Oct 022006

Sometimes I have the hardest time thinking of things to serve as appetizers that are simple and a little different. These worked out beautifully at my last dinner party when there were none left! A few little facts about yams: they are available year round, do not buy wrinkled ones or spouting ones, they should be stored in a cool dark place but not the refrigerator; and only keep for about two weeks because of their high sugar content.
2 Yams peeled and cut length wise into ¾ inch wedges
¼ Cup of Olive oil
3 teaspoon of ground cumin (depending on your taste buds)
1 teaspoon of paprika (depends on how spicy you like it)
salt and pepper

In a boil toss olive oil, cumin, paprika, and salt and pepper. Broil for 5 minutes on each side. Serve with Ketchup.

 Posted by at 7:00 pm

  One Comment to “Broiled Yams”

  1. This recipe has made me totally rethink how I feel about yams. I love cumin so I gave it a try. Though I was skeptical at first, this is my new French fry replacement. So much healthier and so much more unique! Thanks, Patty! This is another winner…

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