Roasted Yams W/ Crushed Pepper

crushed red pepper

It’s been a while since my last recipe or should I say, the way I cook something! 

Food posts are fun to do for three reasons, one, I get to practice my photography skills. Two, I can experiment with different seasonings and my family gets to try new flavors. Win-Win! And like everything else in life, cooking a new dish is trail and error. Now, cooking these yams was the easy part. Figuring out the right kick to give it more flavor, definitely a challenge. 

Just to give you an idea of the usual around here, a typical side we eat too much of is white rice. I mean it. Five times out of seven-we eat rice throughout the week. So far into the New Year, I’m proud to say rice is less replaced by mango salads, breaded broccoli, and veggies. But, by no means are the recipes on this blog healthy or clean eats, although this avocado-kale smoothie is delicious and nutritious but that’s not why I shared it. I shared it because it really does taste good! So, todays post is recipe collaboration with my friend Tiffany who knows more about healthy eats than I do. She’s an amazing woman-doing it all plus more. Tiffany’s a lifestyle blogger over at you can find her writing about health, wealth and wellness.

Lets get to it….

My go-to side dishes besides my family’s favorite (breaded broccoli) are these appetizing roasted yams. You can eat them with a juicy steak, ribs or grilled chicken breast. Enjoy!


Roasted Yams w/ Crushed Pepper

Prep Time: 5 minutes

Serves 4 people

Roasted Yams w/ Crushed Pepper

Roasted Yams can add the kick you need to your dinner meals.


  • 4 large yams (cut into medium size round pieces)
  • 4 tablespoons of oil
  • 1or 1/2 tablespoon of crushed pepper
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 teaspoon of oregano


  • In a large bowl or container mix the rounded size yams with every ingredient. Leave overnight so the flavors can really sink into the yams.
  • Pre-heat oven to 400 degrees, put the yams in for 20 minutes.
  • Once the 20 minutes are done, take them out and turn all of them over, put them back in the oven for another 8-15 minutes (depends how crispy you want them)

If you LOVE a spicy flavor you can add another tablespoon of the ground pepper (just keep a glass of water near)

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I hope you try this recipe and don’t forget to head on over to Tiffany’s page to check her Easy Sweet Potato Zucchini Hash recipe 😉