Jerk Yam with Strawberry Salad
- Gluten Free
Why we love it:
- 11⁄2 pounds Yam (look for 1 per portion)
- 4 Tablespoons Extra Virgin Olive Oil (divided, plus a drizzle)
- 2 teaspoons Kosher Salt (divided)
- 1 bunch Cilantro (divided)
- 1 teaspoon Ground Allspice
- 1⁄2 teaspoon Cinnamon
- 1⁄4 cup Brown Sugar
- 1 Habanero Pepper
- 1⁄2 teaspoon Ground Cumin
- 1⁄4 teaspoon Black Pepper (freshly ground)
- 2 Limes (zest and juice)
- 1⁄2 Red Onion (divided)
- 4 cups Baby Spinach
- 1 pint Strawberries
- 4 Tablespoons Salad Dressing (balsamic is classic but use your fave)
1. HEAT OVEN TO 400 DEGREES
Wash yams and poke all over with a fork. Rub with a drizzle of olive oil and a pinch of salt. Place in a casserole dish and cover with foil. Bake for 20 - 25 minutes or until mostly soft when pierced with a paring knife.
Meanwhile make marinade. Set aside a small handful of cilantro for garnish. Place all other sauce ingredients in a blender (ideally) or food processor. For 4 servings, that is: 1 teaspoon ground allspice, ½ teaspoon cinnamon, ¼ cup brown sugar, ½ a habanero (reserve ½ for garnish), ½ teaspoon ground cumin, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and the rest of the cilantro. Zest and juice the limes. Add a ¼ of the red onion, slice and reserve the other ¼ for the salad. Add 2 Tablespoons of olive oil and blend until it’s finely chopped but still with texture.
Wash and dry spinach as needed. Dice berries and add. Add sliced red onion (if worried about the red onion soak in cold water for 15 minutes). Toss with dressing to taste.
When yams are mostly soft, remove from oven and turn it to high broil.
Slice the top of each yam down the center, slice across that. Squeeze the edges gently top open it up and mash the insides a bit with a fork. Pour marinade generously over the tops, sprinkle with kosher salt and dot with butter. Broil on upper rack for 6 - 8 minutes or until charred on the edges.
Garnish with habanero rounds if brave! Serve with salad.