The sun has officially gone into hiding here in the Pacific Northwest, which means only one thing: Autumn really is here to stay. It's time to embrace it! And what better way than with an obscene amount of recipes dedicated to fall produce (squash, root vegetables, and all things pumpkin)?? We apologize in advance. Not really - fall vegetables are awesome.
This recipe is simple one, but definitely a favorite (and an easy go-to): roasted yams. They're creamy, sweet, and offer up a boatload of nutrients (beta-carotene, fiber, vitamin C, potassium to name a few). We didn't do anything fancy to this batch because truth is, they taste pretty darn good plain.
PRO TIP: Double or triple your batch and enjoy them all week long! They're a great carbohydrate source for both pre- and post-workout.
SIMPLE ROASTED YAMS
1 tbsp extra virigin olive oil
Preheat oven to 425F.
Cut yam into cubes; transfer to medium bowl and toss in olive oil.
Arrange evenly on baking sheet (line with parchment paper for easy clean-up!)
Bake for 20-30 minutes.
Nutritional Information (1 cup): 177 calories, 41.8g carbs, 0.3g fat, 2.3g protein