Yams are a delicious starch that are often associated with the Holidays. They can be sweetened with brown sugar,  marshmallows, and baked in a casserole, or simply roasted with herbs. I prefer the savory approach. Season them liberally with salt, pepper, and olive oil, then mix in herbs like thyme and rosemary. Add a few red-skinned potatoes and mild chunks of red onion and roast them in the oven for a perfect side-dish.


1 medium-large yam

3 small-medium red potatoes

1/2 red onion (chunks)

3-4 tablespoons olive oil

11/4 teaspoon salt

1/2 teaspoon pepper

2 teaspoon rosemary (finely chopped)

1 /2 teaspoon dried thyme


Preheat oven to 425 degrees. Cut yams, potatoes, and red onion into relatively equal sized chunks. Toss in large bowl with olive oil, and then season with salt, pepper, rosemary and thyme. Mix well, then transfer to baking sheet. Roast in oven at 425 degrees for about forty-five minutes, or until slightly browned, tossing halfway in between.