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This healthy, fast and easy to make roasted yams recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4.
INGREDIENTS:
1 lb. yams, cut widthwise into 1 inch thick pieces
2 cups Japanese eggplants, thickly sliced
1 ½ cup kale, shredded
1 tbsp. sunflower oil
1 garlic clove, crushed
1 tsp. fresh cilantro, chopped
1 tsp. fresh sorrel, chopped
METHOD:
Preheat oven to 400 F (200 C). Combine oil, garlic, cilantro and sorrel. Season according to taste.
Add yams, Japanese eggplants and kale. Coat well. Bake in a non-stick pan for 1 hour until yams are soft and browned. Serve hot as an accompaniment to roasted or barbecued meats and poultry. It is also great as a full meal for two with a chunky salad, a soup and lots of crusty bread.
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