Heat oven to 425. Cut the yams into wedges. Whisk together the honey, ½ tablespoon of paprika and crushed red-pepper flakes and 2 tablespoons of the olive oil. Put yam wedges in a large bowl, and toss them with the mixture. 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, and 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 paprika, the scallions and some flaky sea salt if you have any.