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.
Thanks for any comments.
Lynn