How to make sliced Yam.

To make perfectly sliced yam, start by selecting a fresh, firm yam, preferably one that is smooth and free of blemishes. Begin by thoroughly washing the yam under running water to remove any dirt or impurities. Once clean, use a sharp knife to carefully peel the skin, taking care to remove only the outer layer while preserving as much of the flesh as possible. After peeling, place the yam on a cutting board and slice it into even rounds, about half an inch thick, ensuring uniformity for even cooking. For added flavor, you can soak the slices in a mixture of water and a pinch of salt for about 10-15 minutes. This not only enhances the taste but also helps to remove excess starch, resulting in a fluffier texture. Finally, you can choose to boil, fry, or roast the sliced yam, depending on your preference. If boiling, cook the slices in salted water until tender but not mushy, about 10-15 minutes. For frying, heat oil in a pan and fry the slices until golden brown and crispy on the outside. If roasting, toss the slices in olive oil and your favorite seasonings, then bake in a preheated oven at 400°F (200°C) for about 25-30 minutes, flipping halfway through. Serve the sliced yam hot, garnished with fresh herbs or a sprinkle of sea salt for a delicious and satisfying dish.