Lisa Wilson: Hi, I’m Lisa Wilson with Nourished, LLC. See we are having fun in the kitchen. Today we are talking about eating for the season and preparing root vegetables. Specifically, right now we’re talking about yams; one of my favorite things about yams is there so simple. Meaning, you don’t even have to wash that, what you are going to do is just take your fork, put some wholes in it into the oven this goes on a baking sheet or cookie sheet for 350 degrees for 90 minutes. So, I’ve taken some yams already out of the oven, I’ve already done that step. These have already been baking for an hour and a half. Here are two of them, I’ve already taken them out of their skins, I’ve two more and will show you how to easy this is, there is nice and warm a little bit caramelized because these natural sugars will caramelize, go ahead and just -- take those skins off, a little bit messy here. One, two.
I’m always working with families, telling them how easy this to cook, and so today we’re actually proving how easy this is. Really, that oven does the work and then there you go. I’m going to rinse my hands and would be right back. Okay, I got this recipe from a good friend in health counselor Eve. Thanks Eve. I’m going to add jalapenos to our yams today. Now if you got the things giving, I’m sure everybody has been in the things giving table, whether it’s brown sugar and marshmallows or whether spicing things up today. So, I’ve already taken one jalapenos. Now if, you are not used to working jalapenos, the thing to remember is the seeds are whether heat is, so I would like to take my jalapeno, cut the top off, cut it in half and then take those seeds right out. Right into my bowl, and have some more. And you want to make sure all the seeds are off because the seeds are whether heat is, let’s put the heat up and you don’t want those so. Just like that, one more to do into the bowl. Okay now, at this point when all the seeds are out, you want to go ahead and wash your fingers off. I was making this last week, I didn’t do that, I accidentally touched the base of my nose and my whole nose is on fire, so you need to make sure you wash with a little soap in water.
Particularly, you don’t want to touch your eyes, it’ll be on fire for a good hour; I know. Okay, so here we have it. I actually, let him do these with the grapefruit knife because of all the little teeth, it just goes and it catches that pepper and I would like to do them as thin as I can like a little piece of thread if you can get them in that thin. Okay, here we go, all my jalapenos. So, here we have it -- we have four yams, two jalapenos and my ginger. Okay, so, I’m just going to go ahead and cut off a piece of my ginger route, I love ginger. Okay, we are going to ahead and you can leave the skin on, this is a no trouble dish, just go ahead and shred it down. We are looking for about half a teaspoon. I almost have it. Okay, that is about half a teaspoon, I mean a pop that in there.
Now at this point, you can add -- your choice you can add olive oil, I’m going to add a little bit of butter because that’s what I like in mind. This butter is fresh butter that I made actually from cream that came from the farm, but a nice organic butter, we would you just fine right here, and then you can just mash it all together; it’s a big fork for a big wooden spoon fold that in come over here. I was teaching a cooking class the other night and these are huge hit, everybody said, I know what I making for thanks giving dinner. But to tell you that your –- these are great anytime in fact, when I’m working with people trying to get them off sugar -- off their sugar reductions. Sweet potatoes are great thing to add to the diet, I would say, satisfy that’s into with especially in the late afternoon. So, we have these left over in the refrigerator give it a try. Okay, so here we have it, our big huge bowl of sweet potatoes, this will serve about four people, if you are serving more than that of course double the recipe, I’m going to go ahead and taste it. That’s right. It’s amazing. Stay with us for more fun and we are moving to our Roasted Beet Salad.
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