- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 3 bell peppers, assorted colors
- 3 fresh herbs, (rosemary, thyme and sage)
- Black pepper, freshly ground
- 2 tablespoons butter
Wash the baby yams and dry them. Then cut each yam in half lengthwise. Rub the yams on the cut side and skins well with the olive oil.
Cut the peppers into thin slices and rub with some of the oil.
Place the yams and peppers on a cookie sheet with the yams face down.
Bake at 375 degrees until lightly browned and fork tender (about 20 - 30 minutes)
When they are soft and golden brown place the yams on a platter. Spread the pepper strips around them. Using a fork smash each yam half with the fork and little pats of butter.
Sprinkle everything with salt & fresh ground pepper, then toss the chopped fresh herbs on top.