2 kg of medium-sized yams, well-rinsed and peeled, with the skin on
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 of olive oil (180 ml)
1 tablespoon of fresh thyme or 1/2 tablespoon of dried thyme
1/2 cup of chopped green onions
1/2 teaspoon of salt
1 white peppercorn
2 kg of medium-sized yams, well-rinsed and peeled, with the skin on
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 of olive oil (180 ml)
1 tablespoon of fresh thyme or 1/2 tablespoon of dried thyme
1/2 cup of chopped green onions
1/2 teaspoon of salt
1 white peppercorn
Preheat the oven to 200°C (hot)
Baste the yams with a mixture prepared with olive oil, thyme, and salt
Place them in a large baking dish and bake for 25 to 45 minutes, until they're tender (depending on the size of the yams)
Remove from the oven and let cool
Prepare the mayonnaise: using an electric mixer, beat the lemon juice, mustard, and egg yolks
Slowly add the olive oil, pouring it in a thin stream while continuously beating
When the olive oil is fully incorporated and the mixture is smooth, add the thyme, green onions, salt, and pepper
Mix well
Slice the yams into four pieces and mix with the mayonnaise in a bowl
Serve at room temperature
453 calories per serving
