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 the goods

1-2 pounds of small Asian yams

1/2 cup cooked chestnuts, chopped

olive oil

brown sugar (1-2 teaspoons)

cinnamon (pinch)

1 cup creme fraiche or light sour cream

time: 5 minutes active , 40 minutes total


you will need:

  • large baking dish

 

Asian yams with chestnuts and creme fraiche

This is the perfect appetizer for a cold night. Understated, kind of cuddly, warm and sweet.

It is an especially perfect treat to kick off your Thanksgiving dinner.

These yams are so delicious, they deserve to be brought forward from being the turkey's sidekick to being the opening act.

A friendly greeting, a glass of bubbly and a delicious, warm and creamy appetizer...I cannot think of a better way to greet your Thanksgiving guests.

These yams have a purple skin and creamy white flesh. As they roast, they develop a chestnutty flavour. Sprinkling chopped, warmed chestnut on top amplifies this. The dollop of creme fraiche, sprinkling of brown sugar and cinnamon will transport you.

heat the oven to 400f
drizzle a light splash of olive oil in a baking dish and let it heat in the oven
toss the yams around in the heated dish so they get coated lightly in the oil, then pop them in the oven and roast until tender; about 40 minutes.
scatter the chopped chestnuts over the yams as soon as you take them out of the oven. The heat will be enough to warm them through.
sprinkle the brown sugar and cinnamon over everything
serve with a small bowl of creme fraiche

tip: if serving as a Thanksgiving starter, you can pop these in the oven as soon as the turkey is done and resting.



 

 

 

 

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