Gjelina’s Roasted Yams

Name: Gjelina’s Roasted Yams
Total time: 3600 s
Yield: 3 to 6 people
Cuisine: American
Ingredients: 3 large yams; 2 tablespoons honey; 1 tablespoon Espelette pepper; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 125 grams (1/2 cup) Greek-style yogurt; 4 tablespoons (48 grams) fresh lime juice, approximately 2 limes; 2 scallions, both green and white parts, trimmed and thinly sliced, for garnish

Ricardo @tallcook

Manhattan, New York, United States

These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant's food. Sam Sifton shared this simple, fantastic version.

Ricardo @tallcook

Manhattan, New York, United States

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Ingredients

1 hour

3 to 6 people

3large yams
2 tablespoonshoney
1 tablespoonEspelette pepper
3 tablespoonsextra-virgin olive oil
Kosher salt and freshly ground black pepper
125 grams (1/2 cup)Greek-style yogurt
4 tablespoons (48 grams)fresh lime juice, approximately 2 limes
2scallions, both green and white parts, trimmed and thinly sliced, for garnish

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Steps

1 hour

1

Heat oven to 425. Cut the yams lengthwise into 4 to 8 wedges per yam, depending on size. Put them in a large bowl, and 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.
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.
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.
4

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 some flaky sea salt if you have any.