Roasted Japanese Yams with Rosemary
Japanese yams are also known as mountain yams. are oblong in shape with a very thin, red coloured skin, and a densely textured cream coloured flesh. The flesh has a very subtly sweet flavour. The Japanese yam dates back to 50,000 BC.
Pre-heat oven to 350 F
Line a large baking sheet with parchment paper
3-4 Japanese Yams, sliced into rounds about 1/4 inch thickness
2 Tablespoons of Extra Virgin Olive Oil
3 Tablespoons of Fresh Rosemary, snipped
2 shallots, chopped finely
Maldon salt, to taste (1/2 to 1 teaspoon)
Fresh ground pepper, to taste
Put sliced yams in a large bowl
Add olive oil, rosemary, shallots, salt and pepper and mix together with your *hands or a wooden spoon
Lay out on the parchment paper, making sure each slice is covered in the olive oil mixture
Bake at 375F for about 20 minutes, then turn over and continue to bake until golden brown, up to another 20 minutes, checking occasionally
I like to serve these yams as a side to roast chicken, or as a healthy snack on their own with a dollop of good mayo!