Yam balls

The crispy texture of yam combined with the savory flavor of bacon is amazing. With plenty of cheese, it's a flavor kids will love!The origin of this recipeI made it with ingredients I had in the fridge.

Happy New year everyone oooo...so on New year day decided to Cook sumtin different.. Got tired of rice but not of chicken so I decided y not pepper soup and yam...and that's how this food came about..took it with a chilled juice...lol

Yam porrage is very delicious.

This stuff is sooo amazing! Everyone in my family loves it! I have 3 kids so that is saying something!!!

Goes down well with a warm cup of tea

Golden Yam

I wanted to be able to use up an entire yam before it spoiled.Use new sheets of paper towels each time. The yam will spoil if you wrap it with plastic wrap. By wrapping it in paper, it can keep fresh for over a month. Recipe by mocomococream

I wanted to enjoy the creamy texture of nagaimo yam in a soup.Finding that a mixture of yam, soy milk and milk produces a cheese-like flavour is a great discovery.- This is tasty as a hot or cold soup. - If it is difficult to blend at Stage 2, add milk. - The nagaimo yam shouldn't be completely smooth. It will taste better if it retains some lumps. Recipe by cafe0305

Its my favorite kind of cookie Everyone loves them!

It looks like a croquette but it is filled with three layers; sweet potato, rice cake and yam. The rice cake is a Chinese traditional food that is eaten during happy occasions.

A simple side dish ready in 5 minutes! Kids love it, and it's perfect as a snack. Cheese lovers, give it a try!The origin of this recipe: I thought about making an easy snack with yam.

This food is healthy my husband like it alot.#3006

A delicious snack for the weekend that almost everyone loves from childhood to adulthood.

I needed something that almost cooks itself and this does once you chop everything.

Yamballs make a great breakfast!

I created this recipe since I love grated yam potato and was craving it on a cold day.A quick-prep recipe--just mix and bake!Shirodashi (white Japanese soup stock) is best, but you can also use men-tsuyu (Japanese noodle dipping sauce).Adjust the amount (concentration) of shirodashi to taste. For 2 to 3 servings. Recipe by cocoko

I made this fluffy and hearty okonomiyaki, packed with yam, that stays soft even when cold for my growing kids!The origin of this recipeThis recipe was created after much trial and error!

When I added yam to carrot soup it was really tasty, so I uploaded the recipe!I added yam at the end so I could enjoy the fragrance, but you can put it in the mixer if you like. For 2 servings. Recipe by Orange Day

This recipe is my husband favourite he like enjoining it as breakfast, lunch or dinner. #yamrecipecontest

Since I always eat nagaimo in the same fashion all the time, I wanted to try something different.The tofu and nagaimo yam give this gratin lots of volume!It also tastes great if you add some imitation crab meat or cheese into the center.You can also try it with vegetables or mushrooms! For 4 servings. Recipe by Momoshiba

As far as I can remember, my aunt's mother, or uncle's mother-in-law, makes the best yam cake (pardon on the family tree complication, LOL!). It is like I'd died and gone to heaven with every bite. The texture is very smooth with a pack full of flavors, unlike those commercial factory made ones. I tried to replicate her yam cake but no where near her standards.Perhaps, I do prefer my yam cake to have more bite which is why I chose to dice the yam finely rather than puree it. I also added a secret ingredient which adds another funky tone to the flavors. Well, it isn't a secret anymore as I am sharing this recipe with you fine. Dried scallops! I am not sure about this claim, but traditionally a Chinese sausage is usually used. I personally do not like the smell nor the taste of a Chinese sausage tho, which led me to choose an alternative (dried scallops) instead. Little did I know, that alternative is the game changer.I do not know the origins of this cake tho. It is largely available in any Chinese dim sum eateries and rumors have it that every single eatery in Hong Kong has each's unique style of making, some are semi-crunchy and some are, like this recipe, steamed for a period of time. Guess you have to find your own preference of yam cake. Without much delay, let's get started with the recipe.

My son loves these. I make in bulk and freeze. Makes for an easy anytime snack.

I had half of a nagaimo yam and cabbage that had been sitting in my fridge for a long time. Basically, I could use just these ingredients for a late-night snack; it is simple and light, and is really filling! This is the perfect recipe. More than anything, I can't get enough of the fluffiness.A sign that it has finished cooking is that it will plump up all over. It is soft and fluffy when it is done cooking . It will still be soft, so please take care when transferring to a plate. The tempura flour has eggs mixed into it, so this is great for holding everything together. Simple is best instead of preparing everything! For about 15 cm [5.9 in]-diamater okonomiyaki pancake. Recipe by Shinyori-na

My mom loves quiche, this is kind of the same thing so I made it for her and she loves it.

I love stir-fried yam with butter and soy sauce. I also added my favorite mushrooms.The tip is to cook the yam and mushrooms slowly over low-medium heat. If the heat is high, it will burn easily. Use your choice of mushrooms. For 2 servings. Recipe by Kinakorin

Asian yam, also called Asian sweet potato, is one of the ingredients I can't live without it. Always ready at hand for making literally everything from bread, porridge, to soup and stew. It can even turn into dehydrated yam strips for the most heathy snack. Spelt is also my favorite ancient grain, slightly sweet after long fermentation.

My mother made this for me when I used to hate nagaimo yam, and it made me realize how delicious it was for the first time. I've made it now when this regional vegetable is in season.If you slowly pan fry nagaimo yam, it'll be dense and floury on the inside. If you cook it until golden brown, the outside crunch will whet your appetite.Top with bonito flakes instead of cheese for a Japanese spin, or add 1 teaspoon of balsamic vinegar to the ☆ ingredients to give it a delicious Western spin. For 3 to 5 servings. Recipe by Tamochan

This food is one of the most famous Iraqi dishes, and it is rich in all foodstuffs, because it is a mixture of many types of vegetables. I like most of the onion and grape leaves in it. We can also put green peppers, tomatoes and cabbage today. My country contains onions, grape leaves and cabbage.

Very yummy! Everyone loves it!