I always get requests for interesting recipes for Thanksgiving and Holiday dinners, and this is a delicious one that puts a twist on a holiday classic!
2-2.5 lbs Fresh Yams, Garnet
1 cup Chipotle Aioli
1⁄2 cup Brown Sugar
To taste Nutmeg, whole
To taste Sea Salt
To taste Ground Black Pepper
Pre heat oven to 375 degrees. Wash the whole yams and then slice crosswise into pieces about 1⁄4” to 1⁄2” thick. Lay slices out on a baking sheet that has been coated with pan spray. With a pastry brush, coat each slice with the Chipotle Aioli, then top with brown sugar, sea salt, black pepper and ground nutmeg. Bake in pre-heated oven for about 15 minutes or until you can pierce the yam slices easily with a knife.
If you like, top the yam slices with candied pecans and crispy leeks.
3⁄4 cup Mayonnaise (we actually make our own at Lucca)
1⁄4 cup Chipotle in Adobo—buy this in a can at your grocery store, then puree (use as much or as little as you want, depending on your tolerance for heat)
1 1⁄2 tsp Lemon Juice
1 tbl Brown Sugar
Combine all ingredients in a bowl. These will keep in a jar in the refrigerator for about a week!