Instructions: Peel the yams and cut them in 1/2- or 1-inch dice. Trim the tomatoes and cut them in large chunks. Peel the onions and cut them in 1-inch chunks.

Peel the garlic and, if the cloves are very large, cut them in half lengthwise.

Combine all the vegetables in a large bowl, drizzle on the olive oil, add some salt and pepper, and mix well. Spread the vegetables out on two baking sheets, preferably non-stick.

Roast the vegetables at 375 for about 1 1/2 hours, moving them around and turning them twice during the cooking time. They should be very tender, and browning here and there.

Serve with couscous, or with a rice pilaf.

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