Baked Yams

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Dripping in their own, naturally occurring syrup, there is nothing like a good baked yam. I prefer garnet yams. Choose yams that are very hard and have no black, brown or soft spots. You can tell the best yams because they will have syrup dripping out of the skins at the store. The skins are the sweetest part, so don't pick the overly fat yams. They are delicious eaten cold or hot.

Ease: super quick Type: side dish Prep Time: 10 minutes Total Time: 1 1/2 hours Yield: 1 yam per person

Cook's notes

Micro-waved yams will not get soft and drip sugar like oven baked. It is worth it to have the forethought and throw them in the oven. I keep a batch of yams in the refrigerator. They are so good cold that they are perfect for a "grab and go" kind of meal or snack.

Ingredients

Yams, whole, scrubbed and unpeeled

Steps

• Make sure to pierce the skins with a knife or fork in several places. Bake the yams at 375°F directly on a rack in the center of the oven. No need to preheat. In order to save clean up from dripping yam syrup, place foil on a rack below the rack with the yams. Bake until very soft and dripping with syrup, about 1 1/2 hours. If the yams are soft but not dripping, they are not done.

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