Roasted Sweet Potato ( yam) Rounds
This post started out as a different recipe post, (stuffed buckwheat crepes to come), when I realized that there where multiple elements to that post. It deserves to be broken up in to smaller bite sized (pun intended) recipes.
So, here goes! This recipe is a jumping off point for me. I use this particular preparation of yams for SO MANY other dishes. It is the base that keeps on giving! I do make slight alterations sometimes to the sweetener, or other spices used, but, this basis is strong with the powers of flavor.
Roasted Yam Rounds
2 lbs yams cut into 1/2 in thick rounds ( 3-4 small, or 2 large) unpeeled
2 tablespoons olive oil
2 tablespoons honey, brown sugar, or molasses
1/2 teaspoon ground cinnamon
1/4-1/2 teas salt
pepper to taste
Preheat oven to 425. Toss all ingredients together in a large bowl until the rounds are evenly coated.
Place rounds on a lightly oiled baking sheet. Bake for 10 minutes. Remove from oven, turn over, and bake for an additional 10 minute
From this point I would use these as a side dish on their own, add them to enchiladas, stuff them into crepes, layer them into hand pies, serve them tossed in a salad….. This list goes on and on!