11/20/15Danae’s Friendsgiving Yam Kebabs
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!
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.
3 medium sized yams, peeled
2 cups pineapple chunks (canned is fine, just make sure it’s in 100% juice, not syrup)
~10 vanilla marshmallows, cut in half (get the vegan ones and this dish is vegan)
Preheat oven to 350°.
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!