My favorite yam / sweet potato, baked without foil. Baking without wrapping the yams in foil gives a soufflé-like, less wet, fluffier texture. A great make-ahead to eat various ways later.
Course Main Course, Side Dish
Cuisine American, Indian, Mediterranean, Vegan
Keyword flavorful, make-ahead
Prep Time 1minute
Cook Time 1hour
Total Time 1hour1minute
Servings 6Servings, 8 oz each
sil-mat or parchment to line pan
3poundsJewel yamsyou can make as many or as few as you want
Preheat oven to 400°
Rinse and dry Jewel yams, stab ends and middles with a big knife to vent
Place yams on a sil-mat or parchment paper lined pan in the oven
Bake for one hour, turn oven off and leave yams in the oven for an hour or 2 if desired -------OR------- After one hour of baking, carefully (with protective oven-mitt) remove one yam and cut it open to check to see if it's soft and cooked all the way through. If it's not cooked all the way through push the yam back together or put both sides of the yam cut-side down on the mat and cook longer. Cooking time depends on how big your yams are. I like big yams, so I tend to just let them hang out in the oven.