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 Post subject: Discoloring yams
PostPosted: Mon Dec 29, 2008 9:12 pm 
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Joined: Thu Dec 18, 2008 4:38 pm
Posts: 536
I peeled some yams today, cut them into large chunks, coated them in oo, s&p, and put them in a parchment lined LC baker in a 350 oven. By the time they came out of the oven, about half the chunks were discolored with dark splotches, sort of mottled looking. I threw some chunks out that were really bad, and scraped it off of others. About 3/4 of them had no discoloration at all.

As usual, I poured some melted butter/maple syrup over them, then served. The few with visible spots left tasted fine.

What is causing this? Can I prevent it in the future? Are they ok to eat? Should I be leaving the peels on for baking - I've done them this way before and they did not discolor. It looked like mold, which is the reason it sort of bothered me. :shock:

Thanks for any comments.

Lynn


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 Post subject: Re: Discoloring yams
PostPosted: Fri Jan 09, 2009 11:39 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
Lynn,

Clearly, nobody has a clue what to do about this. I certainly don't. I've gotten discoloration on sweet potatoes before, mostly due to using aluminum bakeware. Doesn't seem to be any way to remove it.

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