Grilled Yams Recipe

Yams: A starchy root vegetable that becomes tender and sweet when cooked, perfect for grilling.

Olive oil: Adds a rich flavor and helps to prevent the yams from sticking to the grill.

Salt: Enhances the natural sweetness of the yams and balances the flavors.

Black pepper: Adds a hint of spice and depth to the grilled yams.

To achieve perfectly grilled yams, make sure to slice them evenly to ensure uniform cooking. Brushing the yam slices with a bit more olive oil just before placing them on the grill can help prevent sticking and enhance the grill marks. Additionally, consider using a grill basket to make flipping the yams easier and to prevent any slices from falling through the grates.

• yams - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them an excellent alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, enhancing the grilled yams.

• black pepper - Substitute with white pepper: White pepper offers a milder flavor and can be used as a direct substitute for black pepper.

• Allow the grilled yams to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled yam slices in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. Grilled yams can be kept fresh for up to 3-4 days.
• For longer storage, consider freezing. Lay the yam slices in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the yam slices to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, thaw the yam slices in the refrigerator overnight. Reheat on a grill or in an oven preheated to 350°F (175°C) until warmed through, about 10-15 minutes.
• For added flavor, brush with a bit more olive oil and sprinkle with additional salt and black pepper before reheating.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the grilled yams on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until they are heated through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the grilled yams in the skillet and cook for 3-5 minutes on each side, or until they are warmed through and slightly crispy.

• Microwave Method: Place the grilled yams on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the grilled yams in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Grill Method: Preheat your grill to medium heat. Place the grilled yams back on the grill for 2-3 minutes on each side, or until they are heated through and have fresh grill marks.

• Grill: Used to cook the yam slices and give them a nice char and grill marks.

• Large bowl: Used to toss the yam slices with olive oil, salt, and pepper.

• Tongs: Used to place the yam slices on the grill and flip them.

• Knife: Used to peel and slice the yams into rounds.

• Cutting board: Used as a surface to peel and slice the yams.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper.

• Serving platter: Used to serve the grilled yams hot.

Preheat the grill: Start preheating your grill while you prepare the yams to save time.

Use a mandoline: Slice the yams quickly and evenly with a mandoline for uniform cooking.

Batch cooking: Grill all the yam slices at once if your grill is large enough to avoid multiple rounds.

Prep ahead: Peel and slice the yams the night before and store them in the fridge to save time on the day of grilling.