2 kg of medium-sized yams, well washed and peeled, with the skin
2 tablespoons of olive oil
1 tablespoon of fresh thyme or 1/2 tablespoon of dried thyme
1 teaspoon of salt
For the mayonnaise
1 tablespoon of lemon juice
2 teaspoons of mustard
2 egg yolks
3/4 cup (180 ml) of water
1 tablespoon of fresh thyme or 1/2 tablespoon of dried thyme
1/2 cup of chopped scallions
1/2 teaspoon of salt
1 pinch of white pepper
2 kg of medium-sized yams, well washed and peeled, with the skin
2 tablespoons of olive oil
1 tablespoon of fresh thyme or 1/2 tablespoon of dried thyme
1 teaspoon of salt
For the mayonnaise
1 tablespoon of lemon juice
2 teaspoons of mustard
2 egg yolks
3/4 cup (180 ml) of water
1 tablespoon of fresh thyme or 1/2 tablespoon of dried thyme
1/2 cup of chopped scallions
1/2 teaspoon of salt
1 pinch of white pepper
Preheat the oven to 400°F (200°C)
Brush the skin of the yams with a mixture prepared with olive oil, thyme, and salt
Place them in a large baking dish and roast for 25 to 45 minutes, or until they are tender (depending on the size of the yams)
Remove from the oven and let cool
Prepare the mayonnaise: using an electric mixer (or a whisk), beat the lemon juice, mustard, and egg yolks
Slowly add the water, pouring in a thin stream, without stopping to mix
When the water is incorporated and the mixture is smooth, add the thyme, scallions, salt, and pepper
Mix well
Cut the yams into quarters and mix with the mayonnaise in a bowl
Serve at room temperature.
