Saturday, May 28, 2011

Grilled Garnet Yams

This recipe is so simple, there oughta be a law. These yams are totally the best and disappear so quickly that the hardest part is making enough. For 20 people I recommend 3 large garnet yams.


Garnet yams
Olive oil


Slice the yams about ¼ inch thick. It is not necessary to scrape the skin off first, but do so if you wish. Any yams in the yam family will work for this recipe, but the garnet yams are my favorite. Put the yam slices into a large bowl and coat them generously with olive oil, turning until all pieces are completely covered. That’s it! Just put them on the grill.

Grilling time will vary by how hot your grill is, what type of grill you have, and how many other things are on the grill with the yams. Be sure to spread the yams out so that they are only one layer thick and all yams get the best exposure to the heat of the grill. We usually cover the grill with aluminum foil and poke holes in it to do the yams. Grill them until they are soft yet still firm.

Eat well, be well, live deliciously!

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