Und morgen gibt's:

Yams with Crispy Skins and Brown-Butter Vinaigrette

Preheat oven to 200°C.

Pierce each yam with fork.

Place on oven rack and roast 40 to 50 minutes.

Cut off ends of each yam, then cut skin on 1 long side and peel off in 1 piece.

Tear skins into long ribbons.

Cut yams into thick rounds.

Arrange rounds, slightly overlapping in glass baking dish.

Cover yams with aluminium foil.

Melt butter over medium heat.

Cook until butter browns, stirring occasionally 8 to 10 minutes.

Blend garlic and 1 teaspoon salt in processor until smooth.

Add mustard, then red wine vinegar.

Gradually drizzle in butter.

Heat oil to 180°C. Add yam skins in batches and fry until skins are crisp and brown, stirring occasionally, about 3 minutes.

Transfer yam skins to paper towels to drain. Sprinkle skins with salt and pepper.

Spoon vinaigrette over potatoes.

Scatter crisp skins over and serve.