Taking the Cue from the Jamaicans
It is just very easy to know how to bake yams for dinner. We could take our cue from the Jamaicans, who actually have yams as one of their staple dishes. First off, they usually get to peel the skin off their yams first, and then, they slice it into desired or bite sized pieces. After this, submerge the pieces in a pot of water and allow to boil for up to half an hour or until yams are tender to the prick of a fork. Boiled yams are best served when hot.
Another way on how to cook yams by boiling is to keep the skin on and then, simply boil it. Some of our friends love it that way, even though it does give them some disadvantage because they still have to peel off the skin from the boiled yams.
How to Boil Yams the Delicious Way
One way to boil yams and turn them into a really yummy and comforting recipe is by turning them into, what else but a soup. For our creamy yam soup recipe, we will need to melt two tablespoons of butter, and then, saute a cup of chopped onion, one medium piece of leek, sliced, and a chopped large clove of garlic. This needs to be sauteed for five up to about ten minutes, or until cooked but not burned.
After sauteeing, add in about five cups of peeled, cubed yams, four cups of chicken broth, a cinnamon stick, and about one fourth teaspoon of ground nutmeg. Boil, and then, remove the cover and simmer for about twenty minutes, or until the sweet potatoes are tender. Take out the celery stick, then, put in half and half and some maple syrup. Lightly season with pepper and salt to taste. Now, the result is a really delectable, creamy boiled yam soup.
Yet another way on how to cook yam is to boil yams and turn them into a soup with yet another popular vegetable option: the carrot. For this recipe, we will need about five cups of chopped sweet potatoes. Saute chopped onions and garlic in a tablespoon each of butter and olive oil. Then, add in the sweet potatoes and three cups of freshly chopped carrots, and saute some more for about five minutes.
After sauteeing, stir in about three and a half to four cups of chicken broth, depending on our preference, as well as two teaspoons of ground cumin, half a cup of skim milk, and one fourth teaspoon red pepper flakes on the sauteed mixture. Boil everything for about half an hour.
Once everything is cooked, puree the resulting soup in a food processor and blend in some milk until it is creamy and smooth. Garnish with croutons or chives.