Roasted Yams

Yams are a wonderful addition to any meal and shouldn't be saved just for holiday meals. Just one serving of yams provides 6 grams of fiber and 43% of vitamin C. One of my favorite ways to serve yams is roasted. Chop up the yams, toss them with some olive oil, honey, cinnamon, a little bit of salt and pepper, place them in the oven and in 30 minutes you have a delicious and nutritious side dish. Keep the skins on the yams too. Even if you don't usually eat the skins on a baked yam. I think that you'll see that when you roasted the yams with the skins, you don't even notice the skins when you're eating them. And by eating the skins, you'll get the full amount of fiber per serving. Roasted Yams

2 large yams, washed and dried

2 tsp. olive oil

1 tsp. honey

1/4 tsp. cinnamon

pinch of coarse kosher salt (about 1/8 tsp.)

dash of black pepper


Preheat the oven to 425°F.

Chop the yams into large cubes. Yams are hard to chopping so be careful to not cut yourself. It’s okay if the cubes aren’t perfect.

Place the chopped yams into a large bowl. Add the remaining ingredients and toss together to coat the yams. Turn the yams out onto a baking sheet that has been sprayed very well. The yams will stick if you don’t grease the pan.

Place in the oven and bake for 30 minutes. Flip the yams every 10 minutes so that all the sides of the yams can brown.


Makes 4 servings.


Nutritional information per serving:

158 Calories

2 g. fat

0 g. saturated fat

0 mg. cholesterol

70 mg. sodium

33 g. carbohydrates

4.5 g. fiber

2 g. sugar

1.5 g. protein