Yum, yams! With its starchy white flesh and mild flavor, this common root vegetable in Africa is cooked like a potato and is just as tasty. Beware of confusion, all the same: in North America, the term also includes the orange-fleshed sweet potato… for us, it is indeed white flesh. To cook it, head for the pan-fried: with bacon bits, potatoes and carrots, pan-fried yam is at the top!
- 3 Yam
- 350 g Smoked bacon
- 1 carrot
- 1 Potato
- 2 yellow onions
- 2 clove(s) Garlic
- 1 bird pepper
- A few sprig(s) Parsley
Preparation 20 mins
Cooking 35 mins
Bring a pot filled with salted water to a boil and immerse the whole yams in it for 10 to 15 minutes, depending on their size. This step prevents the starch from making the yams sticky when peeled.
Empty the pot, cool the yams under water and peel them, then cut them into cubes. Peel and slice the carrot and the potato. Bring another pot filled with salted water to the boil and cook the diced vegetables in it for 15 minutes before draining them.
Peel and slice the onions, then brown them for a few minutes with the smoked bacon in a pan over medium heat. Add the deseeded and finely minced bird’s eye chili.
Peel and press the garlic, wash and chop the parsley. Add them to the pan with the diced cooked vegetables. Season with salt and pepper and sauté for 5 minutes over low heat.
Adjust the seasoning if necessary and serve hot.
If you’re trying the skillet yam for the first time, consider a half/half mix with the potatoes to tame it! To push the exotic flavors further, conversely, add diced apples to the pan… Yam lends itself to the same combinations as potatoes, don’t hesitate to add curry or paprika, Provence herbs or oregano… Serve as an accompaniment to roast chicken or stuffed tomatoes!