Yam vs. Sweet Potato. OK, so I know generally sweet potatoes are white, but WHY growing up were mine orange? I'm not talking about the oddly shaped yams that were also at the grocery store, but normal oval looking russet potatoes but orange? Can ANYONE explain this to me? So I guess this recipe technically uses yams, but I'm calling them sweet potatoes. Just go with it. I've had this recipe sitting on my pinterest board for quite some time & it was time I finally made them. OH MY GOD were these SO good! When not eating sweet potatoes mashed, I love eating them as cubes but only once they are REALLY soft & this recipe worked out so well! They were super easy to make (minus the initial chopping) & will definitely be made again. Thank you Key Ingredient for the awesome recipe!
Serves: 4
Cook time: 1 hour, 15 mins
How difficult were these for Rachel? Easy!
3 yams (or sweet potatoes), peeled & cubed
2 tbsp olive oil
1 tbsp butter, melted
1 tbsp brown sugar, light
1 tsp cinnamon
1/4 tsp nutmeg
pinch of ground ginger
sea salt to taste
Preheat oven to 400 degrees.
Coat small baking dish with cooking spray.
Take your peeled & cubed sweet potatoes & place in medium mixing bowl.
Top potatoes with melted butter, olive oil, sugar, cinnamon, nutmeg, ginger, & salt.
Toss evenly to coat. Then place in prepared baking dish.
Bake for approx. 45 mins-1 hour.
I did move them around a little at the 35 min mark. At 45 mins, poke one & see how tender it is. I prefer my sweet pots quite soft, so I roasted for an hour.
Continue roasting accordingly.
Serve right away! Enjoy!
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