Halving the yams before roasting greatly reduces the cooking time and allows them to develop a nice golden crust.
Recipe information
Yield
serves 4
Ingredients
2 yams or sweet potatoes (about 2 pounds)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh thyme
Coarse salt and freshly ground pepper
Preparation
Preheat the oven to 400°F. Halve the yams, and place, cut side up, in a shallow baking dish just large enough to hold them in a single layer. Drizzle with the oil, and sprinkle with the thyme. Season with salt and pepper. Bake until golden brown and very tender, 35 to 45 minutes.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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