They're often confused for sweet potatoes, but yams are what you might call the misunderstood stepchild. Darker than sweet potatoes as well as a bit shaggy, yams are a starchy vegetable, not a potato. These "tubers," as they're called, are also somewhat bland, so they depend on some seasonings and flavorful additions to rouse them. If you’re pining to bake yam skins in the oven, you’re in store for a savory treat.
Things You'll Need
- Yams (washed and dry)
- Baking sheet
- Aluminum foil
- Nonfat cooking spray
- Seasoning salt
- Olive oil
- Thyme, oregano, Italian or Cajun seasoning
- Cooked and crumbled bacon and cheddar cheese (optional)
- Green onion and sour cream (optional)
Preheat your oven to 375 degrees F. Cover a baking sheet with aluminum foil and spray it with nonfat cooking spray. Pierce each yam several times with a fork and place on the baking sheet. Bake the yams for about 1 hour.
Let the yams cool to the touch, then slice them in half lengthwise. Remove most of the flesh from the yams with a spoon, leaving a thin ridge of flesh around the skin. Place the yam flesh in a bowl and use it for another yam recipe.
Cut the yam skins lengthwise again and repeat, if necessary, until you create easy-to-handle strips of yam. Spray your baking sheet again and place the cut yam skins on the sheet.
Sprinkle the yam skins with seasoning salt, which adds a mildly sweet and compelling flavor to the yam skins. Then baste the skins liberally with olive oil. Season the yam skins with a little thyme, oregano, Italian seasoning or Cajun seasoning. Add some cooked and crumbled bacon and shredded cheddar cheese to the skins, if you like.
Bake the skins for about 15 or 20 minutes, or until the skins turn a crispy brown. Splash with some chopped green onion and serve with sour cream or a Chipotle sauce, if you like.
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