22 Delicious White Yam Recipe Ideas

Get ready to fall in love with white yams all over again! These versatile tubers are perfect for creating comforting dinners, impressive sides, and even sweet treats that will delight your family. Whether you’re a yam enthusiast or new to cooking with them, we’ve gathered 22 mouthwatering recipes that showcase their incredible potential. Let’s dive in and discover your next favorite dish!

Savory White Yam and Coconut Curry

Holding this warm bowl feels like autumn itself has settled in my palms, the steam carrying scents that unwind the day’s tightness. There’s something deeply comforting about how humble ingredients transform into this golden-hued curry, each spoonful a quiet conversation between earthy yams and creamy coconut.

Ingredients

• 2 tablespoons cold-pressed coconut oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 1 large white yam (about 1½ pounds), peeled and cut into 1-inch cubes
• 1 (13.5-ounce) can full-fat coconut milk
• 1 cup vegetable broth
• 1 teaspoon fine sea salt
• 2 tablespoons freshly squeezed lime juice
• ¼ cup chopped cilantro leaves

Instructions

1. Heat coconut oil in a heavy-bottomed Dutch oven over medium heat until shimmering but not smoking.
2. Sauté diced onion for 8-10 minutes until translucent and lightly caramelized at the edges.
3. Add minced garlic and grated ginger, stirring constantly for exactly 60 seconds until fragrant but not browned.
4. Sprinkle turmeric, smoked paprika, and cayenne over the aromatics, toasting the spices for 30 seconds to deepen their flavors.
5. Add yam cubes to the pot, tossing to coat thoroughly with the spiced oil mixture.
6. Pour in coconut milk and vegetable broth, scraping any browned bits from the bottom of the pot.
7. Bring the curry to a gentle simmer, then reduce heat to maintain slow bubbles around the edges.
8. Cover and cook for 25-30 minutes until yams are tender when pierced with a fork but still hold their shape.
9. Stir in sea salt until fully dissolved into the sauce.
10. Remove from heat and drizzle with lime juice, folding gently to incorporate.
11. Garnish with chopped cilantro just before serving.

My favorite part is how the yams maintain their structural integrity while becoming meltingly tender inside the creamy sauce. The turmeric lends its golden glow while the cayenne provides just enough warmth to linger on the palate. Spoon it over jasmine rice or serve alongside flatbread for soaking up every last drop of the coconut-infused broth.

Baked White Yam Fries with Spicy Dip

Often, the simplest transformations yield the most comfort, like turning humble white yams into golden, crisp-edged fries that cradle warmth in their tender centers. There’s a quiet satisfaction in pulling them from the oven, their earthy sweetness ready to meet a spirited dip.

Ingredients

• 2 large white yams (about 1.5 lbs), peeled and cut into ½-inch batons
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly cracked black pepper
• ½ cup full-fat Greek yogurt
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon raw honey
• ½ teaspoon cayenne pepper
• 1 small garlic clove, microplaned
• 1 tablespoon finely chopped fresh cilantro

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Line a heavy-duty baking sheet with parchment paper.
3. Place the white yam batons in a large mixing bowl.
4. Drizzle the extra-virgin olive oil over the yams.
5. Sprinkle the fine sea salt, smoked paprika, and freshly cracked black pepper evenly over the yams.
6. Toss the yams thoroughly with your hands until each piece is lightly coated with oil and seasonings.
7. Arrange the yams in a single layer on the prepared baking sheet, ensuring they do not touch.
8. Roast the yams for 20 minutes at 425°F.
9. Flip each yam baton carefully using kitchen tongs.
10. Continue roasting for another 15–18 minutes, or until the edges are deeply golden and crisp.
11. While the yams roast, prepare the dip: combine the full-fat Greek yogurt, freshly squeezed lime juice, raw honey, cayenne pepper, microplaned garlic clove, and finely chopped fresh cilantro in a small bowl.
12. Whisk the dip ingredients until fully incorporated and smooth.
13. Transfer the baked yam fries to a serving plate immediately upon removing them from the oven.
14. Serve the fries hot alongside the spicy dip.

The fries emerge with a delicate crispness that gives way to a fluffy, almost custardy interior, while the dip offers a bright, sharp contrast with its creamy heat. For a playful twist, scatter them over a bed of peppery arugula with shavings of aged manchego, turning snack into supper.

White Yam and Vegetable Stir-Fry

Kindly, as the afternoon light softens, I find myself returning to this simple stir-fry—a quiet meditation in chopping and sizzling that transforms humble white yam into something deeply comforting and nourishing.

Ingredients

– 1 large white yam, peeled and cut into ½-inch cubes
– 2 tablespoons cold-pressed avocado oil
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 red bell pepper, julienned
– 1 cup broccolini florets
– 2 tablespoons tamari
– 1 teaspoon toasted sesame oil
– ¼ cup vegetable stock

Instructions

1. Place the cubed white yam in a steamer basket over boiling water and steam for 8 minutes until just tender when pierced with a fork. Tip: Steaming before stir-frying ensures the yam cooks through without burning.
2. Heat avocado oil in a large wok over medium-high heat until it shimmers, about 1 minute.
3. Add the sliced onion and sauté for 3 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
5. Add the steamed yam cubes and cook for 4 minutes, stirring occasionally, until edges begin to caramelize.
6. Incorporate the julienned red bell pepper and broccolini florets, stir-frying for 3 minutes until vegetables are bright and crisp-tender. Tip: High heat and constant motion preserve the vegetables’ vibrant color and nutrients.
7. Pour in the tamari and vegetable stock, then drizzle with toasted sesame oil.
8. Toss everything together for 2 minutes until the liquid reduces to a light glaze coating the vegetables. Tip: Toasted sesame oil added at the end enhances aroma without losing its delicate flavor to high heat.
Zesty and earthy, the soft yam contrasts beautifully with the crisp-tender vegetables, while the tamari glaze adds a savory depth. I love serving this over forbidden rice or folding it into warm tortillas with a sprinkle of furikake for an unexpected twist.

Creamy White Yam Soup with Herbs

As autumn’s crisp air settles in, I find myself drawn to the kitchen, where the earthy scent of roasted yams fills the space with quiet comfort. This creamy white yam soup feels like a gentle embrace after long days, its subtle sweetness and herbal notes offering solace in simple, nourishing bowls.

Ingredients

– 2 large white yams, peeled and cubed
– 1 yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups vegetable stock
– 1 cup heavy cream
– 2 tablespoons clarified butter
– 1 tablespoon fresh thyme leaves
– 1 teaspoon fresh rosemary, finely chopped
– ½ teaspoon freshly grated nutmeg
– Kosher salt to season
– Freshly cracked black pepper to season

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed white yams with 1 tablespoon of clarified butter, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated.
3. Spread the yams in a single layer on the prepared baking sheet and roast for 35 minutes, or until tender and lightly caramelized at the edges.
4. While the yams roast, heat the remaining tablespoon of clarified butter in a heavy-bottomed Dutch oven over medium heat.
5. Add the finely diced yellow onion and cook for 8-10 minutes, stirring occasionally, until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 minute more, just until aromatic but not browned.
7. Add the roasted yams to the Dutch oven along with the vegetable stock, fresh thyme, and rosemary.
8. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for 20 minutes to allow flavors to meld.
9. Carefully transfer the soup in batches to a blender and puree until completely smooth, holding the lid firmly with a towel to prevent steam buildup.
10. Return the pureed soup to the Dutch oven and stir in the heavy cream and freshly grated nutmeg.
11. Heat gently over low heat for 5 minutes, stirring constantly, until warmed through but not boiling.
12. Season with additional kosher salt and freshly cracked black pepper as needed.

Only now, as I ladle the warm soup into bowls, do I fully appreciate its velvety texture and the way the herbal notes dance with the yams’ natural sweetness. This soup pairs beautifully with crusty sourdough for dipping, or for an elegant touch, garnish with crispy sage leaves fried in brown butter.

Roasted White Yam and Garlic Mash

Evenings like this call for something simple yet deeply comforting, a dish that requires little more than patience and gentle attention. There’s something quietly meditative about transforming humble roots into velvet-smooth nourishment, letting the oven’s warmth fill the kitchen with earthy sweetness. This roasted white yam and garlic mash feels like autumn captured in a bowl, a recipe born from slowing down and savoring each step.

Ingredients

– 2 pounds white yams, peeled and cubed
– 8 cloves garlic, unpeeled
– 3 tablespoons clarified butter
– ½ cup heavy cream, warmed to 110°F
– 1 teaspoon fine sea salt
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons chives, finely minced

Instructions

1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Toss cubed white yams and unpeeled garlic cloves with 1 tablespoon clarified butter until evenly coated.
3. Arrange yams in a single layer on the prepared baking sheet, ensuring pieces do not touch for proper caramelization.
4. Roast for 35-40 minutes until yam edges are golden brown and a paring knife inserts without resistance.
5. Transfer roasted yams to a large mixing bowl and squeeze roasted garlic from their papery skins directly over the yams.
6. Using a potato ricer, press the yam-garlic mixture back into the bowl for exceptionally smooth texture.
7. Fold in remaining clarified butter with a rubber spatula using gentle, sweeping motions to maintain airiness.
8. Drizzle warmed heavy cream gradually while continuing to fold, observing how the mash absorbs the liquid.
9. Sprinkle fine sea salt and freshly grated nutmeg evenly across the surface before incorporating.
10. Continue folding until the mixture achieves a homogeneous, cloud-like consistency without overworking.
11. Garnish with finely minced chives just before serving to preserve their delicate color and freshness.

Mashed to velvet perfection, this creation balances the yam’s natural sweetness against the mellow depth of roasted garlic. The clarified butter lends a nutty richness that plays beautifully with the subtle warmth of nutmeg, while the chives provide necessary brightness. Consider serving it beneath a slow-braised short rib or as a bed for seared scallops, where its creamy texture can catch every drop of sauce.

White Yam and Bean Stew

Nestled in the quiet of my kitchen, I find myself returning to this humble stew, where creamy yams and earthy beans create a comforting embrace that feels like autumn itself settling in. There’s something deeply nourishing about watching these simple ingredients transform into something greater than their parts, a gentle reminder that the most satisfying meals often come from the most basic beginnings.

Ingredients

– 2 large white yams, peeled and diced into 1-inch cubes
– 1 cup dried navy beans, soaked overnight
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons extra virgin olive oil
– 4 cups vegetable stock
– 1 tablespoon fresh thyme leaves
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– 1 bay leaf
– 2 tablespoons chopped fresh parsley

Instructions

1. Drain the soaked navy beans and rinse under cold running water until the water runs clear.
2. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering but not smoking.
3. Add the finely diced yellow onion and sauté for 6-8 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for exactly 60 seconds until aromatic but not browned.
5. Add the drained navy beans and 4 cups of vegetable stock to the pot.
6. Bring the mixture to a gentle boil, then immediately reduce heat to maintain a steady simmer.
7. Cover the pot and simmer for 45 minutes until the beans are tender but still hold their shape.
8. Add the diced white yams, fresh thyme leaves, smoked paprika, freshly ground black pepper, and bay leaf.
9. Continue simmering uncovered for 25-30 minutes until the yams are fork-tender but not mushy.
10. Remove the bay leaf and stir in the chopped fresh parsley just before serving.

Perfectly balanced between creamy and substantial, the tender yams melt against the firm beans in a way that feels both rustic and refined. I love serving this stew in shallow bowls with a drizzle of good olive oil and crusty bread for dipping, letting the deep, earthy flavors unfold slowly with each spoonful.

Grilled White Yam with Lemon Herb Butter

Folding back the pages of autumn afternoons, I find myself returning to this simple preparation—the way the yam’s earthy sweetness meets the bright kiss of lemon, how the grill marks tell stories of patience and flame. It’s one of those quiet kitchen rituals that feels less like cooking and more like meditation, a gentle unfolding of flavors that nourishes both body and spirit.

Ingredients

• 2 large white yams (approximately 1.5 lbs total), scrubbed and patted dry
• 4 tablespoons European-style unsalted butter, softened to room temperature
• 1 tablespoon fresh lemon juice, freshly squeezed
• 1 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons extra virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, maintaining a consistent temperature of 400°F.
2. Slice each white yam lengthwise into 1/2-inch thick planks using a sharp chef’s knife.
3. Brush both sides of each yam plank evenly with extra virgin olive oil using a pastry brush.
4. Place the oiled yam planks directly onto the preheated grill grates, arranging them in a single layer without overlapping.
5. Grill for 6-8 minutes until distinct char marks form and the edges begin to caramelize.
6. Carefully flip each yam plank using grill tongs, maintaining the same orientation for even cooking.
7. Continue grilling for another 6-8 minutes until the yams are tender when pierced with a fork and show golden grill marks on both sides.
8. While the yams grill, combine the softened European-style unsalted butter, freshly squeezed lemon juice, finely chopped fresh thyme leaves, finely chopped fresh rosemary, fine sea salt, and freshly cracked black pepper in a small mixing bowl.
9. Whisk the lemon herb butter mixture vigorously for 1-2 minutes until fully emulsified and slightly aerated.
10. Transfer the grilled yam planks to a serving platter using grill tongs, arranging them in a single layer.
11. Immediately spoon the prepared lemon herb butter evenly over the warm yam planks, allowing it to melt and coat the surface.
12. Let the yams rest for 3 minutes to absorb the butter flavors before serving.

Perhaps what I love most is the contrast between the yam’s creamy interior and the slight resistance of its caramelized edges, the way the herbal notes unfold gradually against the citrus brightness. Serve these alongside roasted chicken or flaky white fish, or simply enjoy them as they are—the lemon butter pooling in the grill marks like liquid gold.

White Yam and Cheese Stuffed Peppers

Holding this warm ceramic dish in my hands, I’m reminded how some of the most comforting meals emerge from the simplest combinations—the earthy sweetness of white yam cradled within vibrant bell peppers, all bound together with melted cheese that stretches with every spoonful. There’s something quietly nourishing about preparing stuffed peppers on an autumn afternoon, each step unfolding with deliberate care as the kitchen fills with aromas of roasted vegetables and savory herbs.

Ingredients

– 4 large bell peppers, halved lengthwise with seeds and membranes removed
– 2 cups roasted white yam flesh, mashed until smooth
– 1 cup sharp white cheddar cheese, freshly grated
– ½ cup whole milk ricotta cheese
– ¼ cup heavy cream
– 2 tablespoons unsalted European-style butter, melted
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– ⅛ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Arrange the bell pepper halves cut-side up in a 9×13-inch baking dish, ensuring they sit level.
3. In a medium mixing bowl, combine the mashed white yam, ricotta cheese, heavy cream, and melted butter using a rubber spatula until fully incorporated.
4. Fold in the grated cheddar cheese, reserving two tablespoons for the topping.
5. Gently stir in the fresh thyme leaves, freshly grated nutmeg, fine sea salt, and freshly cracked black pepper until evenly distributed throughout the filling.
6. Spoon the yam and cheese mixture into each pepper half, mounding it slightly and smoothing the surface with the back of the spoon.
7. Sprinkle the reserved cheddar cheese evenly over the filled peppers.
8. Pour ¼ cup of water into the bottom of the baking dish around (not over) the peppers to create steam during baking.
9. Cover the baking dish tightly with aluminum foil and bake for 25 minutes until the peppers begin to soften.
10. Remove the foil and continue baking for another 15-20 minutes until the cheese topping is golden brown and bubbly, and the pepper edges show slight charring.
11. Let the stuffed peppers rest for 8-10 minutes before serving to allow the filling to set.

Something magical happens when the sweet earthiness of white yam melds with the sharpness of aged cheddar—the filling becomes creamy yet structured, while the peppers soften just enough to yield to a fork without losing their vibrant color. Serve these nestled against a bed of wild arugula dressed with lemon vinaigrette, or alongside roasted chicken for a complete meal that feels both rustic and refined.

Harvest White Yam Salad with Pecans

Under the soft glow of autumn light, I find myself drawn to the quiet comfort of seasonal cooking, where humble ingredients transform into something quietly extraordinary. This particular salad emerged from an afternoon spent with late-harvest yams and the gentle crunch of pecans, a dish that feels like wrapping yourself in a warm blanket while watching leaves drift from the trees.

Ingredients

– 2 large white yams, peeled and cut into 1-inch cubes
– 3 tablespoons extra virgin olive oil
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup pure maple syrup
– 1 cup raw pecan halves
– 4 cups mixed baby greens
– 2 ounces aged goat cheese, crumbled
– 2 tablespoons apple cider vinegar

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the white yam cubes with 2 tablespoons of extra virgin olive oil until evenly coated.
3. Arrange the yams in a single layer on the prepared baking sheet, ensuring they don’t touch for optimal browning.
4. Roast for 25-30 minutes until the yams are tender when pierced with a fork and develop caramelized edges.
5. Sprinkle the yams with flaky sea salt and freshly cracked black pepper immediately after removing from the oven.
6. While the yams roast, toast the pecan halves in a dry skillet over medium heat for 3-4 minutes, shaking frequently until fragrant and lightly golden.
7. Drizzle the toasted pecans with pure maple syrup and stir continuously for 1 minute until glossy and lightly candied.
8. Transfer the candied pecans to a plate to cool completely, separating them with a fork to prevent clumping.
9. Whisk together the remaining 1 tablespoon of extra virgin olive oil with apple cider vinegar to create the dressing.
10. Arrange the mixed baby greens as the base in your serving bowl.
11. Scatter the roasted yams over the greens while still warm to slightly wilt the delicate leaves.
12. Sprinkle the aged goat cheese crumbles evenly across the salad.
13. Top with the maple-glazed pecans, distributing them throughout for balanced texture.
14. Drizzle the apple cider vinaigrette over the assembled salad just before serving.
Just moments after tossing, the salad reveals its beautiful contrasts—creamy yams against crisp greens, sweet pecans balancing tangy cheese. I love serving it alongside roasted chicken or simply with crusty bread to soak up the maple-kissed dressing, each bite capturing the essence of autumn’s gentle transition.

White Yam and Lentil Casserole

Kindly, as the afternoon light fades, I find myself drawn to the quiet comfort of this humble casserole, where earthy white yams and tender lentils meld into something deeply nourishing for both body and soul.

Ingredients

– 2 large white yams, peeled and diced into ½-inch cubes
– 1 cup French green lentils, rinsed and drained
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons clarified butter
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon fresh thyme leaves
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly grated nutmeg
– 3 cups vegetable broth
– ½ cup heavy cream
– ½ cup grated Parmigiano-Reggiano cheese
– ¼ cup panko breadcrumbs
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 90 seconds.
3. Add diced onion and cook until translucent and fragrant, approximately 5-7 minutes, stirring occasionally.
4. Stir in minced garlic and cook for 45 seconds until aromatic but not browned.
5. Add white yam cubes and cook for 4 minutes, allowing them to develop a light golden edge.
6. Incorporate rinsed lentils, thyme, smoked paprika, nutmeg, sea salt, and black pepper, stirring to coat evenly for 1 minute.
7. Pour in vegetable broth and bring to a gentle simmer, then reduce heat to low and cover.
8. Cook for 25 minutes until lentils are tender but still hold their shape and yams are easily pierced with a fork.
9. Stir in heavy cream and half of the Parmigiano-Reggiano until fully incorporated.
10. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
11. Combine remaining cheese with panko breadcrumbs and sprinkle evenly over the casserole surface.
12. Bake uncovered for 30-35 minutes until the topping is golden brown and the edges are bubbly.
13. Remove from oven and let rest for 10 minutes before serving to allow the flavors to meld.
14. Garnish with additional fresh thyme leaves if desired.

Yielding to its creamy interior, the casserole offers a velvety texture punctuated by the slight resistance of perfectly cooked lentils. The smoked paprika lends a subtle warmth that complements the natural sweetness of the yams, while the crisp panko topping provides a satisfying contrast. Consider serving it alongside roasted Brussels sprouts or as a substantial vegetarian main course drizzled with truffle oil for an elevated touch.

Spicy White Yam Fritters

Holding this warm bowl of freshly fried fritters, I’m reminded how the simplest ingredients can transform into something profoundly comforting on a quiet afternoon. There’s something deeply satisfying about watching grated white yam sizzle in hot oil, releasing that earthy aroma that fills the kitchen with memories of autumn evenings and shared meals.

Ingredients

– 2 cups grated white yam, firmly packed
– 1/4 cup fine cornmeal
– 2 pasture-raised eggs, lightly beaten
– 1 tablespoon clarified butter
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon fine sea salt
– 2 cups grapeseed oil for frying

Instructions

1. Place the grated white yam in a clean kitchen towel and wring firmly to extract excess moisture until the yam feels dry to the touch.
2. Transfer the dried yam to a medium mixing bowl and add cornmeal, beaten eggs, clarified butter, smoked paprika, cayenne pepper, nutmeg, and sea salt.
3. Mix the ingredients thoroughly with a wooden spoon until a cohesive batter forms that holds together when pressed.
4. Heat grapeseed oil in a heavy-bottomed skillet over medium heat until it reaches 350°F, testing with a deep-fry thermometer.
5. Carefully drop tablespoon-sized portions of the batter into the hot oil, working in batches of 4-5 fritters to avoid overcrowding.
6. Fry for 3-4 minutes until the bottoms develop a deep golden-brown crust, then flip each fritter using a slotted spoon.
7. Continue frying for another 2-3 minutes until both sides achieve uniform golden-brown coloration and the edges appear crisp.
8. Remove the fritters from the oil with a slotted spoon and transfer to a wire rack set over a baking sheet to drain excess oil.
9. Let the fritters rest for 2 minutes on the wire rack to allow the interior to set before serving.

Each fritter emerges with a shatteringly crisp exterior that gives way to a surprisingly creamy interior, the subtle heat building gradually with each bite. They’re wonderful served alongside a cool cucumber raita or simply enjoyed warm from the skillet, their earthy sweetness balanced by the gentle warmth of spices.

White Yam and Kale Skillet

Lately, I’ve found myself drawn to the quiet comfort of my cast iron, the way it holds warmth long after the flame has faded, much like the lingering satisfaction of this simple skillet meal. Velvety white yam and earthy kale come together in a dance of textures and flavors that feels both nourishing and deeply comforting on these crisp autumn evenings.

Ingredients

– 2 medium white yams, peeled and diced into ½-inch cubes
– 3 tablespoons clarified butter
– 1 large yellow onion, thinly sliced
– 3 garlic cloves, minced
– 1 bunch lacinato kale, stems removed and leaves torn into 2-inch pieces
– ¼ cup vegetable stock
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly grated nutmeg
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat a 12-inch cast iron skillet over medium heat for 3 minutes until evenly heated.
2. Add 2 tablespoons clarified butter to the skillet, swirling to coat the surface completely.
3. Place diced white yams in a single layer, cooking undisturbed for 4 minutes to develop a golden crust.
4. Flip each yam cube using tongs, cooking for another 4 minutes until tender when pierced with a fork.
5. Transfer yams to a clean bowl, preserving the skillet’s residual heat and fond.
6. Add remaining tablespoon of clarified butter to the skillet, followed by thinly sliced onion.
7. Cook onions for 6 minutes, stirring occasionally, until translucent and lightly caramelized at the edges.
8. Add minced garlic, cooking for 45 seconds until fragrant but not browned.
9. Incorporate torn kale leaves in batches, wilting each addition before adding more.
10. Pour vegetable stock into the skillet, using a wooden spoon to deglaze any browned bits from the bottom.
11. Return cooked yams to the skillet, gently folding to combine with the kale mixture.
12. Season with smoked paprika, freshly grated nutmeg, fine sea salt, and freshly cracked black pepper.
13. Reduce heat to low and cook for 2 minutes, allowing flavors to meld while maintaining distinct textures.
14. Remove from heat and let rest for 1 minute before serving. Velvet-soft yam cubes contrast beautifully with the slight resistance of wilted kale, their earthy sweetness enhanced by the subtle smokiness of paprika. I love serving this directly from the warm skillet, perhaps topped with a poached egg for extra richness, or alongside roasted chicken for a complete meal that satisfies both body and soul.

Sweet White Yam Pancakes

Cradling a warm mug this quiet morning, I find myself drawn back to those weekend breakfasts where golden pancakes filled the kitchen with their gentle sweetness, a simple comfort that feels like home. These sweet white yam pancakes carry that same nostalgic warmth, their subtle earthiness balanced by just enough sweetness to make any morning feel special. There’s something deeply satisfying about transforming humble roots into something so tender and golden.

Ingredients

– 1 cup roasted sweet white yam flesh, cooled to room temperature
– 1 cup all-purpose flour, sifted
– 2 teaspoons aluminum-free baking powder
– ¼ teaspoon fine sea salt
– 1 cup whole milk, at 68°F
– 2 pasture-raised eggs, lightly beaten
– 2 tablespoons pure maple syrup
– 3 tablespoons clarified butter, divided
– ½ teaspoon pure vanilla extract

Instructions

1. Combine the sifted all-purpose flour, aluminum-free baking powder, and fine sea salt in a large mixing bowl, whisking for 30 seconds to ensure even distribution.
2. In a separate bowl, mash the roasted sweet white yam flesh with a fork until completely smooth, about 2 minutes of vigorous mashing.
3. Add the whole milk, lightly beaten pasture-raised eggs, pure maple syrup, and pure vanilla extract to the mashed yam, whisking until the mixture becomes homogeneous.
4. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined—small lumps are preferable to prevent overmixing, which develops gluten and creates tough pancakes.
5. Heat a cast-iron skillet over medium heat for 3 minutes until a water droplet sizzles immediately upon contact.
6. Add 1 tablespoon of clarified butter to the skillet, swirling to coat the surface evenly.
7. Pour ¼ cup portions of batter onto the skillet, spacing them 2 inches apart to allow for spreading.
8. Cook for 2-3 minutes until bubbles form across the entire surface and the edges appear set and slightly dry.
9. Flip each pancake using a thin spatula, cooking for another 2 minutes until the underside develops deep golden-brown spots.
10. Transfer cooked pancakes to a wire rack in a single layer—this prevents steaming and maintains crisp edges rather than stacking them, which causes sogginess.
11. Repeat steps 6-10 with remaining batter, adding clarified butter as needed between batches.

Zesty with subtle spice notes, these pancakes emerge with a delicate crumb that melts against the tongue, their earthy sweetness enhanced by the caramelized edges. The roasted yam lends a moist, almost custardy interior that pairs beautifully with tart fruit compotes or a drizzle of honeyed yogurt. For an elegant twist, layer them with whipped mascarpone and toasted pecans, creating a breakfast worthy of leisurely weekend mornings.

White Yam Coconut Pudding

Cradling a warm bowl of this creamy dessert feels like holding autumn’s last golden hour in your hands, a gentle transition from vibrant harvest to quiet winter evenings where simple comforts matter most. This white yam coconut pudding whispers of earthy sweetness and tropical breezes, a humble yet elegant treat that requires little more than patience and attention to transform basic ingredients into something quietly extraordinary.

Ingredients

– 2 medium white yams (approximately 1.5 pounds total), peeled and cubed
– 1 (13.5-ounce) can full-fat coconut milk
– 3/4 cup granulated cane sugar
– 1/4 cup unsalted butter, melted
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 350°F and generously butter a 9-inch ceramic baking dish using 1 tablespoon of the melted butter.
2. Place the cubed white yams in a medium saucepan and cover with cold water by 1 inch.
3. Bring the water to a rolling boil over high heat, then reduce to a steady simmer and cook for 18-20 minutes until the yams are completely tender when pierced with a fork.
4. Drain the yams thoroughly in a colander, then transfer them to a large mixing bowl.
5. Mash the warm yams with a potato masher until completely smooth, taking care to eliminate any lumps for the creamiest texture.
6. In a separate medium bowl, whisk together the coconut milk, granulated cane sugar, remaining melted butter, lightly beaten eggs, vanilla extract, fine sea salt, and freshly grated nutmeg until fully combined.
7. Gradually pour the coconut milk mixture into the mashed yams, folding gently with a rubber spatula until the batter is uniformly smooth and pale golden in color.
8. Pour the pudding batter into the prepared baking dish and smooth the surface with an offset spatula.
9. Place the baking dish in the preheated oven and bake for 45-50 minutes until the edges are lightly golden and the center appears set with only a slight jiggle when gently shaken.
10. Remove the pudding from the oven and let it cool completely on a wire rack for at least 2 hours before serving to allow the flavors to meld and the texture to firm.

Nowhere does simplicity feel more luxurious than in this pudding’s velvety texture, where the earthy sweetness of white yams dances with coconut’s tropical creaminess. Serve it slightly chilled with a drizzle of caramel sauce for contrast, or warm it gently and top with toasted coconut flakes for added crunch that complements its smooth richness perfectly.

White Yam and Chicken Curry

Gently, as autumn leaves begin their slow descent, I find myself craving the kind of meal that warms from the inside out—a quiet comfort in a bowl that speaks of earthy roots and gentle spices. This white yam and chicken curry is exactly that, a dish where humble ingredients transform into something quietly extraordinary through patient simmering and careful layering of flavors. It’s the sort of recipe that feels like a soft exhale at the end of a long day, both nourishing and deeply soothing.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 large white yam (about 1.5 lbs), peeled and cut into ¾-inch cubes
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 2 tsp ground turmeric
– 1 tsp ground cumin
– ½ tsp cayenne pepper
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup low-sodium chicken broth
– 1 tbsp fresh lime juice
– ¼ cup chopped fresh cilantro

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure a golden sear.
2. Heat the clarified butter in a heavy-bottomed Dutch oven over medium-high heat until it shimmers.
3. Add the chicken in a single layer, working in batches if needed, and sear for 3–4 minutes per side until deeply golden brown.
4. Transfer the seared chicken to a clean plate, leaving any rendered fat in the pot.
5. Reduce the heat to medium and add the diced onion, sautéing for 6–8 minutes until translucent and lightly caramelized at the edges.
6. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant but not browned.
7. Sprinkle in the turmeric, cumin, and cayenne, toasting the spices for 30 seconds to unlock their aromatic oils.
8. Pour in the coconut milk and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Return the seared chicken and any accumulated juices to the pot, along with the cubed white yam.
10. Bring the curry to a gentle simmer, then reduce the heat to low, cover, and cook for 25–30 minutes until the yam is fork-tender but not mushy.
11. Stir in the fresh lime juice and chopped cilantro just before serving to brighten the flavors.
Yielding a velvety, golden-hued curry, the tender white yam breaks down slightly to thicken the sauce, while the chicken remains succulent amidst the warm, earthy spices. For a striking presentation, serve it over jasmine rice with a sprinkle of toasted coconut or alongside flatbread for dipping into the richly spiced broth.

Conclusion

Unleash your culinary creativity with these 22 versatile white yam recipes! From comforting classics to exciting new dishes, there’s something for every taste and occasion. We hope you’ll try these delicious ideas in your own kitchen. Don’t forget to share your favorite recipe in the comments below and pin this article to your Pinterest boards for easy reference!