Friday, November 11, 2011

Tarragon Yam Bake

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Sweet potatoes are frequently called yams in this country but they are not the same vegetable nor are they even distantly related.  Yams are darker skinned, have a darker, golden flesh and are, oddly enough, sweeter than sweet potatoes.
This recipe is one that I have been making for a long time.  It is simple to make and you can vary the amount of each vegetable and the tarragon to suit your own tastes and how many servings are needed.
It is surprisingly delicious!
Cleo, Food Bank volunteer


1 medium yam
3-4 small red or Yukon potatoes
2 carrots
1 medium onion
1-2 tbs safflower or sunflower oil
Salt to taste


Preheat oven to 400 degrees.
Cut yams, potatoes and carrots into slices or cubes and quarter the onion.  Combine all the veggies in an oven-proof casserole dish with a cover.    Add the oil and the tarragon then toss veggies to cover all pieces.  Add a little water to keep the veggies moisturized.  Cover the dish and bake for 30 to 45 minutes or until the veggies are tender but not mushy.  Salt to taste before serving.

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