Don’t do it. Do not buy that bag of marshmallows. Okay, it’s fine if you promise to put them in hot cocoa and leave them as far away from your Thanksgiving yams as possible. This year, try something different. Try our Thanksgiving yam recipe that adds some Cuban flavors for something they will all love. It’s got the right amount of heat from the red peppers and citrus notes from the limes. They caramelize in the oven beautifully, giving you a nice pop of color for the table or buffet.
This Thanksgiving yam recipe is a lovely, fresh and light addition to your spread and doesn’t add many calories to boot. It’s also a nice change from the usual overly sweet, brown sugar-riddled yam recipe that your grandmother made. (Not that we’re judging your grandmother.) This is a crowd-pleasing dish that even a beginner can handle, so hand it off to your cautious, inexperienced cooks who have asked what they can bring, or prep the yams the night before for an easy side dish to toss in the oven after the bird comes out.
Cuban-Inspired Thanksgiving Yam Recipe
- Two to Three Pounds Garnet Yams
- 1/2 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1 garlic clove, crushed (optional)
- 2-3 key limes (those are the little ones)
- 2 tablespoons chopped cilantro (optional)
- Pre-heat the oven to 375 degrees.
- Trim and coarsely chop the yams into bite-sized pieces, no smaller than one inch. (No need to peel them.)
- Toss in a bowl with the olive oil (use more if it looks dry), red pepper flakes and salt
- Place in a lightly oiled baking dish or on non-stick cookie sheet
- Cook until lightly browned and tender, about 30-35 minutes. (Everyone’s oven is different, so check after about 20 minutes to see how they’re doing.)
- When they’re finished, mix the roasted yams gently with the juice of the key limes and the crushed garlic. Add salt to taste. Place in a serving dish, top with optional cilantro and serve.