Is there any reason to stab that yam with a fork before you roast it? The theory is that it lets out steam. Said theory does not explain relative merits of letting or not letting steam out. Maybe my thoughts have become mixed about microwaving a yam (or potato) in order to prevent steam pressure from exploding your tuber.
Roast, as in stick it in a preheated 350° oven for about an hour... And for the record, I'm referring to garnet yams
which are probably more accurately called a type of sweet potato. (Different regions of the world have different names.) It's the one with a dark reddish skin and when cooked has an orange, sweet inside.
I hope we can avoid a philosophical discussion over exactly what constitutes a yam.
For the purposes of this discussion it probably makes little difference what species you're cooking whether yam, potato or sweet potato, other than whether or not you intend to eat the skin.
For that matter, is there any reason to do anything to your yam other than put it in the oven? We don't eat the skins--at least I
don't!--so I can't see any real need to even wash it.
I know some people wrap their potatoes in aluminum foil, or wash them, oil them... I wash my potatoes because I eat the skin, and don't oil or wrap them because I like the way the skin get without doing that. But yams aren't potatoes. I'm pretty sure nobody eats yam skins. (Or if you care to comment, why not? Maybe some people eat yam skins. I never gave it any thought.)
So tonight I stabbed my yam a few times, listlessly. Maybe it helped let out some pent up feelings. Nothing like taking it out on a tuber.
What do you say? Stab it? Wash it? Or just put it in?