Roasted Yams

Roasted Yams

• 2½ pounds yams, peeled and cut into 1½-inch pieces
• 2 TBSP olive oil
• 2 TBSP ground cinnamon
• 1 TBSP pure maple syrup
• 1 TBSP lemon juice
• ½ tsp salt & freshly ground pepper

Preheat oven to 350°F. In a sealed bag, toss cut yams with olive oil, cinnamon, maple syrup, lemon juice, and salt and pepper, coating well. Then place the yams in a 9-by-13-inch glass baking dish. Cover and bake for 35 minutes. Uncover, stir, and cook about 10 minutes more, until yams are starting to brown and are tender when pierced with a fork. Can be cooked ahead and stored one day, covered and refrigerated. Reheat to serve.

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