Give your traditional holiday yam dish a Caribbean twist

Yankee Chef logoBy Jim Bailey

This side dish is perfect to add more depth to your holiday meal. (Yeah, I don’t care to think about how quick it set upon us either). The bold flavors of the Caribbean will certainly have you making this for any of the holidays fast approaching.

sweetjamaicanstyleyamsNonstick cooking spray
2 pounds yams, peeled, cooked and cooled
1 tablespoon brown sugar
1 teaspoon each black pepper and garlic powder
1/2 teaspoon each allspice and cayenne pepper
1/4 teaspoon each dried crushed thyme, cinnamon and ginger
2 teaspoons each lime juice and soy sauce
1 teaspoon apple cider vinegar
1/4 cup raisins

Spray a 2-quart baking pan with nonstick cooking spray; set aside. Preheat broiler, making sure the rack is at least 3 inches from heat source.

Cube yams into 1-inch chunks into a large bowl. In another bowl, blend all sugar and spices together, evenly sprinkling over yams. Whisk lime juice, soy sauce and vinegar together and pour over yams. Add raisins to yam mixture and toss everything together well.

Transfer to prepared pan and place under broiler for 4 minutes, or until everything is hot and it is starting to darken on top. Turn oven off, tightly wrap in foil and immediately place in oven for 15 minutes. The oven will be hot enough from the broiler to heat the potatoes up more. Remove to serve immediately.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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