Roasted Yams with Lime-Yogurt Sauce

Caramelized yams drizzled with a tangy lime-yogurt sauce. A wonderful complement to any meal!

Recipe source: New York Times

Recipe - PRIOR LAKE

Prep Time15 Minutes

Servings3

Cook Time60 Minutes

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

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.

15 minutes

Prep Time

60 minutes

Cook Time

Servings

Shop Ingredients

Makes 3 servings

3 large yams

Bulk Red Garnet Sweet Potatoes, 0.75 Pound

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$1.87 avg/ea$2.49/lb

2 tablespoons honey

L&B Pure Honey, 16 Ounce

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$7.49$0.47/oz

1 tablespoon Espelette pepper (can substitute crushed red pepper flakes)

L&B Crushed Red Pepper Flakes, 1.5 Ounce

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$6.19$4.13/oz

3 tablespoons extra virgin olive oil

L&B Extra Virgin Olive Oil, 16.9 Ounce

Deal

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$11.99 was $12.99$0.71/oz

Kosher salt

Morton Coarse Kosher Salt, 3 Pound

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$5.99$2.00/lb

Freshly ground black pepper

L&B Coarse Ground Black Pepper, 2 Ounce

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$8.19$4.10/oz

1/2 cup plain Greek yogurt

Fage Total Plain Whole Milk Greek Yogurt, 5.3 Ounce

Deal

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$1.69 was $1.99$0.32/oz

4 tablespoons fresh lime juice (about 2 medium limes)

Limes, 0.33 Pound

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$0.99 avg/ea$2.99/lb

2 green onions, thinly sliced, for garnish

Green Onions Bunched, 1 Each

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$1.49

Flaky sea salt (optional), for serving

Maldon Sea Salt Flakes, 8.5 Ounce

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$9.59$1.13/oz

Directions

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.