Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Baked Yams With Saffron Aioli
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 560
- Total Fat
- 47 g
- Saturated Fat
- 6 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 61 mg
- Sodium
- 664 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 560
- Total Fat
- 47 g
- Saturated Fat
- 6 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 61 mg
- Sodium
- 664 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Prick each yam with a fork in a few spots and arrange on a baking sheet. Bake until soft, about 45 minutes.
- Meanwhile, heat the olive oil, grapeseed oil, whole garlic cloves and saffron in a small saucepan over medium-low heat until the garlic is soft, about 15 minutes. Remove from the heat and let cool completely. Remove the cooked garlic with a slotted spoon and transfer to a cutting board (reserve the infused oil). Using the flat side of a chef's knife, mash the garlic with a pinch of salt until smooth; set aside.
- Make the aioli: Put the egg yolks, lemon juice, 1 tablespoon water and 1/2 teaspoon salt in a medium heatproof bowl. Bring a few inches of water to a bare simmer in a medium saucepan, then turn off the heat. Set the bowl with the egg yolks over the saucepan (do not let the bowl touch the water); whisk just until the egg mixture thickens slightly, 30 seconds to 1 minute, then remove the bowl from the saucepan. Using a hand mixer or a whisk, gradually beat in the saffron-infused oil in a slow, steady stream until the aioli is thick and creamy. (If it gets too thick, beat in 1 to 2 teaspoons water.) Mix in the mashed cooked garlic, grated fresh garlic and 1/4 teaspoon salt. Cover and refrigerate.
- Remove the yams from the oven and let cool slightly. Split open and fluff the insides with a fork. Thin the aioli with water, if desired, and spoon onto the yams. Sprinkle with parsley.
Looking for Something Else?
Related Pages
- Grilled Vegetables Salad with Crab Cakes and...
- Dirty Rice Arancini with Saffron Aioli Recipe
- Sea Scallops with Saffron Aioli Recipe
- Arctic Char in Salt Crust with Saffron Aioli...
- Roasted Sweet Potatoes with Aioli Recipe
- Saffron-Garlic Aioli Recipe
- Steamed Clams with Chorizo, Citrus and Saffron...
- Roasted Sweet Potato Wedges with Saffron Aioli...
- Pink Shrimp Crostini, Bouillabaisse Relish and...