i mentioned before how my sweet tooth is highly underdeveloped. when i make deserts it's pretty much a given that it's really for someone else to enjoy. my love of savory flavors is so extreme that even certain veggies don't get invited to my house often {corn....peas....i'm looking at you!}. one of those veggies is definitely yams. it's not that i don't like them {they really are quite lovely} it's just most recipes aim the draw out their richness while i would rather be hiding it. they are sweet enough on their own. do you really need to add maple syrup, or pecans, or brown sugar? please....
these yams take the place of a normal baked potato with highly satisfying results. the sweet yam mixed with the tangy sour cream and sharp chives is oddly complimentary. i never thought a roasted yam could make a baked potato {one of my favorites} look so boring.
roasted yams with sour cream + chives.
adapted from bon appetit
serves 2
- 2 small to medium-sized yams
- unsalted butter
- sour cream
- chives
- sea salt
- preheat oven to 350. prick yams with the tines of a fork and wrap separately in aluminum foil. bake until tender, about 45 minutes.
- cut yams into 1/2'' slices. coat slices in a little butter and salt.
- top slices with a generous dollop of sour cream and a handful of torn chives.
