Try this sweet and simple side dish, which is elegant enough for a Thanksgiving party but also humble enough for a weeknight meal.
Annie made this dish for Thanksgiving last year, but we’ve only gotten around to posting it now. They were tuber-rific! I think we scarfed these down even before the turkey came out! My mom, who was visiting us in San Jose then, asked Annie for the recipe so that she could make it for the family Christmas party back home in Honolulu.
My mom doesn’t like overly complicated recipes. This recipe for Honey-Glazed Yams, originally from Bon Appetit magazine, couldn’t be simpler! Cut 5 yams into wedges, then rinse them and pat dry. Toss them with 1/4 cup of olive oil and a teaspoon of salt.
Arrange them in a single layer on a baking sheet. Bake at 400*F for an hour. At the last 15 minutes, brush with honey. Serve, garnished with chopped parsley. So easy, even I could do it!
By the way, even though I (and many Americans) call these tubers “yams”, they are really dark sweet potatoes. True yams come from the tropics, and are generally sweeter than sweet potatoes. Now you know.
I am entering this in the 210th edition of Weekend Herb Blogging, hosted this week by Healthy Green Kitchen and administered by Haalo of Cook Almost Anything.