5 Mar 2015

BAKED YAMS with TAHINI (AKA HEAVEN)


I eat this nearly every night and it never gets old. Ask anyone who knows me, they probably feel jealous of the yams and/or sweet potatoes. There actually IS a difference between yams and sweet potatoes. I like both though. I love both, to be honest. Sometimes I really question the deepness of my devotion to certain plants. Like last night I baked some potatoes and just stood there in the kitchen gobbling them down plain, while murmuring phrases of adoration to them. Is this normal? Ah, whatever the answer... I LOVE YAMS AND I DON'T CARE YOU KNOWS IT! As long as I have baked yams and/or sweet potatoes in my life, I am at peace with the universe. 



I am going through a white sweet potato phase so they are my absolute favourite at the moment, but I still like to eat them with jewel yams because the extra colour is always welcomed and then it makes it more exciting when I get a bite of sweet potato. Happiness is contrast, people. 

Feel free to add more to this recipe (hummus, more salt or pepper, other veggies, beans, rice, sun-dried tomatoes...) In fact I usually don't even add cilantro but I figured I should make it look a little prettier for you folks. It's kind of a miracle I got some shots of this before it met my mouth. Baked yams/sweet potatoes are like my MDMA. 

It makes me extra stoked to eat them now that I have FINALLY read The Starch Solution (by Dr. John and Mary McDougall). Bottom line of the book: fill up on rice, beans, potatoes, yams and other starchy whole plants foods, add on colourful fruits and water-rich veggies, drink lots of water, don't eat animal foods or processed crap. There were a few sentences that I didn't agree with, but all and all (or is it all in all? *shrug*) I really dug it. His logic - along with the results of a buttload of new studies and a lot of citations - is that humans have been living on these starchy plant foods for at least tens of thousands of years and probably much longer. I have always liked this train of thinking since I romanticize everything; I really love the fact that an early homo sapien could walk into my kitchen tonight (ignore all the time-space continuum inconsistencies) and although they would be very confused and most likely terrified, they might find comfort in the familiar look and smell of a cooked yam or sweet potato. Yes, our environment has changed drastically - this cannot be exaggerated - since 100,000 years ago, but our bodies have hardly evolved at all. So we need to feed them the same stuff we have been in the past. White sugar is a substance that our system is just not "designed" for. 

Eat yams. They taste freaking amazing. 


BAKED YAMS with TAHINI (AKA HEAVEN)

4 yams and/or sweet potatoes
2-4 tablespoons tahini, as desired
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cilantro leaves, if desired 
Preheat the oven to 350 degrees. Wash and scrub the yams/sweet potatoes, then poke some holes in them with a fork. Put them in the oven whole, or if they are really big, slice in half lengthwise (I tend to this even if they're not that big because then they're done faster). 

Bake on a parchment paper-lined pan for 30-60 minutes. Baking time will depend on the size of them, but you will know when they are done because they'll be bubbling around the edges and when you stick a fork through it will easily sink in. I like mine really tender and mushy whereas Jack prefers his with a little crunch, so take them out when they are the stage you like. 

Drizzle with tahini, sprinkle with salt and pepper, garnish with cilantro (totally optional). THE BEST. 

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21 comments:

Natasha Avis said...

Are you still doing 80/10/10, just not all raw? I went 80/10/10 rv for a bit and while it felt amazing, the emotional part was difficult. Warm veggies and rice hit the spot. I LOVE steamed broccoli with a baked sweet potato! It was hard to give up that up. Do you still eat raw all day - like raw till 4?

KJ said...

What kind of tahini do you get? My tahini always seems to thick to drizzle like it is in your pictures.

Cassie said...

I am SO not lying--I was planning on having Japanese sweet potatoes today and found this recipe!! OMG! You're a life saver!

Foxi Mumma said...

I'm loving this with brown rice and garlic and maple syrup mixed into the tahini. Not sure if i'm a big fan of tahini or I got a bad batch/not organic, kinda had a funky taste. Starting to get cold here in Aus and this is perfect right now! x

AmandaM said...

Hi! Love your site. Do you eat tofu/soy products? Sorry I am new to the site and haven't had a chance to look through the back logs. I find soy doesn't really agree with me. Even though I do love the taste of tofu.

Thanks!

Jill said...

I'd like to know your favorite tahini brand too. I've seen demos where its very "pourable" but don't know where to buy and what brand. Maybe we can thin it with water??

Thanks!

The Yogi Vegetarian said...

I love sweet potatoes and tahini- I make this from time to time... grew some white sweet potatoes in our polytunnel last year as they are extremely expensive over here. thanks for the lovely pics- your love for these veggies really comes through!

Aurélie said...

Love it! You're as amazing as yams+tahini !

Anna said...

omg looks scrumptious :)

https://aspoonfulofnature.wordpress.com/

Emily von Euw said...

@Jill - I get mine from middle eastern grocery stores, usually a Persian food-focused one by my house :)

theveganjunction said...

What an excellent idea!! Who doesn't love baked yams/sweet potatoes?! And now with a nice drizzle on top. ;) Thanks for sharing this recipe.

Sibylle said...

It's "all in all" ;-)

And this recipe is just what I've been looking for. Never really knew how to make baked yams a little more exciting. Tahini it is, then!

Cecily Bell said...

wow Emily!
i just made this for dinner and omg long gone are the days of boring potatoes (even though sweet potatoes can never be boring, but you get what i mean)
i really need to stock up on tats because i need this in my life everyday! <3
lots of love to you and the blog!

wild nettle said...

Yummy :)

Helen said...

easiest best grub ever! I do this all the time. If I'm working from home I'll stick a sweet potato in the oven and in no time have a delicious meal To munch. I like soft too. Yum!

Elyce Sandri said...

Tried this tonight, so good! I have been having some major fat cravings lately, maybe due to stress or hormones, and this really helped satisfy them. I think natural peanut butter would also be a great option - so good!

Winter said...

I just keep going to you for simple, inexpensive meal ideas. Have been eating this almost every night these days for dinner as well. I was craving sriracha and so drizzled some on and...I DO NOT regret it.

Box Free Family said...

I just had this for lunch today. Yummy!

Tara Eicher said...

When I made this last night, I seriously did not expect it to taste this awesome. I'm pretty sure this is now one of my favorite foods.

Alexis Silaidis said...

Following you on Instagram introduced me to this combo...sweet potato and tahini are now my all time favourite comfort food. And I used to not like sweet potato! Can't stop eating this! Thanks for the inspiration :)

Sol Aldrete said...

I just made this tonight, it was delish! quick and yummy recipe.