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Just Tell Me What to Eat!
by Timothy S. Harlan
This recipe is as good cold as it is hot (maybe better) and will keep in the refrigerator/or about 48 hours.
Servings: 4
Serving Size: about 1 cup
This recipe can easily be doubled or tripled, using a very large pan
Cooking Time: 25 minutes


• 1 tablespoon olive oil
• 1 medium-size white onion, diced
• 1½ pounds yams, peeled and cut into 1/2-inch cubes
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon fresh rosemary, or 1 teaspoon dried


1. Place a large ovenproof skillet in the oven and preheat the oven to 375°F.

2. When the oven is hot, place 1 teaspoon of the olive oil and the onion in the heated pan. Stir well and return the pan to the oven. Stir the onion about every 5 minutes.

3. After 10 minutes, add the yams and stir well. Increase the temperature of the oven to 375°F. Stir the yams every 5 to 7 minutes. It will take about 40 minutes for them to cook. About 10 minutes before the yams are done (when they have begun to soften), add the salt, pepper, and rosemary. The yams are done when they are tender but not mushy.

4. Remove from the oven and place in a large bowl. Stir in the remaining 2 teaspoons of olive oil and serve (or chill).

    Serving size 1 cup
    Servings 4

    Calories 246
    Calories from Fat 33
    Total Fat 4 g (6%)
    Saturated Fat 1 g (3%)
    Trans Fat 0 g
    Monounsaturated Fat 2.5 g
    Cholesterol 0 mg (0%)
    Sodium 162 mg (7%)
    Total Carbohydrates 51 g (17%)
    Dietary Fiber 8 g (30%)
    Sugars 2 g
    Protein 3 g
    Vitamin A (5%)
    Vitamin C (52%)
    Calcium (4%)
    Iron (6%)
    * Parenthetical percentages refer to % Daily Value.



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