This is a great recipe if you prefer a lighter potato dish, but still want to have yams and potatoes at your holiday table. Anything with truffles is excellent alongside a turkey!
Ingredients:
2 Japanese Yams, cut into 1 inch pieces about 1/8th of an inch thick
4 Red Potatoes, cut into 1 inch pieces about 1/8th of an inch thick
2 Shallots, diced
2 tablespoons Olive Oil
1/2 teaspoon Truffle Salt
Preheat the oven to 400.
Toss the ingredients together in a cast iron pan or baking dish, making sure that the vegetables are well coated in the oil and salt.
Roast for about 40 minutes, until the yams and potatoes are slightly crispy, but still moist.
Serve immediately.
This recipe serves 4 - if you want to adjust it for more people, you should use about 1/2 a yam and 1 red potato per person, and increase the other ingredients to taste.
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