Roasted Yams with Lime-Yogurt Sauce
Caramelized yams drizzled with a tangy lime-yogurt sauce. A wonderful complement to any meal!
Preparation time: 1 hour
3 large yams
2 tablespoons honey
1 tablespoon Espelette pepper (can substitute crushed red pepper flakes)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup Greek-style yogurt
4 tablespoons fresh lime juice (approximately 2 medium limes)
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish
Flaky sea salt (optional), for serving
- Heat oven to 425 F.
- 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.
- 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.
- 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.
- 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