3 large yams, peeled and quartered
4 tbsp olive oil
Fine sea salt
Freshly grounded black pepper
1 large garlic clove, minced
1 tbsp fresh lime juice
11/2 tbsp chopped fresh parsley
Heat the oven to 400 degrees. Line a baking sheet with parchment paper, and set aside.
Place the yams in a medium bowl, toss with 2 tbsp of the oil, and season to taste with salt and pepper. Spread the potatoes on the prepared baking sheet, and roast until they can be pierced easily with a knife but still offer some resistance, about 30 minutes. Let cool for 15 minutes or so.
Transfer the potatoes to a large bowl, and toss with the garlic, lime juice, parsley, and remaining 2 tbsp of oil Adjust the seasoning to taste with salt and pepper. Serve warm or at room temperature.