The Quick Guide To: Roasted Yams with Garlic Thyme Butter

I feel like yams have been unfairly pegged as being a sweet holiday staple but they are the last thing I reach for when I’m building my plate. If at all. In fact, I love yams any other time of the year except for the holidays. Why? Because they’re always too sugary. I don’t care much for yams loaded with those little marshmallows on top…aren’t yams sweet enough already? It’s too much if you ask me. I want to know how that even became a thing in the first place! I understand the brown sugar—maybe whip them up with some crushed toasted pecans and it’s practically a desert—but marshmallows? Marshmallows in between two graham crackers and a slab of chocolate? Sure. Marshmallows in a steamy cup of hot chocolate? Definitely. But keep them away from my yams!

Now, I can understand if many of you are wondering “what’s wrong with this guy?” because plenty of people love candied yams, but I’m here tonight to toss out a quick and easy alternative to the super sweet version that can be eaten with just about anything…all year round.

Here’s what you’ll need:

  • Yams
  • Butter
  • Granulated garlic
  • Dried thyme
  • Salt
  • Olive oil

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Preheat the oven to 400 F.

Start off by cutting the yams into thick slices.

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Note: Try to make them as close in thickness as possible so that they cook evenly.

Rinse the yams in a large (microwavable) bowl of water and drain.

Cover and microwave for 2 minutes.

Lay them out on a paper towel and pat dry.

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Transfer to a lined baking sheet.

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Note: Make sure that none of the slices are stacked.

Drizzle just enough olive oil over the yams to keep them from sticking and put them in the oven.

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Make the garlic thyme butter while you’re waiting.

In the same bowl you used for the yams, add the butter and a pinch of garlic, thyme, and salt.

Microwave for 30 seconds or until the butter is melted.

Flip the yams after about 6 minutes and continue to cook until they brown.

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When they’re ready to come out, quickly transfer them into the bowl with the garlic thyme butter and toss until completely coated.

Serve immediately.

Enjoy!

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This little throw together side is perfect to serve with chicken, pork, steak, lamb…you name it.

Aside from the rant above, I do respect holiday traditions and the dishes that coincide with them, mostly because people only eat that kind of food once a year. It’s something to look forward to. I get it. But for some reason I could never get over the toasted marshmallows on top of candied yams.

I guess the point of it all being that you shouldn’t forget yams are delicious any time of the year and to give this side dish a shot!

Until next time, take care.

Cheers

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