I’m not a big fan of regular potatoes but love yams. They contain less starch than regular potatoes giving them a naturally creamier texture. The reduction in starch in yams compared to regular potatoes is why if you are in search of the best flavor and texture then you are better off steaming instead of boiling. The other option (my favorite) is roasting. Nutritionally yams shine as a excellent source of beta-carotene and a good source of several B-vitamins.
This roasted yam dish can be quickly mixed together and popped in the oven even the busiest of nights (you can save a lot of time and frustration by purchasing the yams pre-cut). The addition of the jalapeno pepper adds just enough kick to give this dish an extra flavor but without being too spicy. My wife and I had this last night paired with a skirt steak and spinach salad.
- 3 pounds yam/sweet potatoes, cubed (I buy these pre-cut to save time)
- 2 Tbsp extra virgin olive oil
- 1 onion, halved and sliced
- 1 jalapeno pepper, sliced (remove the seeds to reduce the heat of the dish)
- 1 Tbsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp granulated garlic
- 1/4 cup chopped fresh parsley
How to Prepare: Preheat your oven to 375 degrees. Place all the ingredients, save the parsley, in a large bowl and mix throughly. Next spread out the sweet potatoes in a 9×13 inch baking dish and roast in the oven for 45-50 minutes (stirring halfway through) or until the yams a fork tender. Once cooked, mix in fresh parsley and enjoy.