Mustards' Yams
Updated October 11, 2023
- Total Time
- 34 minutes
- Prep Time
- 30 minutes
- Cook Time
- 4 minutes
- Rating
- Comments
- Read comments
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Ingredients
THE YAMS
2 pounds yams, unpeeled
Salt to taste
¼ cup olive oil
3 tablespoons tamari
1 tablespoon minced fresh ginger
2 tablespoons minced scallion
THE VINAIGRETTE
¼ cup rice wine vinegar
¾ cup olive oil
2 scallions, minced
2 tablespoons chopped cilantro
½ teaspoon grated fresh ginger
1 tablespoon tamari
Nutritional analysis per serving (6 servings)
44 grams carbs; 509 calories; 26 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 36 grams fat; 7 grams fiber; 687 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover yams with salted water and boil until tender, so that a fork will penetrate easily. Run them under cold water immediately.
- Step 2
Cut yams in half-inch slices lengthwise.
- Step 3
Mix together oil, tamari, ginger and scallion and pour over potatoes.
- Step 4
Mix together the ingredients for the vinaigrette and reserve.
- Step 5
Put yams on the grill for a minute, then turn them 90 degrees and cook for another minute to burn a cross-hatch pattern into them. Turn over and repeat process.
- Step 6
Remove to a platter and drizzle vinaigrette over all.
Private Notes