Many times I look at the vegetables and let them tell me what to do with them. This is exactly what I did with the Japanese yams that I bought in the Korean supermarket (They were organic, small and cute so I had to), I let them tell me. The more experience you have in the kitchen the more intuitive you’ll be in your cookings.
Crispy Smashed Yams
- 4 - 6 small Japanese yams or sweet potatoes
- 1 medium onion
- Preserved lemons or lemon or lime zest
- Coarse salt
- Sesame oil
- Tamari or soy sauce
- Half lime
- Scallion - sliced for garnish
- Put the yams in a medium saucepan and cover with water. Put the saucepan over high heat and bring to a boil. Lower the heat to medium and cook until the yams are tender.
- Preheat the oven to 400°F/200°. Line a baking tray with baking paper.
- Peel and slice the onion. Chop the preserved lemons finely or zest the lemon or lime.
- Place the yams on the baking tray, put a spatula over each yam and smash it. Sprinkle over the onions, preserved lemons or zest the lemon and salt. Drizzle a little bit sesame oil and tamari, and put the tray in the middle rack of the oven.
- Roast until the onions are crispy and the yams' skin is golden brown, about 10-15 minutes. Place the smashed yams on a plate, squeeze lime juice over, garnish with scallion and serve immediately.