Japanese Yams with Greek Dipping Sauce

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Japanese Yams with Greek Sauce

When it comes to the bitter cold winter, it can be harder to maintain a clean diet since we are all craving heavy warming foods over the cleaner raw fruits and vegetables.  There isn’t anything wrong with eating more cooked foods during winter.

In fact it’s recommended.  When we consider our ideal diet, the climate we are living in also has to be accounted for.  When the weather is cold, we need more grounding foods that digest a bit slower and provide us with the warmth we need.

The trick is to eat simply combined and digestible foods that still provide us with that comfortably satiated feeling.  This will help us to balance our bodies without falling into pitfalls that are common during winter.  These pitfalls occur when our ego gets in the way of what our body needs.

People try to stick to a diet that they think is ideal for them and just feel dissatisfied, which leads to binge eating on foods at the other end of the spectrum.  Which then ends up making them feel ill.  Before you let it get that far just include easily digestible and satisfying meals just like these Roasted Japanese Yams!

In case you haven’t heard of them, Japanese Yams are the Sweet Potatoes exotic and tastier cousin.  A combination of nutty and sweet make these gems exceptionally delicious.  I love them paired with this tangy sauce that just adds a little bit of zest to balance out this sweet root vegetable.

Roasted Japanese Yams

Simply Roasted Japanese Yams with Greek Dipping Sauce


  • 4 Medium Japanese Yams
  • Sea Salt
  • 1 Quart Salted Water
  • For the Dressing (optional)
  • ½ Cup Olive Oil
  • ½ Cup Vinegar
  • 2 T Dijon Mustard
  • 2 T Honey
  • ¼ Tsp Dried Oregano
  • 1/8 Tsp Black Pepper
  • 2 Cloves Garlic


    For the Dressing:
  1. Combine all ingredients in a blender until emulsified into a creamy dressing. Store in fridge for up to 2 weeks.
    For the Potatoes:
  1. Preheat oven to 450 degrees. Soak potatoes in water for 20 minutes.
  2. Pat dry. Wrap in tinfoil and put in the oven for 1 to 1 and a half hours. Until they are easily pierced with a knife.
  3. Remove from oven and allow to cool for 10 minutes before eating.


Equipment needed: Tinfoil, Knife, Oven, Blender, Measuring Spoon


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