Best Mustards Yams Recipes

SWEET POTATO WEDGES WITH NO-HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 400 degrees F (204 C) and grease a baking sheet.
• Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded or increasing batch size, use two or more baking sheets).
• Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.
• While baking, prepare dipping sauce by whisking together cashew butter, mustard, maple syrup, salt and pepper. Thin with almond milk (or water) until pourable.
• Serve sweet potato wedges with no honey mustard dipping sauce! Best when fresh, though leftovers keep in the fridge, covered, for up to a few days. Reheat in the oven.

SWEET POTATOES WITH MUSTARD SAUCE

Steps:

• Heat oven to 425 degrees. Cut potatoes into 1-inch-thick slices. Reassemble slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin, roasting pan or directly on oven rack (seam side up).
• Bake potatoes until very tender, 60 to 75 minutes. Meanwhile, combine sour cream, mustard, thyme and garlic in a small bowl. Serve potatoes dolloped with mustard sauce.

MUSTARDS' YAMS

Steps:

• Cover yams with salted water and boil until tender, so that a fork will penetrate easily. Run them under cold water immediately.
• Cut yams in half-inch slices lengthwise.
• Mix together oil, tamari, ginger and scallion and pour over potatoes.
• Mix together the ingredients for the vinaigrette and reserve.
• Put yams on the grill for a minute, then turn them 90 degrees and cook for another minute to burn a cross-hatch pattern into them. Turn over and repeat process.
• Remove to a platter and drizzle vinaigrette over all.

YAM LATKES WITH MUSTARD SEEDS AND CURRY

Steps:

• Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture.
• Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.