Recipe: Roasted Diced Yams With Smoked Paprika
Greg Atkinson of Seattle Culinary Academy at Seattle Central Community College offers this holiday recipe for Roasted Diced Yams with Smoked Paprika.
Makes 4 to 6 servings
2 medium-large dark-fleshed yams such as "Red Garnet," about 3 pounds
3 tablespoons olive oil or canola oil
1 tablespoon smoked paprika
2 teaspoons salt
1. Line a baking sheet with baker's parchment or a silicone pan liner and preheat the oven to 425 degrees.
2. Peel the yams and cut them in half lengthwise. With the cut side down to keep them stable on the cutting board, cut the half yams lengthwise into 1/2-inch-thick strips, then turn the strips on their sides and cut the strips into 1/2-inch dice.
3. In a medium-sized mixing bowl, toss the diced yams with oil, then sprinkle with smoked paprika and salt. Distribute the seasoned yams evenly over the baking sheet and bake for 10 minutes. Using tongs or a spatula, turn the potatoes once and put them back in the oven until they are cooked through and browned around the edges, about 8 minutes more. Serve hot.
Note: The dark-red varieties of sweet potatoes commonly called yams are loaded with flavor and nutritional value, but some people avoid cooking them because they think it will take too long. Whole yams do take a long time to bake, but cut into dice, they cook very quickly. It takes less than 20 minutes to roast 1-inch dice into flavorful morsels that are tender on the inside and deliciously caramelized on the edges.
Greg Atkinson, Seattle Culinary Academy
at Seattle Central Community College
Sam and Sara Lucchese create handmade pasta out of their kitchen-garage adjacent to their Ballard home. Here, they illustrate the final steps in making pappardelle pasta.