I love the fall as I love all the rooted vegetables, squashes (like acorn and butternut), yams and sweet potatoes. I love the sweetness of all the vegetables especially when you roast them, no sugar needed! In preparing for a dinner party where I had restrictions, I thought I would play around with some different options and originally I thought I would make a baked yam casserole.
In trying to stay healthy, I played around with my favorite ingredients and created these amazing baked yams with rosemary cups, putting them in cupcake pans helps for portion control.
Just like my Baked Chinese Yams potatoes, I used chopped up rosemary as I love rosemary with potatoes.
I placed them in a bowl with coconut oil, salt/pepper and shredded parmesan cheese
using a mandoline slicer, I sliced my yams and my potatoes, put them in the bowl with my ingredients to coat them
I then put them in the cupcake tins
I let them cool down for a few minutes prior to popping them out of the tin
OMG…these are amazing!!!
I used coconut oil because it’s a little sweeter, if you don’t have coconut oil, use canola or vegetable. I do highly recommend purchasing a madonline as it will simplify your life for this and many other recipes. I made two versions of this recipe one using yams and one using traditional potatoes…I can not say which one I loved more as they were equally amazing!!! This is a great side dish that has portion control and variety, how can you go wrong?
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Thank you again ~ Patty Limatola-Tanenbaum