Yam can be transformed into a puree with bitter orange, crispy croquettes, a meat pie to share, or a spoon dessert with coconut and guava. Its texture allows it to shift from a side dish to a main course and even to sweets, with preparations that make you want to buy this ingredient again.
In , we have gathered ten new yam recipes. The selection combines adaptations of dishes documented in Cuban cookbooks, a specialty linked to the Isle of Youth, and current creations that blend familiar flavors with different cooking methods. Each entry includes the ingredients, quantities, and step-by-step instructions.
1. Yam fufu with sesame seeds: a side dish with history
The consists of boiled yam that is mashed by hand until it forms soft balls. It is topped with a toasted sesame sauce, which has a slightly grainy texture, adding flavor and offering a different presentation of the dish.
The proposal is inspired by yam balls with sesame sauce from the Manual del cocinero cubano, as commented on by historian Cruz Miguel Ortiz Cuadra. The proportions of this version are contemporary. It can be served alongside fish, meat, or a bean dish.
2. Yam puree with garlic and sour orange
The concentrates flavor in a smooth sofrito of garlic and onion, accented by a hint of citrus. The moisture is adjusted with the cooking water, added gradually to the mashed yam.
This adaptation is based on a recipe found in Delights of the Table, by María Antonieta Reyes Gavilán y Moenck, in its 1925 edition. It is a great choice to accompany roasted chicken or fish and to vary the side dishes throughout the week.
3. Yam fritters with cinnamon syrup
The are small golden balls, soft on the inside, with a hint of orange blossom water. A light cinnamon syrup is added when serving to maintain the contrast between the frying and the sweet coating.
The recipe is based on the New Manual of Cuban and Spanish Cooking, by J. P. Legran, from its 1864 edition. The home version incorporates a small amount of flour to make handling the dough easier and explains how to check the consistency with a first test ball.
4. Creole okra with dried beef and yam balls
In the , the root vegetable is part of a stew with pork, tomato, sautéed vegetables, and sesame. The balls are made with boiled and mashed yam and are carefully incorporated to maintain their shape.
The combination is inspired by a possibility found in Delicias de la mesa. It is advisable to organize it in advance: the recipe starts with salted and cooked tasajo, and explains separately how to prepare it if purchased dry.
5. Caiman-style ajiaco with yam and fish
The brings to the table a dish featured in the Isla de la Juventud section of Cuban Traditional Cuisine. It includes previously salted and desalted fish, various root vegetables, mapén or breadfruit, and small dumplings.
In this adaptation, coconut milk is used in the dough for the domplines, which are cooked in the broth. The recipe also provides an adjustment for those who cannot find mapén. The desalting of the fish is done before starting the preparation.
6. Trinitarian ñame with mint and cinnamon
The offers an unusual aromatic combination: mashed yams, lard, egg, sugar, cinnamon, and mint. The mixture is shaped into small balls and fried until the surface is golden brown.
It is a domestic reconstruction of a recipe entry from J. P. Legran. It is served warm, either as a snack or a dessert, and the card identifies the current adjustments, including the flour used to provide stability to the dough.
7. Yam gnocchi with shredded beef
The are a modern fusion between homemade pasta inspired by Italian cuisine and one of the most well-known stews in Cuban cooking. The flank steak is cooked until it can be shredded and is finished with sautéed onions, tomatoes, and dry wine.
The dough for the gnocchi is made with white yam, egg yolk, and flour. The recipe pays special attention to draining the tuber and to brief kneading. It's a suggestion for cooking with time and sharing a weekend meal.
8. Yam and cod croquettes with lemon sauce
In the , the mashed yam serves as the base for a mixture with shredded salt cod, onion, garlic, and parsley. They are then breaded and fried to achieve a crispy coating.
This contemporary creation serves as an appetizer to share. The lemon mojo is brought to the table separately to add while eating. It's important to allow the dough to rest in the cold and to have the cod pre-soaked.
9. Yam pie with Cuban picadillo and melted cheese
The is assembled in layers: ground beef with sautéed vegetables, tomato, dry wine, olives, and capers; on top, yam puree; and finally, cheese that is browned in the oven.
It is a contemporary adaptation designed to serve in a family setting. The picadillo should be juicy and reduced, while the purée should be thick enough to support the topping. Letting it rest briefly before cutting helps to serve the portions.
10. Creamy sweet yam and coconut with guava
The concludes the journey with a spoon dessert. The base combines cooked yam, coconut milk, cinnamon, and vanilla; the guava topping is added at the end, providing color and contrast.
The inspiration comes from yam sweets documented in the Colombian Caribbean. The guava and proportions in this proposal correspond to a contemporary adaptation of Cuban Cuisine. It can be served warm or allowed to cool to enjoy as a chilled dessert.
To begin with, the puree serves as a simple side dish; the croquettes are perfect for snacking, and the pie works as a meal to share. All these recipes are designed for edible white yam, and each one explains how to handle its texture. Choose the one that appeals to you the most and check the complete preparation instructions before planning your shopping.
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