Serves: 8

Oven-Roasted Yams

Prepare oven according to Mugnaini’s Medium Roasting Environment, 550-625˚F


  • 4 pounds yams, peeled and cut into 3/4-inch rounds or 3 1⁄2 x 1 1⁄2 inch wedges
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Kosher salt


In a large bowl toss the yams with the olive oil and salt.

Place the yams on a 1⁄2  sheet pan and put into oven.

Roast for 15–18 minutes or until softened and nicely browned. Rotate pan half way through cooking time.

Serve hot or room temperature.

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