Yams with Ginger and Scallions

  • Serves

    serves 8


"Thai influences always show up in our Thanksgiving menus because we love the flavors," says Lynne Rossetto Kasper. In this dish, the kick of chile, ginger, and lime offers a welcome counterpoint to the rich, rounded flavors of other Thanksgiving fare.


  • 4 large yams (3 1⁄2-4 lbs.), peeled and cut into thick rounds
  • Kosher salt, to taste
  • 6 tbsp. extra-virgin olive oil
  • 16 cloves garlic, thinly sliced
  • 8 large shallots, thinly sliced
  • 8 scallions, cut crosswise into 1" pieces
  • 4 jalapeños, cored, seeded, and thinly sliced
  • 1 (5") piece ginger, peeled and cut into paper-thin matchsticks
  • Freshly ground black pepper, to taste
  • 2 cups lightly packed basil leaves, coarsely chopped
  • 6 tbsp. fresh lime juice


Step 1

Bring a large pot of salted water to a boil. Add yams and cook until tender, 8-10 minutes. Drain yams in a colander and transfer to a large shallow serving dish. Return pot to the stovetop.

Step 2

Heat oil in the pot over medium-high heat. Add the garlic, shallots, scallions, jalapeños, ginger, and salt and pepper. Cook, stirring often, until fragrant, 1-2 minutes. Reduce heat to medium-low and cook, covered, stirring occasionally, until ginger has softened, 15-20 minutes.

Step 3

Stir the basil into the ginger mixture; cook, uncovered, until basil has softened and released its fragrance (but not lost its bright color), about 30 seconds. Spoon the ginger-basil mixture over the yams. Season with salt and pepper. Right before serving, drizzle the lime juice over the top.

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