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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I've been trying a lot of different savory yam and sweet potato recipes. This is one I enjoy. Ingredients:
2 lbs yams, peeled |
6 tbsp extra virgin olive oil |
salt and pepper |
1 tbsp sunflower seeds |
1 tbsp pumpkin seeds |
1 tbsp sesame seeds |
1 tbsp poppy seeds |
1 tbsp balsamic vinegar |
2 tbsp fresh cilantro, chopped |
Directions:
1. Preheat the oven to 425 degrees F.
2. Rinse and dry the yams and cut into large cubes.
3. Place in a roasting pan to fit in a single layer.
4. Add 2 tbsp of oil. Season lightly, toss well and roast for 25 minutes, stirring occasionally, until golden and tender.
5. Transfer to a large bowl.
6. Meanwhile, heat the remaining oil in a pan.
7. Stir-fry the seeds until lightly golden. Remove from the heat. Set aside to cool. Beat in the vinegar and cilantro, pour over the potatoes and toss well.
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