Roasting Oven Environment
- 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 to 18 minutes or until softened and nicely browned. Rotate pan half way through cooking time.
Serve hot or room temperature.