Simply Roasted Japanese Yams with Greek Dipping Sauce
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High Speed Blender
For the Yams
For the Greek Dipping Sauce
Red Wine Vinegar
For the Dressing:
Combine all ingredients in a blender until emulsified into a creamy dressing. Store in fridge for up to 2 weeks.
For the Potatoes:
Preheat oven to 450 degrees. Soak potatoes in water for 20 minutes.
Pat dry. Wrap in tinfoil and put in the oven for 1 to 1 and a half hours. Until they are easily pierced with a knife.
Remove from oven and allow to cool for 10 minutes before eating.
Equipment needed: Tinfoil, Knife, Oven, Blender, Measuring Spoon
How to Cook Japanese Yams, Japanese Yams