Roasted Yams Appetizer

"In a previous segment, I showed you how to peel and cut yams or sweet potatoes. We're going to now roast them and make a wonderful, really a main side dish. Not necessarily an appetizer, but another delicious and very healthy variety to put on your plates. First I'm going to take some unsalted butter and I'm just going to cut it in some cubes, just like this. I'm going to drop the cut cubes of butter on top of the sweet potatoes. Just about one stick will do. I guess that's about four tablespoons or so. Then I'm going to drizzle a little bit of olive oil. Yes this is not for the cholesterol free friend. But yams have a great flavor and it takes on so well anything you add to it. So I'm going to add to it a little cinnamon because I like a little sweet and nutmeg which is sweet and savory and a little bit of salt and pepper. It's nice to balance sweet with a little bit of savory. It really adds a lot of flavor. It brings out the flavor of your foods especially something like the yams which while they are very sweet and flavorful, don't have a lot of their own personality. So I'm going to blend that just a little bit and then I'm going to cover it all with a nice piece of foil. Which I've already cut. I'm going to seal it really well and then with the very sharp tip of my chef's knife, I'm going to poke a few holes and vent it so that it will allow the sweet potatoes to steam and become nice and soft and moist. And this dish I'm going to roast for about thirty minutes in a three hundred and fifty degree oven. While we're in here, let's check on those peppers shall we? Those are gorgeous. I can see just by touching them that they need a little more time and since I can hold them without burning my fingers, that tells me they really need more time. So we're going to check them in a few more minutes. And we'll check on the roasted yams while they cook."