Gjelina’s Roasted Yams

 
Yields3 Servings00DifficultyBeginner
Total Time1 hr
INGREDIENTS
 3 large yams
 2 tbsp honey
 1 tbsp Espelette pepper, or crushed red-pepper flakes
 3 tbsp extra-virgin olive oil
 salt and freshly ground black pepper
 ½ cup Greek-style yogurt
 4 tbsp fresh lime juice, approximately 2 limes
 2 scallions, both green and white parts, trimmed and thinly sliced, for garnish
DIRECTIONS
1

Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.

2

Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.

3

As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.

4

When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

5

Recipe from New York Times Cooking (https://cooking.nytimes.com/recipes/1017992-gjelinas-roasted-yams)

Ingredients

 3 large yams
 2 tbsp honey
 1 tbsp Espelette pepper, or crushed red-pepper flakes
 3 tbsp extra-virgin olive oil
 salt and freshly ground black pepper
 ½ cup Greek-style yogurt
 4 tbsp fresh lime juice, approximately 2 limes
 2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

Directions

1

Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.

2

Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.

3

As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.

4

When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

5

Recipe from New York Times Cooking (https://cooking.nytimes.com/recipes/1017992-gjelinas-roasted-yams)

Gjelina’s Roasted Yams

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