I have a really large Korean yam in the house and I would like to use it for Shabbos. Anyone have an idea of how to prepare.
Cube them, and roast them with some garlic. Then saute' with chopped green onion, salt, pepper, several whole star anise (no need to break up the star anise) and some alcohol to keep them from sticking to the pan (obviously, water would work, too, but it would not contribute any flavor).
I pick the star anise out at the end, and use them again for another dish.