Roasted Yam Wedges


Old World yams and New World sweet potatoes are indeed different vegetables. In the US today, the terms are often used interchangeably to describe popular varieties of red-skinned, orange-fleshed tubers with pointed ends. At Earthbound Farm we produce the Garnet and Jewel varieties, which are commonly called yams but are actually sweet potatoes. No matter what you call them, though, they're delicious!

We all love French fries, but the fat and calories make them a very guilty pleasure. Yams are a great alternative to white potatoes, and when they're lightly drizzled with olive oil, sprinkled with sea salt, and roasted in a hot oven, they're as good as their decadent cousins and much more nutritious. What are you waiting for?


1 1/2 pounds Earthbound Farm Organic Garnet or Jewel Yams (sweet potatoes) (unpeeled, cut into 1/2-inch-thick wedges)
1/4 cup olive oil
  Sea salt (such as Maldon or Fleur de Sel)


Position a rack in the lower third of the oven and preheat to 425 degrees F.

Bring a large pot of water to a boil and add the yams. Cook for 3 minutes, then drain thoroughly. Toss the wedges in the olive oil, and arrange them in a single layer on a rimmed baking sheet, skin side down. Season with salt and roast until tender, about 30 minutes, shaking the pan several times to prevent them from sticking. Serve hot.


Subscribe to Comments for "Roasted Yam Wedges"