Plain Baked Whole Yams

Preheat oven to 425 Farenheit. (Test oven temperature with thermometer to make sure your oven thermostat is correct.)

Scrub yams with veggie brush under running cold water. This will abrade the skin enough so you don't have to make slits in them.

Place in stainless pan large enough so yams fit comfortably without crowding. It's OK if they touch.

Bake for 1 1/2 hours. Yams are done when the flesh has pulled away from the skin and a knife goes in very easily. The skin will look somewhat charred, but the yams will not taste burned. Turn off oven and let yams sit in oven until room temperature. If that's not practical let them sit on the counter till cool.

Refrigerate in their skins several hours or overnight, till cold, in a covered glass container. Peel, slice, and serve as a side dish, dessert, or snack. They are also good warm but really come into their own when chilled. If serving warm you can add a little orange juice if you like, but when eating them cold they are best on their own.