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Roasted Yams with Creme Fraiche and Chives Recipe

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This recipe for Roasted Yams with Creme Fraiche and Chives, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Scherner
Added: Saturday, August 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 small to medium size yams
1 1/2 T. canola oil
3/4 t. coarse kosher salt
3/4 t. ground black pepper

Fleur de sel*
Creme fraiche or sour cream
chopped fresh chives

Directions:
Directions:
Preheat oven to 350F. Place yams in large bowl. Add
oil, kosher salt, and pepper. Toss to coat. Transfer
yams to rimmed baking sheet; drizzle with any
remainingh oil mixture. Bake until tender, about 45
minutes.

Using sharp knife, slit yams lengthwise down center.
Press ends together, forcing potato open. Sprinkle
each with fleur de sel. Spoon in dollop of creme
fraiche, sprinkle with chives and pepper, and serve.

*A delecately flavored sea salt; available at some
supermarkets and specialty food stores.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
A mondern take on the classic baked potato.

 

 

 

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