Appetizer Recipes
5-Step Loaded Japanese Yams
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Appetizer
5-Step Loaded Japanese Yams
Ingredients
8 small Japanese yams
1 Tbsp extra-virgin olive oil
¼ cup grapeseed oil
2 shallots, thinly sliced
8 oz crème fraîche
3 green onions, thinly sliced (on the diagonal)
1 Fresno pepper, thinly sliced
Flake salt, to taste
Directions
- Wash and dry 8 small Japanese yams. Pierce each yam a few times with a fork. Drizzle the yams with 1 Tbsp extra-virgin olive oil and rub to coat.
- Cook the yams in a 425° oven until the skins have started to brown and the yams are tender, 35 to 40 minutes.
- In a small skillet, heat ¼ cup grapeseed oil on high for 2 minutes.
- Lower the heat to medium and, working in batches, add 2 thinly sliced shallots — each batch should be just enough to cover the bottom of the pan in one layer. Stir continuously until the shallots are browned and crispy, about 1 minute. Transfer the shallots to a paper towel-lined plate and season with salt. Repeat with the remaining shallots.
- Slice the roasted yams in half lengthwise. Divide 8 oz crème fraîche, the crispy shallots, 3 thinly sliced (on the diagonal) green onions, and 1 thinly sliced Fresno pepper among the yam halves. Sprinkle them with flake salt, and enjoy immediately.