De Ma Cuisine

Yams Archive



December 2012



Autotunesgiving and Parmesan and Garlic Roasted Yams

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Holiday, Nuts, Potatoes, Potlucks, Roasting, Sides, Vegetables, Vegetarian

I know Thanksgiving is over. I know, I know. But, we had such a fun time with our family and friends that I just want to write about it one more time.

You see, each year, for a long time, Tim has been making a Thanksgiving video. Some years it involves the Turkey being driven around the family farm, other years it features us. He’s so creative.

Normally, you see videos of my cooking show on here. But, I feel like giving you a glimpse of our life, our family, our holidays.

We had Thanksgiving dinner with my Uncle Larry and Aunt Gail, cousins: Ted, Jake, Renée, Gracie, Josiah; Tim’s parents, Terry and Cathy, and our friends, Doris, Brad, Mary, Brian, and Sarah. It was a blast!!

I’d planned to make my Roasted Garlic Yams, but ended up making a variation of them, which you can see below. It would work well for any holiday or regular dinner, so keep this one bookmarked!

Happy the holidays! Enjoy a laugh, on us.

Happy Eating!

Parmesan and Garlic Roasted Yams

Recipe Type: Side, Roasting, Oven, Squash, Winter
Author: Rachel Oberg – De Ma Cuisine
Yams are roasted. Parmesan cheese is grated. Almonds are chopped. They are all combined to make a delicious fall dish.
  • 9 yams, cut into large chunks
  • 1 acorn squash, halved and seeded
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • pinch nutmeg
  • pinch cayenne or red pepper flakes
  • 1-2 T olive oil
  • 1/4 C garlic infused olive oil (I used Bari’s)
  • 1 C parmesan cheese, grated (1/4 C reserved)
  • 1 T balsamic vinegar
  • 1 t lemon juice
  • 1/4 C apple cider
  • 1/2 C roasted almonds, chopped
  1. Toss yams with 1 1/2 T olive oil, and seasonings. Place on 2 or 3 baking sheets (making sure they are not overcrowded). Drizzle cut side of squash with 1/2 T olive oil. Place cut side down on a baking sheet. Roast at 350F for 60 minutes (at 30 minutes rotate which is on top and bottom oven racks).
  2. Whisk together garlic olive oil, balsamic vinegar, lemon juice, and cider.
  3. When squash is tender, scrape into a bowl, mash a bit, and combine with roasted yams, 3/4 C parmesan cheese, and cider mixture.
  4. Top with remaining 1/4 C cheese and bake for about 15 minutes, or until cheese is melted.
  5. Serve topped with almonds.

This can be made the day before, up thru step 3. The following day, place in an oven proof pan, covered, and bake at 350F for about 20 minutes. Uncover, and bake an additional 20-40 minutes more (or until it’s heated to at least 165F). In last 15 minutes of baking, top with remaining 1/4 C parmesan cheese. Serve topped with almonds.




November 2012



Roasted Garlic Yams

Written by , Posted in Cheese, Dinner, Gluten Free, Holiday, Kid-Friendly, Meat, Pork, Potatoes, Roasting, Sides, Vegetables

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.

Thinking about the day after, if you need some ideas for what to do with your leftovers, here are some from this year and last.

Happy Thanksgiving!

Roasted Garlic Yams
Recipe Type: Side, Thanksgiving, Fall, Winter, Savory
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Roasted garlic and yams are mashed together then topped with bacon. A perfect side to your Thanksgiving turkey, or for any day really.
  • 4 sweet potatoes(yams), cubed
  • 1 head garlic
  • 1/2 C milk
  • 1/4 C parmesan cheese, grated
  • 1 T balsamic vinegar
  • pinch cayenne
  • pepper
  • 1/2 t all spice
  • salt (to taste)
  • olive oil
  • 3 slices bacon
  1. 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.
  2. Cook bacon. Remove from pan and drain on paper towel. Cool and crumble.
  3. Add about an inch of water under steamer basket and steam yams until fork tender. Mash with garlic, milk, seasoning, and vinegar.
  4. Stir in parmesan cheese.
  5. Sprinkle with bacon and serve.
To make this vegan: Substitute chopped almonds for bacon, almond milk for cow’s milk, and omit parmesan cheese.