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


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.



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.



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