California Central Coast Recipes

Country Crispy Roasted Yams

2017 TheRomanticTable.com
Country- Crispy Roasted Yams goes well with many dishes! The "trick" to this recipe is to cook the yams twice. First you parboil (with skins on) for ten minutes, then after the yams have cooled slightly for easier handling, you dice them up into small cubes, and mix with finely sliced white onions, extra virgin olive oil, and salt and pepper and roast for an hour or so until they're crispy and delicious. Sweet potato fries and chips are "in" now at several restaurants, but this recipe achieves the taste at home without deep-frying!


www.theromantictable.com 2017, Country Crispy Roasted Yams
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
MAKES 4 SERVINGS.
re-calculate ingredients for:



Ingredients.

1-3/4 pounds Yams , scrubbed but leave the skins on
1/2 large white onion , halved and sliced thinly-about 2mm thick
Salt to taste
Freshly cracked Black pepper to taste
1/4 cup Extra virgin Olive oil
Extra Extra virgin Olive oil to dribble over yams


Preparation Directions.

1 Parboil the whole yams for ten minutes only. Remove from water and set aside to cool a bit for easier handling.

2 In the meantime, finely slice the white onions about 2 mm thick.

3 Slice each yam first lengthwise in half and then lengthwise in quarters. (Leave the skins on.) Then cut across into half inch to one- inch thick cubes.

4 Place in a large bowl and toss gently with the onion strands and olive oil. Salt and pepper to taste.

5 In a large roasting pan that's been lightly coated with a little olive oil, spread the yam mixture out evenly so that the yam pieces can cook evenly.

6 Bake at 400 degrees for one hour. Then turn up heat to 425 degrees and cook for fifteen minutes longer to help crisp-up the yams.

7 Serve and enjoy!


Wine and Food Pairing and Serving Suggestions.

Serve with pork, chicken, seafood or anything else you like. These yams are a crowd-pleaser!

A tip from Sue!

Sauteing whole garlic

If your recipe calls for whole garlic, it doesn't burn as easily when in larger pieces. But you do need to score your garlic cloves all over in order to release the garlic juices and fragrance .Always be careful to avoid burning the cloves. It'll make the garlic cloves bitter and ruin what you're cooking.