A short ingredient list with big, rewarding flavors - that's what these candied yams have to offer. These meltingly tender yams get coated with a spicy, sweet, and sour glaze after being roasted in the oven or on a grill. Pair this side dish with chicken for a quick and tasty dinner.
Preheat the grill. In a large pot, add a strainer insert or colander and 1-2 inches water. Place a lid on the pot and bring the water to a simmer over medium-high heat.
Cut the yams into 3/4 inch slices. Thick slices prevent the yams from falling through the grill grates. Place the sliced yam in the strainer and steam for 10 minutes until tender but a bit firm.
Use tongs to lay the yams out on a baking tray. Brush with refined coconut oil or other neutral oil. Place the yams directly on the hot grill (be sure to clean the grates first). Leave them with the grill lid closed for 5 minutes before checking. You want to develop char marks so turn the yams as little as possible. Rotate check for tenderness.
Add the tamari, sriracha, rice vinegar, sesame oil, and sugar to a small skillet. Bring to a simmer over medium heat and immediately turn the heat off when you see bubbles. Stir a bit, then dip the yams into the sauce. Alternatively, pour the glaze over the yams.
Serve hot and sprinkle with sesame seeds and sliced green onion if desired. Leftover yams can be stored in the fridge for 2 days.
How to Roast the Yams:If you don't want to grill the yams, you can roast them in the oven for fantastic results. Preheat the oven to 400°F and cut the yams into 2-inch pieces. Toss with oil and a pinch of salt. Roast on a sheet tray until fork tender all the way through. Warm the glaze, toss, and serve.