Contributed by (Recipe adapted from “Doctor Gourmet” at www.drgourmet.com)

Ingredients

1 small white Onion (diced)
1 tsp Olive oil
1 ½ lbs Yams (peeled and cut into ½ -inch cubes)
¼ tsp Salt
fresh ground black Pepper
1 Tbs fresh Rosemary (or 1 tsp. dried)
2 tsp Olive oil

Instructions

Preheat the oven to 375°F. Place a large, oven-proof skillet in the oven. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes, add the yams and stir well. Stir the yams every 5 - 7 minutes for about 40 minutes. When the yams become tender, add the rosemary and cook for 10 more minutes. Remove from the oven and place in a large bowl. Stir in the 2 teaspoons olive oil and serve.

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