The dark-red varieties of sweet potatoes commonly called yams are loaded with flavor and nutritional value, but some people avoid cooking them because they think it will take too long. Whole yams do take a long time to bake, but cut into dice, and they cook very quickly. It takes less than twenty minutes to roast 1-inch dice into flavorful morsels that are tender on the inside and deliciously caramelized on the edges.
2 medium-sized dark yams, about 1 1/2 pounds

2 tablespoons olive oil or canola oil
1 tablespoon smoked paprika
1 teaspoon salt

1.) Line a baking sheet with baker’s parchment or a silicone pan-liner and preheat the oven to 400.

2.) Peel the yams and cut them in half lengthwise. With the cut-side down to keep the stable on the cutting board, cut the half-yams lengthwise into 1 inch-thick strips, then turn the strips on their sides and cut the strips into 1-inch dice.
3.) In a medium-sized mixing bowl, toss the diced yams with oil then sprinkle them with smoked paprika and salt. Distribute the seasoned yams evenly over the baking sheet and bake them for 10 minutes. Using tongs, turn the potatoes once and put them back in the oven until they are cooked through and browned around the edges, about 8 minutes more. Serve hot.