I am saddened to say that for about the first 40 years of my life, I only had yams once a year. Typically on Thanksgiving and usually swimming in Karo syrup, brown sugar, and pineapple juice. Just a little slice because I liked the brown sugar.
Now however, I could eat them every single day.
They’re delicious, what’s not to like? It turns out they’re extremely good for you and if you eat even one little cup once a week it has been shown to reduce the risk of lung, skin, and prostate cancer dramatically.
You can stuff them with whatever you like or just have them with a drizzle of heart healthy olive oil and salt and pepper. You can slather them with dairy free butter and sprinkle them with brown sugar…my personal favorite, and they’re even good plain.
Have you ever been confused by the whole Yam Sweet Potato thing? We call the orange ones Sweet Potatoes. I don’t know why, but that’s how I was raised. I always thought the yellow fleshed ones were the Yams. Turns out I was wrong. If you don’t believe me, you can go here and scroll down for a visual and an explanation. So technically, that Sweet Potato pie that looks like pumpkin pie, is really made with Yams. Doesn’t sound as good though…Yam pie.
Call them whatever you like, and make sure you don’t miss out on them for 40 years like I did simply because the sound of Sweet Potato or Yam grosses you out.
Try stuffing them with all kinds of different things.
Then serve them with your favorite gluten free beer.
You might just be surprised.
Here’s how I prepared them tonight:
Lay the potato(s) on a sheet of heavy duty aluminum foil. Drizzle with olive oil and sprinkle with kosher salt, garlic powder, and oregano. Roll them up tight and place them in the oven seam side up. Bake at 350 degrees for one hour. Remove from oven and cool enough that you don’t burn yourself when you unwrap it and cut it. Once cooled, unwrap and slice vertically. Using a fork, rough up the flesh, sprinkle with kosher salt. Set aside.
On a gas grill or in a grill pan, grill boneless, skinless chicken thighs. The amount will depend on how many people you are serving. I placed 1.5 chicken thighs on each potato.
In a separate pan, saute onions, bell pepper, kale, and sun dried tomatoes. (Or any combination of any vegetable you like)
Layer the chicken on the potatoes first, then add the sauteed vegetables. Top with sliced buffalo mozzarella (made from buffalo milk), sprinkle with kosher salt, a few grinds of pepper, and dried oregano. Place under a pre-heated broiler until cheese is bubbly and begins to brown. But not too much or the mozzarella will become tough.
Serve with gluten free beer.