The BEST crispy roasted yams

I absolutely love yams.

I’ve learned though that it is best to keep it simple with those tubers.

I once made an overly complicated recipe for twice-baked yams with crushed pineapple and coconut and all kinds of nonsense in it. I hated it. What a waste of perfectly good yams.

And it was a lot of work, so, I extra hated it.

So far one of my favorite ways to eat yams is just straight up baked (Chocolate Covered Katie has a great “recipe”). But I also LOVE them roasted.

Now, there is nothing wrong with dicing up a yam and throwing it in the oven with nothing more than kind thoughts and a spritz of oil. But tapioca flour does something magical to yams.

It gives each piece a crispy, almost caramelized coating. They stick together a bit, like they’re so good they can’t even stay away from each other. It’s just… Oh.

So good.

These yammers roast up quickly too. Just peel them (if you want), rinse, chop, drizzle with oil, and toss. Sprinkle in that tapioca flour (cornstarch works okay if you don’t have tapioca flour), and toss them to coat.

Spread them out on a lined cookie sheet (yams stick to my sheet pans like the dickens) and bake them at 450 degrees for about 15 minutes. Toss them around a bit and bake them until the rest of dinner is ready (hopefully just another 10 minutes, ’cause it’s hungry time).

My favorite way to eat these is with ketchup and horseradish. If you are feeling fancy you can mix mayo, ketchup, Sriracha, garlic powder, and a little fresh cilantro.

These crispy roasted yams are perfect for abundance bowls with some quinoa, black beans, and roasted corn.

Or you can just eat them straight off the pan with no shame 🙂