A variation of the sweet potato, the deep orange color, moist texture and sweet flavor of the tuber referred to as a yam, adapts easily to convection cooking. Although a standard baking oven is sufficient to cook all types of root vegetables, the circulating air in the convection oven will enable you to either bake the yams at a slower temperature or speed your cooking time by approximately 20 percent. When baking several whole yams at once, try to select tubers that are the same shape and weight to ensure the yams are done at the same time.
Whole Baked Yams
Step 1
Preheat the convection oven to 375 degrees Fahrenheit.
Step 2
Wash the yams under running water with a stiff vegetable brush. Dry them well with a kitchen towel or paper towels.
Step 3
Arrange the yams on a heavy-duty baking sheet or on a rack set inside of a baking pan.
Step 4
Pierce the potatoes with a fork in 2 or 3 places to prevent the potatoes from bursting.
Step 5
Bake the potatoes for approximately 50 minutes or until they are tender when probed with a fork.
Yam Wedges
Step 1
Preheat the oven to 425 degrees Fahrenheit.
Step 2
Wash the potatoes under running water with a stiff vegetable brush. Dry them well with a kitchen towel or paper towels.
Step 3
Quarter the potatoes and cut each section lengthwise into 2 or 3 wedges.
Step 4
Arrange the potato slices in the baking pan and spray them with olive or grapeseed oil. Season with salt and pepper to taste.
Step 5
Place the pan on the center rack of the convection oven, and bake for approximately 15 minutes. Use tongs to turn the yam wedges and bake for an additional 15 minutes.
Step 6
Remove the yam wedges from the oven and serve with a chilled dipping sauce.
Spicy Cream Dipping Sauce
Step 1
Blend together 1/2 cup Greek yogurt, 1/2 cup mayonnaise, 1 tablespoon crushed garlic, 1 teaspoon curry powder or cumin, cayenne pepper to taste and the juice from 1/4 lemon in a small bowl.
Step 2
Cover the sauce with plastic wrap and place in the refrigerator to chill.
Step 3
Serve as a dipping sauce alongside of the crispy yam wedges.
Tips and Warnings
- To preserve their flavor and texture, store yams in a well-ventilated area that is between 55 and 60 degrees Fahrenheit. Baked yams can be individually wrapped, frozen and stored in the freezer for later use, or refrigerated for up to one week.
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