Yams have been cultivated in Asia and Africa since 8000 B.C. and are related to the large West African manioc root, igname , that we like best cooked like french fries and dipped into some wicked fresh green chilie.
I saw a picture of some fried yam slices the other day that looked really good, and since Jade is still raving about the yams that I stuffed with shrimp and avocado salad http://cookinginsens.wordpress.com/2011/01/31/shrimp-and-avocado-salad-stuffed-sweet-potato/, I decided to change the recipe up a bit. I also thought it would give me an opportunity to take better pictures using my new props; especially my glass bricks.
Wine suggestion: Champagne