Tuesday, February 10, 2009

Recipe: Spicy Peanut Yams

This recipe came courtesy of my sister. She sent it by email, I couldn't find it online, so I posted it in recipezaar. I took it to a Christmas party and the only person who didn't like it said it was because she can't eat spicy foods. It was otherwise extremely popular.

The spicy peanut yam casserole dish is pretty flexible. Reduce or even eliminate the hot pepper flakes to adjust for your level of spicy tolerance.

A tip for the peanuts: put them in a Ziploc bag and mash with a rolling pin.

One friend made the recipe using canned yams. She used a can of Ro-tel instead of the peppers and tomatoes, and sauteed the onions in the sauce from the Ro-tel. She reported it was very popular with her family, and saved her a lot of prep time.

The first time I made it, I was at someone else's house and had neither peanut oil nor curry powder nor hot pepper flakes. I used regular vegetable oil, cinnamon, and a couple shakes of tabasco sauce instead. We all thought it came out great, even though it was nothing like the recipe's intended flavor. Maybe that's another option you could try.

If you try it, be sure to let me know how you liked it!

1 comment:

phillytrigirl said...

The recipe comes from The Universal Kitchen by Elizabeth Rozin.

I have made it every year for Thanksgiving for the last 8 or 10 years. I always make at least a double batch to make sure I have leftovers. It's delicious, healthy, and vegan.

This cookbook also has a recipe for one of my favorite desserts - Sour Cherry Hazelnut Creme Brulee. I use Montmorency cherries from Trader Joe's instead of sour cherries because they're harder to find and I am lazy. It's so yummy, and not intimidating for a creme brulee recipe!