Roasted Yams with Rosemary



Serving size

about one cup
60 Minutes

This recipe can easily be multiplied and is as good cold as it is hot (maybe better). It will keep in the refrigerator for about 48 hours.

Roasted Yams with Rosemary


1 small White onions (diced)
1 tsp. Olive oil
24 ounce Yam, raw (peeled and cut into 1/2 inch cubes)
1/4 tsp. Salt
1 to taste Black pepper
1 Tbsp. Rosemary, fresh (or 1 tsp.. dried)
2 tsp. Olive oil


Place a large skillet in the oven and preheat the oven to 375°F.

When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes.

After 10 minutes add the yams and stir well. Increase the temperature of the oven to 375°F. Stir the yams every 5 - 7 minutes. It will take about 40 minutes for them to cook. They are done when the yams are tender but not mushy.

About 10 minutes before the yams are done (when they have begun to soften) add the rosemary.

Remove from the oven and place in a large bowl. Stir in the 2 teaspoons olive oil and serve (or chill).

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

I must admit that I never liked sweet potatoes or yams growing up. It is only recently that I have begun to eat them. Not just because they are good for me either (with tons of fiber and Vitamin C). Maybe it’s because I have had them in a lot of ways other than sweet potato casserole in the last few years. Maybe it’s because I decided to try everything that comes my way even if “I didn’t like it.”

This recipe is so quick and simple. The roasted yams are great hot but the dish was designed to be taken on picnics or for that late summer meal when you want something that’s cool but with substance.

"By the time the first Europeans arrived in the New World, farmers there were harvesting more than a hundred kinds of edible plants - potatoes, tomatoes, sunflowers, eggplants, avocados, sweet potatoes, peanuts, cashews, pineapples, papaya, guava, yams, manioc (or cassava), pumpkins, vanilla, a whole slew of beans and squashes, four types of chili peppers, and chocolate, among rather a lot else - not a bad haul. It has been estimated that 60 percent of all the crops grown in the world today originated in the Americas."

Bill Bryson, At Home: A Short History of Private Life