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5
from 1 vote
Simply Roasted Japanese Yams with Greek Dipping Sauce
Course:
Dinner
Cuisine:
American, Japanese
Author:
Maren Epstein
Equipment
High Speed Blender
Sheet Tray
Aluminum Foil
Ingredients
For the Yams
4
Japanese Yams
1/2
tsp
Sea Salt
4 C
Water
For the Greek Dipping Sauce
1/2
C
Olive Oil
1/2
C
Red Wine Vinegar
2
T
Dijon Mustard
2
T
Honey
1/4
tsp
Dried Oregano
1/8
tsp
Black Pepper
2
Garlic Cloves
Instructions
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.
Notes
Equipment needed: Tinfoil, Knife, Oven, Blender, Measuring Spoon