BBQ Pork, Jamaica Jerk Yams with Curry Yogurt & Salad

I wish I could get my cat with a head cold to eat these Jamaica Jerk Yams. It would clear his head right out. This is a very easy meal to make and takes less than 20 minutes from start to finish.

Start with the yams. Turn oven to 450°. Take one yam and peel it. Slice it into 1/8 inch chips. In a baggie, put 1 TBSP of peanut or vegetable oil. Put the chips in the bag and shake it. In another baggie, put a couple tablespoons of Jamaica Jerk seasoning blend. Toss the chips in there and shake.  Lay out on a cookie sheet so they don’t overlap. The oven should be hot enough now to put them in to cook.

Now, slice off some pork from that roast from last night and toss in a nonstick saute pan with 2 TBSP of barbecue sauce. Reheat on medium low, stirring occasionally.

Now, Put about 3 TBSP or so of plain yogurt in a bowl and add curry powder to suit your taste. Start with 1/2 tsp and stir and taste test. Add another 1/4 tsp and so on. You could make up one small package of plain yogurt and store it. It keeps well and is good on cold macaroni in a salad.

Clean and cut up 2 leaves of romaine, cut 5 olives in half and toss on top with a bit of Greek Feta dressing. Put the BBQ pork on the plate, add the curry yogurt and pull the hot and done sweet potatoes out of the oven. Serve while nice and hot.

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