I had these chili lime yams at Nature's Fare in Kelowna not too long ago, and I couldn't resist making some of my own. They make a fabulous side dish and last in the refrigerator a few days. They pair nicely with grilled chicken or salmon, and can even be sliced up cold over a salad for your healthy complex carbohydrate!
1 peeled medium yam, cubed
1 cup low sodium chicken stock
1 tsp chili powder
1/2 tsp cumin
1 handful fresh cilantro
In a pot, bring to simmer 1 cup low-sodium chicken stock. Add yams, 1 tsp chili powder and 1/2 tsp cumin. Reduce heat, cover and simmer until fork tender - approximately 12 minutes. The liquid will almost be all absorbed into the potato.
Immediately squeeze the juice of 1/2 a lime, and sprinkle with a handful of chopped cilantro. For more kick, sprinkle an additional 1/2 tsp chili powder after cooking.