“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
- 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.
- 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.
- 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.