Yams and sweet potatoes (and turnips, and rutubagas) are used interchangeably at grocery stores where I live so maybe that's the problem you're running into? Sweet potatoes have a pale flesh and yams have a deeper orange flesh. Real sweet potatoes (not the ones marketed as yams) are actually sweet-tasting, too.
All yams, sweet potatoes, turnips, rutubagas and parsnips (!) are usually in one big barrel called "Yams" up here. I'm always siphoning through it trying to find the ones I actually want!
Rats! Most of my favs were already taken; roasted beets/cauliflowers/brussels sprouts/squash, kale chips. However, I have one more in my arsenal.....
Sauteed Chard with Smoked Paprika and Golden Raisins!! The recipe is on Epicurious, but it's basically wash and stem a bunch of chard, keeping the stems. Sautee the chopped stems with an onion in olive oil, when the onion is soft, add some smoked paprika (or regular) and salt and cook a bit. Add some water, then the chard leaves (torn up a bit) a handful at a time stirring until wilted, add 1/3 cup of raisins, cover and let it cook on low until hot through. Throw some sliced almonds on top and devour!
Another goodie is to sautee fresh corn (yes you need to cut it off the cob) in some butter then season with salt, pepper and cumin. Very yummy.
1 head broccoli rabe, cut in half, rinsed with water and left wet in colander
2-5 cloves garlic, sliced
1/4 tsp red pepper flakes or to taste
1/2 tsp salt
Use a large skillet with a top. On medium-high heat, add a couple glugs of OO. Add garlic and cook until fragrant but not browned, less than a minute. Add red pepper flakes and stir. Add wet broccoli rabe from colander and carefully roll it around in the skillet with tongs. Dont worry if you cant move it about much without it escaping--it will shrink a lot. Add a cup or so of water to skillet. Put lid on pan and reduce temp to low-medium. wait 2-3 minutes for the steam to do its work and flip the rabe around w/tongs. Add more water if bottom of pan is drying out- you want a nice bit of liquid in the pan. Sprinkle with salt. Put lid back on and cook on low until cooked, about 10-15 minutes max. Test for doneness by tasting a large stalk for texture. When done, we like it al dente and still emerald green. When done, drizzle more OO if you can handle the calories, and serve. numnumnumnumnum.
Delicious over pasta. Fabulous with italian sausage, which you can brown first, then add back when you add the rabe. Easiest is precooked chicken sausage-just add when adding rabe to reheat.
I add anchovy paste to the garlic before adding the rabe. Its an Italian thing, and it dissolves quickly, leaving a lovely briny depth to the sauce. But its optional.
Leftovers make tasty sams with grilled chicken fillets or just fresh mutz (mozzarella) or provolone and maybe marinated sun-died tomatoes on good bread or a roll.
Also rabe makes great soup--its my DH's favorite, actually.
I toss all vegetables, regardless of type, in a bowl with olive oil, salt and paper, and then spread in a SINGLE LAYER (or they will steam, not roast) on a baking/roasting sheet and then stick them in the oven to roast.
I put the oven on somewhere between 350 and 400, depending on what I feel like and whether I am going for cooked-through-slow or flash-browned-on-the-edges, and check every 5-10 minutes until they are done.
I then reserve these vegetables in tupperwares for future use. I can come home from the barn at 9pm and quickly cook up a chicken breast while the pre-cooked pepper and onions and re-heating in the next pan. The SO is somewhat amazed at my ability to whip up a meal with a meat/fish, plus several veggie sides in 15 minutes.