Tuesday, January 17, 2012

Roasted Yams with Rosemary and Orange Juice

It's been snowing here. My kids were hoping for a snow day, but they just got a 2-hour delay. Andy and I are working from home. While the boys are gone, we cooked up some yams for lunch. Why? Because we love them, and our boys hate them. Cat Cora shared this recipe for roasting yams, and I've just never found anything that comes close, except maybe the Balsamic Glazed Sweet Potatoes I made a couple weeks back. These are simple and quite delicious.

Roasted Yams with Rosemary and Orange Juice
2 large yams or sweet potatoes
1 orange, juiced
1/4 - 1/2 tsp extra virgin olive oil
Fresh rosemary, chopped (you could use dried if you don't have fresh - just use less)
Salt and pepper

1. Preheat the oven to 350 degrees. Wash the yams and dry. Slice in half lengthwise. Dip your fingers in olive oil and coat both sides of the yams. Place in a 9X13 glass baking dish.

2. Sprinkle with salt, pepper and rosemary.

3. Cook for 45-55 minutes, depending on how large your yams are. Right before the yams are done, roll your orange on the counter to release the juices. Juice into a bowl. Remove the yams from the oven and score them on the flesh side (I usually score them with three lines lengthwise and two across). Pour the orange juice evenly over the yams.

4. Let cool for 10 minutes and serve.

I cut mine into squares and eat. Andy removes the peel and mashes his up like a mashed potato, topped with just a touch of butter.

This is low-fat, a good source of nutrients, fiber and protein and will fill you right up!

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