Yam Towers With Chipotle Chive Cream

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Executive Chef
Jun 3, 2004
Yam Towers With Chipotle Chive Cream


2 large yams (about 1 1/2 pounds) -- choose evenly sized and shaped yams
2 teaspoons oil
2 tablespoons Chipotle Cream, recipe follows
2 teaspoons very finely sliced fresh chives for serving


Preheat the oven to 400 degrees. Wash the yams and rub lightly with the oil. Place on a baking sheet and bake for 30 minutes.

Prick the skin of each yam and return to the oven for 30 more minutes, or until tender.

Remove and discard the narrow pointed ends of the yams. Slice the yams into the 2-inch thick pieces.

Lay the pieces flat on a plate and garnish each with Chipotle Cream and chives.

Serve immediately.

Serves 6 to 8.


1/2 creme fraiche or sour cream
1 teaspoon chipotle garlic puree (see note)
Salt and white pepper, to taste

Combine all in a bowl and mix well. This may be prepared up to three days ahead and refrigerated.

Note: to make puree, process 6 peeled garlic cloves and one 7-ounce can chipotle chiles en adobo until totally pureed. Keeps for one month in the refrigerator.
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