I’m on an interesting veggie roll – from puntarelle we go to baby red oca yams, also called New Zealand yams. I had seen them around for awhile but had not tried them. I was making a pork tenderloin the other afternoon and decided it would be the perfect protein to match with the little yams. (A bit of arrogance on my part since I had no idea what they would taste like!)
The photo will give a better description that I can. They are sweet little tubers that, when roasted, were kinda mushy like a baked sweet potato but quite a bit sweeter than the more common cousin. They were not inexpensive so I’m not sure they going to be my go-to replacement for a good, old-fashioned baked sweet ‘tater, but they were tasty. Next time, I think I might try them raw in a salad or as an hors d’ sprinkled with sea salt and lime juice.
