Japanese yams, also known as satsumaimo, are considered a type of sweet potato. They have a purplish skin, but unlike the sweet potatoes Westerners are used to, Japanese yams have a whitish flesh. They are sweeter than white potatoes but less sweet than orange sweet potatoes. (I don’t call sweet potatoes yams because, really, yams are a completely different thing. But I won’t go there right now.)
Although Japanese yams are low in protein, they are high in vitamins and minerals, such as A and C and potassium and fiber, antioxidants. And it is said by some that they have anti-aging effects. I don’t know if that last part is true, but Japanese yams still make a healthy alternative to white potatoes, and even standard sweet potatoes. They’re perfect for anyone with wheat issues, or who are on low-calorie diets because, yep, they’re low in calories, too.
A lot of fuss has been made around Japanese yams in the last few years. In fact, there’s even a diet with Japanese yams as the focus. They have been touted as a powerhouse health food. I’m clueless as to the validity of this belief, but what I do know is that they’re delicious, and including them in your meal plan is another way to diversify your vegetable intake.
This recipe is very quick and easy and makes for a flavorful side dish for any meal. Enjoy!
Balsamic Roasted Japanese Yams
Makes 4-6 servings.
2 lbs. Japanese yams, rinsed
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
Freshly black pepper to taste
Preheat the oven to 375 degrees F.
Trim the ends off the yams and discard. Slice the yams into ½-inch circles and place them in a medium bowl.
In a small bowl, whisk together the remaining ingredients. Pour this over the yams and mix well so that all the yams are coated.
Get a piece of foil large enough to enclose all the yams and lay it flat. Transfer the yams to the foil and close it tightly to form a packet. (If you can’t do it with 1 piece of foil, then make 2 packets.)
Place the packet(s) on a baking sheet and roast for 30 to 40 minutes, or until they’re tender when pierced with the tip of a knife. (You will have to open up the foil to test them.)
When they’re tender, open the foil carefully (the steam will be hot and can burn you) and spread it out flat. Spread the yams out as evenly as possible, and put them back in the oven for another 10 minutes to brown. Turn them over halfway through to get both sides browned. Taste for seasoning and sprinkle them with more salt, if desired.
Transfer them to a serving platter. Serve immediately.
Add the spinach and mix well. Taste for seasoning and adjust if needed.
Beat the eggs in a large bowl. Mix in the cooked vegetables, along with the cheese.
Ladle equal amounts into each of the 12 muffin cups.
and bake about 20 minutes, or until a toothpick inserted into the center of an omelet cup comes out fairly clean.
Serve hot or at room temperature. These can be kept in the refrigerator up to a week, or frozen up to 3 months.
Miz Chef 