Roasted Garlic Yams
Thanksgiving is tomorrow. You know this. I know this. Are you prepared? We’re having Thanksgiving dinner with a mixture of Husband’s family, my family, and good friends. I’m excited. I think my excitement is a tie between the company and the food. Good thing there will be both.
My job, my dish, my instructions were: Rachel, can you bring the yams? Perfect, because I have yams. As I write this early on Monday (so that I can have a mini vacation for the rest of the week), I’m trying to think of what I want to do with them. I have lots of ideas. Scalloped Yams could be fun, Roasted Garlic Yam are great (I made them two years ago and we loved them), traditional Yams with Marshmallows are fine, Winter Veggie Salad is delicious… but I want to be creative, which usually means making something up. This is one of my favorite things to do.
Thanksgiving is the one meal, however, where I kinda like the traditional classics. Turkey, Stuffing, Green Beans, Cranberry Sauce, Yams, Mashed Potatoes and Gravy, and Rolls. Mmmmmm, I can’t wait to eat!! So I have some thinking to do regarding these yams… I’m thinking… I’m thinking… I think I’m going to use my recipe for Roasted Garlic Yams. They were good. They have bacon. They have garlic. They have parmesan cheese. Winner.
- 4 sweet potatoes(yams), cubed
- 1 head garlic
- 1/2 C milk
- 1/4 C parmesan cheese, grated
- 1 T balsamic vinegar
- pinch cayenne
- 1/2 t all spice
- salt (to taste)
- olive oil
- 3 slices bacon
- Slice tips off garlic, place on tin foil, drizzle with olive oil, wrap with foil. Bake at 350F for 1 hour. Remove from oven and let cool.
- Cook bacon. Remove from pan and drain on paper towel. Cool and crumble.
- Add about an inch of water under steamer basket and steam yams until fork tender. Mash with garlic, milk, seasoning, and vinegar.
- Stir in parmesan cheese.
- Sprinkle with bacon and serve.