This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce instead of soy sauce.
"Smell brings to mind... a family dinner of pot roast and sweet potatoes during a myrtle-mad August in a Midwestern town. Smells detonate softly in our memory like poignant land mines hidden under the weedy mass of years." -Diane Ackerman, Writer
Everybody uses the term sweet potato, but most of what we are actually eating are yams. True sweet potatoes might not make as good a version of this – they don't have the silky, sweet, and creamy texture that yams do when cooked.
Servings: 2 | Serving size: 6 ounces sweet potatoes
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
Leftovers are good hot or cold.
|1 tsp||toasted sesame oil|
|12 ounces||yams (cut lengthwise into wedges)|
|2 tsp||reduced sodium soy or gluten-free tamari sauce|
|fresh ground black pepper (to taste)|
|1 tsp||sesame seeds|
Place a large skillet in the oven and preheat to 325°F.
When the pan is hot, add the sesame oil, swirl to coat the pan, and add the yams.
Roast for 15 minutes. Toss occasionally.
Remove the pan from the oven and add the soy sauce and black pepper.
Toss well to coat and return the pan to the oven to roast another 5 to 10 minutes, or until the yams are tender.
Serve topped with sesame seeds.
Serving size: 6 ounces sweet potatoes
|Calories 233||Calories from Fat 30|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 47g||18%|
|Dietary Fiber 7g||25%|
|Vitamin A 6%||Vitamin C 48%|
|Calcium 1%||Iron 8%|
|Vitamin K 4 mcg||Potassium 1405 mg|
|Magnesium 43 mg|