Thank you, Lisa.
If anyone likes yams, you’ll love them baked this way….
Foil covered baking sheet on bottom RACK to catch the drippings. (NOT on bottom of oven)
Pierce yams with a fork 3 or 4 times (I did it 3 or 4 times on four sides)
Put yams on the middle rack of a cold oven and bake at 425�…
45 minutes for thin yams
60 minutes for 3 – 4 inch thick yams
115 minutes for really thick yams…
Or until knife inserted goes all the way through
Turn off oven and leave yams inside for 30 minutes.
THESE WERE DIFFERENT!!! They weren’t just fluffy yams. The skin separated from the yams and the meat of the yam was for a better word… fluffy. They were amazing!
I usually just put butter on mine but I added a little bit of the coconut oil and that’s how I’ll be having them from now on! Great combination of flavors.
You will have to clean the racks that the yams were sitting on but it is worth it!