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Tuesday, December 15, 2009

Holiday Recipe Hookup: Brenda Buenviaje's Southern Yams with a Filipino Touch

Posted By on Tue, Dec 15, 2009 at 2:16 PM

Brenda Buenviaje
  • Brenda Buenviaje
Holiday time, and the party that seemed like such a good idea last month is now keeping you awake at 3 a.m., wondering what the hell you're going to make without embarrassing yourself. Fear not. We've asked some of our favorite local chefs to hook you up with easy-to-fix dishes that'll kill your potluck panic and let you focus on fun stuff. Like drinking.

Brenda's French Soul Food chef and owner Brenda Buenviaje grew up in New Orleans in a family that fused Creole and Filipino food traditions, two of the most blended cuisines on the planet ― sort of perfect for San Francisco. Buenviaje's roasted yams flavored with molasses, soy sauce, and fresh and dried ginger infuse a Southern classic with Asian spark. And check out Buenviaje's killer biscuits and crawfish and andouille pot pie anytime at Brenda's French Soul Food (652 Polk at Eddy).

Roasted Yams with Ginger and Molasses

Makes 8 servings

About 2 pounds of yams, scrubbed and sliced into 1-inch wedges

Ginger Butter:

4 ounces unsalted butter at room temperature, cut into small cubes

1/4 cup olive oil

1/2 cup minced fresh ginger

3/4 cup brown sugar

1 tablespoon nutmeg

1 tablespoon dried ginger

¾ cup molasses

½ cup soy sauce

Preheat oven to 350°. Liberally oil a baking sheet and set aside.

For the Ginger Butter: Whisk the ingredients together to form a paste ― an electric mixer fitted with a paddle attachment works best. Toss the yams with the Ginger Butter. Spread out on the baking sheet and bake until cooked through and caramelized, about 30 minutes.

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