No matter how you cook them, yams make a great cold weather side dish. Braise yams in a solution of chicken broth, garlic and butter, then reduce the braising liquid to make a tasty sauce.

Yield: Serves 6.



  • 2 lb yams, peeled and cut into 1 1/2 inch rounds
  • 2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 3 tbsp salted butter
  • 1 tbsp canola oil
  • 3 cloves garlic, crushed
  • 2 bay leaves
  • 2 cups no-salt-added chicken broth
  • 2 sprigs fresh thyme


  1. Preheat oven to 350°F.
  2. Sprinkle yams with salt and pepper; set aside.
  3. Melt butter with oil in a large deep ovenproof frypan over medium heat. Add yams and brown on both sides, about 2 - 3 minutes per side. Add garlic and bay leaves; sauté for 2 minutes. Add broth and thyme. Bring to a boil. Remove from heat.
  4. Bake, covered, until yams are tender, about 20 - 25 minutes. Remove frypan from oven. Using a slotted spoon, transfer yams to a serving dish; reserve broth mixture. Cover yams with foil; keep warm.
  5. Return frypan to medium heat. Bring broth mixture to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until broth mixture is reduced by half, about 13 minutes. Remove and discard garlic, bay leaves and thyme. Pour reduced broth mixture over yams.
Nutritional analysis per serving:

282 calories, 8.9 g fat, 4.2 g protein, 47.6 g carbohydrate, 6.9 g fibre, 865 mg sodium