Yams with Crispy Skins and Brown-Butter Vinaigrette

Name: Yams with Crispy Skins and Brown-Butter Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon coarse kosher salt plus additional for seasoning; 1 Tbsp Dijon mustard; 1 garlic clove, peeled; 2 Tbsps red wine vinegar; 1 small shallot, peeled; 237 milliliters (2 sticks) unsalted butter; 8 servings Vegetable oil (for frying); 8 mediums slender medium garnet yams or other yams (red-skinned sweet potatoes; about 5 pounds total), rinsed, dried

Need a gluten free and vegetarian side dish? Yams with Crispy Skins and Brown-Butter Vinaigrette could be an outstanding recipe to try. This recipe makes 8 servings with 716 calories, 7g of protein, and 25g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up coarse kosher salt plus additional, wine vinegar, shallot, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 400°F. Pierce each yam inseveral places with fork.

Ingredients you will need

Yam

Equipment you will use

Oven

Place directly onoven rack and roast until just tender, 40 to50 minutes, depending on size of yams.

Ingredients you will need

Yam

Transfer roasted yams to work surface.Using scissors, cut off ends of each yam,then cut skin on 1 long side and peel off in1 piece, being careful not to break warmyams.

Ingredients you will need

Yam

Equipment you will use

Kitchen Scissors

Let yams cool to room temperature.Tear or cut skins into long ribbons, about1 inch wide.

Ingredients you will need

Yam

Cut yams crosswise into 1/2-inch thickrounds. Arrange rounds, slightlyoverlapping, in 13 x 9 x 2-inch glass bakingdish or other ovenproof dish. Coveryams with aluminum foil to keep moist.DO AHEAD: Yams can be made up to 3 hoursahead.

Ingredients you will need

Yam

Equipment you will use

Aluminum Foil

Let stand at room temperature.Rewarm yams in 350°F oven 15 to 20minutes before serving.

Ingredients you will need

Yam

Equipment you will use

Oven

Melt butter in large skillet over mediumheat. Cook until butter browns (milk solidswill turn deep golden brown), stirringoccasionally, 8 to 10 minutes. Carefullypour butter, including all brown milk solids,into small bowl.

Ingredients you will need

Butter

Milk

Equipment you will use

Frying Pan

Bowl

Blend shallot, garlic, and 1 teaspooncoarse salt in processor until smooth,occasionally scraping down sides ofbowl.

Ingredients you will need

Shallot

Garlic

Salt

Add Dijon mustard, then red winevinegar. With motor running, graduallydrizzle in butter (including browned milksolids). Season vinaigrette to taste withpepper and additional salt, if desired.do ahead Vinaigrette can be made 1 hourahead.

Ingredients you will need

Dijon Mustard

Vinaigrette

Butter

Salt

Let stand at room temperature.Blend again 5 seconds before using.

Pour enough vegetable oil into largedeep skillet to reach depth of 1 inch. Attachdeep-fry thermometer to side of skillet andheat oil to 350°F.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Add yam skins in batches(oil will bubble up) and fry until skins arecrisp and brown, stirring occasionally,about 3 minutes. Using slotted spoon,carefully transfer yam skins to papertowels to drain.

Ingredients you will need

Cooking Oil

Yam

Equipment you will use

Slotted Spoon