Sometimes the best recipes are the simplest. Life is complicated enough, so when it comes to making food for my family, I like to keep it straightforward and effortless. One of my intentions for this site is to offer REAL food recipes that are easy and realistic for busy families, making healthy living more accessible.
Yams are some of my favorite foods. I consider them an amazing SUPERFOOD because they are loaded with nutrient-dense goodness. Yams contain approximately 30% of your daily vitamin C requirements. Yams are also rich in Vitamin B-complex, especially B6. B vitamins are essential for your body to regulate stress and mood, along with many other metabolic functions. Because of the fiber and carbohydrate content of yams, they are an excellent source of long-lasting energy. And don’t forget about Vitamin A, Potassium, Iron, Calcium, Manganese, and Copper.
A regular side dish at our house is Honey Sesame Yams. They are easy to make. They add a nice complement to any savory meal. And they taste great as leftovers the next day. This recipe makes a large amount to serve a whole family, to have enough for leftovers, or to bring to a potluck. You can easily half this recipe, but you’ll be wishing you made more after you taste them.
Honey Sesame Yams
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
Ingredients
- 8 cups yams, peeled and chopped into 1 inch cubes (about 3 large yams)
- 2 TBS coconut oil, melted (like this)
- 2 TBS butter or ghee (like this one), melted
- 2 TBS RAW honey (like this)
- 2 TBS sesame seeds, raw (like these)
- 2 pinches of celtic sea salt (I use this one)
Instructions
- Preheat oven to 375′ F
- Combine honey, butter/ghee, and coconut oil
- In a large bowl, honey/oil/butter mixture over chopped yams and mix until yams are well coated
- Place yams onto a large baking sheet and bake for 10 minutes
- Remove baking sheet from oven and sprinkle sesame seeds over yams. Carefully combine seeds by using a flat spatula to flip yams
- Return to oven and bake for another 40 minutes, or until yams are soft and starting to brown. I like to turn the yams once or twice during baking to make sure they are nicely coated with the oil/honey/sesame mixture
- Remove from oven and sprinkle with a pinch or two of celtic sea salt
- Serve and enjoy!!!
Notes
Maple syrup can be substituted for honey if you do not eat honey. Also, if you prefer to not use butter or ghee (and make recipe completely dairy free), you can use 4 TBS of coconut oil instead.
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These look great, can’t wait to try! I don’t see where the honey is used but I’m guessing in the step with the oil and ghee?
yes… you mix the honey with the coconut oil and butter/ghee…. then pour that over the yams…. 🙂
I look forward to trying your recipe soon! I am sure I will like it!
These yams look delicious. Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen
So simple but I bet they are so full of flavor! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Cindy from vegetarianmamma.com
Great recipe. I made this tonight, and also added a little cinnamon to the butter-coconut oil mixture. It was delicious.
that sounds really good. Glad you enjoyed it!
What if i use roasted sesame seeds…should i add them later in the oven?
yes, that is probably a good idea. You could throw them in the last 10 minutes or so 🙂
how are these fermentable fibers if they have not been fermented?
you can read about fermentable fibers here—> http://www.disabled-world.com/artman/publish/article_730.shtml 🙂
When you say “yams” are you talking about sweet potatoes?
Yes! You can use either yams or sweet potatoes for this. They are similar. I’ve done this recipe with garnet yams and while Japanese sweet potatoes. Both are delish.
Do you peel the potatoes first?
Yes! I do peel them. But you don’t have to. I prefer to peel them.
Do you peel the potatoes first?
Yes, I do peel my sweet potatoes. 🙂
How can your recipe include GHEE/Butter and be Diary Free?
Hi, there! In the notes of the recipe, you can see that I wrote: ” if you prefer to not use butter or ghee (and make recipe completely dairy free), you can use 4 TBS of coconut oil instead.” If you prefer a totally dairy free version, simply use only coconut oil. Hope that clears it up for you. 🙂