Jammed Yam is a staple in my cooking rotation. One of my housemates said “I would eat this as often as every other week.” High praise.
The recipe is below, but basically Jammed Yam is a baked sweet potato served with warm black beans and pineapple salsa. It’s a rip off of Mom’s Organic Market’s Jammed Yam, which they serve in their Naked Lunch cafe.
I love this dish because it is:
- Delicious
- Inexpensive
- Easy
- Vegan
- A good vehicle for toppings – avocado, cilantro, and more!
Eating this meal just feels warm and nourishing. April Crowell, a Holistic Nutritionist, writes “each season has a corresponding color and foods of the same color benefit the organ. Winter’s colors are blue and black, so add in dark berries, black rice, black sesame and things like a little soy sauce.” Hello, black beans!
Try making Jammed Yams for your housemates, quarantine pod, or family!
Jammed Yam
Feeds ~5
Ingredients:
- 5 sweet potatoes
- olive oil
- 1 medium onion, chopped
- 4-5 garlic cloves, crushed or chopped
- 3 cans 16 oz black beans
- 3 teaspoons cumin
- 3 teaspoons paprika
- chili pepper, if desired
- 1 tablespoon brown sugar
- salt to taste
- 2 red peppers
- ½ can pineapple
- ½ red onion
- 1 jalapeño
- 2 limes
Toppings:
- avocado
- cilantro
- hot sauce
- limes
Instructions:
Baked Sweet Potatoes
- Preheat your oven to 400 degrees. Clean the sweet potatoes and poke holes throughout with a knife. Bake for 1 hour or until soft, turning sweet potatoes over halfway through.
Black Beans
- In a saucepan, warm olive oil (enough to cover the bottom of the pan) over medium heat. Add onions and cook, stirring for about two minutes. Add garlic and stir until fragrant.
- Add undrained beans, cumin, paprika, chili pepper if desired, brown sugar, and a sprinkle of salt. Stir and bring to a simmer. Let beans gently simmer for 20 minutes or more.
- When you are ready to serve, stir in the juice from half a lime. Taste and add more spices and salt as needed.
Salsa
- Chop and mix red pepper, pineapple, red onion, and jalapeño. Add the juice from one lime. Mix together.
Assembly
- Cut the sweet potatoes open and place each one in a bowl. Add beans and salsa on top. Serve with avocado, cilantro, lime wedges, hot sauce, or any other add-ons that sound good to you.
Enjoy!
