Recipe: Roasted Yams with Coconut Curry Dip

Serves 12


2 lbs. yams, peeled and cut diagonally into 1/2-inch slices
2 Tbsp. olive oil
1/4 tsp. cumin
Kosher salt and ground pepper to taste
1 cup sour cream
1/4 cup coconut milk
1/8 tsp. cumin
1/4 tsp. curry powder
1 Tbsp. chives


Preheat oven to 400°. Spread the yams on 1-2 sheet pans and toss with the olive oil, cumin and a generous sprinkling of salt and pepper. Coat well. Bake for approximately 25 minutes, until fork tender.
In a mixing bowl, combine the sour cream, coconut milk, cumin, curry powder and chives. Season to taste with salt and pepper and serve with the yams.
PER SERVING: 105 calories, 2 g protein, 14 g carbohydrate, 5 g fat (3 g saturated), 9 mg cholesterol, 24 mg sodium, 2 g fiber.