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.