry
1/2 cup buttermilk, plus more as needed
1 large egg, beaten
2 cups all-purpose flour
1/4 cup sugar
3 tablespoons unsalted butter, chilled and cut into pieces
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground allspice
vegetable oil for deep-frying
pure maple syrup for serving
Cook the bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Prick the yam and baked it in a 400 degree oven until tender. (For the quick version, microwave the yam on high for about six minutes.) Once the yam is cool, spoon the flesh into a bowl and mash with a potato masher. Place 1/2 cup of the mashed yam in a large bowl. Whisk in the egg and buttermilk.
Sift the flour, sugar, butter, baking powder, salt, nutmeg, and allspice into a bowl. Use a pastry cutter and combine until a fine meal forms. Add the flour mixture to the yam mixture and stir until a soft dough forms, add more buttermilk as needed if the dough is too dry. Add the bacon and stir until just distributed. Cover the bowl with a towel and let stand for 10 minutes.
Line a baking sheet with paper towels. Pour vegetable oil to a depth of 1 1/2 inches into a Dutch oven [I recommended a Fry Daddy]. Heat the oil over medium heat until it registers 350-degrees Fahrenheit. Drop tablespoons full of the dough, 5 or 6 at a time, into the oil and fry, turning occasionally, until cooked through and brown, about 3 minutes. Using a slotted spoon, transfer the fritters to the baking sheet. Place in the oven to keep warm. Repeat with the remaining batter, letting the oil return to temp between each batch. Serve the fritters hot with maple syrup.
bacon recipe courtesy of: Life at the Condo with Baby, February 19, 2009
Saturday, May 16, 2009
1468. YAM and RUSSET POTATO SALAD with GREENS and BACON
serves 6
3 tablespoons white wine vinegar
2 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 to 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
9 tablespoons olive oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
6 slices bacon
10 large mustard green leaves, cut into 3/4-inch pieces (about 4 cups)
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.
Steam russets until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing. Steam yams until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.
Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon. Add yams, bacon and mustard greens to russets. Toss salad with enough dressing to coat. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
bacon recipe courtesy of: Bon Appétit, July 1996
3 tablespoons white wine vinegar
2 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 to 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
9 tablespoons olive oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
6 slices bacon
10 large mustard green leaves, cut into 3/4-inch pieces (about 4 cups)
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.
Steam russets until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing. Steam yams until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.
Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon. Add yams, bacon and mustard greens to russets. Toss salad with enough dressing to coat. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
bacon recipe courtesy of: Bon Appétit, July 1996
Wednesday, September 26, 2007
869. YAM with BACON VINAIGRETTE
2 lb yams, peeled, cut into spears
1/4 lb bacon, diced large
1/2 teaspoon salt
1/2 teaspoon cracked pepper
2 tablespoons olive oil
1 scallion, minced
1 tablespoon sherry vinegar
1/2 tablespoon water
Preheat the oven to 450 F. Arrange the yam in 1 layer on a large baking sheet. Cook the bacon in a skillet until crisp. Drain on peper towel. Pour the bacon fat on the yams, toss them to coat. Sprinkle the yams with 1/4 tsp salt and pepper. Roast the yam, turning every 20 minutes for 45 minutes to 1 hour until tender. Return the bacon to the skillet and then add the oil over moderate heat. Stir in the scallions and remove from the heat. Stir in the vinegar and the water, and 1/4 tsp salt. Sprinkle over the yams. Serve.
courtesy of: David and Nicole, David and Nicole, Saskatoon, Canada
1/4 lb bacon, diced large
1/2 teaspoon salt
1/2 teaspoon cracked pepper
2 tablespoons olive oil
1 scallion, minced
1 tablespoon sherry vinegar
1/2 tablespoon water
Preheat the oven to 450 F. Arrange the yam in 1 layer on a large baking sheet. Cook the bacon in a skillet until crisp. Drain on peper towel. Pour the bacon fat on the yams, toss them to coat. Sprinkle the yams with 1/4 tsp salt and pepper. Roast the yam, turning every 20 minutes for 45 minutes to 1 hour until tender. Return the bacon to the skillet and then add the oil over moderate heat. Stir in the scallions and remove from the heat. Stir in the vinegar and the water, and 1/4 tsp salt. Sprinkle over the yams. Serve.
courtesy of: David and Nicole, David and Nicole, Saskatoon, Canada
Thursday, April 26, 2007
716. BACON and BRIE CHEESE PANINI with AVOCADO MAYO and YAM FRIES
makes 1 sandwich
For the Mayo:
1 ripe avocado, peeled, chopped
1/4 cup mayonnaise
1/2 tablespoon rice wine vinegar
Pinch cayenne
Salt
Pepper
For the Sandwich:
1 square of focaccia, 4" x 4", split
1 tablespoon melted butter
2 ounces Brie cheese, cut in 4 slices
3 strips applewood-smoked bacon, fried crisp
Thinly-sliced red onion
2 slices tomato
Head lettuce, cut into thin ribbons
For the fries:
1 small yam, peeled and cut in 1/4" x 1/4" strips
Oil for frying
Salt and pepper to taste
Mayo: Place avocado, mayonnaise, vinegar and cayenne in food processor or blender. Puree until smooth. Season to taste with salt and pepper.
Panini: Brush all sides of bread with melted butter. Place 2 slices of cheese on each slice of bread. Add bacon, onions, tomato and lettuce to one side. Place other piece of bread on top, cheese side down. Grill sandwich on hot griddle or skillet until bread is browned on both sides and cheese is melted.
Yam: Heat oil to cover fries in small skillet to 375°F. Fry yams until they are crispy, about 5-7 minutes. Drain, drying with paper towels; season with salt and pepper.
Spoon mayo into small serving dish or ramekin. Slice sandwich in half and place on plate with fries and mayo.
courtesy of: Chef Goose Sorensen / Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820
For the Mayo:
1 ripe avocado, peeled, chopped
1/4 cup mayonnaise
1/2 tablespoon rice wine vinegar
Pinch cayenne
Salt
Pepper
For the Sandwich:
1 square of focaccia, 4" x 4", split
1 tablespoon melted butter
2 ounces Brie cheese, cut in 4 slices
3 strips applewood-smoked bacon, fried crisp
Thinly-sliced red onion
2 slices tomato
Head lettuce, cut into thin ribbons
For the fries:
1 small yam, peeled and cut in 1/4" x 1/4" strips
Oil for frying
Salt and pepper to taste
Mayo: Place avocado, mayonnaise, vinegar and cayenne in food processor or blender. Puree until smooth. Season to taste with salt and pepper.
Panini: Brush all sides of bread with melted butter. Place 2 slices of cheese on each slice of bread. Add bacon, onions, tomato and lettuce to one side. Place other piece of bread on top, cheese side down. Grill sandwich on hot griddle or skillet until bread is browned on both sides and cheese is melted.
Yam: Heat oil to cover fries in small skillet to 375°F. Fry yams until they are crispy, about 5-7 minutes. Drain, drying with paper towels; season with salt and pepper.
Spoon mayo into small serving dish or ramekin. Slice sandwich in half and place on plate with fries and mayo.
courtesy of: Chef Goose Sorensen / Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820
Thursday, February 15, 2007
647. YAMS with PECAN, MARSHMALLOW and BACON STREUSEL
serves 6
unsalted butter to grease baking dish
6 large yams or sweet potatoes, scrubbed and pricked with a fork
6 tablespoons unsalted butter, at room temperature
1/3 cup firmly-packed light brown sugar
1/3 cup flour
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup coarsely chopped pecans, lightly toasted
1 cup miniature marshmallows
6 slices bacon, cooked until very crisp, blotted on paper towels and crumbled
Preheat your oven to 400 degrees F. Butter a 10-inch round Pyrex pie plate or a shallow 6-cup casserole.
Bake the yams until a knife inserted in the centers goes in easily, about 45-50 minutes. Remove the yams from the oven; cut them in half lengthwise, remove the flesh, and mash. Transfer the mashed yams to the prepared baking dish.
While the yams are baking, cut the 6 tablespoons butter, brown sugar, and flour together in a large bowl using two knives until the mixture is crumbly. In another bowl, blend the cinnamon, salt, pecans, marshmallows, and bacon; toss gently with the butter-sugar mixture. Sprinkle the topping over the mashed potatoes; then put the dish, uncovered, in the oven and bake until the topping is bubbly and brown, about 20 minutes. Remove from the oven and serve.
courtesy of: Seduced by Bacon, by Joanna Pruess and Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, p. 157
unsalted butter to grease baking dish
6 large yams or sweet potatoes, scrubbed and pricked with a fork
6 tablespoons unsalted butter, at room temperature
1/3 cup firmly-packed light brown sugar
1/3 cup flour
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup coarsely chopped pecans, lightly toasted
1 cup miniature marshmallows
6 slices bacon, cooked until very crisp, blotted on paper towels and crumbled
Preheat your oven to 400 degrees F. Butter a 10-inch round Pyrex pie plate or a shallow 6-cup casserole.
Bake the yams until a knife inserted in the centers goes in easily, about 45-50 minutes. Remove the yams from the oven; cut them in half lengthwise, remove the flesh, and mash. Transfer the mashed yams to the prepared baking dish.
While the yams are baking, cut the 6 tablespoons butter, brown sugar, and flour together in a large bowl using two knives until the mixture is crumbly. In another bowl, blend the cinnamon, salt, pecans, marshmallows, and bacon; toss gently with the butter-sugar mixture. Sprinkle the topping over the mashed potatoes; then put the dish, uncovered, in the oven and bake until the topping is bubbly and brown, about 20 minutes. Remove from the oven and serve.
courtesy of: Seduced by Bacon, by Joanna Pruess and Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, p. 157
Wednesday, October 19, 2005
163. YAM-BACON ROLL UPS
makes 4 to 6 appetizer servings
10 slices white bread, crusts trimmed
10 bacon slices
1 cup cooked mashed yams (or sweet potatoes)(see note)
2 tablespoons cream cheese, softened
Salt and freshly ground black pepper to taste
1 tablespoon chopped parsley
Preheat the oven to 400 degrees. Cut each bread slice into three strips. Cut each bacon strip into three pieces. Combine the yams atoes and cream cheese. Season with salt and pepper, add the parsley and stir to blend. On each bacon strip, place a strip of bread. Spread about a teaspoon of the yam mixture on each bread strip and roll up. Secure with a toothpick and place them on a cookie sheet. Bake for 15 minutes. Serve warm.
NOTE: When baking yams, wash them with cool water and pat dry with paper towels. Do not prick the skin. You can lightly oil the skins or not, then bake the yams at 400 degrees for 15 minutes. Reduce the heat to 375 degrees and continue baking until the yams are soft, about one hour or so, depending on the size. It is recommended that yams NOT be wrapped in aluminum foil so that they will achieve a sweet, syrupy flavor. Be forewarned, if the yams are cooked in a microwave, they will not have that wonderful taste. Yams can be boiled, but again, they won't have the flavor that the baked ones do. If a recipe calls for mashed yams, it's best to bake them first. Boiling is acceptable for some other applications, however. If you want to bake a large batch in a conventional oven, you can freeze the extras wrapped in plastic wrap and store them in airtight freezer bags. They can be defrosted and reheated in a microwave without losing taste.
courtesy of: Marcelle Bienvenu, The Times-Picayune, New Orleans, Louisiana
10 slices white bread, crusts trimmed
10 bacon slices
1 cup cooked mashed yams (or sweet potatoes)(see note)
2 tablespoons cream cheese, softened
Salt and freshly ground black pepper to taste
1 tablespoon chopped parsley
Preheat the oven to 400 degrees. Cut each bread slice into three strips. Cut each bacon strip into three pieces. Combine the yams atoes and cream cheese. Season with salt and pepper, add the parsley and stir to blend. On each bacon strip, place a strip of bread. Spread about a teaspoon of the yam mixture on each bread strip and roll up. Secure with a toothpick and place them on a cookie sheet. Bake for 15 minutes. Serve warm.
NOTE: When baking yams, wash them with cool water and pat dry with paper towels. Do not prick the skin. You can lightly oil the skins or not, then bake the yams at 400 degrees for 15 minutes. Reduce the heat to 375 degrees and continue baking until the yams are soft, about one hour or so, depending on the size. It is recommended that yams NOT be wrapped in aluminum foil so that they will achieve a sweet, syrupy flavor. Be forewarned, if the yams are cooked in a microwave, they will not have that wonderful taste. Yams can be boiled, but again, they won't have the flavor that the baked ones do. If a recipe calls for mashed yams, it's best to bake them first. Boiling is acceptable for some other applications, however. If you want to bake a large batch in a conventional oven, you can freeze the extras wrapped in plastic wrap and store them in airtight freezer bags. They can be defrosted and reheated in a microwave without losing taste.
courtesy of: Marcelle Bienvenu, The Times-Picayune, New Orleans, Louisiana
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