I made this, along with pork loin piquant, for dinner with Nolan last night. He liked the yams so much that he finished what was left in the pan.
I used organic golden yams and organic garnet yams for my yam-off. There was no appreciable difference in flavor, color, or texture with the cooked yams.
Like people, only the skins differentiate them. (And I'm way ahead of you on the cracks about people's flavor, texture, etc.)
Preheat oven to 375°F.
Rinse and pat dry:
2 lbs true yams, peeled and cut into 1-inch pieces
Put the pieces in a large roasting pan along with:
2 TBSP light olive oil
½ tsp salt
¼ tsp ground black pepper
¼ tsp chili powder
Turn the pieces to coat well. Bake, turning often, until browned on all sides, 40 to 45 minutes. Add ½ inch water to the pan and bake until softened, about 15 minutes more.
Serve with orange butter.
Via The Joy of Cooking