Contributed by adapted from "The Salt Spring Experience - Recipes for Body, Mind, and Spirit"

Ingredients

3 Tbsp cumin seeds
5 Tbsp finely minced ginger
2 cups minced leeks or onions
6 cups peeled and cubed yams
4 Tbsp ghee (or butter, or veg oil)
5 Tbsp Bragg's (or 3 tbsp tamari)

Instructions

1. Dry roast the cumin seeds over medium-low heat until they pop.

2. Saute the leeks (or onions) and ginger in the ghee (or butter or oil).

3. Add the yams and continue to saute on medium-low heat for 15 minutes, or until the yams begin to soften.

4. Add the Bragg's or tamari and the cumin seeds, and mix them in.

5. Place the yams in a baking pan and bake uncovered at 400 F for 20-25 minutes, or until the yams are soft and slightly browned.

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