Yams

Last night I sliced a gigantic yam paper-thin (keeping the skin on) and rolled each slice in extra virgin (joblot) olive oil and baked it in my big cast iron frying pan in the oven for 45 minutes. The slices deteriorated as I tossed them to bake evenly. I sprinkled it all with kosher salt. It was so delicious and naturally sweet. I could've added balsamic vinegar or orange juice to cut the sweet salt oil taste.