Roasted Yams with Lime-Yogurt Sauce
July 1, 2024
Caramelized yams drizzled with a tangy lime-yogurt sauce. A wonderful complement to any meal!
SERVINGS
3-6
PREP TIME
15 min
COOK TIME
1 hr
Ingredients
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3large yams
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2tablespoons honey
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1tablespoon Espelette pepper (can substitute crushed red pepper flakes)
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3tablespoons extra virgin olive oil
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Kosher salt
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Freshly ground black pepper
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1/2cup plain Greek yogurt
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4tablespoons fresh lime juice (about 2 medium limes)
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2green onions, thinly sliced, for garnish
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Flaky sea salt (optional), for serving
Directions
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1
Heat oven to 425 F.
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2
Cut the yams lengthwise into 4 wedges per yam. In a large bowl, 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.
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3
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.
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4
As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl; whisk to combine, then season with salt and pepper to taste. Set aside.
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5
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 flaky sea salt, if desired.
Recipe source: New York Times