Mustards' Yams
Updated Oct. 12, 2023
- Total Time
- 34 minutes
- Prep Time
- 30 minutes
- Cook Time
- 4 minutes
- Rating
- Comments
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Ingredients
- 2pounds yams, unpeeled
- Salt to taste
- ¼cup olive oil
- 3tablespoons tamari
- 1tablespoon minced fresh ginger
- 2tablespoons minced scallion
- ¼cup rice wine vinegar
- ¾cup olive oil
- 2scallions, minced
- 2tablespoons chopped cilantro
- ½teaspoon grated fresh ginger
- 1tablespoon tamari
The Yams
The Vinaigrette
Nutritional analysis per serving (6 servings)
509 calories; 36 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 4 grams protein; 687 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover yams with salted water and boil until tender, so that a fork will penetrate easily. Run them under cold water immediately.
- Step 2
Cut yams in half-inch slices lengthwise.
- Step 3
Mix together oil, tamari, ginger and scallion and pour over potatoes.
- Step 4
Mix together the ingredients for the vinaigrette and reserve.
- Step 5
Put yams on the grill for a minute, then turn them 90 degrees and cook for another minute to burn a cross-hatch pattern into them. Turn over and repeat process.
- Step 6
Remove to a platter and drizzle vinaigrette over all.
Private Notes