Roasted Yams

By Kelly Morgan, Ph.D., M.B.A.
Chair, Fundraising and Marketing Committee

  • 2½ pounds yams, peeled and cut into 1½-inch pieces

  • 2 Tbsp olive oil

  • 2 Tbsp ground cinnamon

  • 1 Tbsp pure maple syrup

  • 1 Tbsp lemon juice

  • ½ tsp salt & freshly ground pepper

Preheat oven to 350°F. In a sealed bag, toss cut yams with olive oil, cinnamon, maple syrup, lemon juice, and salt and pepper, coating well. Then place the yams in a 9-by-13-inch glass baking dish. Cover and bake for 35 minutes. Uncover, stir, and cook about 10 minutes more, until yams are starting to brown and are tender when pierced with a fork. Can be cooked ahead and stored one day, covered and refrigerated. Reheat to serve.

BlogRhonda Watson