One of my favorite parts about this time of year is squash is in season. I tend to eat yams or sweet potatoes at least once or twice a week from now until the end of the year. When I see them on sale I get so excited to add them to my meal planner and look forward to their sweet goodness. Now, don’t get me wrong, I love my traditional brown sugar, pecan crumble, butter infused yams. However, my waistline can’t handle that more than a couple times a year. So, my next favorite way to serve yams is lightly coated in brown sugar, drizzled with a bit of butter and salt and peppered. The pepper may seem slightly strange but the spiciness of the pepper breaks up the sweetness of the sugar and creates a perfect combination. Not to mention, there is no boiling, mashing, mixing or beating. You just peel them, cut them up and roast them and you are done. Simple and delicious!
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