Sweet and Sour Yams
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
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Ingredients
Yield:6 - 8 servings
- ¼cup olive oil
- 8yams, about 5½ pounds, peeled and sliced into ½-inch rounds
- 1large white onion, sliced thin
- 1teaspoon sugar
- ¼cup cider vinegar
- ⅓cup water
- 1teaspoon freshly ground black pepper
- 2tablespoons minced fresh mint
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
385 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 77 grams carbohydrates; 11 grams dietary fiber; 2 grams sugars; 4 grams protein; 26 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a frying pan, heat all but 1 tablespoon of the olive oil. In batches, fry yam slices on each side until golden brown, about 5 minutes. Drain on paper towels. Add onions to the pan; add sugar and cook until soft, about 10 minutes. Add vinegar, water and pepper. Scrape pan well to combine the browned bits; continue to simmer for 5 minutes until mixture is reduced by half. Remove from heat.
- Step 2
Use remaining 1 tablespoon of olive oil to grease a shallow baking dish. Carefully fan yam slices in rows. Drizzle vinegar and onion mixture evenly over yams. The dish can be covered and refrigerated for one day.
- Step 3
Before serving, warm the yams in a 350-degree oven for 15 minutes. Sprinkle with mint and serve.
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celiafrost
Eh. Go for a balsamic reduction to add at the end. Perhaps this would be better with garnet yams...I only had local Hawaii sweet potatoes, which were too dry, so I reheated with water added to steam.
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