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Fresh Sweet Potatoes

Fresh Yams

Once I discovered that sweet potatoes don’t have to come in a can, I never looked back. The texture, flavor, and color of fresh yams is miles ahead of the canned variety. And they aren’t difficult to make!

I always serve mine with the skins peeled off with a side of Cinnamon Honey Butter. Perhaps it’s not the healthiest condiment but it sure is tasty!

So to pair this tasty side dish with a tasty song, check out “I’ve Got You Under My Skin” sung by Ella Fitzgerald.

Fresh Sweet Potatoes


  • 2 long, narrow yams


  1. Wash and peel skin off the sweet potatoes with a potato peeler.
  2. On a cutting board, cut yams into thick slices. Use a good knife because sweet potatoes are somewhat harder to cut than regular potatoes.
  3. To cook, place in a saucepan and cover with water. Bring to a boil over medium heat, then turn down the heat.
  4. Using a fork, test doneness. They should be somewhat soft but not falling apart.
  5. Drain and allow to cool slightly before serving.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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