Yams are delicious. I grew up eating yams and I have never understood America’s fascination with pumpkin anything, especially pie. It just pales in comparison! Well I like to keep yams in stock because it is such a versatile root. It can be used for both sweet and savory dishes. This recipe is a great savory side dish.
I was originally planning to make my own sweet potato fries when I realized I couldn’t find my slicing mandolin. Since, I was not looking forward to doing the additional cutting by hand, I found myself improvising. I proceeded to cut the sweet potatoes into thick slices, add spices, and roast them. Voila! A new dish was created. The natural sugars in the sweet potatoes caramelized during the roasting process and the spices give it a nice kick. Once again I met my goal of cooking: simple, quick, and flavorful. Ready to try it for yourself?
Here’s what you need:
- Sweet potatoes
- Extra virgin olive oil
- Dry jerk seasoning
- Salt and pepper
Step 1: Preheat your oven to 400 degrees.
Step 2: Wash and dry the sweet potatoes. Slice into 0.5 in thick medallions. Place into a large bowl. (Tip: If you don’t like the skin, peel the sweet potatoes prior to slicing).
Step 3: Add the extra virgin olive oil to the sweet potatoes and toss to generously coat both sides of all the medallions.
Step 4: Sprinkle half of the jerk seasoning equally on the entire baking sheet. (Tip: For easy clean up, line the baking sheet with aluminum foil).
Step 5: Place medallions on a baking sheet in one layer.
Step 6: Sprinkle the rest of the jerk seasoning on top each medallion.
Step 7: Place the baking sheet in the oven for 25-30 minutes. (Depends on how tender and dark you want the medallions to be.
Step 8: Remove and let rest until cool enough to handle. Enjoy!
-- Dr. G
Have you tried out this recipe? Let me know how you like this dish or if you made any alterations yourself.