Old World yams and New World sweet potatoes are indeed different vegetables. In the US today, the terms are often used interchangeably to describe popular varieties of red-skinned, orange-fleshed tubers with pointed ends. At Earthbound Farm we produce the Garnet and Jewel varieties, which are commonly called yams but are actually sweet potatoes. No matter what you call them, though, they're delicious!
Prep time: 0 min | Total time: 0 min | 4 Servings
Earthbound Farm Organic Garnet or Jewel Yams (sweet potatoes)
leek (sliced thinly)
chicken or vegetable stock
star anise pod
grated fresh ginger
unsweetened light coconut milk
maple syrup (to taste)
Position a rack in the middle of the oven and preheat to 400 degrees F.
Wash yams and pierce with a fork. Bake directly on oven rack for 40 to 50 minutes or until tender. Cool, then discard the skins and chop the flesh. You want about 4 cups of yams.
Heat oil in a large pan and when hot, add the leeks and coriander. Sauté over medium heat for 5 minutes, or until soft. Add the roasted yams, stock, water, star anise, cinnamon, and ginger. Cover pan and cook for 20 minutes, or until the yams are very soft.
Discard the star anise and cinnamon stick. Add the coconut milk and purée the soup in a blender until smooth. If the soup is too thick, thin with water or stock. Add the maple syrup one tablespoon at a time, adjusting sweetness as desired.
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