Baked Yam Wedges
Creamy when cooked, yams are a vibrant vegetable to color your table with and a good source of potassium and vitamin B6. The complex carbohydrates and fiber deliver the energy you need gradually, helping your blood sugar levels and waistline. A great French-fry alternative to accompany your favorite Paleo-protein entrée or dip.
- 2 pounds yams, about 3 large, washed and peeled
- ¼ cup olive or coconut oil (in liquid form)
- 2 teaspoons sea salt
- Optional: add 1-2 tablespoons of your favorite spice or spice combo such as: garam masala, chipotle powder, cumin, cayenne pepper, cinnamon, etc.
- Preheat oven to 450°F.
- Cut the peeled yams in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges.
- Put the yams into a large bowl and add the oil. Mix well to combine. Sprinkle with sea salt and spices of your choice. Use your hands to mix well, so all pieces are coated.
- Spread the yams out in a single layer on a baking sheet and place in the oven.
- Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the yam pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.