4 pounds yams, peeled and cut into 3⁄4-inch rounds or 3 1⁄2 x 1 1⁄2 inch wedges
2 tablespoons extra virgin olive oil
1 teaspoon Kosher salt


Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F

In a large bowl toss the yams with the olive oil and salt.

Place the yams on a 1/2 sheet pan and put into oven.

Roast for 15 – 18 minutes or until softened and nicely browned. Rotate pan half way through cooking time.

Serve hot or room temperature.