Gjelina’s Roasted Yams

Introduce

Chef :

L S

Gjelina’s Roasted Yams

Didn't turn out crunchy, but great flavor! Have to keep an eye on it while cooking to make sure the honey doesn't burn.

Ingredient

fresh lime juice, approximately 2 limes

scallions, trimmed and thinly sliced, for garnish

Cooking instructions

* Step 1

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

* Step 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.

* Step 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.

* Step 4

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

Note: if there is a photo you can click to enlarge it