Tis the season for yams

Taste November 2015

Forget your great aunt’s casserole with all those marshmallows — yams can be incorporated into a slew of delicious, seasonal dishes. These versatile tubers are packed with vitamins A and C and add vibrant color to weeknight meals or your holiday table.

Specifically, roasting yams requires minimal effort and yields maximum flavor — the starchy sugars caramelize and get creamy when exposed to high heat. Here we show you how to roast yams the traditional way in the oven as well as provide an option for the stovetop. Once roasted, the yams can then be used in any number of ways. Check out our recipes »

 

Pan-roasted Yams

  • 1 tablespoon high-heat oil

  • 2 yams, cubed into 1/2-inch pieces

  • Salt and pepper, to taste

Heat oil in a large cast-iron skillet over medium-high heat. Add yams and cook until golden and tender, stirring occasionally, about 20 minutes. Season with salt and pepper.

Note: For all yams, scrub well and trim the ends, if needed. Peeling is optional.

Oven-roasted Yams

  • 2 yams, cubed into 1/2-inch pieces
  • 1 tablespoon high-heat oil
  • Salt and pepper, to taste

Preheat oven to 425° F.

Place a rimmed baking sheet in the oven for 4 minutes to heat. Toss yams, oil, salt and pepper in a bowl. Very carefully spread yams on the hot baking sheet. Roast until tender and golden, 20 to 25 minutes, shaking the pan once or twice to turn yams.

 

Roasted yam recipes to try

Use roasted yams in our recipes for Carrot and Yam Soup with Cardamom, Quinoa with Roasted Yams and Feta, Yam Biscuits, Pan-roasted Yams with Mushrooms and Roasted Yam Dip (pictured above). Get the recipes »

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