OVEN-ROASTED ELEPHANT FOOT YAM

I have recipes on here for oven-roasted sweet potato, taro, and now elephant foot yam. (Slowing inching closer to exhausting all the tuber options available to me.) Potatoes of course do very well in the oven: wedges, fries, baked potatoes, cubed and roasted, whole-roasted baby spuds – your imagination is your only limitation. And even that is usually taken care of with google at your fingertips. Type something random like ‘onions and potatoes’ and I bet you you’ll find nothing less than a million different options. Which opens up a whole new can of worms, but that’s for another day. (I realize that my style of writing is more discursive than that of my 6 year old self.)

I love taro so much that I almost don’t mind going through the whole ordeal of scrubbing and pre-cooking them before roasting in the oven. Taro needs this long-winded treatment. Boiling and peeling the skins away is the only way you can get its slime out. Elephant yam on the other hand is more forgiving. So forgiving in fact, that there’s absolutely nothing you need to do in terms of prep other than hack away at it – a task that you’d either find difficult/enjoyable (I fall in the latter category, no surprises there). Once you get the gnarly outer skin completely off, slice as thinly as you can get it and into the oven they go.