I was introduced to yam when I arrived in London [in my teens] by my nigerian friends. As a Malawian, growing up in Malawi the closest thing to yam was cassava. Now that I am married to a Nigerian, I eat more yam than cassava could ever be imagined and I love it – well when am not counting carbs which am not most of the times lol.
You will love this recipe if you do not like to spend too much time or energy in the kitchen. Just prep the food and letting the oven do the rest really. This recipe will serve 3 people – I used a medium sized yam. It is so delicios, crispy on the outsite and fluffy inside – what more could you ask for?
1 yam – if you are in Europe or any other western country, you can get this from your local African/India/Afghan/East European shop. They range in size, so buy your preferred size. Look out of signs of spoiling – avoid yams with too many dents usually during harvest or when in transit.
1 tea spoon of paprika
Pinch of salt
Olive Oil – generous amount
Pre-heat the oven to 220ºC
Peel the yam and cut in 3 parts. It is entirely up to you how you want to cut it but this is how I did it to achieve a crispy bake on the outside and fluffy on the inside.
Cut each part of the 3 into chunky pieces as seen in the picture.
Coat the yam pieces in generous amount of olive oil, the paprika and salt.
In an oven safe tray, bake the yam in the oven for 1 hour and 20 minutes. Half way through, turn the yam pieces and add more olive oil if need be for a more crispy finish.
Serve with your favourite sauce.