In article >,
"JoeSpareBedroom" > wrote:

> >>
> >> Based on my experience, the only mess they make goes down, so I put them
> >> ON
> >> foil, but not IN foil. If your are making messes sideways or upward, the
> >> heat's too high.
> >
> > They were being roasted with a turkey for Thanksgiving.
> >
> > I've stopped roasting Yams at this point and have been pressure cooking
> > them, but I'm always up for an education.
> > --
> > Peace, Om
>
>
> Just put them on a piece of foil large enough to catch any dripping syrup,
> and bake slowly, maybe at 325. Stick a fork in to know when they're done.
> Like any sugary dish, you'll get burning if you cook too hot.

I mostly use my table top oven now for roasting.

I'll give that a try, but I won't end up with a crispy skin...

Do you eat the peels on yams?

That was what started this. I've honestly never tried them.
--
Peace, Om

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