Low Sodium Roasted Yams with Rosemary
Servings
4Serving size
about one cupThis 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.
Ingredients
| 1 small White onions (diced) |
| 1 tsp. Olive oil |
| 24 ounce Yam, raw (peeled and cut into 1/2 inch cubes) |
| 1/8 tsp. Salt |
| 1 Tbsp. Rosemary, fresh (or 1 tsp.. dried) |
| 2 tsp. Olive oil |
Instructions
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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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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.