Roasted until golden and sweet, yams will become your favorite vegetable with this recipe.
Yams have been hiding under marshmallows too long. They can stand on their own. Really. Trust me on this. I first started roasting vegetables 10 years ago, and yams are one of my favorite. The sweet and mellow flavor pops out when roasted. They taste great hot, warm or cold. So, if they are done a bit before dinner is done, your only worry is making sure they don’t disappear before the rest of dinner is ready.
This recipe will generously feed 6 adults. So, if you happen to have any leftovers (which is seldom at our house), these taste great the next day.
Roasted Yam Fries
About 3.5 lbs yams, peeled and cut into 1/2 inch fries.
5 Tbls oil (olive oil is divine, but I usually just use canola)
1 tsp kosher salt
Non-stick Cooking Spray
Preheat your oven to 425°. You can cut the yams into chunks or strips, but try to keep them about the same size, so they cook evenly. Spray a glass 9 x 13 pan with non-stick cooking spray. Put the cut yams into the pan and toss the yams with the oil and salt. Bake for 30-35 minutes. The yams should shrink in size and be soft and tender.
I served mine with leftover ham, a green salad and biscuits.