Instructions

1. Rinse large yams in clear running water while scrubbing them thoroughly with a vegetable brush. A large yam is one that measures more than 3 inches wide and 5 inches long. Small yams are considered anything smaller.

2. Lay the large yams flat on a cutting board and use a knife to cut the stems off. Cut them lengthwise into 1-inch strips. Smaller cuts of yam cook more evenly. Cut small yams lengthwise down the middle into 2 halves.

3. Bring a pot of water to a boil; place the yams in it so they are covered and blanch them for approximately 8 minutes or until tender enough to pierce with a fork. Do not overcook; the yams should be firm. Blanching the yams tenderizes them so they cook quickly and thoroughly on the grill.

4. Remove the yams from the boiling pot and lay them on a cookie sheet. Lightly coat the yams with olive oil. Sprinkle them lightly with fine sea salt and freshly ground black pepper.

5. Place the yams on the grill and cook for approximately 10 minutes or until they are the desired tenderness. Turn the yams once at the 5-minute mark and remove them from the grill when done.