Stuffed Roast Yam with Spinach
Ingredients
- 2 lb yam with skin
- 4 handfuls of spinach
- 1 small onion, chopped finely
- 1 garlic clove, chopped finely
- Salt and pepper
Preparation
Preheat oven to 200°C (400°F/Gas 6)
Use a sharp knife to prick the yam all over and cut out a piece in the middle to make space for the spinach.
Wrap the yam in foil paper and place it in the oven for one hour until softened.
Meanwhile, wash the spinach and season it with salt, pepper, garlic, and onion, then cook until wilted.
Once the yam is cooked through and tender when a knife is inserted easily, remove it from the oven.
Drain any juice from the spinach and stuff it into the yam.
Cover the yam with foil and return it to the oven for 5 minutes.
Remove from the oven and serve hot.
