Mustards' Yams

Ingredients

The yams:

• 2 pounds yams, unpeeled
• Salt to taste
• ¼ cup olive oil
• 3 tablespoons tamari
• 1 tablespoon minced fresh ginger
• 2 tablespoons minced scallion

The vinaigrette:

• ¼ cup rice wine vinegar
• ¾ cup olive oil
• 2 scallions, minced
• 2 tablespoons chopped cilantro
• ½ teaspoon grated fresh ginger
• 1 tablespoon tamari

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    509 calories; 36 grams fat; 5 grams saturated fat; 26 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 3 grams protein; 686 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cover yams with salted water and boil until tender, so that a fork will penetrate easily. Run them under cold water immediately.
2. Cut yams in half-inch slices lengthwise.
3. Mix together oil, tamari, ginger and scallion and pour over potatoes.
4. Mix together the ingredients for the vinaigrette and reserve.
5. Put yams on the grill for a minute, then turn them 90 degrees and cook for another minute to burn a cross-hatch pattern into them. Turn over and repeat process.
6. Remove to a platter and drizzle vinaigrette over all.