Roasted yam

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Sometimes you crave for some roasted yam and you can't have it because you do not have charcoal to roast it. You can roast yam without charcoal or an oven. There are many ways to roast yam on the stove  top but I will show you 2 simple and practical ways to do it. If you have a fry pan, a comal (a flat Mexican cookware), a skillet or a grill pan, you can roast yam on a stove top. If you have some sharp sand (Beach sand) and a pot, you can also make the most delicious roasted yam on a stove top. Any of these 2 methods will give you a desired end product that looks and tastes like the charcoal roasted yam. You can roast yam in your modern kitchen no matter where you live.

• For the first method, cut the yam into chunks. 
• Using a comal or a fry pan or a skillet or a grill pan. Place it on a stove top and heat it over medium heat.
• Place the pieces of yam skin side down on the comal and roast for about 10 minutes on the skin side before flipping and roasting them on all sides. Roast them on each side for about 10 minutes or more. In order for them to cook through, place a lid over them. the trapped heat and steam will help cook them. 
• Insert a fork into the yam to check if they are done. If the fork goes in easily, that means they are done. If not, continue to cook them until they are done.
• Remove from heat and let them cool before peeling off the skin and scraping off the hard burnt parts. Enjoy with palm oil or pepper sauce.
• For the second method, split the yam into 2 parts. 
• Pour some sharp sand into a pot and heat it up over medium heat. 
• Place the yam skin side down and the hot sand. Cover with a lid and let them cook on one side for 10 minutes or more. The trapped heat and steam will cook the yam through. Place only the skin side down as you rotate them and cook each side for about 10 minutes each. Do not place the exposed side directly on the sand because the sand will stick to it and it will be nearly impossible to get the sand off.
• When it is time to place the exposed side down, use a rack. Place the rack in the pot, over the hot sand, then place the yam exposed side down on the rack; roast for 10 minutes.
• Insert a fork into the yam and if it goes in easily that means it is done. 
• Let them cool before handling them. Scrape off the skin and burnt parts. Cut into desired sizes and enjoy with palm oil or pepper sauce
• NB the yam can be very hot  so be careful when flipping them. It is advisable to use a tong to move them around.

Ingredients

Yam