Sometimes the best recipes are the simplest and this is a very inexpensive, flavorful recipe - even people that don't care for yams will love these!
Pre heat your oven to 400 degrees.
In a small bowl add the water, Herbie's Pomegranate Molasses, and Herbie's Roast Vegetable Herb Mix. Whisk until well incorporated.
Next, line the bottom of a 7"X11" rectangle baking dish with one single layer of sliced yams. Next drizzle honey over each one. Then repeat the process by adding another slice of yam on top of the first, followed by another drizzle of honey. Continue the process until the stacks of yams are 3 high or you can keep going and make them 5 high. Finish by pouring 1/2 the pomegranate herb liquid in the bottom of the pan.
Cover the baking dish with aluminum foil and bake in the oven at 400 degrees for at least 40min. or until the yams are fork tender. Once they are fork tender you can take the foil off and bake for another 5-10 minutes to crisp the top of each stack up a little bit and give it a nice roasted texture.
While the potatoes roast, heat the other half of the pomegranate liquid, heavy cream, and blue cheese in a medium saute pan over medium low heat. Whisk the mixture until the blue cheese is completely melted and incorporated. Then take off the heat and reserve.
Heat 2 tablespoons of butter in a small saute pan over high heat. Once the butter begins to melt add the walnuts. Toast the walnuts over the heat for about 5 min or until they are aromatic. Remove from the heat and reserve.
Once the Potatoes come out of the oven, serve immediately!
To serve: Place a stack of potatoes on a plate then top with the creamy blue cheese sauce and top with toasted walnuts. Enjoy with Williamson Wines Seduce Cabernet Sauvignon!
Chef Tommy's Tips:
This recipe would also make a fantastic puree! Follow the first 4 steps. Then when you remove the yams from the oven add them directly into a blender while they are still warm along with the liquid in the bottom of the baking dish. Add 1 tablespoon of butter, 4oz. cream and begin to puree them in your blender until the reach the proper consistency. Feel free to adjust the consistency with more pomegranate liquid and season liberally with salt. Serve with the blue cheese cream sauce and toasted walnuts!