A Twist On A Classic

First of all, if you are like me and my family, then a baked potato is a staple in your home. At least once a week, we have a classic baked potato with a meat dish for dinner. While the whole family sure does enjoy their potatoes, it is often a nice change of pace to switch things up a bit and try out new and exciting flavors. So, imagine my excitement when I came across a recipe for a twist on the classic backed potato with sour cream and chives using yams! Yummy, or should I say Yammy?! So let’s create a delicious and interesting flavor with for our side with dinner tonight. My family absolutely loved it, and I think you and your family will as well.

To get started, you will need these ingredients: four yams, small to medium in size, 1 1/2 tablespoons of canola oil, 3/4 teaspoon of coarse kosher salt, 1/2 teaspoon of ground black pepper, French Sea Salt–also referred to as Fleur de sel, sour cream, and fresh chives, chopped.

The ingredients list is simple, which I know is very important when it comes to weekly meals, so let’s get the things a cooking!

First you will need to preheat your oven to 350° Fahrenheit. To coat the yams, place them in a bowl that is large in size. Add in the oil, kosher salt, and the pepper. Toss the potatoes in all of the added ingredients. After coating, place the yams on a shallow, but rimmed baking sheet. If there is any more of the oil mixture remaining, then simply drizzle it over the yams. Bake the four yams that have been coating in the oil, salt, and pepper for around 45 minutes or until they feel very tender when you squeeze one.

Once finished baking, use a knife to cut down the center of each yam. To open up the yam, press the ends in toward the middle. Add the fleur de sel ( French sea salt) to each of the yams. Place a dollop of sour cream in each yam, and sprinkle on the chives and pepper and you’re done.

This is simply the best way to mix up the potato madness at the house. If you feel like your family is stuck in a potato rut, then change it up with yams. They aren’t just for sweet side dishes and desserts, yams are good any time!