Roasted cumin and the smoky heat of deep green poblano peppers is a perfect counterpoint to the sweetness of yams. Ruby yams have a rich orange color, but any yams will do. Simple to prepare and great cold in a salad the next day. Pure magic.
4 – 6 portions
4 medium yams (about 2 lbs.), peeled and cut into long slices (about 8 slice per yam)
2 Tablespoons olive oil
1 1/2 Tablespoons ground cumin (1 1/2 + 1/2 Tablespoons)
1/2 teaspoons freshly ground black pepper
salt to taste
2 Poblano peppers, seeded and sliced into long, very thin slices
Preheat the oven to 375 degrees. If you have a convention fan, turn it on (convection will reduce the cooking time). Toss the yam slices with cumin, salt, pepper, and 1 1/2 Tablespoons of olive oil. Arrange a single layer in a shallow baking dish (glass works well) and roast about 25 – 35 minutes until the yams have brown edges and are tender. Remove the pan from the oven, lower the temperature to 350 degrees, toss to redistribute the spices and oil. Lay the slices of poblano peper on top, drizzle with remaining oil (do not toss), and return to the oven for 20 – 25 minutes until the peppers are tender and have formed dark edges. Toss together before serving.
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