4-step roasted yams that are definitely not sweet potatoes

Audrey Michels

Contributing Writer

Yams are not the same thing as sweet potatoes. But, if you start googling around for yam recipes, you’d be forgiven for thinking they are. You’d also be forgiven for thinking you dislike them, if you’ve only ever had them candied or, worse yet, canned. But this version is much more like the roasted potatoes you’re probably familiar with, and definitely benefits from some dried and fresh herb flavors.

It really couldn’t be a simpler dish, only 7 ingredients (and 5 of those are in your spice rack), but it makes a big impact at the table with its bright color and tons of flavor, and you only really put in 5-10 minutes of effort to get there. Plus it makes a great side dish with pretty much anything this holiday season.

Cooktop Cove

Traditional cooked yam and herbs

10 minutes

35 minutes

45 minutes

2 yams, peeled and cut into chunks

2 tablespoons olive oil

Salt and pepper, to taste

½ teaspoon dried rosemary

½ teaspoon dried thyme

1 tablespoon fresh parsley, chopped

Preheat the oven to 350F. Line a baking sheet with aluminum foil.

In a medium mixing bowl, toss the yams in the olive oil, salt and pepper, and dried rosemary and thyme.

Lay the yams out on the baking sheet and bake for about 30-40 minutes, or until tender.

While still warm, transfer to a serving dish and sprinkle with fresh parsley. Serve immediately.

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