Stuffed Roast Yam with Spinach

Yam varieties a classified as either “firm” or “soft” when cooked, the former are more dense; the latter varies are more tender and moist, preparation can be as vast the varieties, including boiling, mashing, grilling, roasting and baking.


2lb yam with skin

4 handful of spinach

1 small onion, chopped finely

1 garlic clove, chopped finely

Salt and pepper


Use a sharp knife to prick the yam all over, cut out a piece in the middle to make space for the spinach. Rap yam in foil paper and put in oven 200°C (400°F/Gas 6) for an hour until softened.

In meantime wash and season the spinach with salt, pepper, garlic, and onion and cook until wilted.

Once yam has cooked through and feel tender by inserting a knife through the skin should go through easily, then remove from oven drain the juice from spinach and stuffed the yam with spinach and cover with foil and return to oven for 5 minutes, then remove and serve hot.