Yams with Ginger and Scallions
“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.