Charred Chili Yams with Hazelnuts and Currants
Happy Thanksgiving! One of my favorite dishes form this year was some charred yams that I made. It started off as an experiment and ended in something magical. Although I made these for turkey day, I am confident to say that I would eat these any day of the year.
It is not about what you eat, it is about who you eat with. So this dish is made for a large group. Get some friends together and indulge.
Yams - 6 Each
Sherry Vinegar - 1 1/2 cup
Fresno Chiles - 5 each
Honey - 1/2 cup
Currants - 1/2 cup
Crushed Red Pepper Flakes or Aleppo - 1 tbsp
Hazelnuts - 1/2 cup toasted and crushed
Bake yams whole at 375 F till tender but still have a bite. While yams are baking bring the vinegar, honey, currants, chiles to a boil and let it reduce to a syrup, reserve. Check yams and cut them into 1/2'' thick rounds. Lay on oiled baking sheet and drizzle with more oil and season with salt and pepper. Brush 1/2 the honey mixture onto the yams. Bake at 375 F till they start to caramelize, then flip them over and caramelize again. Place on platter and spoon remaining honey on top. Finish with chopped toasted hazelnuts.