MENU
 

Dr. Tim Says...

Leaky Gut Syndrome Quackery 10/02/17
4 ways to protect your brain with diet 07/18/17
Chicken skin: to eat, or not to eat 06/19/17
Change is here 06/12/17
Medical technology 03/27/17
The science behind the DASH diet, an overview: Part Two 08/01/16
The science behind the DASH diet, an overview: Part One 07/25/16
How the Standard American Diet (SAD) affects the brain (Part Two) 05/26/16
How the Standard American Diet (SAD) affects the brain 05/23/16
All "Dr. Tim Says..." Columns

Chef Tim Says...

How to make your own shrimp stock 10/09/17
Deviled Eggs 04/24/17
Roasting Fruit 04/03/17
Papadum 03/20/17
Capers make it better 02/06/17
Mustards: The Christmas Basket Challenge, Part 5 01/26/17
Canned Tuna from Spain: The Christmas Basket Challenge, Part 4 01/16/17
Ginger and Rice Noodles: The Christmas Basket Challenge, Part 3 01/12/17
All "Chef Tim Says..." Columns



 

Chef Tim Says....



Recipe in Pictures

Baked Yam with Sour Cream

The thing I like about sweet potatoes is that they offer such great variety. But they're also great for you with about twice the fiber of a russet potato.

Here's the recipe for Baked Yam with Sour Cream without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

  • Place the washed yam on a sheet of aluminum foil in the preheated oven. Place the washed yam on a sheet of aluminum foil in the preheated oven.
  • After about 40 minutes the yam should give slightly when squeezed. After about 40 minutes the yam should give slightly when squeezed.
  • Slice the potato lengthwise and squeeze to open slightly. Slice the potato lengthwise and squeeze to open slightly.
  • Add the sour cream. Add the sour cream.
  • Add the pepper. Add the pepper.
  • Add a sprinkle of salt. Add a sprinkle of salt.
  • Serve. Serve.