Yield: 6 servings
Ingredients
- 4 large yams sliced ½ inch thick on an angle
- salt and pepper to taste
- 2 tablespoons olive oil (30ml)
Filling
- 1 cup crumbled goat cheese (250ml)
- 3 tablespoons basil (45ml)
- salt to taste
- pepper to taste
- ½ cup toasted pecans, crumbled (125ml)
- The zest of one lemon
Directions
- Preheat grill to 375°F/190°C or medium-high heat.
- Drizzle yams with olive oil, salt, pepper.
- Sear on medium-high heat 1-2 minutes per side or until slightly softened.
- Remove from grill and allow to cool.
- Reduce grill temperature to 325°F/162°C or medium-low heat
- On a tray layer one disk of yam with filling and top with another yam disk. Layer more cheese and top with a third yam disk. Repeat until you have 6 yam towers.
- Place foil on grill and then place yam towers on foil.
- Grill with lid closed for 4-5 minutes or until fully warmed.