Shredded Yams and Carob Scott Hagnas | August 1 2012
Here is a new spin on yams. I like this as part of a post-training meal.
Time: 15 minutes
• 1 yam (sweet potato)
• 2 tsp coconut oil
• carob powder to taste (cocoa powder will work, too)
• sea salt
Peel your yam while bringing the coconut oil to medium heat. Use the potato peeler to shred the yam into your skillet, or you can always use a food processor. Be careful peeling once the yam becomes small!
Sauté the yam until it softens, then add the carob and salt. You may need to add a dash of water as well. Sauté for a couple more minutes until all of the yams are soft, then serve. You can also chill this recipe and serve later.
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