Given that Thanksgiving is just around the corner, I decided to adapt the appetizer to
use roasted yams instead of blinis.
Not exact matches
love this recipe, the vegetables
roasted are a great combo and this is a wonderful way to
use your
yams, or at least that's what the photos looks like... Mr. smartie - pants (that's me) says
yams are sweeter than sweet potatoes believe it or not, the higher starch content converts during cooking making the sugars... I love both, grilled sweet potatoes are an all time favorite with steaks
Roasted Root Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large
yams, peeled and sliced 3/4 ″ thick 2 leeks, washed and sliced on a bias into 1/2 ″ thick pieces favorite day - old bread (we
used Essential Bakery's Rosemary Diamante), cut into 1 ″ cubes mixed salad greens balsamic vinaigrette
For turnips, parsnips, beets, sweet potatoes,
yams, rutabagas, or sunchokes I would peel
using a vegetable peeler, poke with a fork, and
roast in the oven on 375F (190.5 C) for twenty to fourty - five minutes.