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.