Spicy Roasted Yams

No one else cooks the way you do.
Cooking comes from the very heart of us. It is cultural. It is emotional. It is personal. It is one of the most intimate things we do as human beings. Our cooking reveals our tastes and our passions, our creativity and our moods. You can tell a lot about someone by the way they cook. Maybe that's why some of us share our cooking easily while some of us shy away from putting our ideas onto a plate for others to stab with a fork.
No two home cooks are alike. Even if a few home cooks followed the same recipe, they would each create something a little different. We have different tools, access to different ingredients, and our own unique instincts. The way you cook is specific to you and to your kitchen.
Your food is your snowflake. Unlike any other.
These spicy roasted yams are a window into my life right now. They are made by someone who is taking care of herself with wholesome foods. Someone who needs energy for running the long distances she has been putting in lately. These tender, tasty bites are made by someone who thinks of herself as a little sweet and a little spicy at the same time. She also wants to share them with you. Please fork carefully.
Get the simple recipe below...

Spicy Roasted Yams
Makes 3 to 4 side servings

1 very large yam (one of those big honkin' ones)
1/4 cup (60 mL) olive oil
2 tsp (10 mL) chili powder (hot or mild, it's up to you)
2 tsp (10 mL) garlic powder
1/4 tsp (1 mL) cinnamon
Salt to taste

Preheat the oven to 400°F/200°C.

Peel your honkin' yam and chop it into thin strips about 1/4-inch (5 mm) thick. Spread them out on a parchment-lined baking sheet.

Drizzle the yam pieces with the olive oil. Sprinkle the chili powder, garlic powder and cinnamon somewhat evenly over the yams. Toss to coat. Spread the pieces out again into a single layer.

Roast in the centre of the oven for 25 to 30 minutes until the yams are tender and just starting to brown at the edges. Season with salt if desired.

What does your cooking say about you?

No comments:

Post a Comment