Yam Roasted

Method

Preheat your oven to 200°C. Scrub the yams thoroughly under cold running water to remove any soil, then pat dry with a clean cloth. Peel the yams with a vegetable peeler and cut into even chunks of approximately 5cm, discarding any fibrous centre if present. Place the yam pieces in a roasting tin, dot with butter, season generously with sea salt and black pepper, scatter the thyme sprigs over the top, and toss gently to coat. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the yams are golden brown and tender when pierced with a fork. Serve hot as an accompaniment to stewed meats or fish, which is traditional in Jamaican Maroon cuisine.