Two large, 8 – 10 oz yams
2 Tablespoons cold-pressed, extra-virgin olive oil
Salt & Pepper to taste
-Preheat oven to broil.
-Wash, then slice the yams into ½” thick, by ½” wide by 3-4 “ long strips (depending on the size of the yam). Most importantly, keep the size of all the slices the same to ensure even cooking.
-Toss well with the oil to ensure the yam pieces are evenly coated.
-Place on rimmed baking sheet, lined with a piece of parchment paper (makes for an easy clean-up).
-Broil for 10’ on one side, then turn over and broil 10’. Yams are done when easily pierced with a fork. Remove from oven, then sprinkle salt and pepper on top.
-Let cool 5 minutes before eating.
-These will store quite well in the refrigerator and are perfect for right before or after your endurance workout.