Roasted Yams with Rosemary and Balsamic Vinegar

Don't be afraid of the vinegar in the name of this recipe. There's just enough to add flavor, and since it's distributed among the four pounds of potatoes, fairly harmless to most GERD sufferers. The same holds true for the herbs used here. While this recipe calls for rosemary, tarragon, and sage, substitute your favorite herbs for variety.
  • 4 pounds yams or sweet potatoes, peeled and cut into 1-inch chunks
  • 1/3 cup olive oil
  • 1 tablespoon dried rosemary, or to taste
  • 2 teaspoon dried tarragon
  • 1 teaspoon dried crumbled sage
  • 1 teaspoon kosher salt, or to taste
  • 2 tablespoons balsamic vinegar (as tolerated)
  1. Preheat oven to 425'F. Combine all ingredients except balsamic vinegar in large bowl. Toss well to coat the yams
  2. Transfer the yams to a large baking dish. Roast the vegetables, uncovered, until tender, about 1 hour, turning them once or twice
  3. Drizzle the yams with the balsamic and roast for 10 minutes more. Ajust salt to taste and serve hot.