Prep time: 25 minutes
Cooking time: 55-65 minutes
Makes 6 servings
2 medium yams (preferably long)
1 large onion, thinly sliced
1 garlic clove, minced
3 Tbsp. butter
salt and pepper to taste
125 grams goat cheese (preferably goat gouda)
Preheat oven to 300F. Prick yams several times with a fork. Place on a baking sheet and bake until just tender, about 45-60 minutes depending on size.
Meanwhile, melt 2 Tbsp of butter in a small pot over medium-low heat. Add the onion and garlic and cook, stirring, about 7-10 minutes, until golden and sticky. Remove from heat and set aside.
When cooked, cool the yams until safe enough to handle and then carefully remove the skin with a small knife. Slice each yam into 9 even rounds.
Season each round with salt and pepper. Spread the goat cheese on one side of 12 of the yam rounds. Place 6 goat cheese topped yams in a parchment-lined baking dish. Top with half the onion/garlic mixture. Set the remaining goat cheese topped yams on the onions, gently pressing it down. Top with the remaining onions and then set on the remaining yam slices. Drizzle with remaining butter. (Can be made to this point several hours in advance and kept stored in the fridge until needed.) Bake in 300F oven for 15 minutes, or until yams, cheese and onions heat through.