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Parmesan Crusted Japanese Yams

Parmesan Crusted Japanese Yams

These parmesan crusted Japanese Yams are UNREAL. And best of all, they’re so simple to
make. They’re salty, sweet, crunchy and creamy, what more could you ask for? Serve it as an appetizer, side dish, or eat it all yourself for a decadent dinner, we won’t judge.


1/3 cup olive oil
Salt to taste
1 tsp black pepper
1 tsp dried oregano
2 tsp Italian seasoning
2 tsp garlic powder
1 tsp chili flakes

About 2 medium sized Japanese yams

Shredded Parmesan

Buddha’s Garden Zhoug

BSF Red Leaf Lettuce & Micro Salad Mix


1. Preheat oven to 400°F. In a bowl, combine the olive oil and all the spices.
2. Cut the yams into wedges then mix them into the seasoned oil. Pour some oil out to lightly grease a
baking dish then sprinkle an even layer of grated parmesan (measurements vary because it really depends on what size tray you’re using!)
3. Arrange the wedges on top of the parmesan then bake on the middle rack for about 30 minutes.
4. Once they’re done, plate the wedges on a bed of greens, drizzle with your sauce of choice (I used Buddha’s Garden Zhoug, it’s a locally made spicy cilantro sauce! If you want to cut the spice you can mix it with olive oil or mix it with mayo to make a delicious aioli!) and top it with microgreens. Enjoy!