Yams, or sweet potatoes as they are sometimes known, are one of my favorite produce items to have on hand because they’re yummy, can be made sweet or savory, inexpensive and have quite a long shelve life uncooked. They are also the perfect snack, mini meal, or post workout nosh. They can be eaten in gluten-free, vegetarian, or paleo diets. This recipe is naturally gluten-free, so no specialty ingredients are required, which is always a bonus.
For this recipe, I paired the yam with both a savory and sweet flavor, and added nuts for a crunch. It is so simple, but so tasty! You don’t really need to measure ingredients for this recipe either, so the prep time is super quick, and clean up is a breeze!
- 1 large sweet potato
- ¼ cup crumbled feta
- ¼ cup chopped pecans
- Pepper and dill to taste
- Preheat oven to 400 degrees
- Wash and scrub the yam, but do not peel
- Use a fork to poke holes in the yam on all sides
- Place pierced yam on to a cookie sheet and lightly drizzle with vegetable or olive oil
- Bake yam for 1 hour or until soft all the way through
- While the yam is baking, mix together feta, dill, pepper, and chopped pecans. Set aside.
- When the yam is done baking, remove from oven and let cool enough to handle
- Gently cut the yam from end to end with a knife
- Scoop out insides and add to feta/nut mix
- Fill the yam skins with the mixture and return to oven for about 15 minutes
- Serve hot