Tuesday, July 7, 2009


Yams have been drenched in gooey syrupy marshmallowy crap in so many loathsome Thanksgiving casseroles that many of us suffer near-catastrophic blood sugar spikes just thinking about them. Swoon no more, fellow yam doubters. Your grill is here to save a much-maligned tuber.

You'll need one yam (about 3" in diameter by 6" long) per person, some olive oil, and Montreal steak seasoning. Scrub but don't peel the yams. Slice them into 1/4" rounds and put them into a bowl with 1/8 cup of water; sprinkle with salt. Microwave on high heat for 5 minutes. Stir gently and nuke for another 5 minutes. Meanwhile heat the grill to high.

Drain the yams and spread them on a platter in a single layer. Drizzle with olive oil (about 1 tablespoon per 3 yams) and sprinkle with steak seasoning. Turn them over a couple of times so both sides are oiled and seasoned.

Grill the yams directly on the grill grate over high heat, about 4-5 minutes per side. (You can certainly skip the microwave altogether and grill the yams from the start, but you'll need a much lower heat and a much longer cook time or you'll get yams that are scorched outside and solid wood inside. Just sayin'.)

Serve with malt vinegar, or ketchup, or both. Awesome.

Seasonal note: this recipe works just as well under a broiler and makes a great side for any autumn feast - including Thanksgiving. Your guests (and glucose level) will thank you.

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