Yams With Ginger and Scallions

• 4 large yams, about 3 1/2 - 4 lbs., peeled and cut into thick rounds
• kosher salt, to taste
• 6 tablespoons extra virgin olive oil
• 16 garlic cloves, thinly sliced
• 8 large shallots, thinly sliced
• 8 scallions, cut crosswise into 1-inch pieces
• 4 jalapenos, cored, seeded, and thinly sliced
• 1 piece gingerroot, about 5 inches, peeled and cut into paper-thin matchsticks
• fresh ground black pepper, to taste
• 2 cups basil leaves, coarsely chopped, lightly packed
• 6 tablespoons fresh lime juice

1. Bring a large pot of salted water to a boil.
2. Add yams and cook until tender, 810 minutes.
3. Drain yams in a colander and transfer to a large shallow serving dish.
4. Return pot to the stove-top.
5. Heat oil in the pot over medium-high heat.
6. Add the garlic, shallots, scallions, jalapenos, ginger, and salt and pepper.
7. Cook, stirring often, until fragrant, 12 minutes.
8. Reduce heat to medium-low and cook, covered, stirring occasionally, until ginger has softened, 1520 minutes.
9. Stir the basil into the ginger mixture; cook, uncovered, until basil has softened and released its fragrance (but not lost its bright color), about 30 seconds.
10. Spoon the gingerbasil mixture over the yams.
11. Season with salt and pepper.
12. Right before serving, drizzle the lime juice over the top.

yams, kosher salt, extra virgin olive oil, garlic, shallots, scallions, jalapenos, gingerroot, fresh ground black pepper, basil, lime juice

Taken from www.food.com/recipe/yams-with-ginger-and-scallions-336200 (may not work)