Yams Three Ways
My inspiration for these little flavor bombs was the avocado toast at TurF in Vancouver. Their gluten-free option for avo toast was to have it on top of a baked sweet potato- and let me tell you, it was amazing. I've made three different yam 'toasts': goat's cheese feta with sprouts, fig jam with goat's cheese, and avocado smash.
1 large yam, sliced into 1/2 inch thick rounds
1 tbsp butter or vegan butter of choice, melted
1 clove garlic, minced
Salt and pepper
Goat cheese feta
Soft goat cheese
Preheat oven to 400F. Place sliced yams on a parchment paper lined cookie sheet. Spray lightly with oil of your choice (I like avocado oil), and sprinkle with salt and pepper. Bake for 20 minutes, then flip and bake for more 20 minutes, until slightly browned and cooked through. Remove from oven. Combine melted butter with garlic, and brush garlic butter onto yam rounds. Bake for 5 more minutes, then remove from oven and add toppings.
For feta topping: Preheat oven to broil. Cover yam in goat's cheese feta. Place back in oven and broil until goat's cheese is slightly browned. Remove from oven, and top with sprouts, if desired.
For fig topping: Spread fig jam over yam round. Top with soft goat's cheese.
For avocado topping: Slice avocado and gently mash with salt, pepper and red chili flakes. Spread onto yam.