ROASTED YAM STEAKS – fat free
Tired of the same old mashed yams? Or the cubed and roasted style? Me too. Steve doesn’t like the texture. So what do I do with yams on sale? Try something new. Yam steaks! Pour the SMOKY CRANBERRY ORANGE GRAVY over, top with some pine nuts and a wonderful main dish event emerges to take over the table! I’m in. And Steve? Well, he ate the whole portion. Except for the pine nuts this dish is fat-free
Preheat oven to 400 degrees
We’re going to bake these steaks 2 ways since some people, like Steve, don’t like the mushy texture of the yam.
4 lbs. fresh yams – cut tips off, then slice into 1/2 inch thick rounds as best you can (no thicker, otherwise they won’t cook evenly throughout)
1- Line one baking sheet with parchment paper and line up the half the rounds evenly spaced. If no paper, then lightly oil the sheet.
2- Place a rack over the second baking sheet and place the rounds evenly spaced on the rack.
Pour 1 cup water into bottom of baking pan.
Place the baking sheet with parchment paper on top rung or one down in oven.
Place the baking sheet with the rack over it and the water in it on bottom rung in oven.
We put the one with the water in it on the bottom so the steam from the hot water will circulate more evenly throughout the oven to assist in the roasting process. It’s sort of like an automatic basting system we set up.
Bake 1/2 hour, then check for doneness with fork.
The upper baking sheet will cook first. Remove from oven.
Add more water to the baking pan still in the oven and continue to bake till fork tender.
Remove from oven. Arrange on serving platter.
Drizzle with lots of Smoky Cranberry Orange Gravy Sauce.
Optional: Top with pan-fried pine nuts. Pan-fry 1/4 c. pine nuts in a little oil, shaking pan or moving the nuts around the pan till browned.
Notes: I use sheet cake pans for my baking sheets, which allows me if required to add water to the bottom of the pan.
I line up the more tender steaks on one side of the platter and the less tender on the other side, and tell guests which is which.
By cooking some more tender than others it pleases all the guests. They’re both good. the less tender is a bit more chewy, more like the texture of a roasted beet.
Judge for yourself.
If you only have one baking sheet, then cook each batch separately – one longer than the other.
If you don’t have a sheet that holds water, then place a metal cup or oven proof cup of water somewhere on the bottom rack.
Like all great tasting dishes, you have to finesse it.
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