Search Results (33 found)
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Like green papaya salad (som tam), this refreshing dish gets its flavors from Thai chilies, dried shrimp, long beans, and cherry tomatoes.
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Baked samosas filled with lentils, yam, dried apricot, and coconut milk are a hearty and filling version of the classic Indian appetizer pastry.
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Spicy tacos with low fat turkey have a sweet-hot flavor, yams give them a surprising twist.
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A bright contrast in flavors makes this salad a favorite among friends and family. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale.
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Sweet and white potatoes are layered with onions, and baked with vegetable broth and a cheese and bread crumb topping.
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Yams, pineapple and currants are spiced with cinnamon, topped with marshmallows and baked.
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Roasted, thinly sliced yams or potato of your choice, quickly adds a yummy side-dish to your meal. Best when served with chicken, steak, or a mild fish.
Ingredients: yam, salt, black pepper, olive oil
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Potatoes, yam, carrots, parsnip, jicama, and turnips come together in this simple vegetarian baked dish. Serve it as a side or as a hearty main.
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A colorful combination of squash, bell peppers, and yam are baked with Cheddar cheese and bread crumbs creating a savory and filling dish for a weeknight dinner.
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Sweet potato casserole is basically a dessert disguised as a main, which is genius.
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This dish is creamy orange bliss.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 30 minutes, plus 3 hours soaking. Tell us what you think of it at The New York Times - Dining - Food.