Whole Food Plant Based | Vegan | Sugar Free | Oil Free
2 Large Orange Yams (not to be confused with sweet potatoes)
1 TBSP Smoked Paprika
1 TSP Pepper & Salt (optional)
Slice your Yams lengthwise to 1" thick.
Peel the skin off.
With a sharp knife cross hatch them about 3-5mm deep on both sides.
Place them in a shallow pan with just enough water to cover them. Bring to a boil and then reduce to medium heat. Cook 6-8 minutes making sure they don't get too soft. They need to remain pretty sturdy.
Coat them in your spices.
Grill them on a hot Barbecue. They take about 8-10 minutes on each side. Avoid moving them around more than needed. Flip only once.
Glaze them after they are cooked if desired. Garnish with parsley.
1/2 Cup Mustard
1/4 Cup Balsamic Vinegar
1/2 Cup Natural Apple Sauce
1/4 Cup Tomato Paste
4 TBSP Liquid Smoke