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Oven Roasted Yams with Simple Salsa

loaded yams

These oven roasted yams with simple salsa are the definition of less is more. When our neighbour Johana first brought them over to our house for dinner a couple months ago I couldn’t believe that it was ‘just a roasted yam and garden fresh salsa’. The flavours were so bold and tasty.

You can pop the yams into the oven for roasting while you prep other food for the week ahead, or take these to your next potluck to share with friends.

It is true that the best tasting food comes from great ingredients, and this recipe is a perfect example of that belief. If you can swing organic yams and tomatoes in this dish, go for it!

simplesalsa

In the summertime when you’ve got access to garden fresh tomatoes, I suggest using them as they make this recipe even better. Any hot house cherry or grape tomato variety will work at other times of the year.

You can double the salsa recipe and eat it up in wraps with roasted chicken or as a topper for nachos!

Oven Roasted Yams with Simple Salsa
Print Recipe
Creamy roasted yams and bold, flavourful tomatoes make this dish a keeper.
Servings Prep Time
2 5 minutes
Cook Time
60 minutes
Servings Prep Time
2 5 minutes
Cook Time
60 minutes
Oven Roasted Yams with Simple Salsa
Print Recipe
Creamy roasted yams and bold, flavourful tomatoes make this dish a keeper.
Servings Prep Time
2 5 minutes
Cook Time
60 minutes
Servings Prep Time
2 5 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350F. Wrap yams in aluminum foil. Place on a baking sheet and bake for 60 minutes. The house will smell amazing and the yams will be soft inside.
  2. While the yams are roasting, prepare the salsa. Chop the cherry tomatoes into quarters and place in a medium sized mixing bowl.
  3. Dice onion, garlic and flat leaf parsley and add to tomatoes. Drizzle olive oil and a splash of freshly squeezed lemon juice (about 1/4 of a lemon) over top of the salsa. Add salt and pepper as desired.
  4. After the yams have cooled for a couple minutes, open up the aluminum foil and make a slit lengthwise in each yam. Spoon half the salsa over each yam and serve.
Recipe Notes

These taste great the next day, but be sure to keep the salsa separate until right before eating.

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