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Roasted Yams

I love roasting vegetables. The roasting process brings out the natural sweetness of the vegetable and retains its nutrients.

Yams are one of the easiest vegetables to roast. All you need is to wash it and prick it all over with a fork. Set it in the oven and go about your merry way. If you want to be fancy, you can decorate mashed yams with marshmallows, but I prefer eating the roasted yams as is.

Large Yams, washed thoroughly

1. Preheat oven to 325 degrees F.

2. On a rimmed baking sheet lined with aluminum foil, pierce yams all over with a fork.

3. For large yams (mine were 3 lbs each), bake until tender (about an hour and half). The cooking time would be different based on the size of the yams; the bigger the yam, the longer it takes to cook.

4. Once yams are tender, remove from the oven and wait 10 minutes to allow the steam to escape. Using a large spoon, scoop out the flesh.

5. Mash with a spoon and serve.

Source: Frugal Allergy Mom

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