Featured Recipe: Roasted Yams & Sweet Potatoes
Yams and sweet potatoes are a great source of carbohydrates, are naturally sweet (especially when roasted), gluten-free and paleo-friendly. This simple recipe is an excellent way to take your roasted sweet potatoes up a notch and maximize the flavor via a process known as blooming which opens up the herbs and spices by heating them in oil.
I learned this recipe from Chef Lance Roll, founder of bonebroth.com and it is my favorite way to prepare potatoes (and one that can be used year round). The addition of coconut oil really rounds out this recipe and supplies your body with a great source of fat. Pair with some turkey (or other protein) and vegetables, and you have healthy and delicious meal.
Prep Time: 30-40 minutes
Tools You’ll Need: sharp knife, cutting board, sauté pan, roasting pan or cookie sheet, vegetable brush, spatula, parchment paper
￼INGREDIENTS (Serves 4-5)
- 2 pounds mixed yams and sweet potatoes* (garnet, jewel, purple sweet potato or yellow sweet potato), scrubbed liberally with a vegetable brush and cut into cubes uniformly
- 2 to 4 ounces coconut oil (organic extra virgin is best)
- Sea salt
- Cinnamon, nutmeg, ginger, or pumpkin spice for seasoning the yams
- Butter for finishing
*Organic is always better and is the best choice when consuming anything that grows in the ground
- Preheat oven to 400 degrees.
- Cut the yams into uniform cubes.
- Get your sauté pan hot and add the coconut oil.
- Once the coconut oil is melted, add the potatoes. Toss to coat with the oil and allow to cook for a minute.
- Season with sea salt and then sprinkle your spices in any combination you like. Continue to gently toss or stir the yams. ￼￼
- After a couple of minutes, the spices have bloomed and infused with the oil.* Fold out the yams into a roasting pan or onto a cookie sheet lined with parchment paper. Place in the oven and cook the yams until they are soft to the touch.
- Keep them warm. When you are ready to eat, toss in some butter to coat, and serve.