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Yams with Toasted Spice Rub

4 medium

2 T
½ T
½ T
1 t
2 T
1 T
1 T

4 T
¼ cup
yams or sweet potatoes

fennel seeds
coriander seeds
black peppercorns
red pepper flakes (optional)
pure chile powder
salt
cinnamon

butter
dark brown sugar
Picture
  • Peel the potatoes and slice them into 1/2 thick rounds. Boil until done.
  • Individually roast the fennel, coriander, and peppercorns in a dry fry pan
  • Grind roasted spices with remaining 2nd set ingredients.  You will get close to ½ cup of spice rub.
  • In as many steps as necessary: melt some butter and sugar in a fry pan, add some spice rub and the potatoes. Toss to coat and heat until warm. Adjust quantities of butter, sugar, and spice rub to you liking.  I use 2 to 4 T of spice rub for this recipe.
  • Yield: 8 servings
  • Calories:  1750/recipe and 220/serving and 46/oz
  • Source: Modified from Michael Chiarello on Food Network

Category:  Thanksgiving, American                                                                                                                     Modified 1/4/13
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