BAKED YAMS WITH SAFFRON AIOLI
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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.
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Tesanique Simpson
[email protected]This dish was easy to make and the results were delicious. The yams were tender and flavorful, and the aioli was creamy and tangy. I will definitely be making this again.
Doaa Ashoush
[email protected]The yams were a bit too sweet for my taste, but the aioli was really good.
Seyam Bhuiyan
[email protected]This recipe is a keeper! The yams were perfectly cooked and the aioli was amazing. I will definitely be making this again.
Thando Makhubo
[email protected]I followed the recipe exactly and the yams turned out great! The aioli was also very good.
K Ho
[email protected]The baked yams were a bit dry for my taste, but the aioli was really good.
SCRATTY CAT
[email protected]This dish was easy to make and the results were amazing. The yams were tender and flavorful, and the aioli was creamy and tangy. I will definitely be making this again.
Rafsan_ Manna
[email protected]The yams were perfectly cooked and the aioli was delicious. I would definitely recommend this recipe.
Nasir khan nasirkhan
[email protected]This recipe is a great way to use up leftover yams. The aioli is also a great way to add flavor to the yams.
Shahajad Shaikh
[email protected]The yams were a bit dry, but the aioli was really good.
md mukid
[email protected]I made this dish for a party and it was a hit! Everyone loved the yams and the aioli.
Tumusiime Gloria
[email protected]This dish was easy to make and the results were delicious. The yams were tender and flavorful, and the aioli was creamy and tangy. I will definitely be making this again.
sahil kheyrkhah
[email protected]The yams were a bit too sweet for my taste, but the aioli was really good.
Elijah Bartlett
[email protected]This recipe is a keeper! The yams were perfectly cooked and the aioli was amazing. I will definitely be making this again.
Ayaan Soomro
[email protected]I followed the recipe exactly and the yams turned out great! The aioli was also very good.
Farhan Ahmed Udho
[email protected]The baked yams were a bit dry for my taste, but the aioli was really good.
md rubelmiah
[email protected]This dish was easy to make and the results were amazing. The yams were tender and flavorful, and the aioli was creamy and tangy. I will definitely be making this again.
Toni-Ann Mistretta
[email protected]The yams were cooked perfectly and the saffron aioli was delicious. I would definitely recommend this recipe.
Cristian Ortega
[email protected]These baked yams were a hit! The saffron aioli was the perfect complement to the sweet potatoes. I'll definitely be making this dish again.