Roasting vegetables in the oven is one of my favorite “hit the easy button” kind of side dishes. Not only is it easy, but you can roast just about anything and it comes out delicious. These roasted yams are no exception.
Normally I get the really brightly colored sweet potatoes at the market, but a few weeks ago I picked up the lighter colored kind. I was surprised when I got home and found them to be white inside instead of orange. When I roasted them up, they had a wonderfully sweet flavor that took me by surprise. We all liked them so much we had them again for Christmas dinner.
Compared to their cousin root vegetable, the potato, yams contain quite a few more nutrients. They are higher in potassium, B vitamins, and fiber. Though they are sweeter to the taste, the glycemic index of yams is lower than that of potatoes. They are slightly higher in carbs, however, but if you’re watching your carbs you probably aren’t eating potatoes either.
Here the savory flavors of garlic, salt and pepper balance the sweetness of the yams.
- 4 yams, quartered and then sliced into wedges
- 1 ½ T avocado oil
- ½ t garlic powder
- ½ t salt
- Freshly ground black pepper to taste
- Preheat oven to 375*
- In a large bowl, combine sliced yams, avocado oil and spices. Toss to combine.
- Spread yams onto two cookie sheets, taking care not to crowd them.
- Bake at 375* for 20 minutes. Remove from the oven and flip over.
- Continue baking another 15-25 minutes, until soft inside and crispy around the edges.