This is so simple, I hesitate to even call it a recipe. It reinforces the concept that when nature gives us good ingredients, our job as cooks is to not screw them up.
Grilled yams weren’t part of the dinner plan this past Friday until I received a surprise delivery of super tasty caribou sausage from prolific writer, world traveler and big game hunter, Shel Zolkewich. Since you can’t just stroll over to your local butcher to buy caribou, this wasn’t the time to start experimenting. I wanted to just heat the sausage on the grill (again keeping it simple and not screwing it up) and it only made sense to do the rest of the cooking there as well. The next time you’re grilling a slab of meat, cook up some of these tasty tubers for a speedy meal. Thanks again Shel!
Time: 20 minutes
Serves: 4
Ingredients:
2 yams – peeled and sliced to ¼” 4 tablespoons extra-virgin olive oil 1 tablespoon chili powder 1 teaspoon kosher salt Sweetener equivalent to 1 teaspoon sugarPreparation:
Preheat your barbecue grill on medium.
In a bowl big enough to hold the yams, mix together the oil, chili, salt and sweetener.
Add the yams and toss to coat evenly.
Grill the yams for four minutes on each side or until cooked through.
Serve immediately.