White Yam Medallions Roasted with Coconut Oil

                                                                                    white Yams

Okay, I can’t get enough of these truly delicious treats. I first tasted them when I dropped by my friend, Nancy Aronie’s place for a sweet hour of catching up late one morning. Nancy has been my longtime friend and I have taken her Chilmark Writing Workshop classes several times. I think of Nancy as being one of the main reasons I call myself a writer and live so much of the time in Martha’s Vineyard. So I walked into her cozy cottage in Chilmark and she offered me some of the white yams she was eating. I took a small bite and said, "What ARE these?" She had roasted them in the oven, then sliced them into rounds and fried them up in an iron skillet with coconut oil.  It was all I could do to grab the plate from her and eat them all myself.

 Here’s the recipe. Just let me know if you love them as much as I do.

Pre-heat oven to 375 degrees.

Peel two large yams and slice into 3/8 -1/2 inch rounds.

For each large white yam melt approximately 1- 1 1/2 TB. of coconut oil in a small saucepan or in the microwave. 

Coat the pan with half the oil  and place slices of the yam in a single layer on top fo the oil. Using a pastry brush, brush the remaining oil on the tops of the yams and bake in the upper third of the oven, turning once after 15 minutes for a total baking time of about 25 minutes.

Sprinkle with coarse sea salt and serve hot.

Serve 3-4.