Recipe adapted from Vegetable Recipes I Can’t Live Without
Leftover yams can be a problem. As delicious as they were when they came out of the oven, hot and plump and bursting with flavor, they’re typically deflated and soggy after refrigeration. This is another recipe by Molly Katzen, creator and chef of the Moosewood Restaurant, one of the first and most famous vegetarian restaurants in the US. Molly describes this recipe as subtle, but its slight vanilla flavor is pleasingly pervasive. Originally written for freshly cooked yams, I’ve adapted the recipe to include use with holiday leftovers. This dish would also serve well at winter dinners and potlucks, appealing to diners who enjoy yams but dislike wrestling with the skins.