Fresh Yams

Once I discovered that yams don't have to come in a can, I never looked back.  The texture, flavor, and color of fresh yams is miles ahead of the canned variety.  And they aren't difficult to make!

I always serve mine with the skins peeled off with a side of Cinnamon Honey Butter.  Perhaps it's not the healthiest condiment but it sure is tasty!

So to pair this tasty side dish with a tasty song, here's "I've Got You Under My Skin" sung by Ella Fitzgerald.

FRESH YAMS

2 long, narrow yams

1. Wash and peel skin off the yams with a potato peeler.  
2. On a cutting board, cut yams into thick slices.  Use a good knife because yams are somewhat harder to cut than potatoes.
3. To cook,  place in a saucepan and cover with water.  Bring to a boil over medium heat, then turn down the heat.
4. Using a fork, test doneness.  They should be somewhat soft but not falling apart.
5. Drain and allow to cool slightly before serving.