A Host Mom

YUM. YAMS ROASTING IN CAST IRON SKILLET.

You don’t even have to light the oven to make this satisfying, simple, sweet side-dish that’s so good for you. Yams are high is potassium and low in sodium so eating them protects you from all kinds of unwanted imbalances, especially those that end up leading towards heart disease and osteoporosis. Plus, they’re good for women to eat when they feel a bit crazy before their periods.

Everyone in my family loves yams.  When I eat them, I feel camaraderie with the yam growers of Nigeria, as timelessly depicted in the novel by Chinua Acheve, THINGS FALL APART.

Purchase firm yams  that match in size, are without discolored dents, and have little corruption at the ends. Store in a cool place but do not wash them until you’re ready to cook.

Here’s how to prepare yams 1-2-3.

( You’ll need a cast iron skillet with a lid & a heat diffuser)

1. Set the skillet on the stove over a medium flam. Swipe the bottom of the skillet with sesame oil, or safflower oil.–about a teaspoon, or two. Scrub the yams well with a vegetable brush. Cut the yams across the middle into slices about 1.75 inches thick.

2. When the skillet is hot, place the yam slices in it. I like to use one of the yam slices to even out the oil at the bottom of the skillet. Sprinkle the yams with  sea salt. In about five minutes turn the slices over–they should be browned on the bottom. Now slide the heat diffuser under the skillet. Put on the lid. After a few minutes lower the heat.  Now the yams will sweat and roast. That’s it.  In about six minutes they yams will be done.

3. Test doneness with a fork.  The fork should pierce the whole way through without resistance.

Calories:  one normal sized yam is approximately 170 calories.