These yams are twice-cooked. First they’re grilled, then cooled and refrigerated, cut in wedges and baked in the oven.
- 6 – 8 yams
- Spanish olive oil, to taste
- Coarsely ground black pepper, to taste
- Parmesan cheese, to taste
- Red chili flakes, to taste
- Lemon juice, to taste
Build a charcoal or wood fire in your grill and wait until the fire fades away to yield red-hot embers. Place yams around the perimeter of the grill, turning occasionally, for about an hour. The skin will get charred, which is preferred. Allow the yams to cool, then place on a plate and refrigerate uncovered for up to 5 days.
Preheat the oven to 500°F. Using a wet, serrated knife, cut each yam in half lengthwise, then into wedges of any thickness you choose. The water will discourage the starch from sticking to the knife blade, which will yield cleaner, smoother cuts.
On a parchment-lined baking sheet, drizzle olive oil, salt and pepper. Next arrange the yams, spaced apart, on the baking sheet. Roast in the oven for 10 to 15 minutes, then carefully flip over and roast another 10 minutes. The roasting time will vary based on how thick or thin you cut the wedges, and on how crispy you like them.
Transfer hot yams to a mixing bowl and season to taste with salt, pepper, Parmesan cheese, chili flakes, lemon juice or anything you like.
Note: Look for brands of olive oil with a packing date. It’s usually stamped in the lower corner of the back label. I pay more attention to the packing date (anything within 6 to 9 months of purchase is great) more than whether it’s extra virgin, virgin or just olive oil.