273 yams walt recipes

Tzimmes kugel with grated apples, sweet potatoes, white potatoes, carrots, golden raisins, and cinnamon bound with matzo meal. A sweet, golden Passover side dish baked until firm and caramelized.

No-cook ham and cream cheese appetizer balls seasoned with Worcestershire, ketchup, and lemon juice, then rolled in chopped chives. Served on toothpicks.

Split pea soup simmers dried split peas with a smoky ham hock, onion, salt, and pepper for 90 minutes until the peas collapse into a thick green broth and the meat falls off the bone.

Moroccan vegetable stew with chickpeas, butternut squash, sweet potato, dried apricots, and raisins, spiced with cinnamon, ginger, and turmeric. Served over couscous.

Traditional British honey-cured ham using salt, saltpeter, pepper, and honey rubbed and turned daily for a month before hanging to dry. An old-fashioned whole-ham curing method for serious charcuterie.

Quinoa and butter beans simmered with sweet potato, butternut squash, and dried cranberries in orange juice and warm spices. A colorful vegetarian main packed with fall harvest flavors.

Made with soy milk and cornmeal, this simple bread is great for sandwiches.

This savory dish made with pinto beans is easy to make and tastes great with homemade bread.

This is a thai flavor paste, very easy to make, and high fibire, low fat, a healthy and savory recipe.

Creamy peanut butter swirls into a hearty West African stew loaded with sweet potatoes, okra, and cabbage for comfort with a subtle spicy kick.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

Chunky sweet potato soup loaded with carrots, celery, peas, and herbs, finished with nonfat sour cream and skim milk. A big-batch comfort soup that serves 16 and feels lighter than it tastes.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

Southern mustard greens slow-simmered with smoked ham hocks, cabbage, and potatoes in a peppery pot likker. A one-pot soul food classic cooked low and slow.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

Chili is such a versatile dish that can be used up with so many ways and all turn out delicious and economical.