This recipe originated from my husband. He is the chef that cooks only his three specific meals that he’s mastered. Other than that he will once in awhile get a bee in his bonnet and experiment with some sort of steak or burger spread. Apart from that I am the chef, maid, nanny, wife, and now gardener.

This recipe is actually really good and sounds interesting but even my dad who absolutely hates sweet potatoes or yams will eat this dish.

Ingredients:

• 4-6 yams
• 1 ½ cups grated cojita cheese
• 1 red onion
• 1 bushel chopped cilantro
• ¼ cup Olive oil
• Sea Salt

Chop the yams into ¼ inch pieces and drizzle with EVOO and sea salt. Place in a barbeque basket and grill for approximately 25-30 minutes depending on your grill. The goal here is to have the outer layer a bit soft with the inside still a little crunchy; leaving them perfectly grilled without being too squishy.

Meanwhile, chop the cilantro, red onion and grate the cheese.

Once yams are cooked, combine everything together adding another drizzle or so of EVOO and sea salt (to taste). Serve freshly warm.

This dish goes really well with burgers, steak, or ribs…