Mustards' Yams

• 2 pounds yams, unpeeled
• Salt to taste
• 1/4 cup olive oil
• 3 tablespoons tamari
• 1 tablespoon minced fresh ginger
• 2 tablespoons minced scallion
• 1/4 cup rice wine vinegar
• 3/4 cup olive oil
• 2 scallions, minced
• 2 tablespoons chopped cilantro
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon tamari

1. Cover yams with salted water and boil until tender, so that a fork will penetrate easily.
2. Run them under cold water immediately.
3. Cut yams in half-inch slices lengthwise.
4. Mix together oil, tamari, ginger and scallion and pour over potatoes.
5. Mix together the ingredients for the vinaigrette and reserve.
6. Put yams on the grill for a minute, then turn them 90 degrees and cook for another minute to burn a cross-hatch pattern into them.
7. Turn over and repeat process.
8. Remove to a platter and drizzle vinaigrette over all.

yams, salt, olive oil, tamari, fresh ginger, scallion, rice wine vinegar, olive oil, scallions, cilantro, ginger, tamari

Taken from cooking.nytimes.com/recipes/11913 (may not work)