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INDULGE IN DELICIOUS FLAVORS FROM RUNNING PRESS

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Spiced Caramelized Yam Wedges

Book Title

About the book

Spiced Caramelized Yam Wedges

From RIPE

These yams develop an almost chewy crust from an hour long stay in the oven.Don’t pull them out earlier.

SERVES 4

3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ancho chile powder
1/8 teaspoon cayenne pepper (for a subtle heat), or slightly more, to taste
1 teaspoon dark brown sugar
2 medium yams (1 pound, or 454g, each), peeled and sliced into 1/2-inch-thick (1.25cm) half-circles
1 tablespoon olive oil

Preheat the oven to 400°F (200°C). In a small bowl, mix the salt, black pepper, chile powder, cayenne, and brown sugar.

Mound the yams on a rimmed baking sheet. Add the oil and spice mix.

Mix thoroughly, making sure to coat every piece. Spread into a single layer with room between each piece.

Roast in the center of the oven for 1 hour, turning the pieces halfway through, until a dark crust forms on both sides, Let stand 5 minutes before serving.

Tip: For best results, do not line your sheet pan, and choose yams that are an even thickness from end to end.

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