Roasted Yams with Lime-Yogurt Sauce

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

  • 3
    large yams
  • 2
    tablespoons honey
  • 1
    tablespoon Espelette pepper (can substitute crushed red pepper flakes)
  • 3
    tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2
    cup plain Greek yogurt
  • 4
    tablespoons fresh lime juice (about 2 medium limes)
  • 2
    green onions, thinly sliced, for garnish
  • Flaky sea salt (optional), for serving

Directions

  1. 1

    Heat oven to 425 F.

  2. 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.

  3. 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.

  4. 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.

  5. 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