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11/20/15Danae’s Friendsgiving Yam Kebabs

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I love Thanksgiving- it involves so many of my favorite things: time with friends & family, lots of cooking, a pretty table, and it’s even during my favorite season. This year I was a little sad to learn that several of our good friends would be out of town on Thanksgiving so I used this recipe photo shoot as an excuse to throw a little Friendsgiving!

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Rather than stick to the more traditional dishes I’ll prepare on Thanksgiving, for this get together I started with those recipes, deconstructed them a bit, and transformed them into finger foods- perfect for a casual party! You can see the whole shebang, including the menu and recipes, over on my blog today, but I saved my favorite recipe for all my Jungalow friends- yam kebabs!

Inspired by the oven roasted yams with pineapple that my mom always makes, these kebabs are a fun ode to many of the sweet potato/yam based dishes that grace many holiday tables.

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Yam Kebabs
Serves 8-10

Ingredients:

3 medium sized yams, peeled
2 cups pineapple chunks (canned is fine, just make sure it’s in 100% juice, not syrup)
Ground cinnamon
~10 vanilla marshmallows, cut in half (get the vegan ones and this dish is vegan)

Directions:

Preheat oven to 350Β°.

Cut peeled yams into even sized chunks. Bring enough water to submerge yams to boil in a medium sized saucepan. Add yams and boil for 5-7 minutes, just until yams begin to soften. Drain and let cool.

Build kebabs by placing yams and pineapple pieces onto 9 inch wooden skewers, alternating between the two. Sprinkle kebabs with cinnamon.

Lightly oil a baking sheet, place skewers onto baking sheet and bake for 10-15 minutes, until pineapple starts to caramelize.

When skewers are cool enough to handle, add a marshmallow to each end. Roast marshmallow (or let your guests roast their own) with a culinary torch, or over a gas burner (be very careful) until lightly toasted. Sprinkle with more cinnamon. Enjoy!

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Happy Friendsgiving!

Original recipe, styling, and photography by Danae Horst for The Jungalow. For more Danae, follow her on Instagram!Β 

Danae Horst Danae Horst

Total Plant Geek. Photographer & Stylist. Content Creator at The Jungalow. Check out my new botanical shop and design firm, Folia Collective.

3 responses to “Danae’s Friendsgiving Yam Kebabs”

  1. These look absolutely amazing! I have always loved sweet potatoes and marshmallows together, and never thought to put them on kebabs! I am going to have to check out the rest of the deconstructed Thanksgiving recipes later, but these kebabs. Yum. What made you think to add pineapple to them? I love the taste of grilled pineapple. You can’t beat that caramelized taste! But pairing them with sweet potatoes is interesting. I can’t wait to try it out!

    Julie~FurnishMyWay

    • Danae Horst says:

      Thanks Julie! My mom always made a roasted yam dish that had pineapple, pecans, brown sugar and butter when I was a kid- that’s what inspired the yam-pineapple combo! I hope you have fun making (and eating) these!

  2. Elizabeth says:

    These look delicious!

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