Baked Sweet Potatoes and Yams
My desert island food is the Japanese sweet potato – hannoh, murisaki, beni haruka, beni azuma, okinawan…I love them all! I love to bake them and throw them in my carry-on when I travel.
I am not quite as enamored with American yams and sweet potatoes. Don’t get me wrong, I do love them – but in a different way. They are great for soups and stews, burritos and enchiladas, and cubed and roasted for a salad or side. Of course you can make great pies and puddings with them as well.
During the holidays when so many of the Thanksgiving and other holiday meals include very rich dishes with loads of ingredients, I like to also have a few more simple items. Baked sweet potatoes are one of them. I don’t enjoy the fancy sweet potatoes with marshmallows and things. But, I wanted to offer up a little something special and I think my miso corn buttah with these is perfect.
Baked Sweet Potatoes and Yams
recipe from Lisa Rice's Kitchen Plantastic
Ingredients
Sweet potatoes or yams, scrubbed and dried
Instructions
Preheat oven or air fryer to 400. Using a fork, poke a bunch of holes in the yams then put them on the middle rack and roast in the oven anywhere from 30-50 minutes, depending on size. The air fryer usually takes about 30 minutes.
