Yam Medallions

Well, since we recently had a discussion about yams, and you knew I obviously had some, here’s what I made – Yam Medallions. Simple and sweet. And oh so luscious.

Slice yams into quarter to 1/2 inch discs and bake at 400 for about 20 minutes {or in my case, since the oven is broken, zap ’em in the micro for 5 minutes}. Drizzle with a little bit of olive oil, sprinkle on a little paprika and S&P to taste. Set your stove on medium heat, and cook those little suckers on a nonstick pan until the sugars start seeping out and begin to caramelize, turning slightly brown {about 4 minutes or so}. Flip them over, and repeat. Done.

These are yummy when dipped into this soup, {although last night I did a slight variation of that same soup by adding cooked carrots and freshly sliced ginger – it was so fragrant and a little more gourmet tasting than the original} which is what we had for dinner, alongside some perfectly grilled chicken.



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