Enchantment Resort & Mii amo Spa – Sedona, AZ and a Recipe for Gingered Yams

In addition to learning about organic gardening with the property’s head gardener and watching a cooking demo at Mii amo, I also attended the Morning Ritual at the Crystal Grotto (as I mentioned earlier).  During this ritual at the spa, guests set their intentions for the day.  Intentions are very personal and individual wishes, desires, and goals.  Quiet time and meditation is followed by the Native American blessing of smudging, and the healing, yet haunting sounds of a Tibetan Singing Bowl.  This brief ritual left a lasting impression.

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Crystal Grotto at Mii amo

Leaving Sedona after a total of six days, combined with a visit to the Grand Canyon during that time, was as emotional an experience as it was when we arrived.  There is something mystical and spiritual about this part of Arizona; something enchanting that originates with the Native American tribes who have inhabited these lands for thousands of years.  I know that I experienced the essence of this mysticism and spirituality during my stay at Enchantment.

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The end of the day at Enchantment Resort

Our journey to Arizona was met with unexpected surprises and unforgettable memories.  Sometimes the best things happen when you least expect it.  From the unparalleled scenery, world-class resort properties and spas, ties to the Native American heritage, and the incredible Southwestern cuisine, we say go West, particularly Southwest, when considering your next vacation.

Chef Schmidt has shared his recipe for Gingered Yams.  He pairs it with Braised Veal Cheeks (as shown in the photo from Che-Ah-Che below), but this recipe would be delicious with any meats, like duck breast or roasted chicken.  It would also be a delightful side dish to accompany your turkey or ham this holiday season.

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* Slow Braised Veal Cheek, Gingered Yams, Razzcherry Purée, Grated Hazelnuts

Gingered Yam Puree


1/3 cup Extra Virgin Olive Oil
6 each shallots, sliced thin
4 cloves garlic, sliced
3 1/2 pounds Yams, ends trimmed, peeled and cut into 3/4-inch pieces
4-6 ounces Fresh Ginger, peeled and sliced thin
½ cup Maple Syrup
1 teaspoon kosher salt, plus extra for seasoning to taste
4 cups low sodium chicken stock
1 cup water



1. In a sauce pan, heat oil over medium-high heat. Add shallots and cook until tender, about 5 minutes.
2. Add the garlic and cook for approximately 1 minute until aromatic.
3. Add the yams, ginger and 1 teaspoon. Cook for 5 minutes until slightly softened.
4. Add stock, water and maple syrup and bring to a boil.
5. Reduce the heat and simmer until the yams and ginger are tender, about 25 minutes.
6. Using a ladle, remove 2 cups of the liquid and reserve.
7. Using an immersion blender, puree the mixture, adding the reserved cooking liquid, 1/4 cup at a time, if needed.
8. Season to taste with maple syrup and salt

Chef’s Note: For richer flavor, emulsify 1/4 pound of unsalted butter to the puree

* Reprinted with express permission by Executive Chef David Schmidt
Enchantment Resort and Mii amo Spa
Sedona, AZ

* These photographs are courtesy of Enchantment Resort, Mii amo Spa, and Executive Chef David Schmidt.

Disclosure – Enchantment Resort provided a media package for our visit.  I was not asked to write any articles about my stay and have in no way been compensated.  The opinions expressed regarding our experience are my own.

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