Cooler temps. today but that doesn’t stop us from taking things to the pergola. Enjoying some Roasted Yams topped w/ PomegranateSeeds, fresh Goats’ Cheese, & some lightly dressed MixedSprouts. Simple, balanced, tasty, and filling! Perfect for a day like today. This is an easy one to throw together when company stops by. There are SO many options for toppings – just think of all the possibilities…sweet/salty/creamy/fresh/tangy/spicy/etc. Have fun!
- 4 small whole yams - washed, towel dried, & halved
- Olive Oil
- Sea Salt
- 1&1/2 cups mixed sprouts &/or pea sprouts
- 1 tbsp fresh lemon juice
- 1/2 tbsp grape seed oil
- pinch of sea salt + pepper
Preheat the oven to 450*F. Drizzle the halved yams with some olive oil & evenly coat. Place the yams, 'halved side' up, on a baking sheet lined with parchment paper. Sprinkle with sea salt and place in the oven, middle rack, for 35-40mins or until the top of the yams are browning - flip over halfway through the cooking time. Remove from the oven and prepare to place on your toppings.
Place the mixed sprouts into a bowl. In a separate jar or small bowl, add the lemon juice, grape seed oil, and a pinch of sea salt and pepper. Whisk well. Pour the lemon juice mixture over the sprouts and gently toss to coat. Place the sprouts on top of the yams followed by the Goats' Cheese & Pomegranate Seeds.
~Additional toppings from above...fresh Pomegranate Seeds & Goats' Cheese
~After halving the yams, cut a small horizontal portion off the outside of the yam - see photo. This will help the yam stay balanced when placing the toppings on and plating.