Smashed Baby Yams
This is one of my favorite recipes to date! I've seen people make these with Yukon or small red potatoes. What I love about mine is how beautiful they are (look at those colors!), and the sweetness that the baby yams add. Plus, they are easy to make and beautiful to entertain with... but I still made these just for me.
This is one of my favorite recipes to date! I've seen people make these with Yukon or small red potatoes. What I love about mine is how beautiful they are (look at those colors!), and the sweetness that the baby yams add. Plus, they are easy to make and beautiful to entertain with... but I still made these just for me.
Serves: 2
Ready in: 45 minutes
You'll Need:
4 baby yams, washed
olive oil for drizzling
1 sprig fresh thyme
Here's How:
1. Bring a large pot of water to a boil. Add the yams and cook for 15-20 minutes, or until they are just fork tender. Drain the yams, and place them in a paper towel to dry and cool.
2. Preheat the oven to 450 degrees. When the yams are cooled, use the palm of your hand to gently smash them so that the skin tears and the meat just barely makes its way out. Transfer them to a baking sheet.
3. Lightly drizzle the yams with olive oil, and season with salt and freshly ground black pepper.
4. Bake for 15 minutes, or until the yams are crispy. To serve, garnish with fresh thyme.
Ready in: 45 minutes
You'll Need:
4 baby yams, washed
olive oil for drizzling
1 sprig fresh thyme
Here's How:
1. Bring a large pot of water to a boil. Add the yams and cook for 15-20 minutes, or until they are just fork tender. Drain the yams, and place them in a paper towel to dry and cool.
2. Preheat the oven to 450 degrees. When the yams are cooled, use the palm of your hand to gently smash them so that the skin tears and the meat just barely makes its way out. Transfer them to a baking sheet.
3. Lightly drizzle the yams with olive oil, and season with salt and freshly ground black pepper.
4. Bake for 15 minutes, or until the yams are crispy. To serve, garnish with fresh thyme.
