Tender slices of sweet roasted yam are topped with a tangy Dijon dressingand a scattering of addictive fried yam skins.
Ingredients
Makes 8 servings
Step 1
Preheat oven to 400°F. Pierce each yam in several places with fork. Place directly on oven rack and roast until just tender, 40 to 50 minutes, depending on size of yams.
Step 2
Transfer roasted yams to work surface. Using scissors, cut off ends of each yam, then cut skin on 1 long side and peel off in 1 piece, being careful not to break warm yams. Let yams cool to room temperature. Tear or cut skins into long ribbons, about 1 inch wide.
Step 3
Cut yams crosswise into 1/2-inch thick rounds. Arrange rounds, slightly overlapping, in 13 x 9 x 2-inch glass baking dish or other ovenproof dish. Cover yams with aluminum foil to keep moist. DO AHEAD:Yams can be made up to 3 hours ahead.Let stand at room temperature. Rewarm yams in 350°F oven 15 to 20 minutes before serving.
Step 4
Melt butter in large skillet over medium heat. Cook until butter browns (milk solids will turn deep golden brown), stirring occasionally, 8 to 10 minutes. Carefully pour butter, including all brown milk solids, into small bowl.
Step 5
Blend shallot, garlic, and 1 teaspoon coarse salt in processor until smooth, occasionally scraping down sides of bowl. Add Dijon mustard, then red wine vinegar. With motor running, gradually drizzle in butter (including browned milk solids). Season vinaigrette to taste with pepper and additional salt, if desired. do ahead Vinaigrette can be made 1 hour ahead. Let stand at room temperature. Blend again 5 seconds before using.
Step 6
Pour enough vegetable oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer to side of skillet and heat oil to 350°F. Add yam skins in batches (oil will bubble up) and fry until skins are crisp and brown, stirring occasionally, about 3 minutes. Using slotted spoon, carefully transfer yam skins to paper towels to drain. Sprinkle skins with coarse salt and pepper.
Step 7
Spoon vinaigrette over potatoes. Scatter crisp skins over and serve.
Nutrition Per Serving
Garnet yams, a type of sweet potato, are known for their moist, succulent texture. They can be found at many supermarkets.
How would you rate Yams with Crispy Skins and Brown-Butter Vinaigrette?
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Reviews (15)
Back to TopGreat flavors, way more interesting than your standard sweet potatoes! Rather than deep-frying, I just brushed the skins with olive oil and popped them in for about 30 minutes when I reheated the yams. That added crisp is critical!!
steph3280
3/2/2012
Husband was dubious about making the skins, but boy, were we glad when he did! 5 year old couldn't get enough. Vinaigarette was astounding! New favorite way to make yams.
AChase
Los Angeles
12/25/2011
Wow! Yams etc are pretty awesome by themselves, but this was different. I didn't garlic (I know..shame) but it was great, and since I was trying something so new I figured I'd go ahead and do the crispy skins(obviously had them, and that part took about 10 more minutes.
csuharik
Davis, Ca
3/19/2011
You will not be disappointed, flavor explosion. I skipped the frying of the skins, it could only add to the texture, but everyone loved it without, so imagine with.
inlandjays
Murrieta, CA
2/23/2011
全家爱它,他们通常不会like yams. The fried skins weren't necessary, but they definitely add to the flavor and presentation.
Anonymous
Garnet Valley, PA
12/6/2010
这是其中一个最独特和美味的倒数es I have made from this website. I made it as part of a birthday dinner for my mom last weekend and the results were amazing. Sweet potatoes, savory sauce, crispy skins (which, by the way, make this recipe) and you cannot go wrong. Absolutely delicious and we are actually considering having this instead of the traditional praline sweet potatoes at Thanksgiving from now on. Well, maybe not instead of, but in addition to. We love our traditions, but this new recipe is absolutely spectacular and needs to be made again. With the crispy skins! Yum, yum, yum...
rmgcake
Baton Rouge, LA
1/19/2010
The vinaigrette for this dish is really what makes this yam dish fabulous. I think that the time involved in the crispy skins is a bit much for a holiday dinner menu item since there is usually alot of other things going on at the same time. I will only make this again if I can figure out a better (faster, less labor intensive) way to make it.
Anonymous
Portland, OR
1/3/2010
destined to be a new holiday classic at my house, everyone loved it. i do agree with using half the butter and i did not use salt on the skins
ewinchester
overland park, ks
12/31/2009
I wanted to add to my previous review that I, too, had way to much of the dressing. Half would be plenty so save the butter for your rolls!
Anonymous
Washington
12/29/2009
This was a good side dish. The brown butter dressing was a nice surprise for anyone used to the usual sweet toppings for yams. I didn't do the crispy skins but with that I had.
Anonymous
Washington
12/29/2009
I made this twice and had a request to make it again for Christmas. Everyone especially loved the crispy skins. I cut the butter in half because the first time I made it, I thought it was too much butter. I will definitely make it again.
Anonymous
New Jersey
12/13/2009
I tried this for just the 2 of us before making for a group. It was good not too sweet but watch out for the crispy skins and the salt. I think I overdid salting the skins which made the dish too salty. I also reduced the recipe down which might have altered the flavor if I did not get the proportions correct.
Anonymous
Lummi Island, WA
12/8/2009
People went crazy for these yams. Don't bother frying the skins. This was fabulous with just the sliced yams and the buttery vinaigrette. I made an extra half-portion of the vinaigrette, fearing it would be skimpy on the sauce if I didn't, but I really don't think it was necessary and I won't bother with the extra amount next time. Make this.
Anonymous
St Louis, MO
11/27/2009
Loved this recipe - will definitely use again next Thanksgiving. Didn't fry the skins though, too much work at the final hour, and with all the butter used for the delicious sauce, it would have been overkill!
bethbachet
R.P.V. CA
11/27/2009
very good but-- i didn't measure carefully w/ the vinaigrette; probably you should (ended up really intense, too much vinegar) the potato skins go quickly from not fried to burnt, so watch close and take them out before they're crispy (they'll crisp up on the paper towel). also did this with a whole bunch of different varieties of yams (thanks norcal produce!) turned out really pretty with purple, white, orange, yellow in the dish.
rebelprince
san francisco
11/24/2009
