2 tablespoons of vegetable oil
3 red jewel yams, peeled, cut in  thirds crosswise and into 1 1/2 inch wedges
1 teaspoon of sugar
salt
ground black pepper

In a skillet, over medium heat, warm the oil. Add the yams and sauté until the orange brightens. Sprinkle with the sugar, salt and pepper to taste. Reduce the heat to low, cover and cook, stirring occasionally, until tender, about 5 -  8 minutes. Serves 6