Plain Baked Whole Yams Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
• Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
• Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

Steps:

• Preheat oven to 375 degrees with rack in center position.
• Scrub and pat potatoes dry. Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours.
• Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open. Divide butter, salt, and pepper among potatoes and serve.

Steps:

• Preheat oven to 400 degrees. Halve yams, and place, cut side up, in a shallow baking dish just large enough to hold them in a single layer. Drizzle with oil, and sprinkle with thyme. Season with salt and pepper. Bake until golden brown and very tender, 35 to 45 minutes.

Steps:

• Preheat oven to 425 Farenheit. (Test oven temperature with thermometer to make sure your oven thermostat is correct.) Scrub yams with veggie brush under running cold water. This will abrade the skin enough so you don't have to make slits in them. Place in stainless pan large enough so yams fit comfortably without crowding. It's OK if they touch. Bake for 1 ½ hours. Yams are done when the flesh has pulled away from the skin and a knife goes in very easily. The skin will look somewhat charred, but the yams will not taste burned. Turn off oven and let yams sit in oven until room temperature. If that's not practical let them sit on the counter till cool. Refrigerate in their skins several hours or overnight, till cold, in a covered glass container. Peel, slice, and serve as a side dish, dessert, or snack. They are also good warm but really come into their own when chilled. If serving warm you can add a little orange juice if you like, but when eating them cold they are best on their own.

Steps:

• Using electric mixer, beat first 7 ingredients in medium bowl until fluffy. (Can be prepared 1 week ahead. Cover and chill. Bring to room temperature before using.)
• Preheat oven to 350°F. Line large baking sheet with heavy-duty foil. Using small, sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch of yam uncut at each end. Place yams on baking sheet. Bake yams until tender, about 1 hour 15 minutes.
• Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon spiced butter into each. Pass remaining spiced butter separately.

Steps:

• Wash & dry yams.
• Coat outside with olive oil.
• "Bake" in a medium hot grill 45-60 minutes or until done.
• You can also bake in a preheated 400F oven.
• While the yams are cooking, melt the butter in a small dish.
• Add the sugar & spices and stir until combined.
• Refrigerate until firm, serve with the yams.

Steps:

• Preheat oven to 425 degrees.
• Prick the yams and place in oven for 30 minutes or until done. Cut in half, scoop out the yams and mash with a fork. Serve with salt, pepper and butter if desired.