One of my favorite parts about this time of year is squash is in season. I tend to eat yams or sweet potatoes at least once or twice a week from now until the end of the year. When I see them on sale I get so excited to add them to my meal planner and look forward to their sweet goodness. Now, don’t get me wrong, I love my traditional brown sugar, pecan crumble, butter infused yams. However, my waistline can’t handle that more than a couple times a year. So, my next favorite way to serve yams is lightly coated in brown sugar, drizzled with a bit of butter and salt and peppered. The pepper may seem slightly strange but the spiciness of the pepper breaks up the sweetness of the sugar and creates a perfect combination. Not to mention, there is no boiling, mashing, mixing or beating. You just peel them, cut them up and roast them and you are done. Simple and delicious!
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- 5-6 yams or sweet potatoes, medium to large, peeled
- 3-4 Tbls. butter, melted
- 1/2 cup brown sugar
- 1 tsp. salt
- 1 tsp. ginger powder
- 1 tsp. coarse ground black pepper
- Preheat oven to 425. Peel and cut the yams into 1 to 2 inch long pieces. Place the cut yams into a large bowl. Drizzle the yams with butter and mix. Add the brown sugar, salt, ginger and pepper to the yams and toss to coat. Grease a cookie sheet and place the yams evenly over the bottom of the pan. Place the yams in the oven and bake for 25-30 minutes, or until the tops of the yams are lightly golden brown and the yams are fork tender. If you want more color on the the top of the yams, broil them for 2-3 minutes until the tops get crispy. Serve yams warm from the oven.